I made this with my mom for Christmas dinner, and though we had a difficult time making it, it turned out very well in the end. She makes a lot of traditional cheese raviolis and found this version very time consuming, even with the pasta maker. The filling was too liquidy to use a ravioli cutter, so we had to make them by hand. We put the filling in the fridge for about an hour to chill and that helped. I couldn't find sorrel for the sauce, so I used spinach and fresh lemon juice. It was pretty thin at first, but since we let it sit overnight, it thickened up a lot. My dad was leary of ravioli's with pumkin, but he loved it! We used the Fresh Semolina & Egg Pasta recipe.
Was this review helpful?
2 users found this review helpful
I made this with my mom for Christmas dinner, and though we had a difficult time making it, it...