Doubled the recipe for ravioli for Thanksgiving. This recipe is excellent! My husband mixed and kneaded -- it took him considerable strength to knead until smooth. We added two additional eggs (ours were labeled "large" but they weren't at all), plus another tablespoon of olive oil and a bit of water. Beautiful dough once done. The final ravioli were amazing as well, filled with ricotta, eggs, sun dried tomato, fresh parsley, asiago, parmesan, and romano. Still have a lot of dough leftover, too -- we've frozen it and will use around Christmas.
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Doubled the recipe for ravioli for Thanksgiving. This recipe is excellent! My husband mixed...