Reviewed: May 1, 2011

AMAZING recipe. Thanks so much larkspur! This is the first time I made homemade pasta, so I was very proud of myself;) Got a good work out rolling out the dough though haha. I didn't have spinach or chives for the filling but this tasted good regardless. I love the touch of heat from the Cayenne pepper. I ate this with red sauce since I didn't have the chives to make the sauce stated in the recipe. The only thing I did wrong was under cook the ravioli - it started "floating" pretty much straight away so I took it out after 2-3 minutes. I should've left them in for another few minutes. I also tried the egg yolk in the middle thing that you see on tv & it worked! yay, nice runny yolk that didn't over cook:D

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3 users found this review helpful

Reviewer:

Passion4food

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 20, 2010

Excellent recipe! Incredible flavor! My wife and I still talk about how good the raviolis were. With a pasta roller and a ravioli mold, it didn't even take that long. The only thing I added was I blended some spinach to the egg before adding to the flour, which gave the ravioli's a really nice gren color. Next time (and there will definitely be a next time), I think I'll cut back on the cayenne pepper, so I can enjoy the flavor of the filling more. Anyway, kudos on a great recipe!

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25 users found this review helpful

Reviewer:

SergeV

Reviewed: Jul. 3, 2010

Very yummy! I was already pressed for time not having a ravioli maker and I really didn't feel like making homemade dough so I bought lasagna noodles (the dough kind in the refrigerated section) cut them into squares and stuffed them and it turned out great!

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62 users found this review helpful

Reviewer:

kariannz

Reviewed: Jul. 14, 2010

I wanted to follow the recipe exactly but had to adjust the filling with what I had on hand: frozen wild mushrooms, leek, red & green bell peppers, feta, mozzarella, garlic and parsley. The pasta was perfect. However, I need practice making the raviolis because I couldn´t get as much filling inside without them exploding. The ones that stayed whole after boiling, I tossed them with red sauce and topped with freshly shredded Parmesan. I just love these forgiving recipes. Thanks for sharing.

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7 users found this review helpful

Reviewer:

sopenia

Cooking Level: Intermediate

Reviewed: Jul. 29, 2010

Thank you Larkspur for sharing this! I have received many compliments when serving this dish. I don't always serve it with the Chive Butter Sauce, trying to spare my waistline the extra calories occasionally, but no worries the Mushroom and Spinach Ravioli are win, win with lightly saute'd fresh garden veggies and other light sauces too.

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9 users found this review helpful

Reviewer:

Frances

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Underhill, Vermont, USA

Reviewed: Aug. 22, 2010

This deserves way more than 5 stars! I made this with my dad and it was fairly easy too. The only problem we had was that the pasta dough kept falling apart, but we refrigerated it for about 1/2 an hour and it was perfect. I made a white sauce instead of a butter sauce with my left over parsley and chives, and it was delicious! Even my sister who hates mushrooms loved it! Great recipe, keep up the good work!

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8 users found this review helpful

Reviewer:

panini goddess

Cooking Level: Intermediate

Living In: Solsberry, Indiana, USA

Reviewed: Oct. 18, 2010

Easy to follow. When using regular flour make sure you knead it enough (I did 40 min to be on the safe side). Let it sit for at least 30 min (mine sat 90 min.) Also make sure to roll it super-thin. Also took the suggestion to add spinach (wilted in water). Didn't have regular cheese so added a bit extra parm.

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2 users found this review helpful

Reviewer:

Smiley

Reviewed: Oct. 29, 2010

Absolutely love it! I skipped the mushrooms (hubby won't eat them) and I added chardonnay and lemon juice to the sauce. Came out perfect. I'm making more this weekend.

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31 users found this review helpful

Reviewer:

Marilyn

Cooking Level: Expert

Home Town: Rowley, Massachusetts, USA

Reviewed: Mar. 23, 2011

The ravioli was time consuming to make but well worth it. These were delicious. The only change I made to the recipe was to add some garlic to the butter chive sauce. I'll be making these again!

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2 users found this review helpful

Reviewer:

kimz11

Cooking Level: Expert

Reviewed: Apr. 17, 2011

Delicious! Takes a while to make it all, but well worth it. Had some filling left over so the next day, cooked some macaroni, stirred the filling into the hot macaroni, put some parmesan cheese on top. It was wonderful.

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3 users found this review helpful