Favorite Ravioli Fillings
- kchurchill5 Jan 16, 2009 01:45 PM
I love to make ravioli with wonton skins. Have made goat cheese with herb, sausage, beef, all cheese mushrooms, butternut squash, etc.
Would love to know any of your favorite and their recipe. I enjoy making them utilizing leftovers which can be a lot of fun and creative. One of my favorites was with chorizzo and a manchego cheese with a spicy red sauce but I would love to hear your favorites.
Ravioli fillings are a particulary good way to use up leftovers. Many restaurant chefs go to making ravs to clean out yesterday's specials.
Use a mixture of ricotta and stuff to fill the dough. Crab, ricotta (you can use cheese here as the ricotta is very mild), a little egg, some cooked chard or spinach, and....
Lamb shanks. creamed corn....pureed peas....rutabagas...etc.
Butternut squash-amaretti biscuits-parmigiano cheese ravioli are a fave - we serve them every year at Thanksgiving (instead of pumpkin pie - "pumpkin" ravioli).
Other good fillings I've tried:
gorgonzola & pear - good with butter/parmigiano cheese sauce
pureed artichoke & truffle!!! - with a sauce of olive oil, parmigiano, & strips of prosciutto crudo
broccoli & pecorino ravioli with "vongole verace" (clam) sauce
crabmeat & ricotta - with creamy tomato-basil sauce
hope this helps!
Can't wait to try gorgonzola and pear, but the others sounds amazing. I have made a lobster, ricotta, herbs with a vodka cream tomato sauce with fresh basil. One of my faves is wild mushrooms with a creamy parm sauce and if you ever want to try something fun.
Diced apples, pears and cranberries with gruyere, lightly dipped in fresh bread crumbs and pecans ground fine and pan sauteed in butter and then served with a simple gorgonzola cheese sauce and a dollop of current jelly warmed up on the top. Did that for a wedding a couple of years ago.
I lived off squash-amaretti-parmesan ravioli in Italy. A little store a block away from my apartment sold only fresh pastas, and this was my absolute favorite. There was even a decent mass-produced brand available at grocery stores like Carrefour. I always ate it with browned butter and crispy fried sage. And then I gained like, thirty pounds.
At the moment, mushroom is my fav filling.
But I also enjoy sweet ravioli fillings for dessert including: dark chocolate, fruit purees, chestnut puree, vanilla cream. I usually serve 2-3 dessert ravioli's with homemade ice cream.
I'm so partial to pumpkin or the zucca barucca, a winter squash, that is so loved in Venetian cooking.
Lidia's pear and pecorino by far - and in a paper-thin pasta with fresh finely grated pepper. Beyond nummm.
But in agreement with an earlier poster, I too use wonton skins to clean out my frig of food on Sundays (after the frig cleaning frittata in the morning).