On Wed 16 Jul 2008 07:07:03p, Bob Terwilliger told us...

> 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
>
>

I haven't really been following the thread, but I had some really delicious
butternut squash ravioli recently.

--
Wayne Boatwright
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Wednesday, 07(VII)/16(XVI)/08(MMVIII)
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'And now... Number one...The larch...'
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