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ISO simple ravioli filling

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As usual, I am on a quest to add a new pasta dish to my repetoire.

Any ideas for a ravioli filling? I've never done ravioli from scratch, but I think I have the pasta dough nailed. Now for a simple filling: nothing much fancier than ricotta and eggs. Any suggestions for simple herb additions and/or egg-to-cheese proportions?

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  1. I make ravioli almost every weekend. Some fillings are: spinach and ricotta with pecan pieces (for crunch), cooked pumpkin or squash or sweet potato with ricotta and minced parsley, almost any cooked fish or seafood with risotto. I just made some with sauted chicken liver-garlic-onion puree. Most of the milder fillings should be sauced mostly with brown butter. I also make mine with round metal cookie cutters ranging from about an inch and a half to four inches in diameter. Coupling two together is a luna, folding one in half is, of course, a mezzaluna. Best to wet the edges so they cohere better. I'm trying to muster the courage to make them enclosing raw egg yolks. Buona fortuna.

    3 Replies
    1. re: Dale
      o
      original poster

      Thanks for the ideas! I have both spinach and butternut squash in my kitchen and will try both.

      So can I just mix the ricotta and vegetable in whatever proportion I prefer? I thought I'd read somewhere that I should add an egg to the filling. Do you? Also, do I salt the filling?

      Thanks a mil.

      1. re: original poster

        I don't think there's any reason to add an egg since there is no need for a binder. I would guess that my usual mix would be two parts vegetable to one ricotta, but I don't measure. Just mix until well blended. I don't add salt since I usually pretty heavily salt the pasta cooking water.

        1. re: Dale

          filling spinich, ricotta, parmesan, nutmeg, dont use egg on the edges to seal raviolis, it makes it tough and chewy

    2. Try taking a bag of forzen white corn, thaw it, saute with some shallots in butter until shallots are translucent (no color!!). Season with salt and white pepper.

      Place in a blender container with a some just enough cream to get the mixture loose so the blender can work. Puree for 4-5 mintues until the corn is completely smooth. If the corn mixture is too loose then return to the saute pan and slowly cook until it has reached a thick consistency.

      Cool and put into a pastry bag to fill raviolis.

      Variation: Use some ground blanched almonds or hazelnuts. This will tighten the mixture and add a nice complementary note.

      Serve with a simple butter sauce (with or without sage or other herbs), or a cream and garlic sauce alla "alfredo" maybe a little bacon in the cream?

      Whatever....

      add it to a