St. Johns, Florida
Member since Aug 2010
"I made this, and it was very good. I had to substitute smoked Gouda for the scamorza, and Parmesan cheese for the grano padano.. I went to a trendy fresh food market in the Jacksonville area. I asked the man behind the cheese counter for grano padano cheese. Blank look. "We no got that kind of cheese." When I asked for scamorza, he muttered"
"I made this recipe for company. The dough would not come together until I added water. The filling contains prosciutto and pecorino cheese, both of which are salty. I added the 3 TABLESPOONS of salt. The filling made the ravioli inedible. I emailed the Food Network and got a computer generated response. No modification to the recipe. I know Mario Batali is a better chef than this recipe would indicate. Other reviewers have noted the same issue.