15 Reviews of Ravioli (Dough and Choice of 4 Fillings)

From: 16Paws

On Jul 5, 2006

Years ago I made "from scratch" ravioli. Learned how to do so from a wonderful Italian neighbor we met while in the Air Force. Lost the recipe during one of our many moves and missed it so much! When I found your recipe I knew I had to make it. I used the filling #1. Oh my! DH and I were in heaven. I will have to make this when my kids come over as they loved it before. Thanks so much for sharing such a wonderful recipe.

From: Liara

On May 18, 2004

I'll never have to worry about store bought ravioli again. The dough is easy to work with, and is lovely and silky when cooked. Made both the ricotta filling 1 and the beef and spinach filling. It's best eaten fresh. Froze the cheese one, but the ravioli didn't turn out so silky. Thanks Dee!!

From: food girl

On Nov 5, 2003

Makes great dough, and it is relatively easy to tweak! Do not forget to let the dough rest though, that is the real secret to ravioli dough (and other pasta doughs). It would be murder trying to roll it any other way!!! Sorry, I didn't get a chance to try any of the filling recipes, but it does taste great with a butternut squash filling!

From: NELady

On Feb 8, 2008

I made the ravioli dough last night (used my own filling) - and it was DELICIOUS! An easy-to-follow recipe that works! Thank you for posting it! I had to add a little more water to the dough than suggested - maybe about 1/8 cup more.

From: npsmama

On Sep 19, 2008

If I could give this dough recipe 100 stars I would! I've made it very often since first trying it. I use a pasta machine and the best tip I came across was to VERY lightly dust the dough with cornflour before passing it thru the machine. It won't stick at all. This tip revolutionised pasta making for me as did this fantastic recipe. Just one note: depending on the egg size (we have our own hens so the eggs I use aren't sized) I sometimes have to add a little water/flour. My original review: I made filling 1 with homemade ricotta cheese. Served it with tomato sauce and cheese. Delicious.

From: tomsawyer

On Feb 11, 2009

Delicious! I used one of the ricotta cheese fillings. A good idea is to have another recipe for ricotta cheese (like manicotti) as there will be lots of ricotta cheese leftover. I'll make this again.

From: Maria Azul

On Jun 7, 2007

the dough was soooo easy to make!! And wonderfully delicious!! I did use another two types of fillings i found....next time i'll try one of your fillings!!! GREAT recipe!!!

From: Mailarus

On Feb 22, 2009

This recipe is fantastic! I made the dough with the spinach beef filling, but I subbed beef for the veal, left out the parsley, used garlic powder in place of the clove, and added some basil. I'm also a clumsy college student and this was my first time making dough, but it was easy and I had a lot of fun breaking the yolks with my fingers! I ended up pan-frying some of the dough I had left over and the bits were delicious. Overall awesome recipe; I'll certainly make it again, and it has encouraged me to cook more overall!

From: Chef #1240431

On Apr 16, 2009

I just made this last night, and it was fantastic! I used a slight variation of filling ingredients based on what I had on hand, so I thought I would share it for others to try. I boiled a chicken breast and when it was cool shredded it into small pieces. Then I put the shredded chicken in a bowl with one egg, a couple tablespoons of parmesean, a handful of mozzerella, and some italian seasoning. It turned out really good with a simple tomato sauce to finish the raviolis off, and even my picky 3-year-old loved them!

From: Chef Netteski

On Apr 5, 2009

This is what i'm looking for!!! The homemade fresh not the store bought ravioli. I use the spinach filling and it was delicious. I will try the others sometime. Oh by the way, nothing competes with fresh and homecooked food. You will be sure that they are not past the expiration date,. No flavorings, artificial colorings, msg and preservatives are on your food everytime you take a bite. Thanks a lot for sharing this.