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Your favorite ravioli filling?

Katie Nell Jan 24, 2007 03:11 PM

Husband and I are going to have a ravioli and gnocchi making session this weekend. I've got my heart set on three types of ravioli... one I know I want to do is a corn and sage filling and he wants to do a goat cheese and herb filling. So, I need one more filling... it seems like everything I think of is creamy and white, but I guess that's okay, because we will probably freeze a lot of them. Anyway, what is your favorite filling? I might add it to the list or sub for one of my ideas.

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  1. l
    ladybythebay1 Jan 24, 2007 03:24 PM

    My favorite filling is butternyt squash. It has great texture and bright orange.

    Very good but make sure you use real nutmeg!

    1. h
      HillJ Jan 24, 2007 03:30 PM

      spinach and roasted peppers
      pesto filling

      do you make gnocchi from scratch? if so, could you share a recipe.

      4 Replies
      1. re: HillJ
        Katie Nell Jan 24, 2007 03:31 PM

        I'm planning on it, but I haven't picked out a recipe yet!

        1. re: HillJ
          Katie Nell Jan 29, 2007 08:14 AM

          HillJ- if you would like the recipe for gnocchi that I ended up using, I would be happy to e-mail it to you... just post your e-mail address, if you want it!

          1. re: HillJ
            Adrienne Jan 29, 2007 01:48 PM

            I do -- here ya go:
            Gnocchi

            3 lbs baking potatoes (russets?)
            2 cups all-purpose flour
            1 jumbo egg
            1 pinch salt
            pepper, seasonings, butter as desired

            Boil the whole potatoes until they’re quite soft (45 minutes?)
            While they’re still warm, peel the potatoes and mash them with a fork – you can use a damp cloth to help the potatoes retain their heat

            Set up a big pot of water heating and an equally big bowl of iced water

            Make a well in the center of the mashed potatoes and sprinkle them all over with flour, using up the flour in the process. Place egg and salt in the center of the well and using a fork, stir into the flour and potatoes, just like as if you were making pasta.

            Once the egg is all incorporated, along with any desired seasonings, bring the dough together and knead gently until a ball is formed and then another four minutes until the ball is dry to the touch.

            Roll the ball of dough into long thing tubes about the thickness if your index finger, and then cut them into 1-inch long pieces. Flick them off with a fork, using a finger to dimple the middle (the shape will help it keep the sauce).

            Drop the pieces into the boiling water until they float. Let them float for only a moment if they’re fresh, up to two minutes if they’ve been made a few hours ahead. As they are ready, pop them in the ice water to arrest the cooking process. Drain pieces after a few minutes.

            If gnocchi fall apart, it means you didn’t use enough flour. Too much flour results in hard gnocchi. Serve up with pasta sauce – don’t drown ‘em.

            When I made this recipe, I actually mixed the mashed potatoes and flour together before adding the egg and it seemed not to matter.

            If you’re making a small amount of gnocchi and you’re serving it right away, it’s ok to not use the ice water – I popped them straight into the sautee pan as they popped to the top to douse them with the sauce and then ladeled them out of the sauce at the end.

            If your dough is a little heavy, but it’s kindof too late to remove flour, make the gnocchi smaller – it will matter less that they’re heavy that way, because more of each piece will be really saturated with water.

            1. re: Adrienne
              h
              HillJ Jan 29, 2007 01:58 PM

              Thanks Adrienne, I really appreciate the recipe!

          2. JoanN Jan 24, 2007 03:35 PM

            Mine, for winter at least, is the Beef Cheek Ravioli from the Babbo cookbook. Only actually did it with beef cheeks once, but have done it with brisket (as he also suggests) and it's almost as outstanding.

            4 Replies
            1. re: JoanN
              Katie Nell Jan 24, 2007 03:42 PM

              Is this the exact recipe Joan? http://www.rimag.com/recipes/recipe.a... Don't think I could get a black truffle though, but it sounds good!

              1. re: Katie Nell
                yayadave Jan 24, 2007 03:46 PM

                What! Stewert can't find truffles?

                1. re: yayadave
                  Katie Nell Jan 24, 2007 03:49 PM

                  LOL! He'd eat it before we could get to it!

