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.]
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!
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.
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'
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.