This review was posted by Sassafrass 6/9/11 in another section
Recipe Name: Ravioli with Sweet Ricotta Filling and Lamb Ragout
Book Name: Full Steam Ahead
Tweaking details: I wouldn't change a thing – however the recipe doesn't say to leave the ravioli, however my pasta maker suggested you leave the made ravioli for an hour to dry out before cooking (if you don't let it dry out it will all stick together in the steamer)
Review: Absolutely loved this. It did take a long time for me to roll out the dough, but it was well worth it
Score: (out of 5*) 5
I have read a very old link that said the pasta from the book doesn't make enough; however this feed 2 adults and 3 children (+ small lunch for husband next day). The pasta needs to be rolled on the thinnest possible setting (I used 8 ), and it made 60 ravioli's. I have also read questions about what flour to use, I used normal plain flour (Australian) with no problems.
Sassafrass