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Ravioli Filling Recipes
You can fill ravioli with any number of combinations of ingredients; meat, cheese, vegetables. We're providing you with a variety of ravioli filling ideas, but be creative and try adding some of your own favorite flavors.  Ravioli can easily be made ahead of time and kept refrigerated.  To freeze ravioli, place them on a cornmeal dusted baking sheet in a single layer.  Freeze for several hours and then pack the ravioli into freezer bags.  You can take out how many you need each time and keep the rest frozen.
RECIPES
Crabmeat Ravioli
Artichoke Ravioli
Chicken Ravioli
Eggplant Ravioli
Potato and Garlic Ravioli
Mushroom Ravioli
Pear and Pecorino Ravioli
Potato, Leek, and Bacon Ravioli
Crabmeat Ravioli Filling

Ingredients:

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper

Directions:

Sauté shallot and garlic in butter and olive oil. 1-2 minutes.  Add crabmeat and
basil.  Stir to combine.  Remove from heat.  Stir in goat cheese and salt and
pepper to taste.  Fill ravioli.
Artichoke Ravioli Filling

Ingredients:

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

Directions:

Combine all of the ingredients in a bowl and fill ravioli.
Chicken Ravioli Filling

Ingredients:

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

Directions:

Sauté celery, carrot, and onion in butter about 3 minutes.  Add chicken and
sauté 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

Ingredients:

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

Directions:

Sauté 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

Ingredients:

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

Directions:

Sauté 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

Ingredients:

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

Directions:

Saute onion and garlic in butter 2-3 minutes.  Add mushrooms and sauté 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.

Ingredients:

8 ounces firm ripe pear
8 ounces pecorino Romano, shredded
1-1/2 tablespoons cream cheese

Directions:

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.

Ingredients:

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

Directions:

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.
 
 
 
 
 
 
 
 
Ravioli Recipes
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Extra fine flour for baking also works beautifully for breads, pasta, and pizza  Made in Italy
Make authentic pasta in your home
with the Italian-made Atlas pasta
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PASTA RECIPES  >  RAVIOLI RECIPES
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Ravioli Recipes
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MAKING RAVIOLI
VITAMIX

Vitamix is trusted by more professional
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The machine can be used to quickly
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You can also make a delicious tomato
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SPECIALTY
PASTA FROM
CYBERCUCINA
ITALIAN
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