                2. re: Katie Nell
                  JoanN Jan 24, 2007 03:59 PM

                  Close, but not exact. The recipe in the book goes into quite a bit more detail. For instance, he says it will take about 10 minutes to brown the meat in the olive oil and warns against overcrowding. And he specifies 1/4 inch for the onion and celery dice. Of greater importance, there seem to be two typos in the online version you found. In the book he calls for one cup (2 sticks) of butter, not 2 cups. And in the Toscani recipe it's 7 tablespoons, not ounces, of evoo. Other than that, yes, it's the recipe.

                  I can't afford black truffles, even if I could get them. Never used them in the recipe. I just put it in the category of, If you don't know what you're missing . . . .

              2. l
                lebelage Jan 24, 2007 04:04 PM

                Brandade makes a nice filling.

                Peas, minced lamb sausage and mint is nice.

                I've filled ravioli with saag paneer (Indian spinach and cheese curry) with tasty results.

                Finely diced melon, prosciutto and basil.

                Smashed white beans with garlic and herbs.

                Roasted sweet potato and bleu cheese....

                1. brattenheimer Jan 24, 2007 04:08 PM

                  Pumpkin-filled raviolli. Top with browned butter with sage and toasted walnuts.

                  :::sigh:::

                  1. p
                    piccola Jan 24, 2007 08:01 PM

                    I heart butternut squash-filled ravioli. Other fillings I like: roasted eggplant (like a stiffer babaghanoush); wild mushrooms; artichoke; sun-dried tomato.

                    2 Replies
                    1. re: piccola
                      Snackish Jan 26, 2007 07:10 AM

                      Can I come over? All of these sound great.

                      1. re: Snackish
                        p
                        piccola Jan 26, 2007 06:40 PM

                        ha! sadly i'm only brave enough to make ravioli about once a year. and even then, i cheat and use wonton wrappers for the dough.

                    2. Emme Jan 24, 2007 09:51 PM

                      Eggplant, wild mushrooms, ricotta and gruyere
                      Sundried tomato, artichoke, ricotta and parmesan
                      Delicata squash and sage
                      Lobster... preferrably in a restaurant... so darn lazy

                      1. s
                        Smokey Jan 25, 2007 06:29 AM

                        Similar to some of the squash recs you've gotten--sweet potatoes, bound with an egg yolk and a whole lotta grated parmesan, little salt and pepper. Mmmmm.

                        1. h
                          Heatherb Jan 25, 2007 06:42 AM

                          sauteed mushrooms (very flavorful types) with smoked mozzarella.

                          1. Infomaniac Jan 25, 2007 07:19 AM

                            Porcini mushroom with Parmigiano-Reggiano

                            1. s
                              swsidejim Jan 25, 2007 07:26 AM

                              Lobster without a doubt

                              1. s
                                scottso Jan 25, 2007 07:32 AM

                                I love raviloi filled with artichokes, and a little romano cheese also fontina with porcini and leeks.

                                1. m
                                  magfitz Jan 25, 2007 09:47 AM

                                  I'e been to a restaurant that does a veal with raisins (and i usually dislike raisins in anything but raisin bran and irish soda bread) ravioli-type pasta with a sage butter sauce. it is outstanding. If I could duplicate it, I'd be eating it weekly.

                                  1. soypower Jan 25, 2007 09:55 AM

                                    i'm a big fan of meat-stuffed ravioli..my favorite is italian sausage, provolone and sage. yum.

                                    1. seattledebs Jan 26, 2007 12:11 AM

                                      Agreed on the butternut squash - I've added crumbled feta and fresh black pepper to it. Nice.

                                      Also agreed on the sauteed mushrooms, possibly with reggiano or a little chevre.

                                      1. s
                                        Smokey Jan 26, 2007 06:30 AM

                                        I think the biggest negative to a chopped, sauteed mushroom filling (which, BTW, I do love) is that I find those the most difficult ravioli to fill.

                                        1 Reply
                                        1. re: Smokey
                                          hotoynoodle Jan 26, 2007 08:28 AM

                                          duxelles is perfect for this.

