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Thread: Favorite Ravioli Filling

  1. #1
    The alleles created by mutation may be beneficial


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    Favorite Ravioli Filling

    I'm making ravioli tonight and looking to try out a new filling recipe, any suggestions?
    Things that require many knives are always a plus.

  2. #2
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    ricotta, minced proschiutto, chopped spinach (blanched first), egg, black pepper, chopped parsely, parmesan, diced mozzarella (this is my wife's combo - napoletana)

    ricotta, cooked/ chopped spinach, seasoned/ browned ground beef, parmesan and egg (recipe from family friend)
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  3. #3
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    Do you crisp up the prosciutto at all before combining it with the other ingredients?

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    Really depends on the prosciutto. If you are shaving it fresh from a leg you may want to. If you get it pre-sliced (where it's usually already pretty dry), it should be good as-is. And other bacon/ ham products can be substituted if needed; you would probably want to crisp those.
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  5. #5
    Braised oxtail ravioli.

    Sear and braise oxtail w/mirepoix, garlic, rosemary, thyme, tomato paste and red wine. Optional crushed juniper berries and a cinnamon stick. Salt n' pepper.

    Strain, cool and remove meat and finely chop. Set aside liquid.

    Finely chop and saute' mushrooms, shallots and some carrot.

    Mix meat and saute'd vegetables and stuff ravioli.

    Thicken braising liquid as sauce.

    Parmesan.


    For the top of the ravioli I like to place a basil leaf in between two very thin layers of pasta and run it through the pasta machine. The basil will spread out a bit but is seen through the translucent top layer. Guests think you're a fargin' genius.

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    Lobster, mushroom, or acorn squash are three of my favorites.
    I really am related to Tony Clifton.

  8. #8
    I like doing portabella, walnuts, garlic, rosemary, oil, vinegar, pepper and salt. If you've got the dough, I'm sure chanterelles and a few other kinds of mushrooms would work well too. I've used this as both a stuffing and a sort of pesto topping, though it ends up creamy and rich like a white sauce.

    I'd use a food processor, but I suppose you could do the job with a bunch of knives if you like.

  9. #9
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    Uh oh, I hope the ravioli were not fatal!
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  10. #10
    Well if you're willing to break the bank I did a ravioli stuffed with a layer of Taleggio cheese made an indent and placed a egg in it and gently boiled and then topped with a little cracked pepper and good olive oil and to make it a little more special shaved black truffle. They said it was the best thing they ever had.

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