I really enjoyed this recipe and I followed it exactly. The dough was easy to work with and I rolled it out with a rolling pin. The first half I made traditional square ravioli style following the directions, and the second half I used a biscuit cutter to make 2-in circles of dough and sealed them up like calzones. This was easier, but re-rolling the extra scraps after cutting is tricky because they are very elastic and need to rest again. I had about 1/3 cup of filling leftover at the end--my raviolis didn't seem underfilled but maybe I just rolled my dough out thicker than I should have. I boiled the raviolis gently in small batches and took them out with a slotted spoon when they floated to the top (about 5 min or less). Not a single one burst, and I was pretty worried that they weren't sealed very well by the looks of them. I topped them with a plain marinara and fresh chopped parsley. My preschool age boys (who helped me make them) gobbled them up!

Reviewed On: Apr. 14, 2009

I used homemade pesto and I didn't have sundried tomatoes so I added fresh tomatoes to the sauce at the end of cooking, just to warm through. Very nice flavor. The feta cheese is a must!

Reviewed On: Sep. 26, 2006

I cooked the mixture for about 10 minutes longer than it said (before putting into the casserole dish) and the green beans were still crispy. Maybe would be best to use canned or pre-cook the green beans. I also used a half recipe of drop biscuit dough on top rather than the refrigerated biscuits so the sauc to biscuit ratio was good and it cooked just fine (sort of like a cobbler). Overall good flavor but I'll have to make some changes before making it again.

Reviewed On: Jan. 29, 2006