What filling should I put in my raviolis?

Question

I am going to use wonton wrappers for the raviolis.

I am makinf raviolis, as in the italian sort of way. I made potstickers last week and now I have left over wonton wrappers that I don't know what to do with them.

I absolutely hate nutella. It's got a nasty taste to it and the only way I can describe it is that is tastes like a hydrogenated mess. And I absolutely hate making sweet foods. Savory is the way to go.

Answer 1

Roast duck hoi sin sauce, spring onions and cream cheese.
Serious yums!

Answer 2

Spinach & Ricotta Cheese Ravioli
Ingredients:

2 lb. Ricotta Cheese

1 bunch (2 cups chopped) Fresh Spinach

.1 lb. (1/2 cup) Pecorino Romano

1 clove (1/2 tbsp. Chopped) Garlic

1 tbsp. Chopped Fresh Parsley

Pinch Nutmeg

Salt

Pepper

Directions:

Clean and chop the spinach and sauté until it wilts. Remove and drain thoroughly. Clean and chop the clove of garlic and sauté in oil. Let cool. Clean and chop parsley. Mix all of the ingredients in a bowl and salt and pepper to taste.

See the Pasta Dough by Hand recipe for directions on making pasta for the recipe above.



Saffron & Garlic Cream
2 Cloves Elephant Garlic

1 oz. Sweet Butter

3/4 cups Chicken Stock

1 1/2 cups White Wine

2 1/4 cups Heavy Cream

1 tsp. Saffron

2 tbsp. Shallots

Pinch of Cayenne Pepper

Heat butter until foamy. Add finely chopped garlic and shallots. Then add white wine and saffron and reduce by on third. Then add the chicken stock and bring to a simmer. Add cream and cayenne, reduce and then strain and return to the stove.

Answer 3

I recently tried a dish called "Ravioli di Pera" in San Diego. The dish consisted of ravioli stuffed with little pieces of pear and cheese. The ravioli were covered with bits of walnuts and cooked in alfredo sauce. It was unlike anything I've had before and it was quite delicious. What made it tasty was also the foccacia bread. Enjoy.

Answer 4

Lobster! MMMMMMM. With a cream sauce, even better.

I copied this recipe from foodtv.com some time ago but haven't been able to try it yet. If you do, it would be lovely if you reported back the results!! Obviously, just substitute your wonton wrappers for the dough. I've used wontons for 4 mushroom ravioli in a cream sauce with excellent results.

Ohhh, and when I was planning to make this, I was going to add blanched asparagus pieces to the sauce.

Lobster Ravioli with Crabmeat Cream Sauce (Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA)

Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 4 servings

Lobster Ravioli:
2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Pasta dough, recipe follows - sub your wonton wrappers
Egg white, slightly beaten

Crabmeat Cream Sauce:
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt

For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.

For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.


This makes me very hungry!

Answer 5

What kind of sauce? Italian style or do you want asian? We used ground pork mixed with some soy, scallions, a lot of fresh ginger and grated napa cabbage. Then fill and cook like potstickers/asian dumplings. Make a dipping sauce of soy with a dash of cider vinegar. OHMYGOSH YUM

For Italian use your food proc and grind up pork or beef or italian sausage, add some italian seasoning. I'd also add some mushrooms. Grind well. Garlic optional. Add some shredded cheese. MMMmmmMMmM Good stuff.

Answer 6

I make ravioli with 8 oz cream cheese, caramelized onions, bacon cooked crisp and crumbled and mozzarella cheese.

Cook onions until caramelized. add onion, bacon and mozzarella cheese to room temp. cream cheese.
Add a dash of salt and pepper and a little dried parsley.

place 1 tsp of mixture in won-ton wrapper and seal wrapper using water. Make sure you seal completely.

Boil ravioli in a large pot of water. Also really good fried.

Top with any sauce you like. I like topping with a Cream sauce of Alfredo sauce. If you fry them, serve with Alfredo sauce on the side for dipping.

Answer 7

Nutella, seal them up and deep fry them. I saw this on TV once and tried it. It is absolutely delicious if you are looking for something sweet. It's also good if you put a few toasted chopped hazelnuts in with the nutella before frying.

Answer 8

left over chicken (from rotisserie)with some mashed butternut squash a pinch of cinnamon &nutmeg and pinenuts top ravioli with a butter, garlic and sage leave sauce ...sound savory...and yummy too!

Answer 9

Spinach and ricotta is yummy or if you want a meat filling try minced chicken with herbs.

Answer 10

Chopped ham and fontina cheese.
Spinach and blue cheese.
Gorgonzola.
Grated Parmesan and braised mushrooms.
Ricotta and pesto.
Tapenade and cream cheese.