Made this last night and hubby proclaimed it a 'keeper.' However, my intentions to put packets on the grill went awry with changes in the weather. So, I put all fresh veggies in a bowl and microwaved with a small amt. of water to steam lightly -- about 3 minutes. Then, prepared packets as directed (using veggies on hand; I think whatever you like will work). Put the packets on a cookie sheet in a preheated 350 degree oven for about 25 minutes. Easy dish to prepare, tasty and with the foil packets, clean up is a breeze. Will definitely make this again.

Reviewed On: Jan. 27, 2012

This has become my go-to recipe when I want to make homemade ranch dressing. Following the lead of another reviewer, I use 1/4 cup sour cream and 1/4 cup buttermilk (instead of the 1/2 cup sour cream). BTW -- I keep powdered buttermilk on-hand at all times to avoid buying large containers when only a small amount is needed. I use the powdered buttermilk in this recipe and it turns out just fine. I generally add just a bit of paprika as well; the red color adds a little 'character' to the color of this dressing. It stores well in the refrigerator, too.

Reviewed On: Jan. 26, 2012

First, I did not use this recipe for the sauce. Second, I followed the advice of other reviewers with the pasat -- used 1 large egg, 1/2 cup sour cream and 1/4 cup real butter. I also used fresh parsley. Also, I doubled the pasta recipe as someone suggested. My results were delicious, but I would like to comment on yield. I used a 2" biscuit cutter to make rounds of pasta. Brushed one with egg wash, added approximately one measuring teaspoon of filling and crimped on a top round. I re-rolled the 'scraps' so no pasta was wasted. YIELD: Using this method, I made 52 individual raviolis and had about 1/4 - 1/3 of the filling left. Definitely double or treble the pasta part if you want to use up all of the filling. I made this recipe for my adult daughter's birthday dinner plus my own recipe for a marinara sauce. Everyone at the table was impressed with the homemade ravioli and exclaimed how good they were. I will make this again.

Reviewed On: Oct. 26, 2011