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Mushroom and Spinach Ravioli with Chive Butter Sauce
Reviews:
June 20, 2010

Excellent recipe! Incredible flavor! My wife and I still talk about how good the raviolis were. With a pasta roller and a ravioli mold, it didn't even take that long. The only thing I added was I blended some spinach to the egg before adding to the flour, which gave the ravioli's a really nice gren color. Next time (and there will definitely be a next time), I think I'll cut back on the cayenne pepper, so I can enjoy the flavor of the filling more. Anyway, kudos on a great recipe!