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Aug 23, 2009 05:11 PM

Educate me: ravioli

Don't ask me to make my own. It's too hot! So I grabbed some frozen cheese ravioli, made my own sauce. Result: no flavor. Questions: Does the flavor of ravioli depend on the filling? ( that seems kinda sensible to me) Is there such a thing as a really good ravioli in the supermarket? When it's cooler, is making your own ravioli worth it? If so, can you use those wonton wrappers? thanks!

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  1. I think it does depend on the brand. Depending on where you live there are some specialty ravioli shops that make their own. A restaurant near my house specializes in ravioli and they sell theirs frozen. Making raviolis from wonton wrappers certainly isn't authentic but, making your own dough for ravioli is an awful lot of work. I've make some really fantastic raviolis from wonton wrappers and the fillings you can use are endless. Giada's 'thanksgiving' ravioli recipe is actually really good - using ground turkey and cranberry as some of the ingredients in the filling. Really delivers a taste of the holiday in a nice little package!

    1. What kind of sauce did you make? A simple butter and sage sauce will not mask bad or mediocre ravioli as well as a strong sauce might. (eg. pesto or arrabiata..) adam

      1. Making your own ravioli is worth it and more fun if you get people to help. You can use wonton wrappers but it's an entirely different product than home made pasta. I like wonton wrappers for lighter fillings because the wrappers are pillowy and soft, more melt in your mouth.

        1. most "supermarket" frozen ravioli is terrible. convenience is the only thing they have going on. even smaller "gourmet" brands tend to be overly salty for me. i have totally given up buying pre-made ravioli and tortellini.

          yes, totally worth it to make your own, plus the possibility for fillings is limited only by your imagination and palate. wonton wrappers work ok, but the texture is not quite the same. good starting point for somebody who doesn't want to mess with making dough. careful you cook them at a simmer, and not a hard boil.

          1. For me personally, making raviolis at home is well worth the effort. It is tedious work. No one seems to want to help with the assembly and yet they all want to eat a tremendous number. So I make a project of it and knock out a huge number. I freeze the over-runs for quick weekday meals.

            I do the same thing for won-tons and dumplings.

            if you don't want to make your own pasta, try to buy fresh lasagna sheets. Roll them out a little thinner, and then fill.

            3 Replies
            1. re: smtucker

              I always use wonton wrappers...I never have time to make pasta AND fill it. But I think it's definitely worth making your own. I'll eat the supermarket stuff for a quick dinner, but it really doesn't compare to choosing your own quality fillings (the possibilities are endless!).

              smtucker--thanks for the freezing idea! Somehow I'd never considered making a ton and then freezing some for later. We usually just end up gorging ourselves on the raviolis, not wanting any to go to waste...

              1. re: bluemoon4515

                You can make fresh pasta sheets and freeze them - they are perfect for lasagna frozen, not need to defrost when putting them in... but, you can also defrost a few sheets when you want them and cut them into squares for the ravioli to fill them when you want them. Doesn't take to long compared to using the wonton wrappers. Just let them sit there for a few minutes while you make the ravioli filling.

                1. re: bluemoon4515

                  You can also buy homemade lasagne sheets, keep frozen and take out when needed. Very easy to make the ravioli this way.

                  Then just lay the entire sheet on your floured surface. Put teaspoons of filling in rows. Cover with another sheet and cut.