Reviewed: Mar. 16, 2012

I substituted shells as others recommended. I liked how the hazelnuts softened in the cream.

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Reviewed: Mar. 4, 2012

OHH my DELICIOUS!!! Make this & you will love it!

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American

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

This is an excellent recipe! I only gave it 4 instead of 5 because I had to change it. I thought the garlic was too much. I added extra cinnamon and a little brown sugar to try to get the garlicky taste out (I love garlic but not in this recipe). I used a homemade ravioli recipe I found and they were so good! I did follow the hazelnut sauce but did not put garlic in it and added extra cream. So good!

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

Reviewed: Nov. 27, 2011

Incredible recipe! I changed the filling up a little and used glazed pecans in sauce; came out fantastic .

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Tobias

Reviewed: Sep. 27, 2011

This is an excellent recipe. I dropped the hazelnuts though and used a little less onion.

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Nick Gibietis

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jan. 11, 2011

this was my first handmade ravioli and It was wonderful. Some of the ingredients were difficult to find but if I skipped a couple it did not seem to matter. The essentials made it in and it worked great. Follow the hazelnut recipe carefully. The second time I did not and that was a mistake.

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Flash

Cooking Level: Beginning

Home Town: Catonsville, Maryland, USA

Reviewed: Dec. 11, 2010

I used shells instead of ravioli. It's easier to do and to find. I made this for several events, and it was a hit every single time. Instant tradition... I did use butternut squash instead of pumpkin, but if you can't find fresh pumpkin, you could use canned.

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Megan

Reviewed: Oct. 16, 2010

Really great. I agree with the reviewer who said to cut butter in half. I did not use this sauce but used a brown butter sage sauce recipe from marthastewart.com. I had a ton of filling leftover. I think making the fresh pasta in a must.

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mmh

Reviewed: Oct. 5, 2010

This was soooo goood. It took half the day to make, but was so well worth it!!! I had left over filling, so I used the larger shell pasta, filling them then baking. We could have had this for several nights in a row and loved it every night !!!

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Katryn

Reviewed: Dec. 22, 2009

Flavor-wise, wonderful and tasty! Ease of preparation, however, is not! This was my first time attempting ravioli and I tried hand-making pasta.. Hmm, that was an epic fail! I bought wonton wrappers from the grocery store and those were much easier to work with. They stuck together when I boiled them, though, and I basically had to make a ruined-ravioli "casserole". It tasted wonderful though. I will try these again when I have more patience with myself!

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