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Old 01-07-2020, 04:40 PM   #1
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Ravioli

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.
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Old 01-07-2020, 04:56 PM   #2
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These are good but SO didn't like them so they are off the menu at our house.

https://www.emerils.com/120970/veal-...eggiano-cheese
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Old 01-07-2020, 05:47 PM   #3
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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

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Old 01-07-2020, 06:01 PM   #4
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Sundried tomato, ricotta, grated Parmesan Reggiano & Pecorino Romano cheeses and spinach ravioli.
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Old 01-07-2020, 06:26 PM   #5
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Quote:
Originally Posted by msmofet View Post
Sundried tomato
Thanks... That's a good call, which would work well with olive and peppers. Yum!
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Old 01-07-2020, 06:36 PM   #6
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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..

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Old 01-08-2020, 02:43 AM   #7
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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.
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Old 01-08-2020, 08:07 AM   #8
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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.
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Old 01-08-2020, 10:04 AM   #9
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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.
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Old 01-08-2020, 11:00 AM   #10
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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.
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