Prosciutto Ravioli

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was easy to follow and tasted great. It made so much. Will cut recipe in half next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thorughly enjoyed it and plan to make it again. However, it took me a long time to prepare the ravoli for cooking. I doubled everything and ended up using about 110 wanton skins.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was a very nice meal and all enjoyed it. Great recipe for the kids to help out with too-my teenage son made the majority of the raviolis!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe after watching Giada's show for the first time. The taste is subtle, delicate and delicious!!!! The butter sauce is perfect, anything more would over power the ravioli.
Grazie Giada. You have a new fan!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The mix of prosciutto, butter, somo salt and pecorino make them extremily salty. Eliminate the sauce and pecorino and you have a better result. Not a good recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Having looked at all the previous reviews, I made a few changes. I did add some pecorino cheese to the spinach/ricotta mixture. That seemed to work for the 'seasoning' issue. My wrappers sealed perfectly and not one of them fell apart. I think the trick is to boil them gently and only until they float to the top (2-3 mins. My guests new that they were guinea pigs and raved about the texture and the taste. I will make many, many times.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe for Prosciutto Ravioli is very tasty! I made it for a few of my friends and they absolutely love it! I love it! I recommend this reciepe to everyone. It take's some time to prepare, yes, but it's worth it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's all in the title!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a great recipe! I have never used wonton wrappers for Ravioli but I can't believe how tasty and light these Ravioli are! My picky Italian hubby loved them as did the kids. We joked about them being Italian dumplings but still the taste was great. I served them with a tomato sauce and the butter sauce, giving everyone a choice of what they wanted. The butter sauce was very good though. It did take me about 45 min. to stuff the wonton wrappers so give yourself enough time. I only used half of the Spinach after reading other reviews and used water to seal the wonton wrappers as it makes a better glue than egg or egg whites. I also let them sit a half hour after I finished to let the sealed edges dry. I only used a teaspoon of filling not a tablespoon as I found a TBLS was too much filling. I kept my water at a slow boil and had no broken Ravioli. This is recipe is now going into rotation in our household! Thanks Giada!