Reviewed: Feb. 8, 2012

These were better than I expected. I was not sure about the won ton wrappers but what a great idea! I cannot wait to try some variations These took longer to prepare than indicated, but maybe I was just slower. I served mine with a pesto sauce. yummy!

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Reviewer:

jrevesz

Home Town: Allen Park, Michigan, USA

Reviewed: Aug. 17, 2011

Perfect! The whole family loved it!

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1 user found this review helpful

Reviewer:

johnnynangela

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Cooking Level: Intermediate

Living In: Maryville, Tennessee, USA

Reviewed: Jul. 11, 2011

I have rated this once before and this still gets five stars. But, having done this once again. And having followed the recipe I ran into the same problem the second time. I followed recipe to the tee. I used Nasoya All Natural Won Ton Wrappers 12 oz for my wrappers! As the recipe is stated, I used exactly 3 ea 12 oz packages of the wrappers. So, plan accordingly. I had to make an extra trip to the store mid-way though. They are still excellant and I will continue to make them. Back to the store tomorrow for more wrappers as tomorrow will be making them with spinach. I take a few days a month for cooking for freezer storage so I can be a lazy cook when I want too.

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6 users found this review helpful

Reviewer:

Jeepdog

Cooking Level: Intermediate

Reviewed: May 15, 2011

It was good, but if you didn't get them out quick enough the skins fell apart. I read on the won ton wrapper to bake at 375 for 10-12 minutes or until brown. I am going to try that way to finish up my mixture.

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3 users found this review helpful

Reviewer:

suey91

Reviewed: Mar. 9, 2011

I give this recipe a 4 only because I honestly believe it needs more hamburger in it... as much as I love cheese ravioli, I do love to bite into meat also. I did as others did and added 8 oz. of cream cheese to give it a bit of sweetness. I made homemade spaghetti sauce to put over it. I baked mine and next time will boil them as I didn't really care for the crispiness of the edges.

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5 users found this review helpful

Reviewer:

Cindy Lou

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Tampa, Florida, USA

Reviewed: Feb. 25, 2011

These tasted very good and were easy to make, although a little time consuming. I used 1/2 lowfat cheese and 1/2 regular. I boiled mine for 5 minutes.

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4 users found this review helpful

Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Feb. 8, 2011

Love this recipe, I did bake mine at 350 for 15 to 20 min. I also used cottage cheese instead of ricotta because my husband is allergic to it and mixed it with 8 oz cream cheese I also made my own ravioli dough very good

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8 users found this review helpful

Reviewer:

dancemom

Reviewed: Feb. 4, 2011

This was "The Best" ravioli that our family has ever had! It does take a little bit of time to put together, but was worth the time. We made the recipe as written, I wouldn't change a thing. We made the dough in my food processor and it turned out wonderful. I would recommend this recipe to anyone that wants to try ravioli, my boys are meat eaters and if I were to make cheese ravioli, they would be asking for the meat sauce, with the beef in the ravioli, they were satisfied. It still is a delicate pasta, try it you won't be dissappointed.

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Reviewer:

Steph

Cooking Level: Expert

Home Town: Clarion, Iowa, USA

Living In: Bridgewater, Iowa, USA

Reviewed: Feb. 1, 2011

These are SO good!! I served them with my home made sauce and it was delish! The ONLY thing I added was 8 oz of cream cheese. It gave it a bit of a sweet taste. (This was in addition to the ricotta) SUPER YUMMY!

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3 users found this review helpful