Meat and Spinach Ravioli Filling Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jul. 17, 2011
use garlic powder
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Photo by massageldy

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Reviewed: Feb. 5, 2011
Delicious! Our ravioli pasta was too thick, but the filling was delicious.
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Reviewed: Dec. 15, 2010
This is just like my Italian grandmother's recipe. The only difference is to add a dash of nutmeg, and use 2 more eggs and omit the olive oil. She also used fresh garlic and a half an onion. It's a Christmas day tradition!
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Photo by jen82383

Cooking Level: Beginning

Home Town: San Pedro, California, USA
Living In: Rio Rancho, New Mexico, USA

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Reviewed: Dec. 4, 2010
Filling is a good base to start with. I was however only able to get about 30 raviloi not 150. And I also use fresh garlic and onion. I cooked them with the ground beef. I also added some Italian seasoning.
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Cooking Level: Intermediate

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Reviewed: Apr. 4, 2010
This recipe was very time consuming, but delicious - well worth the wait! We will be making it again.
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Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA
Living In: Seattle, Washington, USA

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Photo by Doughgirl8
Reviewed: Mar. 3, 2010
This was very good. I used the larger holes on my grinder but think I'll go for the finer texture next time. I only filled enough ravioli for one meal (it was getting late) and I barely made a dent in the filling; I should have enough ravioli to freeze for several meals. Instead of garlic salt, I used fresh garlic (and salt); I also used a handful of chopped fresh parsley instead of dried. I made it with the Fresh Semolina and Egg Pasta dough recipe and served it with a vodka tomato cream sauce.
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Photo by Doughgirl8

Cooking Level: Professional

Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA

Displaying results 21-26 (of 26) reviews

 
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