This recipe was delicious! I changed a few things. In the filling i added a 1/4 cup of cream cheese, stated previously in another review. The dough was alittle "doughy", so I let the ravioli dry in the fridge before cooking them. The sauce: in a pan,saute garlic, add the 1/2 cup pumpkin puree and 1 cup heavy cream, a dash of lemon juice, and season with salt,pepper and italian seasonings.

Reviewed On: Apr. 24, 2008

Great Recipe and so easy to make. I made sure to cool the cake in the oven for at least 30 minutes to allow it to set. I topped it with dark cherry topping and also used a graham cracker crust. It was delicious!

Reviewed On: Feb. 1, 2008