Reviewed: Mar. 21, 2013

I thought I'd really love this but the taste, for me was just the opposite. I found it very easy to make. I did put the squash mix in the refrigerator a bit to set up before filling the wrappers and that worked out like a charm. They weren't mushy at all like some reviewers, they looked really nice, fried up nice with the garlic. I couldn't get past the floury taste of the wonton and the mascarpone cheese with the butternut squash gave an aftertaste I didn’t care for. I was surprised as I thought I would LOVE it.

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Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Feb. 19, 2013

Very good...I added a pinch of nutmeg, as well.

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Reviewer:

Marcia

Reviewed: Jan. 30, 2013

The filling is absolutely delicious. I'm hesitant to use wonton wrappers due to the consistency ratings I've read so instead I made gluten free raviolis. This was fantastic. I'd definitely make again!

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Reviewer:

Mary

Reviewed: Jan. 26, 2013

Really good, but makes way to much filling. I used the extra filling as a sauce over pasta. These freeze well and are tastey in a butter/sage sauce.

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Reviewer:

MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

Reviewed: Jan. 19, 2013

It was delicious... but the wontons kept sticking to each other after being cooked. How can I avoid that?

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Reviewer:

vidhya09

Reviewed: Jan. 17, 2013

Followed the recipe exactly and these are fanstastic. Leftovers were heated under the broiler, even better a bit crispy

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Reviewer:

sevvizan

Reviewed: Jan. 9, 2013

Great recipe. Had fun putting together the raviolis with my 11-year old niece. She doesn't like veggies much, but she loved these!

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Reviewer:

Vio

Cooking Level: Intermediate

Reviewed: Jan. 6, 2013

This recipe is time consuming, but worth every minute! I`ve also used pumpkin instead of squash. Very yummy!

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Reviewer:

scover

Cooking Level: Intermediate

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Jan. 6, 2013

I used ricotta instead of mascarpone, and I made my own pasta (I recommend the james beard recipe) but the basics of the recipe are great. The sage butter was SO good. Add toasted pinenuts!

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Reviewer:

cellardoor410

Reviewed: Dec. 27, 2012

Omitted the sage, just dont' like the flavor. This was very good and easy to prepare. I had a hard time forming ravioli though. I will keep practicing this is a delicious vegeterian meal. Thanks Chef John!

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