Reviewed: Sep. 15, 2011

i enjoyed the recipie alot although i did make a few changes. instead of asiago cheese i put 8oz of cream cheese. and someone had suggested to add mushrooms so instead od adding them. i used the fresh mushroom marinara sauce. tasted great

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Reviewer:

silentrose

Reviewed: Jul. 6, 2011

This recipe work great for me. The filling was delicious, the pasta firm, yet tender. Was a very easy recipe to follow. FYI:THIS IS A RECIPE FOR MATURE/ADULT PALATES. NOT FAST FOOD JUNKIES OR YOUNG CHILDREN.

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5 users found this review helpful

Reviewer:

JOHN

Reviewed: Jun. 14, 2011

I would add less water and add more flour, as the dough was difficult to work with and the raviolis came out looking lumpy and miss-shapen. To cut the dough, I would suggest using a pizza cutter and making the squares as even as possible. Overall, with the sauce, it tasted fairly good.

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5 users found this review helpful

Reviewer:

Winnie

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Reviewed: May 28, 2011

i have made this recipe twice now. its great. i dont use the filling recipe part just the dough. i tweaked it so i put all the flour and salt in and make a whole in the middle, add the eggs beat them in. Since it will be too dry add water, i normally use less. for filling i use ground beef with tomato sauce. i cook it until not pasty. it tastes great this way too.

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7 users found this review helpful

Reviewer:

ake-2-bake

Cooking Level: Expert

Reviewed: Nov. 14, 2010

I didn't use the pasta dough recipe, i used my own. But the filling was extremely bland and i followed the instructions completely. Won't be trying this again unfortunately.

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8 users found this review helpful

Reviewer:

Greta

Reviewed: Aug. 18, 2010

This was delicious. I substituted mozzerella cheese for asiago because I didn't have that on hand and they were fantastic. The best ravioli I have ever had.

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8 users found this review helpful

Reviewer:

Jot

Cooking Level: Expert

Home Town: Winona, Minnesota, USA

Living In: Yelm, Washington, USA

Reviewed: Feb. 1, 2010

Very tasty. I used wonton wrappers to cut down on time. Worked great!! I also used perdue already seasoned italian flavored chicken cuts. Easy to make and a nice change from the day to day. Soemthing special without all the hassle. Will make again.

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Reviewer:

Holly

Cooking Level: Intermediate

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.

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Reviewer:

Susanne

Reviewed: Sep. 14, 2009

awesome :)

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Reviewer:

creativecook

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

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7 users found this review helpful