Pesto Ravioli?!
Answers: Does anyone know any nice pesto ravioli fillings? If not, any other good ravioli fillings?
Pesto is not a filling, it's too oily and we (I live in Liguria, and pesto is a ligurian sauce) use it only as a sauce, The Recipe The first expert told you is quite right (there are many ways to prepare pesto) but you can use it ON Ravioli, not it.
Ravioli will surely become mushy while boiling in the saucepan!!
You can male a vegetable filling with Ricotta and boiled Spinach
or a meat filling with Cured Ham (Here in Italy is very common, I do not know where you live) Parmesan Cheese, Eggs (albumens and yolks) Thyme, Salt Pepper nutmeg.
You can use the meat you have cooked to roast-beef to fill Ravioli.
But, to be frank, Ravioli with Pesto in Italy is uncommon.
Ravioli is usually seasoned with Bolognaise sauce or "Burro e Salvia"
Burro e Salvia means "Butter and Sage"
Once you have drained Ravioli, put it in a frying Pan with some butter and 4-5 leaves of sage. Wait 3 minutes, use a Spoon in order not to let it burn.
!!!! DO NOT ADD CREAM TO PESTO IT DOES NOT EXIST!!
I like ricotta, nutmeg and basil filling with an Alfredo sauce or carbinara, with tiny pieces of crunchy bacon on top
You could try pesto as a sauce.... not sure about pesto as a filling itself - it is kind of thin for a filling. It would go well with a mushroom & spinach & ricotta cheese filling, though.
3 Garlic Cloves
2 tablespoon Butter
1/3 cup Pine nuts
2 tablespoon Olive oil
1/2 cup heavy cream
3/4 ounce Basil - fresh (about a loose cup) Salt and pepper to taste
1/2 cup Parmesan cheese - grated
Place basil, cheese, garlic and pine nuts in a food processor. Blend until smooth. Add olive oil and process for an additional 10 - 15 seconds. Transfer contents to a small sauce pan, stir in heavy cream.Warm over medium heat until it has thickened. Mix in parmesan.
HERE"S A GOOD ONE; COULDN"T FIND A GOOD PESTO ONE
Spinach Filling for Canneloni, Ravioli and Tortellini
15 min | 15 min prep | SERVES 4 , 4
Ingredients
2 onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
10 ounces fresh spinach, torn into small pieces
4 ounces feta cheese, crumbled
4 ounces farmer cheese, crumbled
1/4 teaspoon freshly ground nutmeg
salt & freshly ground black pepper
2 egg
1/4 cup chopped fresh parsley
Directions
1Melt the butter in a saucepan and saute the onion and garlic until golden; steam spinach until well wilted; remove from heat, cool enough to handle, and squeeze dry.
2Combine onion mixture and spinach; stir in cheeses and beat in seasonings, eggs and parsley; refrigerate until ready to stuff pasta.