HOME > Chowhound > Home Cooking >

Discussion

Ravioli ingredients

  • 5

I have the time to make homemade ravioli and I am going to make butternut squash ravioli (and serve with sage butter). I can come up with all sorts of yummy ideas (yes, I am the foodie), but my mom is likes just plain cheese. What are your favorite 'flavors' and also what might be some mellow alternatives for my mom? Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. spinach/ricotta/parmigiano-reggiano/egg/a tiny bit of nutmeg/S&P. Let the ricotta drain in a strainer for an hour or so, and grate the cheese as finely as you can.

    2 Replies
      1. re: Terrie H.

        As long as the spinach and ricotta are as dry as they can be, so the pasta doesn't get wet before cooking, and I can eat this forever.

    1. pesto/ricotta is one of my favorites. I like it even better with a bit of chicken added.

      1. I often make a Spring Pea filling this time of year.
        Cooked Peas through the Food Mill. Flavorings and Parm added, Sometimes some Pancetta or Bacon as well.