Bacon Stuffed Ravioli Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LAJen
Reviewed: Aug. 8, 2011
I was so hopeful about this recipe, but the wonton wrappers are a very strange choice. I found that after boiling the "ravioli" stuck together essentially as bacon and cheese filled dumplings. The flavors of this dish are great, but I found the texture with the wrappers unpleasant. I'd love to try this recipe again with real pasta dough. As it is, I'll be attempting to deep fry the ravioli in the wonton wrappers later this week. I'm hoping that will improve the texture and keep the fantastic bacony-cheese flavor.
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Photo by LAJen

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Sep. 2, 2011
**With real pasta dough it tastes even better, but is much more work. The reason for having the wonton skins is to cut off a chunk of the effort. This recipe was originally intended as "Wonton Skin Optional" but it seems it was edited by submission. ** If you do use wonton skins, I would suggest using two sheets as you would with normal ravioli. Putting the filling on one sheet, shaping it either round or square flat, and sealing the second sheet over the top using water+egg. This recipe can yield around 30-40 total ravioli when made with 1/2 tbsp sized ricotta portions. For the sauce, freshly grated parmesan also melts much quicker, and gives a silkier finish.
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Reviewed: Nov. 5, 2011
These turned out great! I didn't mind the wrappers because it was quick, I just doubled mine up. I also fried some of them which I know wasn't healthy but it tasted great. I will make these again.
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Reviewed: Aug. 12, 2011
The flavour was ok. That is way to much work to make bacon bits.
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Reviewed: Nov. 12, 2014
The sauce was ok, but isn't the greatest you can make from scratch, in my opinion. It seemed like it was just a pan full of melted cheese, almost more of a fondue. The ravioli filling was excellent, and will definitely be made again. I don't recommend using the wonton wrappers because, as has already been said, they tend to stick together and rip apart, and if they're not sealed perfectly they'll open up and you'll end up with a packet of cheesey-bacon boiling water, so you end up with a plateful of wet filling and a few strips of wonton. We'll definitely be using it again, but we'll be filling something else next time.
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Reviewed: Nov. 12, 2013
I just can't seem to get this one right everytime I've tried it I end up with a big mass of dough bacon and cheese.
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