Excellent! Like another reviewer, I stuffed this into shells and baked it rather than making my own ravioli - they don't carry pasta sheets in most Manhattan supermarkets. I was skeptical when the mixture was cold, since it had an odd taste, but I added a good amount of garlic salt, stuffed the shells, popped them in the oven, and drizzled them with a sage butter sauce (instead of the hazelnut cream sauce) and they came out incredibly tasty! I halved the recipe, and I don't know what I would do with it all if I had made the whole thing. As it is, I have plenty in the freezer reserved for a cold winter day!
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Excellent! Like another reviewer, I stuffed this into shells and baked it rather than making...