Tammy wrote:

> I've gotta hankering to make ravioli. What's your favorite filling
> recipe? Feel free to let me know how you sauce it up too!


I've enjoyed reading the responses to this thread, and I'm going to try
Don's mother's recipe sometime this summer. I consider pumpkin or
sweet-potato ravioli to be more of an autumn or winter dish, so I wouldn't
make it this time of year. Andy is completely correct; lobster is an awesome
ravioli filling. I depart from the Italian way by serving lobster ravioli
with a saffron-ginger-mustard sauce.

A simple favorite ravioli filling of mine is ricotta cheese mixed with
pesto; I sauce the ravioli with what Mario Batali calls Basic Tomato Sauce:

Basic Tomato Sauce:

1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion
and garlic and cook until soft and light golden brown, about 8 to 10
minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot
is quite soft. Add the tomatoes and juice and bring to a boil, stirring
often. Lower the heat and simmer for 30 minutes until as thick as hot
cereal. Season with salt and serve. This sauce holds 1 week in the
refrigerator or up to 6 months in the freezer. Yield: 4 cups


If you want something DIFFERENT, try adding some beet puree to the pasta
dough and fill the ravioli with salmon, dill, and a dab of horseradish.
Sauce with sour cream and chives.


Bob