First, I did not use this recipe for the sauce. Second, I followed the advice of other reviewers with the pasat -- used 1 large egg, 1/2 cup sour cream and 1/4 cup real butter. I also used fresh parsley. Also, I doubled the pasta recipe as someone suggested.
My results were delicious, but I would like to comment on yield. I used a 2" biscuit cutter to make rounds of pasta. Brushed one with egg wash, added approximately one measuring teaspoon of filling and crimped on a top round. I re-rolled the 'scraps' so no pasta was wasted.
YIELD: Using this method, I made 52 individual raviolis and had about 1/4 - 1/3 of the filling left. Definitely double or treble the pasta part if you want to use up all of the filling.
I made this recipe for my adult daughter's birthday dinner plus my own recipe for a marinara sauce. Everyone at the table was impressed with the homemade ravioli and exclaimed how good they were. I will make this again.
Was this review helpful?
3 users found this review helpful
First, I did not use this recipe for the sauce. Second, I followed the advice of other...