This recipe was wonderful! I will say that it is a labor of love because it takes a few hours to make the dough, the filling, the sauce, and then fill the raviolis, and cook them. However, if you have a day to spend in the kitchen, the reward is well worth the effort!
I added a small amount of finely diced, cooked chicken to the filling -- about 1 1/2 cups of well-seasoned, baked chicken breasts. This added a bit of texture to the cheese filling.
To those who had difficulty with rolling and filling the pasta, I suggest that you may need to spend more time kneading the dough. DO NOT cut this step short. Also, be sure the allow the dough to rest after kneading, and before rolling. This makes all the difference. I wrapped the dough in plastic wrap and let it rest on the counter, at room temp while I was making the filling. Then, when I was ready to roll out the dough, I cut it into fourths, and rolled out 1/4 at at time, keeping the remaining dough wrapped in plastic wrap until ready to use. I was able to get about 11-12 raviolis from each fourth of dough using a 1 1/2 inch biscuit cutter. I did have some filling left over which I placed into a ziploc bag in the freezer to use next time.
I waited to make my sauce while the raviolis were draining. I added the marinara to my cream sauce to create a pink sauce. I layered half the raviolis in a baking dish, covered with half the sauce, and then layered the remaining raviolis and sauce. I baked at 350 for 30 minutes!
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This recipe was wonderful! I will say that it is a labor of love because it takes a few hours...