fitzie wrote:
I haven't made ravioli in ages. What filling did you use Emilie?
fitzie
Sorry, I just saw this, Fitzie. Actually my go-to recipe for ravioli filling is Emeril's lasagne filling, which is ricotta, provolone, mozz, romano, plus egg, milk, basil, garlic and pepper. I typically do two dishes when I make homemade pasta for company, and with the cheese ravioli, I'm covered if someone doesn't eat meat. I used to use a recipe for 4-cheese ravioli that had cream cheese rather than ricotta, but then one time I had leftover lasagne filling that I'd frozen and so used it and it was perfect. All I do for the sauce is heat some cream in a skillet and add a cube or two of pesto I've thawed, and then when the raviolis are done I just strain them from the pasta water right into the skillet. That keeps them warm until they're all done, and then I just sprinkle some parm on top of each serving.
So none of that is very creative -- I've done some neat ones in the past that I thought were delicious -- like sage and butternut squash, or shrimp and crab, and a red pepper sauce, but my family's tastes are pretty basic. (e.g., for dessert on Friday I made Bouchons (for the first time) and homemade raspberry ice cream, and I thought it was all delicious and our guests ate it up but DH and kids didn't like the ice cream. They'd all rather have mint chocolate chip from a Breyer's container
And Amy, I'm proud to report that I prevailed in the fight for the raviolis the next day -- my daughter scored the leftover Penne Rustica (restaurant copycat recipe that is soooooo delicious). Now as long as we don't get on the scale for a while we'll be fine!
Emilie
Edit: I can't believe I almost forgot -- my favorite ravioli filling of all time is this one. It is flat-out amazing although of course quite rich. But I typically don't make it for company because not everyone likes corn, and also b/c corn is so expensive out of season.
http://www.foodnetwork.com/recipes/guy-fieri/corn-star-raviolis-in-sweet-basil-cream-sauce-recipe/index.html