The raviolis are amazing! I used one whole butternut squash and one whole acorn squash instead of the frozen stuff. I doubled the recipe and there were plenty of raviolis to feed 4 adults with extras left over for lunches (which I loved!). The only thing I will change next time is the actual ravioli stuffing part. It just took too much time since I made it on a week night when I don't have much time to prepare and cook a meal. I will make the stuffing the same (it was delicious), but next time I'll try stuffing it into giant shells or manicotti to save time. Also, when I served this dish, it reminded me of perogis, so I served them like perogis. I topped them with sour cream and shredded cheese and they were wonderful this way.
So, so yummy! I was so happy to find this recipe on recipezaar b/c I cut it out of Good Housekeeping and lost it before I had the chance to try it! I had trouble with it since I filled the wrappers the night before and the edges cracked from over-drying and the filling leaked out on a lot of them during boiling (obviously I wouldn't recommend doing this!), but the taste was still out of this world! Next time I will cook them after 30 minutes of drying, as per the instructions. I used all the ingredients as stated, except for the parmesan--I used the powdered, bottled kind, not freshly grated. Also, I found using my finger to rub the egg white on the edges of the wrappers was a lot easier than using a pastry brush. This is my first try with ravioli and the wrappers made it really simple. I will make this again--probably this week. It's so good!
I am sorry, but I did not like this at all. I was excited to find this recipe because I had gotten butternut squash ravioli at an Italian restaurant and loved it, but the flavor of this recipe was nothing like that dish...