Ravioli

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This rating |No *| is only for the pasta dough which did not work out for me. I tried the food processor method and the recipe would not come together - way too dry. The measurements are obviously wrong for the amount of flour in this recipe. I later looked at other recipes and found some had as many as 6 eggs. I will try this recipe again but will add more eggs and maybe more olive oil... Alton, I luv ya, but not this pasta recipe. :- The filling |*** because the dough is no *| is really good so I made mini caseroles in ramekins with puff pastry crusts.

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I would have given this recipe 5 stars (the filling and the sage browned butter were absolutely delicious!, but the pasta was not working out right for me until I did some checking of other pasta recipes and all called for 4 eggs to the 3 cups of flour. The pasta was perfect with the extra two eggs. Also, I thought it was strange that it is not specified in the recipe how long to cook the raviolis in the body of the recipe. I will be making this recipe again!

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It was my first time making ravioli from scratch . Although i wasn't sure with the filling , the filling turned out very superb !! I love it !! And as far as the pasta dough , it works fine for me . I had to add more water into the dough so it will come together but it's quite normal since pasta dough really depends on the humidity of the area too . So sometimes i needed to add water and sometimes i don't with any other pasta recipes . I give it 5 stars because it's really good .. i was quite surprised with the meatloaf filling with how yummy it was !! Pasta dough also works really good .

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Per usual, Alton Brown's recipe is easy to follow, easy to modify and spot on wonderful! I used the Ravioliera (little molded ravioli pan and rolling pin and my results were (sorry, Alton waaaayyyy more fabulous LOOKING. Truly amazing filing...and now I have a great meatloaf recipe too!

FYI: I hand rolled mine...and uhhh...it was a...well, no need for my upper body yoga practice this week or therapy. I worked it all out with the rolling pin!! Had I not been too busy to wash my hands, put on my shoes and go get a pasta roller (yes, truly pathetic this would have been done in half the time it took...sans aggression and workout.

Suggested musical accompaniment: Metallica (or something angry for the hand rolling and Edith Peyrouzère (or an Italian equivalent for the rest :

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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!