"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 07-01-2015, 01:21 PM   #1
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
ISO Ravioli Filling Recipes

Would anyone have a recipe for a good tasting filling?

One that doesn't require Ricotta cheese.I can't stand that stuff.It's right up there with mushrooms.Gives me the woollies..Spinach is out to.It would be an effort that I don't want to do to go to the store.

I have fresh Parm and mozzarella on hand.Fresh pork and beef.Spices.
The sauce and pasta sheets are already to go.

If you have a recipe that can let me use my new toy, that would be great.
It's going to be another hot day here again.Let's set it and forget it.Could be fun.
__________________

__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 07-01-2015, 01:59 PM   #2
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,064
Munky, I knew a Nonni that used to make up her meatball recipe and us that in her raviolis. I am with you. I hate ricotta cheese. Usually you could only eat maybe five or six of her huge meat filled raviolis. I could sit there all day and just keep eating hers. I do know she would put the Parmasan or Romano cheese in her meat mixture.

What is this new toy you have!
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-01-2015, 02:12 PM   #3
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,794
Butternut squash ravioli with a brown butter sage sauce. Lobster with a red bell pepper sauce. Braised beef short rib using the braising liquid as the sauce, thickened if necessary.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 07-01-2015, 02:53 PM   #4
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,326
Quote:
Originally Posted by CraigC View Post
Butternut squash ravioli with a brown butter sage sauce. Lobster with a red bell pepper sauce. Braised beef short rib using the braising liquid as the sauce, thickened if necessary.
OMGoodness, I love that - it's one of my faves! Sprinkled with toasted pine nuts and grated parm....YUM.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-01-2015, 03:07 PM   #5
Honey Badger
 
Join Date: Dec 2008
Posts: 2,286
Quote:
Originally Posted by Addie View Post

What is this new toy you have!
It's the Ninja.I posted about it in the appliance section.B/C has one to.
Awesome thing.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 07-01-2015, 04:11 PM   #6
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,064
Quote:
Originally Posted by CraigC View Post
Butternut squash ravioli with a brown butter sage sauce. Lobster with a red bell pepper sauce. Braised beef short rib using the braising liquid as the sauce, thickened if necessary.
Oh the lobster. To die for. There is a restaurant in Cambridge that makes the squash ones. I ordered them every time I went there. So good.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-01-2015, 04:22 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Gosh, you can use anything you can think of in ravioli. How about mashed potato? Or season some ground meat, don't even have to add an egg. Just fold it in. How about fresh berries, or jam? The possibilities are endless. Whatever your imagination allows you. Fried onion and egg, chopped and rolled inside the dough. Stewed cabbage. Cooked split peas. Leftover cooked meats, just grind.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-01-2015, 04:46 PM   #8
Senior Cook
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 311
I have a very nice recipe for met revioli, but the filling must be made with the best and freshest ingredients. This is the Italian way of doing - no leftovers of any kind, Italian ravioli are the best!

di reston

Enough is never as good as a feast! Oscar Wilde
__________________
di reston is offline   Reply With Quote
Old 07-01-2015, 06:13 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by di reston View Post
I have a very nice recipe for met revioli, but the filling must be made with the best and freshest ingredients. This is the Italian way of doing - no leftovers of any kind, Italian ravioli are the best!

di reston

Enough is never as good as a feast! Oscar Wilde

Please share your recipe.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 07-02-2015, 01:39 AM   #10
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,281
You could also use the "ravioli" wrappers to make pierogi. Like Charlie said, mashed potatoes. You could add cheddar cheese, or sauteed onion, or bits of bacon to the mashed.

You could also turn those same "ravioli" wrappers into pot stickers. A seasoned ground pork mixture that includes shredded napa cabbage.

If you eat cream cheese or mascarpone, you could then make yourself a knock-off version of rangoon.

Have fun. Just make small batches of stuff in case you don't like it. You don't want a whole pile of
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Reply

Tags
recipe

ISO Ravioli Filling Recipes Would anyone have a recipe for a good tasting filling? One that doesn't require Ricotta cheese.I can't stand that stuff.It's right up there with mushrooms.Gives me the woollies..Spinach is out to.It would be an effort that I don't want to do to go to the store.:lol: I have fresh Parm and mozzarella on hand.Fresh pork and beef.Spices. The sauce and pasta sheets are already to go. If you have a recipe that can let me use my new toy, that would be great. It's going to be another hot day here again.Let's set it and forget it.Could be fun. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:25 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.