                                        2. z
                                          zarathustra Jan 26, 2007 06:32 AM

                                          I like to stuff mine with a marscapone and mushroom filling. If you make a mushroom duxelle prior to adding the cheese, it'll make piping the filling much easier.

                                          1. h
                                            HillJ Jan 26, 2007 06:42 AM

                                            Question about preparing these ravioli fillings...do you boil, saute, bake? I have found that specialty fillings are delicate.

                                            1. l
                                              lucyis Jan 26, 2007 06:48 AM

                                              I add my vote for the butternut squash. I LOVE the idea of a couples ravioli-athon. What a great idea for a cold weekend! A bottle of wine and a good old movie on T.V. and I'm in heaven.Don't forget the good aged Parmesan!!

                                              1 Reply
                                              1. re: lucyis
                                                Katie Nell Jan 26, 2007 07:04 AM

                                                Oh, can't forget the Parmesan! We also have a balsamic jelly and several wines from our Vancouver honeymoon in August- it's Valentine's Day early! :-) It's going to be a good weekend!

                                              2. othervoice Jan 26, 2007 07:33 AM

                                                I agree it's nice to hear of a couple enjoying this time together. M favorite is turkey/chicken, walnuts, and Gruyere cheese. OUTSTANDING, FOR A MEAT FILLING. If staying vegetarian, the butternut squash is great.

                                                1. hotoynoodle Jan 26, 2007 08:29 AM

                                                  salmon with peas, ricotta and mint are in my freezer right now. so is duck confit with goat cheese and sauteed watercress.

                                                  1. p
                                                    Pampatz Jan 26, 2007 09:55 AM

                                                    pear, walnut and blue cheese
                                                    Italian sausage with sauteed onion and red bell pepper with smoked mozzerella

                                                    1. h
                                                      hopalong Jan 26, 2007 10:01 AM

                                                      i made this ravioli with a roasted chestnut and pancetta filling. they were outstanding:

                                                      http://www.epicurious.com/recipes/rec...

                                                      1. Katie Nell Jan 29, 2007 08:03 AM

                                                        Just to report back, we ended up making the gnocchi and FOUR(!) different kinds of ravioli this weekend. Needless to say, we were a little sick of pasta by the time we were done and so froze most of it for later use! The gnocchi turned out well with the Cook's Illustrated method of baking the potatoes... can't wait to try it all sauced up! We ended up making the corn and sage filling, a duxelles filling, an herb and goat cheese filling, and then for the last one, I combined two ideas: I used the chestnut recipe posted by hopalong, but subbed acorn squash for the chestnuts, since so many liked the sqaush filling. I probably would have preferred butternut, but the ones at the grocery store were way too huge this time. We only sampled the mushroom and goat cheese fillings cooked, and we both preferred the mushroom- it really turned out fantastic! My husband went a little overboard on the garlic and herbs in the goat cheese filling (which is saying a lot, coming from me!), but hopefully we can tone it down with a sauce. I'll report back on the other fillings as we try them. Thanks for the inspiration hounds!

                                                        1. yayadave Jan 29, 2007 09:21 AM

                                                          Of course, it is a day late and a recipe short (I don't have one!) but we were at Lidia's yesterday and I had the pasta trio. I can't seem to pass that by, even with all the other enticments. The ravioli was filled with pear and had a butter "sauce." The taste did not make me think of pears, but it wa' outta sight!

                                                          8 Replies
                                                          1. re: yayadave
                                                            Katie Nell Feb 1, 2007 09:15 AM

                                                            yayadave- was it a pear, pecorino, and ricotta filling? I just noticed today that Lidia's chef here in KC has a ravioli making class at our local culinary center, and that's one of the recipes on the roster.

                                                            1. re: Katie Nell
                                                              yayadave Feb 1, 2007 12:21 PM

                                                              I just this minute (1612) got off the 'phone with them, and that is, indeed, the one. You could probably make that with a food mill, but the class might be a lot of fun.

                                                              A neighbor got me a baking class and we laughed and laughed. But I went and had a great time. Well, the instructor and I were the only guys there. How bad could that be?

                                                              Wonder if that ravioli recipe is in one of her books or on the web. Of course, there's still that creamy pasta to contend with. Maybe it's so creamy because it's freshly made.

