I had read everyone else's review saying to add less spice than what was called for and added a personal note to my copy of the recipe to do just that. But I accidentally mixed the filling up as written and OH MY! It tasted so sweet--like a really nutmeg-y pumpkin pie....which isn't what I was looking for at all. I want a squash ravioli where the main focus would be on the flavor of the squash itself. Maybe putting in 1/4 of the spices called for would be a little bit more what I'm looking for. Also, the wanton wrappers, while easy to buy, also fell apart in the boiling water about 10% of the time which I found slightly frustrating. This is telling me it's time to learn how to make my own pasta.

Reviewed On: Oct. 14, 2009

The curry and ginger give this a very Asian flare which we really enjoyed and it's reasonably healthy for you, to boot. While I enjoyed the play of flavors and I'd quite readily serve it when hosting dinner, it's not one I'm going to make every few weeks during soup season unlike some others I've found.

Reviewed On: Oct. 14, 2009

I followed this recipe somewhat--I added half an onion to the mushroom/garlic mixture while it was sauteing, used a mixture of hot & mild Italian sausage, and I had some oven-roasted red peppers which I cut up and added to the pan when I put the heavy cream & sausage in to make the sauce. It turned out absolutely fabulous and I will definitely make it again. Though it's a little high in fat, it's a very delicious recipe.

Reviewed On: Oct. 13, 2009