In Italy "ravioli" cover a multitude of sins and shapes. I like a Sardegnan style filled with riced potato, ricotta and mint. Don't overstuff. Use a melon baller to portion the filling.
Everytime I am in Florence I order pear and gorgonzola ravioli with cream sauce and black truffle. It is just as good without the expensive truffle. Also, try crab and cheese, or butternut squash and walnut.
The lasagna filling here was delicious when I tried it! Have marked it to use again, and I'm guessing it would make great ravioli filling. http://www.food52.com/recipes/2719_lovely_lasagna_rolls_filled_with_spinach_and_goat_and_ricotta_cheese_bechamel
Spinach and ricotta
Kale and ricotta
Squash and fontina
ground Pinnoli and ricotta
pork sausage and spinach (my favorite)
seasoned ground chicken with herbs
6 Comments
Also, try crab and cheese, or butternut squash and walnut.
Kale and ricotta
Squash and fontina
ground Pinnoli and ricotta
pork sausage and spinach (my favorite)
seasoned ground chicken with herbs