I don't like to review recipes that I didn't follow exactly but this was such a good base recipe that I have to give it 5 stars! I made changes to suit my own taste. For the meat sauce I followed the recipe except made the following changes: 1 lb ground beef, 6 oz can black olives, 16 oz can black beans- drained and rinsed, 1 large chopped jalapeno with seeds, 1 chopped green pepper, 1 package taco seasoning, 3/4 of the jar of taco sauce, and about 1 cup of salsa I threw in just to use it up. I also seasoned the meat right away with salt and pepper. I mixed a 16 oz can of refried black beans with about a 1/2 cup of sour cream in a separate bowl then layered it on the tortillas followed by the meat sauce then cheese. I used pepperjack instead of Colby except on the top. I'd give it a spice rating of 3 on a scale of 1(mild) to 5 (hot). I used two tortillas between each layer but next time will use three. I also only made three layers to try to cut down on carbs but the bottom half turned out soggy so next time I will use a shallower pan, more tortilla layers with less filling in between, and nix the bean/sour cream mix for another can of whole beans in the meat. The mistakes were my own and the flavor still excellent! I made 6 small burritos with the leftover meat sauce, tortillas, and extra cheese I had, wrapped well and froze for later. Again, 5 stars for a great base recipe!

I made these for Thanksgiving appetizers and everyone LOVED them. They were gone within 10 minutes. Go easy on the brown sugar like other reviewers suggested. I was in a hurry and used too much- my fault not the recipe- but they were still great. Very rich and flavorful.

These were excellent! The only reason I gave this recipe four out of five is because I'm not going to waste a canister of juice concentrate for 1/4 cup (I don't make/drink fake juice). I subbed honey like other reviewers said and they turned out perfect! I eyeballed the cinnamon because my measuring spoons are packed for a move, probably added too much but still tasted great! The daycare kids I had for the day and my pregnant-picky sister loved them! I'll be making these again and again and experimenting with different ingredients.

This is such an interesting way to cook ravioli! Like other reviewers I coated in flour, used the whole egg, and used panko instead of breadcrumbs which I seasoned with garlic powder, salt, italian seasoning and red chili peppers for a kick. Unfortunately I didn't have parmesan cheese or cooking spray. They did come out dry (maybe because of no cooking spray- I'll buy some next time) but the dipping sauce (I used chunky garden spaghetti sauce) made it a non-issue. Four stars instead of five because this isn't something I would make on a regular basis. Might use this recipe again for finger food for a party.