Neapolitan Ravioli---Ravioli All' Napolitana

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This was my first time making ravioli and I have to say it was pretty darn good. I did everything by hand. I followed the recipe for the dough, but like the other reviewers here, I had to add a little water as I went because it became very stiff and dry. This seemed to work. I salted the water with 1 tablespoon of salt. The ravioli didn't stick together or to the bottom of my pot. I prefer my pasta a bit softer than al dente, so I cooked the ravioli about 9 minutes, and they came out light and fluffy. I closed the ravioli with egg wash and it did the trick, not 1 ravioli broke. My wife loved them so that sealed the deal for making them again.

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Very Good. For those "who complain about the 3 tablespoons of salt" the salt is for the water (a little much there too, however. Use 1 tsp/quart of waternot the filling! Read the recipe!

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I made this recipe for company. The dough would not come together until I added water. The filling contains prosciutto and pecorino cheese, both of which are salty. I added the 3 TABLESPOONS of salt. The filling made the ravioli inedible. I emailed the Food Network and got a computer generated response. No modification to the recipe. I know Mario Batali is a better chef than this recipe would indicate. Other reviewers have noted the same issue.

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Filling WAAAAAAAAAAAAY too salty. Should 3 tablespoons have said 3 TEASPOONS of salt?

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Okay first the pasta recipe does not come together as stated you need to add water to it to get the desired dough (does not tell you that I ended up calling my Mom and she told me what to do. Second I did not, will would not use THREE TABLESPOONS!! of salt in the filling, three teaspoons was plenty and almost too salty and I did not even add the prosciutto which would have added more salt. I used a pasta roller machine and made the sheets that I sandwiched dabs of filling then cut out the ravioli with a small round cooking cutter. It made perfect ravioli.

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Mario has always brought recipes which tickle my fancy. This has an awesome flavor. I over did the nutmeg once and didn?t like the result. Stay with the original recipes and you will truly enjoy an Italian experience? Mom always said that no one truly appreciated the effort in making homemade food until one tries. She is right and I know that this recipe is worth the effort.

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This was heaven in my mouth. The method to make the noodle was a little difficult, but manageable.

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This ravioli was soooo good! But, I had tons of filing left over. Also, i didn't use this pasta recipe.

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The filling for this ravioli is wonderful. The ingredients for the pasta are a little off. Tried making it with the flour on a board, well method described and found that the pasta did not come together. Used 3 1/2 cups flour to 4 eggs and 1/2 tsp oil. I have always used large eggs for my cooking unless otherwise specified. Also have a Mario Batali cookbook so I looked up the ravioli recipe there and found that he calls for 3-1 1/2 cups flour and 4 extra large eggs. Finally saved it with a Sopranos cookbook by adding another egg and 1/4 cup water and putting the whole thing in my food processor. Mario also says that if you do not have a ravioli cutter, roll the dough thinly and cut into 1 x 2 inch squares. Place 1 tsp of filling in the square and fold over and seal. Too difficult for my novice fingers so I did 2 x 3(4 inch squares and the result was wonderful. Also finishing in butter instead of a red sauce was delicious.

Bottom line: I'll make ravioli again and use this filling.