Reviewed: May 13, 2012

I didn't change anything and it was really good! A little kick with the cayenne that I'll cut back on next time. I had filling leftover but could have rolled the dough thinner (or dug out my pasta roller attachment for the KA!). We'll have this again, I'd like to try it with an Alfredo sauce next. Stay tuned for an update soon!

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Reviewer:

Lucky Noodles

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Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Apr. 26, 2012

First time ravioli making for me. The filling is delicious, I didn't measure the mushrooms or the spinach, just eyeballed it. And substituted the cream cheese with feta. I also use half wholemeal and half white flour and added a little extra moisture to balance it out. Lovely soft ravioli was the result. I made my own red sauce to go with it.

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Reviewer:

Vrushali

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jan. 27, 2012

LOVE IT!!! I omitted the cayenne pepper since I didn't have any on hand and it was still great. I also used a mix a regular and portabella mushrooms. We served it with a regular marinara sauce, but I think an alfredo would be great as well. Tastes similar to Benvenuto's wild mushroom ravioli.

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Reviewer:

duckiellow

Reviewed: Jan. 25, 2012

Best ravioli we've ever eaten! We used a pasta machine to roll out dough and a large ravioli cutter. We boiled 4 large ravioli at a time and then put them in a sauté pan with the brown butter sauce to keep warm while we cooked remaining ravioli. Grated fresh pecorino Romano and served the pan at the table. Delicious! We actually made the dough the day before and probably could have also made the filling then. Just bring it to room temperature before filling ravioli.

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Reviewer:

Natalie

Reviewed: Jan. 23, 2012

Great Recipe!!!!!! The Pasta dough is very easy to make and i am first timer to pasta dough, however if you are rolling it out by hand i would recommend a pasta roller, i am a little sore from it, but well worth the effort if you have the time. Also it is totally possible to roll it to 1/16in and thinner. you just need space, patience and flour. :-) The filling is amazing. I used fresh spinach that i cooked with the mushrooms and onions and ended up blending it all in my blender and if you don't have time to wait for the cream cheese to softened, then it really helps, or a food processor. My only issue was with cutting the dough with a cookie cutter, i did not like that and ended up eyeballing it with a pizza cutter. I think i might get a pastry bag when i do this again to fill it faster. Took me a little over three hours to make this and there was enough for 6 with a few leftover. Oh as i was pressed for time at the end i did dumped some spaghetti sauce over it and ran out the door and it was still really great. I didn't use any extra salt or pepper as i forgot that step and the filling was great without the added salt, but i would have preferred a little red pepper if i remembered. As someone else stated, this is a very forgiving recipe.

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Reviewer:

Webigail

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

Delicious! Followed recipe exactly until the chive butter sauce. I used marinara sauce instead. The flavor of the filling was excellent. Definately worth the time involved.

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Reviewer:

karenhuss

Reviewed: Dec. 28, 2011

Pretty darn good! It taste kinda like the fillings you stuff in the mushrooms with. Even though I used a pasta machine & stamps, it is still time-consuming but I had fun with it. I like the simple sauce as well and my husband prefer his ravioli's slightly golden brown.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

This review is for the pasta, though I made a different filling. I used whole wheat flour, because that's what I had on hand. I don't have a pasta roller, and it was difficult to roll the pasta out thinly enough. That said, it cooked well, stayed together and tasted great. We were making food for 5. I doubled the recipe and we had exactly enough (made 5-6 ravioli/ person).

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Reviewer:

Lraep17

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

Reviewed: Nov. 18, 2011

Delicious! We are not vegetarians, so we added some ground beef & sausage...they turned out FANTASTIC! I can't wait to make them again!

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Reviewer:

CYARHIA

Reviewed: Nov. 16, 2011

This recipe was delicious! I changed a few things based on what was available to me. I swapped the mozarella for asiago and ate it dry (no chive butter). It was so flavorful I didn't need anything on it. I ended up needing 3 batches of the dough for one batch of filling though, so I was rolling dough all day.

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