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

TammyM said...

> 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


Uhmmm... LOBSTER!!!

You tryin' to make me think?

Best,

Andy

"TammyM" > ha scritto nel messaggio
...
> 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

My favorite is mase with ricotta, parmigiano and nettles or ortica. That's
seasonal. So my second favorite is porcini mushrooms filling.
I like simple saucing so you can taste what is inside. Butter and some sage
leaves is frequent at my table.

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!

I've been planning to make this one:

http://ilforno.typepad.com/il_forno/...turn_of_t.html

Artichokes are in season right now, so now
would be a good time to do it.

I haven't made this recipe, but it looks good.

"TammyM" > wrote in message
...
> 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
If you want to try something a little different, filling made with pumpkin
or sweet potato is good. Try a sauce made with cream or creme fraiche and
fresh sage.

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!


My favorite is a porcini/portabello/ricotta filling, with plenty of
salt/pepper/garlic. To sauce it, either a very light tomato sauce, or
just a little butter and good parmesan.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

On Wed, 16 Jul 2008 12:12:39 -0700, "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
>
Dang Tammy, how are you going to choose? all the suggestions sound
wonderful. Now I want to make some too.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/06

"koko" > wrote in message
...
> On Wed, 16 Jul 2008 12:12:39 -0700, "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
>>
> Dang Tammy, how are you going to choose? all the suggestions sound
> wonderful. Now I want to make some too.

Guess I'll have to make 'em all, Koko! In addition, Andy's lobster
suggestion reminded me that I have some crab in the fridge. I googled crab
ravioli and came up with a recipe that has a buttery-saffrony sauce. Oh.
Yum. Gonna have me some ravioli-makin' fun!

TammyM

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

koko wrote:
>
> On Wed, 16 Jul 2008 12:12:39 -0700, "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!
> >
> Dang Tammy, how are you going to choose? all the suggestions sound
> wonderful. Now I want to make some too.

You choose what's in season.

And that would be artichokes.

"Serene Vannoy" > wrote in message
...
> 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!
>
>
> My favorite is a porcini/portabello/ricotta filling, with plenty of
> salt/pepper/garlic. To sauce it, either a very light tomato sauce, or just
> a little butter and good parmesan.
>
> Serene
> --
> Right on! If you're going to that much effort, something assertive like
> porcini, as Serene says.

Hugh

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

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

Wayne Boatwright wrote:
>
> I haven't really been following the thread, but I had some really
> delicious butternut squash ravioli recently.

Here's a link I gathered in my search for ravioli
recipes. I'm planning on following their ravioli-making
instructions, but use a different filling (the artichoke
filling from the link I posted previously). I think
their description of technique is the best I've found.

About 2/3 of the way down the page, they give a recipe
for a butternut squash filling. For sure, I ain't gonna
do that -- I'm not fond of buttternut squash.

http://forums.egullet.com/index.php?showtopic=39666

On Wed 16 Jul 2008 07:49:21p, Mark Thorson told us...

> Wayne Boatwright wrote:
>>
>> I haven't really been following the thread, but I had some really
>> delicious butternut squash ravioli recently.
>
> Here's a link I gathered in my search for ravioli
> recipes. I'm planning on following their ravioli-making
> instructions, but use a different filling (the artichoke
> filling from the link I posted previously). I think
> their description of technique is the best I've found.
>
> About 2/3 of the way down the page, they give a recipe
> for a butternut squash filling. For sure, I ain't gonna
> do that -- I'm not fond of buttternut squash.
>
> http://forums.egullet.com/index.php?showtopic=39666
>

I didn't make these, so I'm happy to have a recipe, Mark. Thanks for
posting the link.

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Too late now to count the cost.
-------------------------------------------

In article >,
"Bob Terwilliger" > wrote:

>
> 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

Now, that's just disgusting. You making salmon borscht? Gack!

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

"TammyM" wrote:
> I've gotta hankering to make ravioli. �What's your favorite filling recipe?

Lox mousse filling with dill dough pasta.

> Feel free to let me know how you sauce it up too!

Guess...

On Wed 16 Jul 2008 08:45:48p, Melba's Jammin' told us...

> In article >,
> "Bob Terwilliger" > wrote:
>
>>
>> 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
>
> Now, that's just disgusting. You making salmon borscht? Gack!
>

I know how you secretly covet eating some of those!

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I've written a few children's books,
but not on purpose.
-------------------------------------------

"Serene Vannoy" > wrote in message
...
> 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!
>
>
> My favorite is a porcini/portabello/ricotta filling, with plenty of
> salt/pepper/garlic. To sauce it, either a very light tomato sauce, or just
> a little butter and good parmesan.
>
> Serene
> --
> "I think I have an umami receptor that has developed sentience." -- Stef

Right on! If you're going to that much effort, something assertive like
porcini, as Serene says.

Hugh

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

A number of years ago I created a ravioli recipe
which I sent to WQED for inclusion in their cookbook
"P is for Pasta". For some reason I don't seem to have
put it on the computer. It was called Red, White, and
Green Ravioli, intended to be the colors of the Italian
flag. I made red pepper pasta and filled it with chicken
and spinach (I think? I haven't made it in a few years.)
The sauce was a cream white sauce with some sort of cheese
in it. I'll have to look it up when I get home and post
it tomorrow. It was really good. I think it's my favorite
ravioli. I don't make it often because it's too much work.
When I buy frozen ravioli I like the ones with cheese.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

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!