Reviewer:

inconspicuisone

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Portland, Oregon, USA

Reviewed: Jan. 17, 2012

Simple to make and everyone loved it. Can't ask for more than that.

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3 users found this review helpful

Reviewer:

Maia Marie

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Long Beach, California, USA

Reviewed: Jan. 14, 2012

I thought that this was a great recipe. I only used the filling for the ravioli this time and it was a winner. We made our own pasta sheets and stamped out our ravioli. The stuffing made about 145 small raviolis, which was way more than 6 servings for us. I laid them out on a cookie sheet and flash froze them and moved them to food storage bags. I figure that our family of three will get 3 meals out of this recipe.

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5 users found this review helpful

Reviewer:

mtbiketx

Cooking Level: Expert

Living In: Trophy Club, Texas, USA

Reviewed: Oct. 12, 2011

Good recipe. I strained and set them in warm hunts spagetti sauce with a sprinkle of parm and fresh parsley. Fun to make - the filling makes alot of ravioli!

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4 users found this review helpful

Reviewer:

Supersassy

Reviewed: Jul. 30, 2011

A lot of work, but VERY good!!!! I didn't do the Pesto sauce instead I made a Alfado tomato sauce to go with it.

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6 users found this review helpful

Reviewer:

foreversigning

Reviewed: Feb. 5, 2011

I just made the filling portion of this ravioli--I made my own pasta and used the best marinara sauce yet recipe for the sauce. I am giving this 5 stars based on the filling, which was delicious with just the right amount of heat. I did use mild Italian sausage and the full amount of cayenne pepper and it was perfect.

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8 users found this review helpful

Reviewer:

CindyC

Cooking Level: Expert

Living In: Royal, Illinois, USA

Reviewed: Aug. 24, 2010

I didn't actually make the pasta/only the pesto sauce...I was looking for a pesto recipe for another recipe that needed pesto sauce in it. This one was a keeper. For the "to taste" I used 1/4 tsp each of salt and pepper. Update: I later made it again as a whole recipe. Everyone liked it though I did cut down on the cayenne....used less and used red pepper flakes (what I had on hand) as I thought it would be a little too spicy for our tastes.

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13 users found this review helpful