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Home Made Ravioli Fillings

Ravioli fillings should not be too wet. Grated cheese will absorb a little extra moisture if needed. I developed these fillings for my favorite pasta dough recipe which is here, but they would work fine in any home made pasta dough. Probably even in those wonton wrappers you can purchase.

What you need

  1. »«Wild Mushroom Ravioli filling ingredients»«
  2. 1/4 - 1/2 oz. dried wild mushrooms, rehydrated in boiling water
  3. 1 lb. crimini mushrooms, sliced
  4. 2 shallots, minced
  5. 1 clove garlic, minced
  6. 1/2 (approx) cup cottage cheese
  7. Grated parmesan or romano cheese (optional)
  8. Kosher salt
  9. Black Pepper
  10. Olive Oil
  11. 1 recipe whole wheat pasta dough rolled to second to last setting
  12. »«Artichoke Ravioli filling ingredients»«
  13. 4 large artichokes, leaves & choke removed, stem peeled
  14. 1/2 lb. crimini mushrooms, sliced
  15. 1/3 cup cottage cheese
  16. 1 shallot, minced
  17. 1 clove garlic, minced
  18. Grated parmesan or romano cheese (optional)
  19. Kosher Salt
  20. Black Pepper
  21. Olive Oil

How to make it

  • »«Mushroom Filling method»«
    1. While dried mushrooms are rehydrating, heat a skillet over medium heat
    2. Add olive oil and sauté mushrooms and shallot until lightly browned and moisture has cooked out
    3. Add garlic, salt (not too much!) and pepper and cook a minute or two longer
    4. Remove mushrooms to a bowl to cool to room temperature
    5. Remove rehydrated mushrooms from hot water and add to a food processor with mushroom/shallot mixture and cottage
    6. Process to paste
    7. Adjust texture and flavor with grated cheese
    8. Place 1/2 - 1 tsp filling onto pasta dough, fold over and seal - makes approximately 5 dozen
    1. »«Artichoke Filling method»«
    2. Cook artichokes in boiling salted water until very tender
    3. When cooked add to food processor
    4. Sauté mushrooms and shallot in oil until tender and moisture has cooked out
    5. Add garlic to mushroom/shallot mixture with salt & pepper - cook about 1 minute longer
    6. Remove from heat and cool slightly
    7. Add mushroom mixture to food processor with cottage cheese
    8. Process to paste
    9. Adjust texture and flavor with grated cheese
    10. Place 1/2 - 1 tsp filling onto pasta dough, fold over and seal - makes approximately 4 dozen

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