*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions.
I messed up the pasta badly, (my first time), but with ugly ravioli it still tasted amazing and motivated me to try again. On the next try I cut out circles, pressed two together at the edges around the bottoms, filled them, then sealed around the top. Nephews went nuts for this and it's really fun to make.
didn't make the pesto, used my homemade red sauce. the dough was fabulous (i did have to add a little more water than recipe calls for) taste and consistency were both great. i followed filling recipe as written, but added cottage cheese, equal parts to ricotta. i did add ground beef to some, spinach to some. plates were cleaned, excellent recipe. made extra filling, going to make up more and try to freeze....will see how that goes. was concerned from other reviews about wraps opening, but tried to seal tight, not a one opened.
This recipe is very good, but I too had to change up the dough a bit. What I did was instead of 2 eggs and water, I used 1 large egg, 1/2 cup Sour Cream, and 1/4 cup soften butter. Much easier for me to work with. Plus I just dropped them in boiling water until the pasta was done. Also, you can freeze them too. Put them on a sheet in a single layer and put them in the freezer, when the outsides are frozen... into a ziplock they go! Then when you want to use them, take out what you need and drop them in boiling water until they float. You can freeze the sauce in a ziplock too! Busy day? Homemade dinner is done!
I LOVED this and so did my family. I used whole wheat flour and it still turned out great. Next time I will try and cut closer to the inside; I ended up with a lot of extra edge pasta that wasn't really needed
Overall this recipe has real potential! First off, the dough gave me real issues. My first try i ended up with a rock of flour. The second time was a bit better, i used 3 Tbs. of water and 2 tsp. of oil which made it more workable. The dough needs to be rolled much thinner than a nickel though. Another reviewer said not to worry about cutting close to the filling. Don't be afraid! The dough is very thick and too much if you don't. After cooking this i advise round ravioli! The filling is a really good mix of cheeses. I ended up using a full cup of mozzarella instead of half mozzarella and half provolone to save a bit of money. The proportions are a little off with this recipe. I ended up with only 13 ravioli, more than half of the filling leftover and just as much sauce as filling. Advise to anyone cooking this-- double the dough! You won't be sorry. The Pesto Alfredo sauce is really good! Too much oil though. Next time i cook this i will cut out the olive oil and cook the garlic alone with the basil pesto sauce. Lastly, the egg wash. I didn't see the point in brushing an egg wash over the ravioli before sticking them in boiling water, so i cut it altogether. Again, overall the recipe is good! VERY time consuming for one person. I would make it again, however, with the changes i mentioned above and probably a different dough.
Reviewing just the filling. I used a different dough recipe that turned out perfectly. The filling was disappointing. Good but very bland. I didn't have provolone so I used Parmesan. Luckily I served the raviolis with red pepper and spinach Alfredo sauce and that gave them the oomph they needed. I won't use this filling again. Oh I used a 12X 4 inch ravioli press and there's enough filling for 48 raviolis.