Pumpkin Ravioli Recipe Reviews - Allrecipes.com (Pg. 5)
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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Reviewed: Aug. 21, 2003
Flavorless filling... good pasta though
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Reviewed: Mar. 25, 2003
This was very tasty. I substituted canned pumpkin for fresh, and therefore used more pumpkin and less ricotta cheese. I also added some sun-dried tomatos and a small bit of roasted red pepper to the pasta dough. I served it with an alfredo sauce I made from butter, milk, cornstarch, and parmesan cheese. I also added about 1 tablespoon of maple syrup to the sauce, since I wanted it to be just a bit sweet. My husband and I both loved it. It's only 4 stars, though, because it does involve a lot of work.
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Reviewed: Oct. 25, 2001
Really great flavor! I am using it as an app. on Thanksgiving. It takes a little practice to make the ravioli pretty if you have never made them before. I even made the recipe non-dairy by using a little tofu 'sour cream' instead of the cheese and it was still good!
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Reviewed: Aug. 28, 2000
I LOVED IT!!! It is a FANTASTIC way to use up the pumpkin frozen after Halloween-Pumpkin is VERY nutritious, and my kids were a little leary at first because of the color, and they thought pumpkin was only for pie- but one taste and they were hooked!
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Displaying results 41-45 (of 45) reviews

 
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