Comments on: Beef and Cheese Ravioli Filling

By: Reggie

Reggie — Sun, 04 Sep 2011 22:33:28 +0000

Great recipe, I’ve used it numerous times now, and will be using it again tonight. Just realized tonight that you’ve got all these other recipes – I love the pictures and step-by-step instructions that make it so easy to follow. Thanks for the recipe.

By: Tim

Tim — Mon, 12 Jul 2010 22:16:02 +0000

@Savannah: No, you do not need to freeze them before cooking them, it is just a longer term storage option. Just remember that fresh pasta takes less time to cook than the dry stuff most people are familiar with.

By: Savannah

Savannah — Thu, 08 Jul 2010 20:37:30 +0000

so do i have to freeze them before i cook them…and how do do cook them?

By: Tim

Tim — Thu, 04 Feb 2010 01:00:11 +0000

@lesa: It sounds like you may not have rolled the pasta out thin enough, or let it rest in the refrigerator long enough, before creating the ravioli dumplings.

By: lesa

lesa — Mon, 01 Feb 2010 00:09:49 +0000

My pasta came out really doughy and rubbery. what did i do wrong?
Love your website!!!!

By: Amanda

Amanda — Mon, 11 Jan 2010 02:29:39 +0000

LOVE this recipe! It was exactly what I was looking for. I had decided I was going to use wonton wrapers as the pasta part but after you made it look so easy, I made this recipe and combined with the filling was amazing! Thanks!

By: Reggie

Reggie — Wed, 27 May 2009 18:15:43 +0000

Great recipe, love making the ravioli!!!