HOME > Chowhound > Home Cooking >

Discussion

Your favorite ravioli filling?

  • 53
  • Share

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.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. My favorite filling is butternyt squash. It has great texture and bright orange.

    Very good but make sure you use real nutmeg!

    1. spinach and roasted peppers
      pesto filling

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

      4 Replies
      1. re: HillJ

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

        1. re: HillJ

          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

            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

              Thanks Adrienne, I really appreciate the recipe!

          2. 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

              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

                What! Stewert can't find truffles?

                1. re: yayadave

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

                2. re: Katie Nell

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

                  :::sigh:::

                  1. 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

                      Can I come over? All of these sound great.

                      1. re: Snackish

                        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. 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. 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. sauteed mushrooms (very flavorful types) with smoked mozzarella.

                          1. Porcini mushroom with Parmigiano-Reggiano

                            1. Lobster without a doubt

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

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

                                    1. 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. 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

                                          duxelles is perfect for this.

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

                                            1. 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

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

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

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

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

                                                      1. 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. 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

                                                            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

                                                              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

                                                                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

                                                                  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

                                                                    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

                                                                      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

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

                                                                        1. re: Katie Nell

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

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

                                                            1. 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

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

                                                              2. I vote for sauteed wild mushrooms!

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

                                                                    1. 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. 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.