Like others, I made a lot of changes to adjust for what I had on hand. The result was fabulous (as I imagine the original recipe is)! I used acorn squash and used goat cheese instead of mascarpone. I increased the squash:cheese ratio a bit since the goat cheese has such a strong tang and could easily overpower the mix. It was delicious! I recommend adding the egg last so you can taste and adjust as needed beforehand. I also made a cream sauce, starting with the butter and smashed garlic, adding a little wine, and then adding half and half. I have also found the secret to any good italian cream sauce is a couple of dashes of nutmeg. You won't be disappointed! Finally, adding a little oil to the boiling water will help prevent the raviolis from sticking together and to the pan. This is certainly a keeper!
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Like others, I made a lot of changes to adjust for what I had on hand. The result was fabulous...