Sausage Ravioli Filling
Makes: 6 servings Yield: 1 cup filling (enough for 6 servings)
Start to Finish 20 mins
Ingredients
4 ounces bulk Italian sausage
3/4 cup packed fresh spinach leaves
1 egg yolk, lightly beaten
1/3 cup ricotta cheese
1 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed
1/8 teaspoon grated whole nutmeg
Directions
1. In a large skillet, cook sausage over medium-high heat until brown, using a wooden spoon to
break up sausage as it cooks. Stir in spinach; cook and stir until wilted. Drain off fat. If mixture is
too coarse to stuff ravioli, transfer to a food processor or blender; cover and process or blend with
several on/off pulses until chopped.
2. In a medium bowl, combine egg yolk, ricotta cheese, sage, and nutmeg. Stir in sausage
mixture. Cover and chill until needed.
Mushroom Ravioli Filling
Makes: 6 servings Yield: about 1 cup filling
Prep 20 mins Stand 15 mins
Ingredients
1/2 ounce dried porcini mushrooms
4 ounces fresh mushrooms, finely chopped
1 tablespoon olive oil
1 tablespoon snipped fresh Italian (flat-leaf) parsley
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 egg yolk, lightly beaten
1/2 cup ricotta cheese
Directions
1. Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain,
discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.
2. Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about
5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir
for 1 minute. Remove from heat. Sprinkle with salt and pepper.
3. In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill
until needed.
Crab Ravioli Filling
Makes: 6 servings Yield: 1 1/4 cups filling (enough for 6 servings)
Start to Finish 20 mins
Ingredients
1/3 cup chopped red sweet pepper
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
1 6 ounce can crabmeat, drained, flaked, and cartilage removed
1/4 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
2 teaspoons drained capers
1/4 teaspoon fennel seeds, crushed
1/8 teaspoon cracked black pepper
Directions
1. In a medium skillet, cook sweet pepper, onion, and garlic in hot butter over medium heat
about 4 minutes or until tender, stirring occasionally. Stir in crabmeat, lemon peel, lemon juice,
capers, fennel seeds, and black pepper.
Creamy Vino Sauce
Makes: 6 servings
Serving size: 1/3cup sauce
Start to Finish 20 mins
Ingredients
2 tablespoons finely chopped onion
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon all-purpose flour
teaspoon salt
1/8 teaspoon ground black pepper
1 1/4 cups whipping cream
1/2 cup dry white wine
1/2 cup shredded or crumbled Pecorino Romano, Parmesan, Asiago, Gorgonzola, and/or provolone
cheese
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 tablespoons snipped fresh basil or chives or 1 tablespoon snipped fresh sage, thyme, oregano, or
rosemary
Directions
1. In a medium saucepan, cook onion and garlic in hot butter over medium heat for 3 to 4
minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper. Add cream and wine
all at once. Cook and stir until thickened and bubbly. Add cheese. Cook and stir for 1 minute
more. Stir in parsley and basil.
Butternut Squash Ravioli Filling
Makes: 6 servings Yield: 1 cup
Prep 20 mins Roast 350F 30 mins
Ingredients
1 1 pound butternut squash
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup finely shredded Parmesan cheese (1 ounce)
1/8 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F. Cut squash in half lengthwise. Seed and peel squash; cut into
1-inch pieces (you should have about 2 2/3 cups).
2. Place squash in an 8x8x2-inch or 9x9x2-inch baking pan. Drizzle with oil and sprinkle with salt
and pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once.
3. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in cheese and
nutmeg.
Browned Butter Sauce
Makes: 6 servings
Start to Finish 20 mins
Ingredients
1/2 cup butter
1 clove garlic, minced
1 tablespoon snipped fresh basil, sage, oregano, Italian (flat-leaf) parsley, and/or chives or 1/2 teaspoon
fresh thyme leaves
Dash ground black pepper
2 tablespoons grated or shredded Pecorino Romano, Asiago, and/or Parmesan cheese
Directions
1. In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter
is melted. Cook for 5 to 8 minutes or until butter is lightly browned, stirring occasionally and
skimming foam as necessary. Remove from heat. Stir in herb(s) and pepper.
2. Drizzle sauce over cooked ravioli. Sprinkle with cheese.
Fresh Tomato Marinara Sauce
Makes: 6 servings
Serving size: 1/3cup
Prep 25 mins Cook 20 mins
Ingredients
2 ounces pancetta, chopped
1/3 cup finely chopped onion (1 small)
4 cloves garlic, minced
3 tablespoons olive oil
2 pounds fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups), or one 28-ounce can whole
peeled roma tomatoes, drained and chopped
1/2 cup dry red wine
1 - 2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup snipped fresh basil
Directions
1. In a large saucepan, cook pancetta, onion, and garlic in hot oil over medium heat for 3 to 4
minutes or until pancetta starts to brown and onion is tender, stirring occasionally.
