Reviewed: Dec. 9, 2007

Haven't tried this recipe but an easy trick to make it easier is to use wanton skins available in any grocery store instead of makeing dough from scratch.

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89 users found this review helpful

Reviewer:

mike

Reviewed: Dec. 3, 2006

I give these a 5 mainly for the dough, which my husband and I intend to use in the future with other fillings and red sauce. However, I did think these were a tiny bit on the bland side, and found myself salting my dish during dinner. I ended up using almost a cup and a half of ricotta and I doubled the pumpkin (1/2 cup just seemed like so little for a recipe featuring pumpkin as the main attraction). I used a bit more salt in the filling. For those who found this recipe too bland, I would suggest tasting everything along to way- a little extra seasoning saved the end result, in our case. We'll make these again, possibly with some of our own changes. I served these with the suggested pumpkin seed sauce from this site. (I made lots of changes to the sauce, too).

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2 users found this review helpful

Reviewer:

kristen m

Cooking Level: Intermediate

Reviewed: Oct. 25, 2006

I had never made ravioli before and this was a very simple recipe to follow. Not quite 5 stars becuase the dough was a little "doughy".

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3 users found this review helpful

Reviewer:

kfoley101

Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA

Living In: Largo, Florida, USA

Reviewed: Jan. 16, 2006

Loved this pasta. It really helps to have a Cuisinart to kneed the dough, a pasta machine to roll it out (works WONDERS) and a pastry wheel. Since I have all three of these tools, this was a breeze to make. I have also made a lot of other homemade pasta. If you have never made it, give it a try but set aside some "learing time" to get used to the process. I used Mace instead of nutmeg as it is a bit warmer. I used regular canned sauce and it was yummy. Worth the work. The only thing I need to practice is not getting air into the pockets as the ravioli floats to the top then. I also had a few "blow out" while boilding. You'll want to gently simmer this to keep the ravioli pillows intact.

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18 users found this review helpful

Reviewer:

PatD.

Cooking Level: Expert

Living In: San Ysidro, New Mexico, USA

Reviewed: Oct. 26, 2005

Concept of tomatoe past in the pasta sounded like a good idea, but when all was said and done (and there was alot of doing, having to make the ravioli from scratch), it was really kind of bland. None of my kids would eat it, and the Pumpkin seed sauce was runny. Would not spend the time making it again.

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4 users found this review helpful

Reviewer:

Holly G.

Reviewed: Oct. 15, 2005

This is good only for people who have a few extra hours on their hands to make something that ultimately tastes... interesting... but not really all that good. Like a lot of things in life, I appreciated the experience, but I'll never do it again.

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16 users found this review helpful

Reviewer:

wildcratercheese

Cooking Level: Intermediate

Home Town: Brook Park, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Dec. 6, 2004

Delicious. Hard to roll out, but worth the effort.

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2 users found this review helpful

Reviewer:

BMOORE121

Reviewed: Oct. 11, 2004

Great variation from regular raviolis! wasn't too crazy about the pumpkin seed cream sauce, but with another one, it'll be a bigger hit, I think!

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6 users found this review helpful

Reviewer:

ZONIGUANA

Cooking Level: Intermediate

Home Town: Wiesbaden, Hessen, Germany

Living In: Barrington, New Hampshire, USA

Reviewed: Oct. 8, 2003

These were a lot of work, but worth it. Making homemade ravioli is not as easy as it sounds. I will tone down the nutmeg next time. Rave reviews from my dinner guests.

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4 users found this review helpful