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Home Made Ravioli Fillings
Contributed by: Melinda
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.
Wild Mushroom Ravioli filling ingredients
1/4 - 1/2 oz. dried wild mushrooms, rehydrated in boiling water
1 lb. crimini mushrooms, sliced
2 shallots, minced
1 clove garlic, minced
1/2 (approx) cup cottage cheese
Grated parmesan or romano cheese (optional)
Kosher salt
Black Pepper
Olive Oil
1 recipe whole wheat pasta dough rolled to second to last setting
Artichoke Ravioli filling ingredients
4 large artichokes, leaves & choke removed, stem peeled
1/2 lb. crimini mushrooms, sliced
1/3 cup cottage cheese
1 shallot, minced
1 clove garlic, minced
Grated parmesan or romano cheese (optional)
Kosher Salt
Black Pepper
Olive Oil
Mushroom Filling method
- While dried mushrooms are rehydrating, heat a skillet over medium heat
- Add olive oil and sauté mushrooms and shallot until lightly browned and moisture has cooked out
- Add garlic, salt (not too much!) and pepper and cook a minute or two longer
- Remove mushrooms to a bowl to cool to room temperature
- Remove rehydrated mushrooms from hot water and add to a food processor with mushroom/shallot mixture and cottage
- Process to paste
- Adjust texture and flavor with grated cheese
- Place 1/2 - 1 tsp filling onto pasta dough, fold over and seal - makes approximately 5 dozen
Artichoke Filling method
- Cook artichokes in boiling salted water until very tender
- When cooked add to food processor
- Sauté mushrooms and shallot in oil until tender and moisture has cooked out
- Add garlic to mushroom/shallot mixture with salt & pepper - cook about 1 minute longer
- Remove from heat and cool slightly
- Add mushroom mixture to food processor with cottage cheese
- Process to paste
- Adjust texture and flavor with grated cheese
- Place 1/2 - 1 tsp filling onto pasta dough, fold over and seal - makes approximately 4 dozen
Questions about this recipe?
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= 30 minutes or less