Looking for a good meat ravioli filling recipe...
I got a ravioli maker for Christmas, but I can't seem to find any recipes for a meat filling. I've found plenty of squash, pumpkin, and plain ricotta filling recipes, but I'm looking for a traditional meat filling for my first attempt.
Do you make your own ravioli? Can you recommend a good filling recipe?
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11 Comments:
Chef boyardee ravis are pretty bomb.. wonder what these taste like
MrChow at 3:38PM on 01/06/09
You might try doing a search for smoked chicken ravioli with brown butter sauce--I have had this at several restaurants and it is YUM! I'm sure there have to be some good recipes for it out there . . .
gourmetgal at 3:48PM on 01/06/09
Try this Chicken Marsala Ravioli filling with a mushroom cream sauce from Tyler Florence. Very yummy.
juliebugsmama at 3:57PM on 01/06/09
One of the things I like to fill ravs with is bolognese sauce. Just follow your favorite recipe and use that. Make sure it's completely cooled of course, and not some over tomatoed runny slop, it has to be thick, almost puree like. Serve with a butter emulsion, grated parm and crispy sage leaves.
simon at 3:59PM on 01/06/09
I've also stuffed ravioli with leftover osso bucco (w/brown butter sauce), leftover braised short ribs (also brown butter sauce), or even sausage sauteed in a little bit of marinara (Marinara sauce, light cream sauce or brown butter). All pretty awesome!
bitchincamero at 4:08PM on 01/06/09
I usually use ground meat (beef, turkey, pork, lamb, or a combo) and brown it with a ton of herbs, onion, and garlic. Last time I made ravioli, I had a ton of meat leftover, so I rolled a bunch of meatballs and froze them so I'll have some handy to add to my pasta. Just season the meat to your tastes.
orangeobsession at 4:49PM on 01/06/09
I'm with bitchincamero - leftovers are a great way to go. I used day-old braciole (which would have had its origins in flank steak), and the results were awesome. Ravioli are pretty labor-intensive, so any help you can via pre-existing filling is worthwhile.
I'll also put in a plug here for a Michael Chiarello recipe: Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate. It's not meat, but it was a huge hit at my house. You can find it on the Food Network website.
mother91 at 5:58PM on 01/06/09
I like either some sort of sausage/fennel filling, chicken/apple or lobster fillings.
pjracz10 at 5:57AM on 01/07/09
Thanks for all the ideas!!
Megs915 at 10:36AM on 01/08/09
Megs, I'm reading Bill Buford's Heat right now, in it he shares a recipe for tortellini which he learned in Italy. It sounds delicious. Here it is:
1/2 pound pork shoulder or butt, ground
1/4 pound chicken breast, ground
2 oz. prosciutto, preferably ground from a chunk or very finely diced if pre-sliced
2 oz. mortadella, preferably ground or very finely diced
butter
two eggs
about 1/4 cup parmesan
about 1 tsp nutmeg
Cook the pork and chicken together in a pan with the butter. Slowly, medium low heat stirring often, you aren't trying to brown it.
Add the cured meats, continue to cook slowly, allowing the flavors to mingle.
Let it cool to room temperature, then add eggs, enough of the parm to thicken and homogenize the paste, and the nutmeg.
Voila. I'm going to try this recipe myself, it's the real deal, from Emilia-Romagna.
simon at 11:32AM on 01/08/09
Thank you again for all of the ideas... if you're interested in the outcome, you can check out my blog post:
http://megan-deliciousdishings.blogspot.com/2009/01/homemade-ravioli-with-chicken-marsala.html
Megs915 at 10:44AM on 01/20/09