Reviewed: Dec. 26, 2005

This recipe is very time consuming. The butter it called for, never stated exactly where to put it, so we left it out. Also, the sauce never thickened. Perhaps needed corn starch? We were trying to create a dish we had at Wolfgang Puck's...not quite the same. But I still enjoyed the end result!

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Reviewer:

VICKYANDDARYL

Cooking Level: Expert

Reviewed: Dec. 4, 2005

It did not turn out so wonderful. I do not usually make my own pasta. My main recommendation would be to make the filling and use it for stuffed shells.

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Reviewer:

JAMERS1

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Reviewed: Sep. 6, 2005

Awesome! I cut back to 1/2 the butter and 1/2 the hazelnuts. Used fresh spinach instead of the sorrel.

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Reviewer:

melissa

Reviewed: Jan. 23, 2005

This was a nice change from the norm, but was very time comsuming. Not being a veteran home made pasta maker, we ended up with some pretty sticky ravioli's (I read that you should cover them with a damp cloth while you make the entire batch of pasta up - so that they don't go hard. The leftovers went into a baking dish. Covered the ravioli with the sauce and will have a nice pre-made casserole this week for dinner.

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Reviewer:

JACKIEBLAKELY

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

Living In: Wakaw, Saskatchewan, Canada

Reviewed: Oct. 20, 2004

this recipe was very intense to make but was a great hit at the party. it took me hours to get the ravioli made since i was making them by myself. all in all though it was worth it. i did not try to sauce though; i used a tomato sauce instead. overall rating though was that it was worth the work.

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Reviewer:

HOTTIE46947

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

Reviewed: Apr. 5, 2004

I love these ravioli. I was also unable to find sorrel, I made up my own sauce to go with -- olive oil, water, parmesan cheese and crushed pecans. It was mighty tasty!

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Reviewer:

LAURELAMANDA

Reviewed: Apr. 5, 2004

One of the finest raviolis I had ever tried! I agree that they are quite time consuming, but they worth every minute. I had never done any pasta, this was my first recipe, and in my house everyone were delighted. Really nice.

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Reviewer:

TISTI

Reviewed: Dec. 25, 2003

I made this with my mom for Christmas dinner, and though we had a difficult time making it, it turned out very well in the end. She makes a lot of traditional cheese raviolis and found this version very time consuming, even with the pasta maker. The filling was too liquidy to use a ravioli cutter, so we had to make them by hand. We put the filling in the fridge for about an hour to chill and that helped. I couldn't find sorrel for the sauce, so I used spinach and fresh lemon juice. It was pretty thin at first, but since we let it sit overnight, it thickened up a lot. My dad was leary of ravioli's with pumkin, but he loved it! We used the Fresh Semolina & Egg Pasta recipe.

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Reviewer:

varresa

Reviewed: Nov. 30, 2003

Very tasty! Very filling and rich! However, very time consuming. Wish I didn't try this recipe for the first time for Thanksgiving. Sorta stressed me out trying to make fresh pasta.

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Reviewer:

ykat

Reviewed: Apr. 18, 2003

This is an amazing recipe. I made it three years ago for the family Potluck Thanksgiving Dinner. I still have people ask me for the recipe. It was sooo good! The sorrel was hard to find, and expensive, but I'd never change the recipe since it was soooo good.

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