Reviewer:

josephcreamer

Reviewed: Mar. 9, 2010

I thought this was wonderful. I used chicken instead of shrimp and didn't put in the capers as I didn't have any. My kids thought the wine taste was a little much (although I loved it) so next time I might use chicken broth instead. I did use some cornstarch to thicken

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2 users found this review helpful

Reviewer:

THECSCARPS

Cooking Level: Intermediate

Reviewed: Feb. 2, 2010

Very nice, easy dish with a lot of nice flavor. Will definitely make it again! I did make a substitute as I didn't have ravioli, but just used some egg noodles and mixed them into the mushroom sauce - delish!

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3 users found this review helpful

Reviewer:

Danae

Reviewed: Feb. 27, 2009

I love rich food. This tasted rich but it was a bit much for me. I wasn't too much of a fan, which is weird because I love all the ingredients. My boyfriend liked it but I didn't. I don't think Ill make it again.

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Reviewer:

D-LITE

Cooking Level: Expert

Reviewed: Jan. 26, 2009

OMG SO GOOD!! I think this was the best meal I ever made. I added a little flour to thicken the sauce along with tomatoes. I left out the prawns and shrimp because I don't eat meat, but I think this would be great to marinade a chicken breast in for my boyfriend though...thoughts? Thanks so much for the amazing recipe!

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Reviewer:

luvhomecookin

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Reviewed: Jan. 5, 2009

The only changes I made were to omit the capers (I hate them), and I used a combination of apple juice and Marsala wine as that's what I had on hand. This is such a delicious dish, and so easy to make too. Don't skimp with the Parmesan - it absolutely makes it! Thanks so much, Michelle!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Feb. 28, 2008

Good recipe overall-made a few changes to it based on what had on hand. Left out prawns and used regular button mushrooms instead of portobellos. I also increased the amount of lemon juice to one whole (small) lemon. I also added parsley and basil to the sauce while it cooked for additional flavour. Once the raviolis were done I topped them with tomatoes and roasted red pepper. One thing though-the sauce took longer than stated in the original recipe to cook down. In fact it's still a little watery even after close to 10 minutes of cooking. For this reason, you may want to wait until the last few minutes before beginning to cook the ravioli (the ones I used were frozen spinach and cheese raviolis and cooked in 4-5 minutes). Good recipe overall though:)

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Jun. 27, 2007

GREAT Recipe!! I made this recipe without the prawns, because I didn't have any and it came out wonderful. It is definitely a dish I will make for years and years.

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Reviewer:

Laura

Reviewed: Mar. 14, 2007

I followed the recipe exactly, and like others said it was not aesthetically pleasing at all. The flavor was really good but the sauce was way too thin.

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2 users found this review helpful