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This filling was stupendous! I added some fresh lemon pulp to brighten the flavors. I found that the wonton wrappers really fell apart during boiling, so that was disappointing. We also really liked the sage butter. I will make this again, but I will have to experiment with cooking methods. Thanks so much!

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Adopted Parisian February 10, 2008

Very unusual and certainly outstanding-this is one of the most "gourmet restaurant"-tasting meals I have personally cooked. I doubt 99% of tasters could guess what's in the filling, which has a unique pumpkin-esque flavor. I used fat free ricotta and mixed the filling in the Cuisinart which was quick, and making the raviolis is fast too once you get the hang of it. Highly recommended!

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FLKeysJen August 28, 2007
Dried Plum Ravioli With Sage Butter