Cheese Filling for Ravioli

“Great filling to make ravioli.Used Recipe #288125 for the dough.Worked great!”

“Very good! I used wonton wrappers to make my ravioli and some of the filling oozed out as they were boiling, but the flavor of this filling was great!”

“I ended up using Romano Cheese insted of Ricotta since I couldn’t find Ricotta in my grocery store and it turned out great. The mixture wasn’t too runny and it worked perfectly for the ravioli (sp???) I made.”

“Di, this was SUPERB!We had company on Saturday and I made 100% from scratch homemade cheese ravioli’s with your filling and my homemade pasta (recipe #288125).Everyone loved it!Better than Olive Garden!As always, thanks Di for yet another wonderful recipe!”

“it tasted great! and i would know im (as u c by my name) a teen that loves cooking but as a teen im a very picky eater. this tasted great!!!!!!! i look forward to making this filling for my pasta again and again!”

“Tasted just like what I’ve had at restaurants!This was my first time making ravioli and I did the dough by hand (with the help of my stand mixer and a rolling pin).In an hour I made 16 good-sized ravioli–doesn’t sound like a lot, but after my husband & I had seconds there were 7 left over…and I still have half of the cheese mix left– I’m sure I could have gotten more ravioli out of this if I was better at rolling the dough thin or if I used a machine the way sane people do :)It was fun and really good!I made a quick homemade sauce with diced canned tomatoes to go with it.We’ll make it again with this filling. Thanks DiB’s!”

“Easy and simple.I like that in a recipe!Hubby and I found the parsley a little strong, though, so we’ll probably cut back on it next time or perhaps try another herb.”