                                                              THEN THERE'S THIS!!!
                                                              http://recipes.lidiasitaly.com/Produc...

                                                              1. re: yayadave
                                                                Katie Nell Feb 1, 2007 12:28 PM

                                                                Here's a recipe, but it does have mascarpone instead of ricotta, so not sure? http://starchefs.com/chefs/LBastianic... I've actually taken several classes at the culinary center, including a regular pasta making class, and they are really fun... getting ready to take a bread making class with my little bro's girlfriend because that's what she wanted for Christmas. And I got to meet Sara Moulton that way too!

                                                                1. re: Katie Nell
                                                                  yayadave Feb 1, 2007 12:47 PM

                                                                  It looks to be the same recipe as I posted above, but strangely enough, the recipe you show has fuller instructions. The last paragraph on the recipe I got from Lidia's site mentions a sauce. The ingredients aren't really listed. Well, I had the ravioli as part of the pasta trio they offer, and I don't remember that sauce. I thought I just had a butter sauce.

                                                                  1. re: yayadave
                                                                    Katie Nell Feb 1, 2007 12:53 PM

                                                                    Cool, didn't even think to check her site! It sounds good, at any rate, and anything in butter can't be all bad! That'll have to be on my list for ravioli making next time I think.

                                                                    1. re: Katie Nell
                                                                      yayadave Feb 1, 2007 01:36 PM

                                                                      And looking on those sites answered my question about how they get such creamy pasta for the ravioli. Three cups of flour and FOUR eggs!

                                                                      1. re: yayadave
                                                                        Katie Nell Feb 1, 2007 01:42 PM

                                                                        Heh, heh... I think that's the pasta recipe we've been using all along!

                                                                        1. re: Katie Nell
                                                                          yayadave Feb 1, 2007 02:07 PM

                                                                          Well, Smarmy, I hope to see your posts about how Lidia's makes their ravioli at the end of March.

                                                          2. m
                                                            miss_mia Jan 29, 2007 01:45 PM

                                                            Swiss chard - I think I blended a few sources, but there are plenty of recipes online.

                                                            1. oakjoan Feb 1, 2007 12:28 PM

                                                              The most amazing ravioli (actually it was a large raviolo) I ever ate was at Chez Pan. in Berkeley, CA about 3 years ago. It was large and the only stuffing was one perfect egg yolk and a large sage leaf. The sauce was some kind of butter. Gee whillikers it was good!

                                                              The next best ravioli was at the upstairs cafe at Chez P. They were filled with bitter greens and served with a chopped walnut sauce. I still dream of these two dishes.

                                                              PS: To the person who had trouble with the chopped mushroom ravioli filling....think of doing an egg yolk filling and count your blessings!

                                                              1 Reply
                                                              1. re: oakjoan
                                                                hotoynoodle Feb 1, 2007 02:28 PM

                                                                oh, my... i just saw this and will try it with quail egg yolks.

                                                              2. CindyJ Feb 1, 2007 02:23 PM

                                                                I vote for sauteed wild mushrooms!

                                                                1. s
                                                                  saucygirl Sep 12, 2011 10:59 AM

                                                                  A couple of my faves.. blue cheese ravioli with a brined green peppercornsauce and (although a bit time consuming ) duck confit ravioli with apricot or cherry coulis

                                                                  1. Jay F Sep 12, 2011 11:29 AM

                                                                    No matter how many more creative fillings I try, I always like the simple, basic ricotta/spinach/egg/nutmeg/parmigiano-reggiano best.

                                                                    1. j
                                                                      JoDenise May 15, 2012 04:24 PM

                                                                      I just stumbled on one the other day that makes a GREAT fried ravioli! Ricotta, mozz, can of chopped green chiles, dash of red pepper and cumin... I absolutely love these served hot with a cold avocado ranch dressing!

                                                                      1. twyst May 15, 2012 04:50 PM

                                                                        I made some lamb and mushroom ravioli over the weekend, and also included an eg yolk in the center of each ravioli. HIGHLY recommend the egg yolk in the center of the ravioli, its pretty much the best thing ever.

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