2. Stir in tomatoes, wine, vinegar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20
to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in
Meat and Spinach Ravioli Filling
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Servings: 15
"Browned ground beef, spinach, Parmesan cheese, and spices are run through a grinder to make a smooth, savory ravioli filling."
INGREDIENTS:
1 pound ground beef
1 1/2 cups fresh spinach
1/4 cup olive oil
1 large egg
5 tablespoons grated Parmesan cheese
1 1/4 tablespoons dried parsley
1/4 cup bread crumbs
1/2 teaspoon garlic salt
1 pinch black pepper
DIRECTIONS:
1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned,
and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove
from heat and allow to cool for 10 minutes.
2. Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well.
Run the filling through a grinder until smooth (or puree in a food processor until smooth).
3. The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months
Artichoke Ravioli Filling
8 ounces frozen or canned artichoke hearts, finely chopped
1 cup ricotta cheese
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup asiago cheese, grated
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 tablespoons parsley
1 egg
Combine all of the ingredients in a bowl and fill ravioli.
Chicken Ravioli Filling
2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper
Saut celery, carrot, and onion in butter about 3 minutes.
Add chicken and saut 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes. Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper. Fill ravioli.
Eggplant Ravioli Filling
3 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, diced
2 teaspoons dried basil or oregano
1/2 cup ricotta cheese
3 tablespoons asiago cheese, grated
1 egg yolk
Salt and pepper
Saut garlic in olive oil over low heat about 2 minutes.
Add eggplant and dried herb, cover and cook 10 minutes.
Remove from heat, cool, and pulse in food processor to chop finely.
Add remaining ingredients and fill ravioli.
Potato and Garlic Ravioli Filling
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cups potatoes, cubed and cooked
4-5 garlic cloves, cut in half
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
1 egg
Salt and pepper
Saut onion in olive oil and butter over low heat 2-3 minutes.
In another small saucepan, heat the garlic cloves in milk over low heat about 15 minutes.
Put cooked potatoes in a bowl, pour onion mixture and garlic with milk over them. Mash well.
Add remaining ingredients and fill ravioli.
Mushroom Ravioli Filling
3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper
Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and saut until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients. Fill ravioli.
Pear and Pecorino Ravioli
Pear and pecorino ravioli have a very delicate texture and flavor.
Serve them with melted butter and lots of black pepper.
Pass additional grated pecorino cheese for sprinkling on top.
8 ounces firm ripe pear
8 ounces pecorino Romano, shredded
1-1/2 tablespoons cream cheese
Peel and core the pear.
Shred it on the large holes of a box grater.
Combine the pear with the pecorino and cream cheese.
Fill ravioli.
Potato, Leek, and Bacon Ravioli
Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned slightly with chicken broth.
12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.
Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.
Christmas Beet Ravioli (Casunziei Rossi)
(Serves 6)
4 medium red beets, peeled and cut into 1-1/2 inch pieces
Olive oil
Salt and pepper
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 pound of Basic Egg Pasta Dough
8 tablespoons unsalted butter
1 tablespoon poppyseeds
Extra Parmesan for sprinkling
Preheat the oven to 400 degrees F.
Place the beets on a large baking sheet.
Drizzle the beets with oil and use your hands to coat the beets with the oil
Sprinkle with salt and pepper.
Bake for 30 to 40 minutes, stirring once, until the beets can be pierced easily with a fork.
Remove and allow to cool.
Put beets in a food processor or use a potato masher.
Process or mash the beets until coarse. Add the ricotta and Parmesan cheese.
Pulse to form a slightly coarse mixture. Add salt and pepper to taste.
Make the ravioli dough and follow the directions for filling and cooking. Go to directions
For the sauce, melt the butter with the poppyseeds in a small saucepan.
Pour the sauce over the cooked ravioli and sprinkle with Parmesan.
