On Jul 16, 6:18*pm, Donald Martinich > wrote:
> In article >,
>
> *"TammyM" > 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!
>
> > TammyM
>
> I still think my mother's is the most satisfying. The filling has swiss
> chard, parsley, onions, pork and/or veal, (chicken will work), eggs,
> grated parmigiano, bread crumbs, and seasonings. She mostly served them
> with a sauce of fresh tomatoes cooked with chicken backs and necks,
> onions, celery, garlic, parsley, basil, and mushrooms. I've always liked
> them in just butter and grated cheese. *Since I make my own ravioli, I
> know how much work is involved and can't help but wonder why people use
> something so unsubstantial as pumpkin for the main filling. *Something
> to do with Martha Stewart? *<grin>
>
> D.M.
> --
> greatvalleyimages.com

Your recipe sounds like my Nona's but hers had beef, pork and a whole
chicken, ground with skin. About 6 months ago, my mom & I decided to
make some, but she doubled the filling recipe! We made about 300, and
still have enough filling for at least that many more! Can't have too
much of a good thing!