- Musie Sep 22, 2012 06:27 PM
I'm hoping to make ravioli later this week for supper. The problem is I'm a little stumped at what filling to make. Is there anything anyone would recommend?
Butternut squash. This is a delicious, very rich butternut squash lasagne:
The filling part would be perfect for ravioli. It's *very* rich. The squash is strongly flavored enough to substitute "light" versions of some other ingredients, if you want to lighten it a bit.
We like 3 cheese ravioli (ricotta, mozzarella and parmigiano reggiano cheese)
Spinach and bacon filling
Spinach with the 3 cheese listed above (sometimes with pesto or garlic butter)
Shrimp ravioli with a vodka sauce or a basil cream sauce
i just made mushroom ravioli last week - sauteed up some shallots, assorted mushrooms, deglazed with a little white wine, thickened with some cream, seasoned, and stuffed my ravioli - served it all in a duck bolognaise -
There are many dozens of choices, it all depends on what you want the final dish, with the appropriate sauce, to be. If you want complicated, consider a Parmgiano and
Ricotta filling with a raw egg nestled into the cheese mixture then poached and served with a brown butter sauce.
I make tortellini/agnolotti with this filling and it is always a huge hit.
6 oz well trimmed pork loin
4 oz Italian mortadella
4 oz Italian posciutto di parma
1 to 1 1/3 cups freshly grated reggiano parmesan cheese
large pinch nutmeg
(fresh rosemary leaves, minced cloves of garlic and salt & pepper for the
pork loin plus butter to cook loin).
Slice pork loin in half lengthwise and season with salt & pepper. Spread
fresh rosemary and minced garlic all over the meat. Wrap tightly in plastic
wrap and let it rest in the fridge for 1 to 2 days. When ready to cook pork
loin brush off herbs, garlic and excess seasonings. In a skillet over
medium high heat melt butter and cook pork loin till done, turning as
necessary. Cool then coarsely chop pork and process briefly in the food
processor. Don't let it be turn to mush. Remove from processor and add the
mortadella and prosciutto to the processor. Process till minced and
combined. Add the cheese, nutmeg and the pork and process to combine. Wrap
in plastic and refrigerate till needed.
I just watched Melissa D'Arabian on tv as I'm typing out some recipes, basically as background noise. BUT, she caught my attention as she was making the Scott Conant ravioli but using chicken instead of duck and chicken liver instead of foie gras for the filling inside. looked great and I'll be making that maybe in the next few days. like the fact that she cheated by using wonton skins which I have in fridge.