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What's your latest food project? Get great advice


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?

  1. f
    falconress Sep 22, 2012 07:28 PM

    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.

    2 Replies
    1. re: falconress
      monfrancisco May 20, 2013 05:39 PM

      Yes, butternut squash! Not for May, maybe, but keep in mind:


      Whoops, old post.

      1. re: monfrancisco
        c oliver May 20, 2013 06:05 PM

        I noticed that after posting also. Well, it will help others

    2. todao Sep 22, 2012 07:53 PM

      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

      1. a
        ahuva Sep 22, 2012 07:57 PM

        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 -

        1. ipsedixit Sep 22, 2012 07:59 PM

          Foie gras

          2 Replies
          1. re: ipsedixit
            Dirtywextraolives Sep 23, 2012 01:55 PM

            Unless you live in CA.

            1. re: Dirtywextraolives
              ipsedixit Sep 23, 2012 07:46 PM


          2. e
            escondido123 Sep 22, 2012 08:47 PM

            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.

            1. k
              KateBChi Sep 23, 2012 06:58 AM

              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.

              1 Reply
              1. re: KateBChi
                Dirtywextraolives Sep 23, 2012 01:56 PM


              2. biondanonima Sep 23, 2012 08:06 AM

                I've been dying to make this ever since I saw it in Food & Wine: http://www.foodandwine.com/recipes/go...

                A Batali recipe with goat cheese, orange and fennel.

                4 Replies
                1. re: biondanonima
                  Musie Sep 23, 2012 12:16 PM

                  Mmm, that does sound good. I've added it to my to make list as well.

                  1. re: biondanonima
                    L.Nightshade Sep 23, 2012 01:26 PM

                    Looks very much the same as another recipe (for tortellini), except for calling wontons vs. fresh pasta dough. I've made this a couple times (with homemade pasta), and I highly recommend it! Of course, the filling works for tortellini, or ravioli.

                    1. re: L.Nightshade
                      Musie Sep 23, 2012 07:03 PM

                      I've book marked that one too. I was intending to try the other similar recipe with fresh pasta too. I just recently was given a pasta roller and ravioli is an ideal excuse to play with it.

                    2. re: biondanonima
                      kubasd Sep 23, 2012 01:44 PM

                      oooOOOOooo A ravioli version of my FAVORITE salad! I must make this...

                    3. d
                      Dirtywextraolives Sep 23, 2012 02:05 PM

                      Crab or lobster meat
                      Beef cheeks or shank meat
                      Oxtail meat w some marrow
                      A chicken liver pâté, unless of course you can get foie....

                      2 Replies
                      1. re: Dirtywextraolives
                        Musie Sep 23, 2012 07:04 PM

                        Out of curiosity, what other ingredients would you use in the beef ones?

                        1. re: Musie
                          Dirtywextraolives Sep 24, 2012 01:03 PM

                          You can still use an herbed ricotta filling with it. But a goat cheese would also work well. As would a mashed potato filling with some greens & garlic cooked way down or caramelized onions.

                      2. hotoynoodle Sep 23, 2012 07:12 PM

                        in spring i like peas pureed with mint and ricotta. in fall and winter, i like duxelles with goat cheese and shallots. chestnut puree and smoked mozzarella is nice too.

                        1 Reply
                        1. re: hotoynoodle
                          Dirtywextraolives Sep 24, 2012 01:04 PM

                          Yes, wild mushrooms cooked with garlic & port wine would be nice with the beef ones also. I love the smoked mozzarella idea, hotoynoodle.

                        2. iL Divo May 20, 2013 11:18 AM

                          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.

                          1 Reply
                          1. re: iL Divo
                            c oliver May 20, 2013 06:07 PM

                            Oh, but homemade pasta is so easy and soooo much better.

                          2. c oliver May 20, 2013 05:29 PM

                            Here's jfood's goat cheese ravioli that I love.


                            2 Replies
                            1. re: c oliver
                              hotoynoodle May 20, 2013 09:07 PM

                              le sigh.

                              noodle misses jfood.

                              1. re: hotoynoodle
                                c oliver May 20, 2013 09:22 PM

                                C Oliver does also :-(

                            2. Will Owen May 20, 2013 06:25 PM

                              I've been thinking about how to go about using Chinese dumpling-style fillings; you wouldn't want a tomato sauce, but some sort of savory coconut/ginger/Thai curry thing would be nice. Or just pan-fry them.

                              2 Replies
                              1. re: Will Owen
                                Dirtywextraolives May 20, 2013 09:01 PM

                                Oh yum, what a brilliant idea.....

                                1. re: Will Owen
                                  L.Nightshade May 20, 2013 09:16 PM

                                  Then wouldn't that make it an Asian dumpling? Not a ravioli?
                                  Which is not to say it doesn't sound fantastic!

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