As a first time pasta maker, I was shocked at how easy this was to make! I doubled the recipe, adding about 1 tbs. olive oil and the full amount of water then let the dough rest for 20 minutes. It was easy to work with, but since I don't have a pasta roller, I had to roll by hand. I thought I had rolled it thin enough, but the ravioli I made were just a little too thick. I'll definitely try this out again once I procure a pasta roller! As a side note, a simple egg wash on one side of the ravioli sealed the pasta perfectly and there was no leakage during boiling! Yay!

Reviewed On: Feb. 5, 2009

I've made a variation of this recipe for years and it's always a hit at parties! I do not use green onion, and to make the bacon crispier and less greasy, I zap it in the microwave. It cuts down the prep and clean-up time dramatically. Also, I don't usually hollow the tomatoes out - I simply add the bacon, lettuce and mayonnaise into one of the cavities, creating an interesting look! DELICIOUS!!!

Reviewed On: Feb. 5, 2009

I added diced potatoes, carrots, celery, onion, splash of Worchestershire sauce and about a tablespoon of minced garlic. I set the crock pot on low and let it work its magic. The end result (after only 6 hours) was very thin so I added one part cornstarch to one part icy cold water to thicken. I ended up thickening too much, but the end result was still very tasty. Would make again and possibly add more veggies.

Reviewed On: Feb. 4, 2009