Here is a great recipe for the 'house special' ravioli that I created from those I tasted in an Italian restaurant. Do not be intimidated by the long lists of ingredients, it's well worth the effort!
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. - 26 Jun 2010 (Review from Allrecipes US | Canada)
Such a tasty recipe! Made it SO much easier by using wonton wrappers to make my ravioli!! - 20 Feb 2010 (Review from Allrecipes US | Canada)
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. - 24 Feb 2010 (Review from Allrecipes US | Canada)