Reviewed: Apr. 12, 2011

My family really liked this ravioli, the dough was great, more of what we think pasta hould taste like. When I try semolina recipes they come out a little to grainy. I think Americans are use to flour pastas so this ones a keeper. I have left over feeling so I am going to make more pasta dough today and fill and freeze. We didn't try the sauce, it sounds good but I had left over marinara thats what lead me to finding a good cheese ravioli. I will try it with the Alfredo though and update my review when I do. TY Callie!

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Reviewer:

Athenarose

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

Reviewed: Apr. 3, 2011

Reviewing just the filling. I used a different dough recipe that turned out perfectly. The filling was disappointing. Good but very bland. I didn't have provolone so I used Parmesan. Luckily I served the raviolis with red pepper and spinach Alfredo sauce and that gave them the oomph they needed. I won't use this filling again. Oh, I used a 12X 4 inch ravioli press and there's enough filling for 48 raviolis.

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9 users found this review helpful

Reviewer:

magicchef

Reviewed: Mar. 29, 2011

I'm guessing my main problem was that I tripled the recipe, because of this, I presume, it took me 7 hours. But I had more cheese filling (and also used another recipe for a meet filling) than I needed, so I was then able to make a whole lasagna and a whole batch of stuffed shells, so I guess it all worked out in the end, I had meals for two weeks! I also added atrichokes and a few other ingredients to part of this for a little more deliciousness! :) either way, the recipe was good, but the dough was a pain in my behind! I would make it again, but less portions!!

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Reviewer:

Jess

Cooking Level: Expert

Living In: Shoreview, Minnesota, USA

Reviewed: Mar. 28, 2011

I just used the Ravioli dought Recipe. It was pretty good.

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7 users found this review helpful

Reviewer:

Shauna Visser

Reviewed: Mar. 28, 2011

This recipe is very good, but I too had to change up the dough a bit. What I did was instead of 2 eggs and water, I used 1 large egg, 1/2 cup Sour Cream, and 1/4 cup soften butter. Much easier for me to work with. Plus I just dropped them in boiling water until the pasta was done. Also, you can freeze them too. Put them on a sheet in a single layer and put them in the freezer, when the outsides are frozen... into a ziplock they go! Then when you want to use them, take out what you need and drop them in boiling water until they float. You can freeze the sauce in a ziplock too! Busy day? Homemade dinner is done!

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10 users found this review helpful

Reviewer:

LadySly

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Reviewed: Mar. 27, 2011

I don't understand why you bake the raviolis, it just made them hard. I found the dough really difficult to work with. When eating the raviolis I felt like I was chewing on half cooked pasta. I will say that the cheese mixture was VERY good and tasty. Any retrogradations on what to use the left overs with? The recipe called for way more than I was able to use and I don't want to throw it away.

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7 users found this review helpful

Reviewer:

rabrol6

Reviewed: Mar. 20, 2011

Wow, are these ever good. The pasta dough is so easy to work with, it just rolled out beautifully in my old pasta maker. The cheese filling is excellent and serves as a good base for varying the kinds of cheeses you would like to use. I didn't have cream cheese so instead I used more ricotta and added a cup of freshly shredded parmesan. I think that made the cheese filling a little sharper and more flavorful. Also, I added a bit of minced shallot. I blended it in the food processor so it was an evenly smooth consistency and then added the parsley. I used fresh minced parsley. The ravioli looked so perfect and I was so happy to find that it even tasted better than perfect!

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Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Feb. 28, 2011

Yummy! I have had the dish that this recipe is based on and it is just as good. My pasta was a little tender but I still enjoyed it.

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5 users found this review helpful

Reviewer:

sah90504

Cooking Level: Beginning

Living In: Torrance, California, USA

Reviewed: Feb. 7, 2011

I followed the dough recipe pretty much exactly but I had to add more water. Thats the part I was most worried about. I added motzerella cheese, ramano and feta bc thats all I had and made a spinach alfredo sauce and chicken to go on top. Make sure you roll out the dough to be pretty thin. I am giving 5 stars for the dough and directions for it. My husband said that it was better than going to olive garden. :)

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