Ravioli

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The meat mixture was amazing...I added caynne pepper and Tonys seasoning....the dough was tricky. had to use two extra eggs and a little more water...but after the proper amount of kneading by hand it came together. I dont have a mixer so everything was by hand. Good results. I will season the flour next time

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Can't comment on the filling or finished product since the dough was an absolute disaster. The "dough" resembled barely wet sand (put into food processor with dough blade after mixing by hand didn't do the trick. Added a bit more water but after more than doubling the water content I was afraid to over do it and wrapped it up and put it in the fridge. Resting didn't help as it immediately fell apart into crumbles. I am usually a fan of Altons recipes but this was a huge disappointment. I've had success with other dough recipes online and may come back to try his filling with a better dough recipe.

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this recipe is great, but I'm loookig for a recipe where the filling is rolled in a flour mixture instead of pasta. It was on t.v. a while back, but I don't remember who was making it.

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to get to this recipe i first made alton brown's chili powder (five stars, and alton brown's garlic croutons (five stars to make alton brown's meatloaf recipe (five stars, to make alton brown's ravioli!!! when the ravioli came out at least okay, needless to say, it was deeply satisfying!

mine looked nowhere near as nice as ab's, but they tasted really good. i didn't use the ironing board, but i think it might be worth the extra trouble next time. those little clamps that come with the pasta rollers really are frustrating. i'd also try hand rolling them like on the episode with the tortellinis. i really want to make pierogis.

i'm only giving it a four because the dough recipe left me with more questions than answers, as other here have mentioned. yes, he covers it in the show, but i am less into the "antiquated" mixing technique, than i would be into a more scientific approach, i.e. this is exactly how much flour it takes. it seemed like yes more egg mixture would do the trick. my machine was a little different, but my pasta sheet was nowhere near as big or shiny. i shall read more recipes before trying again.

overall not too hard, a little messy though, but very delicious. one other thing i would say is, don't let the fact that you don't have meat loaf mixture stop you from making raviolis, go ahead and stuff whatever you have in there. potential refrigerator velcro!

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I only made the pasta part of this (since I wanted mushroom ravioli and it was wonderful. It was my first time making pasta, and it turned out awesome! I did a test run to make sure I had rolled the dough to the right thickness, and my 2 year gobbled it up and wanted more! After reading the previous reviews, I went light on the flour and generous with the oil to make sure there was enough liquid, but it wasn't even a problem. Alton Brown just really knows his ingredients.

Thanks!

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Alton does it again--good eats don't have to be hard to make!

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This is a great ravioli filling recipe, but the pasta recipe is all out of whack, hence only the 3 stars.
You will never get 2 eggs to blend with 3 cups of flour... unless they are decidedly larger than the largest hen egg. The proportion I have used for 20 years is 1 egg (large or extra large... depending on the actual size for every 3/4 cup flour... which means that 3 cups of flour is 4 eggs. This may vary a tad depending on the humidity, but it's never failed for me.

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This recipe is great. I love being able to find the recipes I see on Good Eats!!

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I have been making ravioli for years and have had mixed results. They always tasted great, but were not always successfully cooked. Well, Alton Brown has, once again, taught me were I was going wrong! His methods and procedures have corrected all of my previous mistakes. My newly crafted raviolis now come out of the water perfectly! There is actually filling INSIDE all of the raviolis instead of floating around in the water. I didn't use the ironing board, but it was a good idea. The pasta was great, too!

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This is the best ravioli recipe I've found! I've never come across a recipe from Mr. Brown that hasn't been fantastic and this one is no exception. I did a few things differently: For example, I didn't make the dough in my food processor, instead I used my KitchenAid mixer to mix the dough. I then let it rest about an hour and rolled with my pasta dough attachment. It was SO Easy. I also decided to seal the edges of the ravioli by using the tines of a fork; it kept a tight seal and looked pretty, too.
Rather than the sage butter I used some leftover tomato sauce from a pot of sausage and peppers I'd made the day before, (I removed the sausage, blended the peppers and onions with my immersion blender for a smooth consitancy and added what little meat was leftover from the ravioli filling and a few seasonings. It was INCREDIBLE. Definitely try this one.