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Ravioli Inspiration

s
smtucker Jul 15, 2008 09:53 AM

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.]

  1. n
    nemo Jul 15, 2008 11:48 AM

    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.

    http://www.foodandwine.com/recipes/as...

    1. todao Jul 15, 2008 02:30 PM

      Fill them with chocolate and chopped nuts and deep fry them.
      Sprinkle on a little granulates sugar as they cool and serve them along side a scoop of rich vanilla bean ice cream with mint leaf garnish.

      1. DanaB Jul 15, 2008 02:52 PM

        Although it's not exactly seasonal (more of a fall dish), I adore butternut squash or pumpkin ravioli, served with a brown butter and sage sauce.

        1. chef chicklet Jul 15, 2008 03:18 PM

          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...

          9 Replies
          1. re: chef chicklet
            Rubee Jul 15, 2008 04:32 PM

            Hi chefchicklet!

            The canneloni sounds delicious, would you be willing to share the recipe?

            1. re: Rubee
              chef chicklet Jul 15, 2008 08:05 PM

              http://www.chowhound.com/topics/437226
              There's the link for the pasta/ now to find the sauce. I know how to make it I just have to think about it and write it out if I can't find it///

            2. re: chef chicklet
              s
              smtucker Jul 15, 2008 05:05 PM

              The canneloni does sound delicious, but that pesky shellfish allergy means crab is out of the question. Any thoughts on another protein that might marry well?

              1. re: smtucker
                chef chicklet Jul 15, 2008 05:35 PM

                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..

                1. re: smtucker
                  chef chicklet Jul 16, 2008 08:02 AM

                  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
                  heavy cream
                  chicken broth
                  Romano cheese
                  Fontina
                  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'

                  1. re: chef chicklet
                    chef chicklet Jul 16, 2008 08:07 AM

                    for some reason I can't edit, there is a rambling note just end it at
                    "I hope I didn't leave anything out."

                    1. re: chef chicklet
                      Rubee Jul 17, 2008 03:48 PM

                      Thanks so much for taking the time to do that!

                      1. re: Rubee
                        chef chicklet Jul 17, 2008 04:25 PM

                        Your welcome I actually found the link where I had given out the recipe before. It needed some serious editing, and so I was trying to fix it but CH site was being a great big brat.

                        1. re: chef chicklet
                          alkapal Jul 18, 2008 02:41 AM

                          "CH site was being a great big brat" -- gee, chef, i can't imagine that! ;-P

                          btw, that cannelloni sounds great. thanks for typing all that for us!

              2. s
                smtucker Jul 15, 2008 05:03 PM

                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.

                1. f
                  fara Jul 15, 2008 06:49 PM

                  another nice filling is dandelion greens with 4 cheeses: mascarpone, ricotta, parmigiano, pecorino, maybe there were 5 it's up to you. this was in lidia's italian cookbook. iserved with a sage and butter sauce. very good.

                  1. Sam Fujisaka Jul 15, 2008 09:02 PM

                    Finely diced trout or salmon fillets mixed with chopped chives, bit of chopped capers, salt, pepper, and cheese made from homemade yogurt (or cream cheese).

                    2 Replies
                    1. re: Sam Fujisaka
                      s
                      smtucker Jul 15, 2008 09:15 PM

                      But that is what I had for lunch, on a sesame bagel! [I am serious.]

                      1. re: smtucker
                        Sam Fujisaka Jul 15, 2008 09:27 PM

                        I know what you mean. But the ravioli starts with raw rather than smoked or salt cured fish. My fave of gravlax, capers, onion, on a bagel is the inspiration for this. But I do a light wine-cream-Pec Romano sauce to top the ravs.

                    2. Emme Jul 15, 2008 09:32 PM

                      my favorite is wild mushrooms, finely chopped and cooked with caramelized onions. cook and serve w/ a walnut pesto and parsley.

                      1. TwoPointers Jul 15, 2008 09:50 PM

                        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!

                        1. c
                          CoteGal Jul 19, 2008 09:38 PM

                          Mashed sweet potatoes with some fresh basil

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