For my first time making pasta, this went remarkably well! I didn't have cream cheese or provolone, so used more ricotta and mozzarella, plus a little swiss. I also added about 1/3 cup chopped, sautéed baby bella mushrooms to the filling. I was worried about being able to roll out the dough, based on other reviews, but had no problems with that (make sure to lightly flour the counter, though). Because I used fairly large cookie cutters to shape them, I only got 18 ravioli, but still had dough (and about half the filling) left over. I might try to re-roll the dough and cook it as regular noodles. Also, after I shaped the ravioli, I placed them on a plate until they were all finished, but when I went to move them to the pot, several of them stuck and had to be re-sealed. So, either spray your plate first or use waxed paper. I skipped the baking and just served them after boiling. No longer afraid of making pasta!
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For my first time making pasta, this went remarkably well! I didn't have cream cheese or...