Reviewed: Sep. 15, 2009

For having never made ravioli or pasta before, I thought this recipe was easy and super yummy. I added ricotta to the inside mixture and made the pasta with whole wheat flour. The recipe called for the right about of water for me (maybe a tsp extra than I needed, but I made up for it with flour). I drizzled the cooked pasta with olive oil, mozzarella and a teensy bit of seasoned salt. I will use this recipe again, maybe tweaked a little - but it's a great starting point.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susanne

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2009

awesome :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

creativecook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2009

This is my first ravioli i have ever made but i am pretty experienced and i used a different noodle recipe and i doubled the cheese and it was the best ravioli ever my parents loved it too.So only add about 2 and a half tbs of water and 4 cups flour and a pinch of salt and 4 large eggs

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rsdm45

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2009

This was very good. I used ground turkey in my mixture just because I don't care for the taste of ground chicken. It was still very good. The mixture was a tad dry, but very flavorful. As with other users, I added water 2TBLS at a time until it was the correct consistency. We used the cheese, just regular pesto sauce, and fresh diced tomatoes to top it off. Very good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAMyers

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

This was really great. I think its unfair all the reviews stating this recipe is not worth all the work. ALL homemade ravioli is time consuming, and this recipe's filling is delicious. We were being run out of the garden with so much basil, so we topped this with a pesto cream and it was INCREDIBLE. The filling was so good, I used the leftovers (with a little ricotta mixed in) for lasagna roll-ups a couple days later. Thanks for a really good recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ALIEA

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Mountain Grove, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2009

Had spinach pasta dough so skipped the spinach in filling. Used veggie chicken.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

VIVNIDHI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 24, 2009

This was good but not worth all the work.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

newcook1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2009

Prepare for 4 hours in the kitchen. Dont attempt this without a pasta roller. I could not get the pasta thin enough to enjoy. I had to add cheese on top to take away the dryness. Not a bad evening project, but I found that it works best to use 4" squares of pasta and cut off the extra..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bbuster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

Should have listened to my gut (and the other reviewers). There was way too much water in the dough. It was completely unworkable and I had to throw it all away =(

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

This WAS a lot of work! I substituted broccoli for the spinach and also added mushrooms and fresh garlic instead of powder. We had no problem with lack of flavor with this. I thought I rolled the pasta thin enough, but WOW, it tripled in size. Next time I will make it paper-thin and may even do 1" to 1.5" size squares as the 2" ended up expanding to the size of my hand. I had a lot of the chicken/broccoli stuffing left over so I will try and stuff them to the max next time. This time I just added the leftover mix to the sauce and it was great. Definitely something fun to do when you have the time! Also, for the pasta I used 100% whole wheat, organic flour to make it healthier.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

I think the problem that people are having is that this recipe is listing WAY TOO much water for the amount of flour and eggs used. This really only needs like 2 tablespoons of water. I have been making pasta for a while now with my kitchenaid and the basic recipe I use is 4 large eggs, 4 cups flour, 2 tbls water, 1 tsp salt... try that. The dough will be pretty stiff and if you arent using a pasta roller you may need to soften if up just a tad but much easier to add a tsp of water at a time to get the right consistency than cups of flour...

Was this review helpful? [ YES ]
32 users found this review helpful

Reviewer:

T. Whisenhunt

Cooking Level: Expert

Home Town: Dallas, Oregon, USA

Living In: Keizer, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2008

We changed some things, but only because we didn't have all of the ingredients; cooked the chicken with fresh spinach, put in the food processor with roasted garlic, cheddar and a splash of my homemade veggi marinara. I was suprised how well the man did with the pasta, but it was a lot of work. Not a dish I would do for a quickie, but we love, love, loved this!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lindseykai

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

it was ok. I nixed the spinach (husband doesn't do veggies!) but the mixture was pretty good. my first attempt at homemade pasta.... it was ok. here are things i would do differently: 1. Roll the pasta out very very thin 2. Make the strips wider (4 inches??) 3. Put less filling on My biggest issue was getting the ravioli to stay sealed.... all my filling came out. Not sure what i did wrong.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

This was a great recipe. The filling was a little bland for my taste to next time I will use fresh garlic instead of powdered. Also, pasta dough is all about experience. Too sticky and it won't form well, kneaded too much and it won't roll well. You can add flour to compensate for too much water, and just knead until it is elastic and holds together. I didn't let mine rest in the refrigerator, just covered in a bowl on the counter and it was workable enough.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nerdmom

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2008

I made this tonight and it was actually quite fun. Make sure you roll the dough VERY thing as they tend to 'blow up' in size once cooked. I made a homemade marinara to top it off with and it was superb. I did not have nutmeg so I put a little tiny shake of ginger in instead. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

COXSA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

i would never make this recipe again...sorry...i really dun like giving bad reviews....firstly the spinach and the chicken stuffing in the ravioli was bland...i love pasta but this was just tasteless...i experimented on my boyfriend and sister and they didnt even finish 3 pieces of ravioli...i dough for the ravioli was just too hard and took a long time to cook...i didnt have the proper machine to roll the dough into 1/8th an inch...i used a rolling pin and it took ages to get it rolled that thin...not to mention it was tiring as well...the stuffing seemed too watery and when placed on the dough it didnt stay in shape and the dough eventually got soaked with the moisture of the stuffing...ill never make this again...took too much time and preparation...sorry

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

natashasulin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2008

My first time at making homemade Ravioli! It was fun - do make sure to roll out the dough VERY THIN. I probably won't process the filling as much as I did, I'd like it chucky.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2008

I don't think I am cut out for pasta making because I couldn't get the dough thin enough and it seemed to keep snapping back. The filling, however was DELICIOUS and I ended up using it with a garlic cream sauce over store bought noodles. I think I will try Melissa's suggestion of wonton wrappers next time :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonfire!

Cooking Level: Expert

Home Town: El Toro, California, USA

Living In: Grand Forks, North Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2007

My husband liked this. The filling was great. However, I would look elsewhere for the pasta dough. It was too difficult to work with.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LoraineT

Cooking Level: Intermediate

Home Town: Carlsbad, New Mexico, USA

Living In: Knoxville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2007

This was my first time making pasta, let alone ravioli. I loved making this dish, however I felt the filling was a little too dry. I'd put more oil or butter in it to moisten it up a little bit. Also, I don't think it's completely necessary to cool the ravioli off completely. The hot sauce isn't always enough to warm it up completely to serve. I had a grea ttime making it though and it tasted delicious. I used left over meat mix to make a lasagna aftewards.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

patrak17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken and Spinach Ravioli

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!