Goat Cheese & Walnut Pasta Filling
Serves 4
Ingredients
8oz Soft Goats Cheese
2oz finely chopped toasted Walnuts
4 heaped tbsp Freshly Chopped Basil
1 tbsp Olive Oil
1 Large Garlic Clove, crushed
1 teasp Finely Grated Lemon Zest
Instructions
1. Place all the ingredients in a mixing bowl and mix until well blended.
Mushroom & Olive Pasta Filling
Serves 4
Ingredients
2 tbsp Butter
2 tbsp Olive oil
1 Small Onion, finely chopped
1lb Mushrooms, finely chopped
16 Green Olives, pitted and finely chopped
2 Garlic Cloves, crushed
1 tbsp Freshly Chopped Oregano
2 tbsp Freshly chopped Parsley
Salt and Black Pepper
Instructions
1. Heat the butter and oil in a frying pan, add the onion and mushrooms and saut over
a medium/high heat, stirring constantly, for 5 minutes, until the mushrooms are lightly
browned.
2. Add the olives, garlic, herbs, salt and pepper and continue to cook for 1-2 minutes.
Remove from the heat and allow to cool before using
Mushroom and Prosciutto Pasta Filling
Serves 4
Ingredients
3 tbsp Butter
1 Small Onion, finely chopped
1 Garlic Clove, crushed
8oz Mushrooms, sliced
6oz Prosciutto Ham, chopped
4oz Grated Cheese such as Pecorino Romano, Mozzarella or Cheddar
1 Egg
1 tbsp Freshly Chopped Oregano
Black Pepper
Instructions
1. Heat the butter in a medium sized frying pan over a medium heat, add the onion
and garlic and saut for 2-3 minutes.
2. Add the mushrooms and continue to fry for a further 4-5 minutes, turning from time
to time, until the mushrooms are browned and most of the liquid has evaporated.
3. Allow the mixture to cool then transfer to a large mixing bowl, add the ham, cheese,
egg, oregano and pepper and mix well.
Aubergine (eggplant) Pasta Filling
Serves 4
Ingredients
3 tablespoons olive oil
1 Large Aubergine (eggplant), cubed
1 Garlic Clove, crushed
3 tbsp Freshly Chopped Basil
4fl.oz. Ricotta Cheese
3 tbsp Parmesan cheese, grated
1 Egg Yolk
Salt and pepper
Instructions
1. Heat the oil in a large frying pan, add the aubergine cubes and fry over a high heat,
turning frequently, for 8-10 minutes until brown on all sides.
2. Add the garlic and cook for a further 1 minute.
3. Remove from heat and allow to cool, then transfer to a food processor together with
the remaining ingredients and pulse until finely chopped and well blended.
Fresh Salmon & Caper Pasta Filling
Serves 4
Ingredients
1lb Skinless Salmon Fillet
3fl.oz Crme Frache or Double Cream
4 Spring (green) Onions, chopped
4 tbsp Capers, chopped
3 tbsp Fresh Coriander (Cilantro)
1 tbsp Fresh Lemon Juice
Salt and Black Pepper
Instructions
1. Cut the salmon into chunks then place in a food processor and pulse to chop.
2. Add the remaining ingredients and process until well blended but not too smooth.
Rocket (arugula, escarole, spinach. etc.) and Chorizo Pasta Filling
Serves 4
Ingredients
2 tbsp Olive Oil
6oz Chorizo, finely chopped
2 Tomatoes, finely chopped
4oz Rocket, chopped
8oz Ricotta Cheese
Salt and Black Pepper
Instructions
1. Heat the oil in a frying pan over a medium heat add the chorizo and saut for 2-3
minutes.
2. Add the tomato and rocket and cook for a further 2 minutes, stirring.
3. Remove from the heat and allow to cool before adding in the ricotta, salt and pepper.
Mix well.
Classic Sage Butter Sauce Veg HT ACC 5mins Garlic Sage Butter Sauce Veg HT ACC 5mins
Lemon Anchovy Butter Sauce HT ACC 5mins Warm Chive Vinaigrette Veg HT ACC 5mins
Warm Coriander Vinaigrette Veg HT ACC 5mins Mascarpone Sauce Veg HT ACC 10mins
Tomato Mascarpone Sauce Veg HT ACC 10mins Chorizo Butter Sauce HT ACC 15mins
Puttanesca Sauce HT ACC 15mins Crayfish Sauce HT ACC 20mins
Mushroom Garlic Sauce Veg HT ACC 20mins Red Onion Pasta Sauce Veg HT ACC 20mins
Sherry Cream Sauce Veg HT ACC 20mins Walnut Basil Pasta Sauce Veg HT ACC 25mins
Pink Pasta Sauce HT ACC 30mins Red Pepper Pasta Sauce Veg HT ACC 30mins
Tomato Wine Pasta Sauce HT ACC 30mins
http://www.recipes4us.co.uk/Ravioli%20Dough%20Recipes.htm
Make sure you check out this link. TONS of recipes for flavored ravioli dough!!!
