"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 01-07-2020, 04:40 PM   #1
Senior Cook
ScottinPollock's Avatar
Join Date: Oct 2019
Location: West slope of the Sierra Nevada
Posts: 127

So I have made ravioli with ricotta/parmesan, spinach/ricotta, various mushroom fillings, and beef/sausage. Looking to step it up a bit. I remember a duck ravioli I had at an upscale San Diego restaurant I can't remember the name of that was amazing, but duck is not easily sourced here. Just looking for ideas on really savory ravioli fillings.

ScottinPollock is online now   Reply With Quote
Old 01-07-2020, 04:56 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,978
These are good but SO didn't like them so they are off the menu at our house.


"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 01-07-2020, 05:47 PM   #3
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,583
I had lobster ravioli for the first time in Boston many years ago. So good

https://www.justapinch.com/recipes/m...r-ravioli.htmlClick image for larger version

Name:	unnamed.jpeg
Views:	31
Size:	25.6 KB
ID:	38182
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 01-07-2020, 06:01 PM   #4
Chef Extraordinaire
msmofet's Avatar
Join Date: Apr 2009
Posts: 11,241
Sundried tomato, ricotta, grated Parmesan Reggiano & Pecorino Romano cheeses and spinach ravioli.
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 01-07-2020, 06:26 PM   #5
Senior Cook
ScottinPollock's Avatar
Join Date: Oct 2019
Location: West slope of the Sierra Nevada
Posts: 127
Originally Posted by msmofet View Post
Sundried tomato
Thanks... That's a good call, which would work well with olive and peppers. Yum!
ScottinPollock is online now   Reply With Quote
Old 01-07-2020, 06:36 PM   #6
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,871
If you can get it, corned fed goose is rich, with a wonderful flavor. Grind it nad combine with fresh chopped spinach, Porcini or portabella mushroom, sun dried tomato, and ricotta cheese. Cook these all together, except the cheese, and mix in a bowl. Ues as a filling for the ravioli. This would be great with a Mornay sauce, or a ragu/marinara ladled gentl over the top. Or better yet, cook the ravioli in the sauce..

Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-08-2020, 02:43 AM   #7
Executive Chef
larry_stewart's Avatar
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,382
I had portobello stuffed mushrooms, but what made it special was it was served in a mushroom cream sauce. Ravioli was good, sauce was great, dipping the bread in the sauce was fantastic.
larry_stewart is offline   Reply With Quote
Old 01-08-2020, 08:07 AM   #8
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 6,288
We've made ravioli with a butternut squash dough, filled with chicken Marsala with a Marsala sauce. If you really want to go upscale, try making Raviolo al Uovo.
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 01-08-2020, 10:04 AM   #9
Executive Chef
dragnlaw's Avatar
Join Date: Feb 2013
Location: Montreal
Posts: 3,552
You might have noticed from some of these posts...

the sauce is as important as the ravioli itself. Any of your ravioli's can be taken up a step with different sauces.

Also try your spinach/ricotta filling making a small nest with it, crack in a small egg or a quail egg.
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 01-08-2020, 11:00 AM   #10
Executive Chef
medtran49's Avatar
Join Date: Feb 2011
Location: Florida
Posts: 4,165
We've made ravioli with my multi-meat bolognese before (it's very thick and mostly meat.) Sauce was a rich, red wine tomato sauce.

We've also used leftover braised short ribs for a filling, with a similar sauce as above.

Roasted, mashed butternut squash with ricotta ravioli in a brown butter/sage sauce is delish as well.

medtran49 is online now   Reply With Quote

other, ravioli

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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:03 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.