I made a bunch of pasta dough last night but only needed a small amount for last night's soup. I would love some raviolis, but am not feeling inspired. What are your favorite savory ravioli fillings? [Only limit is an allergy to shellfish.]
I've been meaning to make this recipe for a long time. A new Middle Eastern grocery store just opened and the owner is a butcher and raises his own goat and lamb. I'm hoping he'll have the merguez sausage. But I was just going to try the ravioli plain.
If you need to use frozen, I've had great luck for soup with petit pois, and that's what I was going to use for these.
my favorite, ok you asked. Is crab but with canneloni.. in a fresh light tomato cream sauce.
Next would be cheese, parm,ricotta garlic cream,with basil butter sauce. I am sure I would love pumpkin too. I've made pureed pumpkin, zucchini, and fresh tomato lasagne, now that was pretty excellent as well...mmm. See here I go wishin it were fall again...
re: chef chicklet
re: chef chicklet
Yes rubee and smt, I'd be happy to share it tomorrow. It was one of my recipes that crashed on my computer awhile ago so it's handwritten and I have to find. It's tomato sauce with white wine and cream. I also when I don't have crab make it with ground turkey. There is a bechemel sauce as well...I might be able to find it searching CH, I believe I posted it about a year ago..
Turkey cannelloni filling:
1 lb ground turkey
1 med onion chop fine 1/4 inch dice all veggies
1 carrot "
1 stalk of celery "
5 garlic cloves doesn't matter it will cook down
Fresh basil leaves for later
herbs - 1/2 tsp of each dried basil, oregano, salt pepper, onion powder, herbs de Provence, thyme leaves, red pepper flakes
Sauté the turkey in olive oil on low add broth or a little cream - do not over cook to where the meat gets-crunchy just cooked thru - remove and set aside- it gives it a veal texture
sauté the onion, celery carrot and then add the garlic last as not to burn - remove. gently sauté all of the dry herbs to release oils
Add the meat back to the pan with the herbs- and add 1/3 cup of cream -and 1/3 cup broth remove and let it rest/cool
Let this rest in the fridge to thicken up - I waited 1 day
The next day mix 1/2 cup Fontina with the meat mix warm it through.
You will need to heat:
1 jar -plain marinara sauce any brand or your make your own sauce
Boil the pasta- cannelloni tubes or make your own crepes
I used the tubes and cooked them for 3 mins drained and then set them on a tea towel to dry
Stuff the cannelloni with turkey filling and then let them sit while you're making the béchamel.
In a sauté pan - I made a roux- 4 tablespoons of butter with about 3 or 4 Tablespoons of flour- thicken this mix with milk - I used 1% and added more garlic and as the sauce thickened would add milk to the consistency I like, then grated about 1/2 tsp of fresh nutmeg. It was pretty thick I thinned it with beef broth from a can (you can use chicken)Then I grated about 1/2 cup of Romano and added that to the sauce. Salt & pepper to taste.
In a 9x13 casserole dish. I poured enough marinara sauce to cover the bottom'
Then grate more Fontina and Romano cheese for the top about 1/2 cup each
When done, pour some of the marinara in three strips over the pasta, then cover with the béchamel and then a little more marinara. Top with more Romano and chiffonade about 10 fresh basil leaves for the top. Cover with foil bake at 350 degrees for about 35-40 mins/ you can brown top if you want by uncovering, I didn't.
Let it rest before you serve - like lasagna, it will fall so give it a few minutes.
i hope I didn't leave anything out, this was an improve dinner the other night that just 9x13 casserole dish. I poured enough marinara sauce to cover the bottom'
Nemo's post jostled my memory and I pulled out Batali's Simple Italian Food cookbook and headed right to page 92. Entitled Goat Cheese and Scallion Ravioli [with blah blah], I made a half batch with the following ingredients:
1.5 cups goat cheese
1/8 cup freshly grated pecorino romano
1/8 cup basil pesto [just made this from my garden basil, this subbed for olive oil]
1/2 +/- extra large egg
4 small scallions [they are in season here and delicate and small]
Mixed the ingredients and stuffed each ravioli with 1 tablespoon of filling. Served on top of additional pesto with just a light sprinkle of romano.
The pesto didn't have cheese in it, just garlic, olive oil, basil and pine nuts.
The end result was a little salty, so I would only do a parmegiano on top in the future. And since there are so many left over, the future will be tomorrow.
Don't know how often you end up with extra pasta dough for ravioli, but for a great read concerning these little tasty guys, try "The Lost Ravioli Recipies of Hoboken" which is chock full of ideas and tips.
PS - I don't know if lobster is shell fish but I'd do a nice lobster filling - yummy!