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Ravioli fillings

namreb Dec 24, 2008 08:14 AM

looking for creative but tasty filling for ravioli...about to start experiementing with wonton wrappers.....

found a great lemon saffron cream sauce recip...was thinking shrimp and leeks.....

anyone else have suggestions?

  1. c
    cheesecake17 Dec 24, 2008 09:28 AM

    I use butternut squash and goat cheese in ravioli wrappers. Or mushrooms, ginger, and scallions.

    2 Replies
    1. re: cheesecake17
      namreb Dec 24, 2008 09:50 AM

      mushrooms sound like a great idea!!!

      1. re: namreb
        cheesecake17 Dec 25, 2008 07:44 AM

        It was delicious. I made the same filling for ravioli and for potstickers. Just make sure you really cook the mushrooms enough so they don't get watery in the ravioli.

    2. BamiaWruz Dec 25, 2008 08:19 AM

      Not sure about ravioli but with wonton I usually blend raw salmon to a nice cream and then add chopped green onion and fill them, cook briefly and they taste wonderful.

      1. n
        namreb Dec 25, 2008 03:15 PM

        i found a recipe with veal ragu
        and a bechamel sauce

        may just od that~!

        1. Emme Dec 25, 2008 10:03 PM

          wild mushrooms finely chopped sauteed with chopped onions, garlic, marsala, served with walnut pesto and parsley

          shrimp, ginger, carrots, mushrooms, and scallions

          butternut squash and cinnamon

          pumpkin, caramelized onions, sage, and jarlsberg

          1. j
            jpc8015 Dec 25, 2008 10:56 PM

            Pureed butternut squash with some mascarpone cheese.

            1 Reply
            1. re: jpc8015
              enbell Dec 25, 2008 11:49 PM

              Pureed black beans with jalapenos or serranos.

            2. z
              zamorski Dec 27, 2008 02:12 PM

              I have used this recipe for goat cheese and arugula ravioli with tomato pancetta butter--it is great and seems to have a "fancy' touch, though it is really very easy:


              1. h
                HillJ Dec 27, 2008 02:49 PM

                when you are ready for a few sweeter fillings give these a try;

                strawberry puree and ginger paste filling
                apple and mint puree
                nutella filled
                cinnamon pear filling

                I usually makeup a batch and refrig until ready to deep fried or if I'm not in the mood for frying a quick dip in a pot of boiling hot water and then a quick saute in a lightly buttered pan. Then a sprinkle of raw sugar. Served warm.

                1. Paula76 Dec 27, 2008 03:11 PM

                  Ricotta cheese and walnuts
                  Mozzarella and basil
                  Eggplant and tomatoes
                  Spinach and egg

                  1. a
                    Allison_ Dec 27, 2008 06:04 PM

                    It's not all that creative, but I once used wonton wrappers to make some ravioli with roasted red peppers, wilted spinach and goat's cheese, and they turned out really nicely. A fair amount of work, though. Pumpkin ravioli is nice too.

                    1. k
                      kobetobiko Dec 27, 2008 06:44 PM

                      I love Chef Andrew Carmellini's ravioli, from sweet corn ravioli to his "Grandma's meat ravioli". Here is a recipe for him: Prawn Ravioli with Cockles and Fresh Peas

                      The beef cheek ravioli from Mario Batali's Babbo restaurant is also fantastic:

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