Your favorite ravioli fillings?
Just posted this last week, but no worries.
Sausage, ricotta, arugula and herbs
Butternut, mozz, parm and ricotta and herbs and carmelized onions
chocolate, banana and walnuts
Duck, walnuts, cranberries, apples and pears and goat cheese
Chicken walnuts, brie and apples
all cheeese like lots of blue
dried mushrooms and ricotta with gouda smoked
carmelized and smoked gouda
The list goes on ... Anything from a simple bechemel with cheese, wine, sherries, herbs or a red sauce or a simple buttered herb sauce. I did a couple of posts of these.
ENJOY! contact me at email@example.com or I can post a specific recipe if you want, just let me know. Be glad to.
Wow you guys are making some crazy raviolis. Ricotta with parmigiano reggiano, Pecorino Romano, and spinach (and little parsley) is probably my absolute fave. Also love Pumpkin/Acorn/Butternut Squash, Ricotta and parmesan. Now that peas are coming into season I know I will be making ravioli with them.
One thing I usually do is grind some nutmeg into my fillings. Another is that I don't bind the fillings with eggs which tends in my opinon to make them too cake-like. I like to instead bring everything together with just a little extra virgin olive oil. Also making your own ricotta will make your ravioli's 100x better.
I like egg, it doesn't make it too cake like is long is there is enough another ingredients. Olive oil to me is too greasy,
Nutmeg, agreed, in most of my cheese sauces and greens. Have made my own ricotta, definitely good, usually don't have the time unless it is for a special party, then it is alot of fun to make. Also fruit raviolis are alot of fun for deserts served with a carmel cheese sauce and powdered sugar is great.
Peas, love them in ravioli with roasted red peppers, onion and ricotta and my peas and mushrooms which I love.
I also make a spinach purree that I serve over my ricotta and gruyere ravioli. A real simple sauce. Cook the spinach in the butter and olive oil along with some shallots or onions and garlic. When sauce purree in a blender or processor, add a little broth, just 1/2 cup or so, Some pesto, make your own or store bought. I keep some store bought on hand just to add as additions to some dishes. For this I only want a tablespoon or so. Makes a nice simple flavor to the spinach. Great over the cheese.