What's your favorite filling for ravioli and your favourite sauce to go with it?!
What's your favorite filling for ravioli and your favourite sauce to go with it?
I like goat cheese/mushroom filled ravioli with a fattening parmesan cream sauce. Additional Details
15 hours ago
Why? For fun, why do you think?
Answers: 15 hours ago
Why? For fun, why do you think? Ricotta, spinach, sage ravioli with a sage and brown butter sauce.
SO VERY EASY to make from scratch (if you use won-ton wrappers)
Fresh sage is best but dry works too, you just need to brown the butter first then let the dry sage steep in the butter while you boil the ravioli.
With fresh sage you snip it into thin strips and then sauté it in the butter until the butter browns and then use as is with a LARGE handful of parm/ramono on top.
Or use the Good Eat's Recipe I got the idea from:
Ravioli
Recipe courtesy Alton Brown
See this recipe on air Friday Oct. 05 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Use Your Noodle 2
1/4 recipe Alton Brown's Meatloaf, recipe follows
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan
1/2 teaspoon dry oregano
Fresh pasta dough, recipe follows
1 egg mixed with 1 teaspoon water (eggwash)
For the browned butter for 10 raviolis:
2 tablespoons butter
1 tablespoon sliced sage
In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside
Using the fresh pasta recipe, roll out your dough either by hand or by machine.
After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles.
In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer.
In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute.
Good Eats Meat Loaf:
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground sirloin
18 ounces ground chuck
1 1/2 teaspoons kosher salt
1 egg
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt
By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.
By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. Source(s):
http://www.foodnetwork.com/food/show_ea/...
http://www.foodnetwork.com/food/recipes/... Artichoke Raviolis with Alfredo Sauce I like cheese filled ravioli with marinara sauce. Meat,with any sause,and chedder chesse covering it. spinch and cheese wiht maranara sauce. why? i love crab and cheese ravioli with a creamy lobster sauce. I like this
CHINESE RAVIOLI/SWEET & SPICY SAUCE
Chinese Ravioli:
1 lb. Italian sausage (sweet and unskinned)
1 c. Italian dressing
3 tbsp. A1 steak sauce
1 bag or 1 can (drained) peas (frozen or canned)
3 carrots (fresh)
1 onions
2 c. semolina flour
1 c. water
4 tbsp. butter
2 tbsp. olive oil
Sweet and Spicy Dipping Sauce:
1/2 c. ketchup
1/2 c. maple syrup
2 tbsp. garlic salt
3 tbsp.
First, roughly chop the carrots and the onions. Then mix the A1 Steak Sauce, Italian dressing, peas, carrots, and onions in the food processor to a paste. Next, cook the paste in a little olive oil.
Meanwhile, begin making the dough for the raviolis. Mix semolina flour with the water until it forms a ball.
Editor's Tip: Cover with an upside-down bowl and allow to rest for 10-15 minutes, then roll out the dough into rectangular sheets (sheets should be a little larger on all sides than your ravioli press) about 1/8" inch thick. Sprinkle lightly with flour as needed to prevent from sticking while rolling. (Do not use too much). Sprinkle edges of ravioli press with semolina flour before laying down sheets of rolled dough to prevent sticking.
Roll the dough onto a ravioli press on the metal side with the grooves* (if u don't have a ravioli press you can do this by hand). Put about a teaspoon of filling into each if you are using the press (if not, you can put about 2 teaspoons into each).
Close up the ravioli and steam them. Just before serving, saute them in butter and oil.
Serve with a sweet and spicy dipping sauce. To make the sauce, combine all of the sauce ingredients, mixing well. Nutella>filling
chocolate sauce> sauce beef spinach and cheese ravioli with a crawfish and sundried tomato cream sauce
or lobster ravioli with a parmesan cream sauce