"After reading some of the reviews I cut down the amount in each ravioli so it wouldn't be so rich. I also am not a big Hazelnut fan so I used toasted pine nuts instead. I also put a little less lemon zest in the Ricotta and only juice from 1/2 a lemon for the sauce and used more olive oil for the sauce because it was a bit thick. I think the recipe is good. After cooking the raviolis stuck together though horribly in the strainer! Live and learn... :-)