Looking for the best "meat" ravioli filling...steak?
After giving a shot to rolling my own raviolis a couple of weeks ago, with much success....I actually went out and got a pasta roller to aid in the process......
I'm planning on only a meat filling this time, but want it to be a little different. I've had Filet Mignon ravioli at some restaurants, just ground up filet in a standard ravioli fashion.....
...do you guys think it really makes a difference when it's ground up? If so, what cut do you think would be best for ravioli filling, I was thinking over just getting some cheaper, tips and putting them through the food processor.
no special sauce, just a brown butter...I really just want the filling to be "the thing"
Also, how do guys make your fillings with an egg AND a little breadcrumbs so it stays together a little or just an egg or two? (and obviously a little fresh herbs, etc. etc.)
If you grind up any meat and add a little something, something.....you can make any meat ravioli filling taste good. Using a prime cut does not guarantee it will be exceptional in taste. If you wish to use less ingredients and not grind the meat as fine, I would suggest you use either Short Ribs or Ox Tail meats precooked and seasoned for your filling. They are in my opinion the two most flavorful meats when cooked properly.
My Aunt Sadie used to make an extra pot roast whenever she wanted to make Kreplach (Jewish ravioli). They were the best Kreplach anyone I know ever ate. I'd vote for pot roast!
We like Italian sausage sauteed with red bell peppers and onions. Grind or chop to a medium texture and bind with ricotta and parmesana reggiano and an egg.