Posted by goodcookbecky on September 9, 2011
I looked at several recipes online to see what went into the filling of Ravioli and made up my own recipe from that. Using some good ideas and adding seasoning that I like… The filling I came up with is pretty good though. Feel free to exchange cheese and make it yours. Fontina melts nicely and has a good flavor, but Mozzarella will also do the job nicely. I happened to have Prosciutto ham in my fridge, but it is not cheap, cooked sausage or seasoned ground beef will do the job. I did not add salt to the filling as the prosciutto has a nice salty flavor, but if I used a milder meat I would season with salt as well.
Becky’s Ravioli Filling
- 1 (15 oz) container Ricotta Cheese
- 1 large egg, beaten with a folk
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 3/4 cup grated Fontina cheese (this one melts nicely and I used the small grate on my box grater)
- 1 cup deli sliced Prosciutto ham, diced
Combine all the ingredients and stir to combine them. Refrigerate until you are ready to fill the pasta.
To make the ravioli, I used one sheet of pasta, dotted the lower half with the filling and folded the pasta lengthwise over the filling and sealed with water. Stamped the ravioli out with my ravioli stamp (or you could use a knife and cut them that way) I had a lot of wasted pasta between the ravioli, and next time I think I may lay a second pasta sheet on two rows of ravioli instead of folding one sheet in half over the pasta, but it turned out great. Just check that they have sealed properly and pinch the sides where they are not sealed.
Lesson I learned: DO NOT stack the ravioli on each other as you make them… they will stick together. For best results lay each ravioli on a dry floured pastry board. Flash freeze them for later use (What is flash freeze? Place them on a sheet pan and freeze them in your freezer. Once they are solid you can package them into bags for later use – this way they won’t freeze to each other.) To cook bring salted water up to a boil. Add the ravioli to the boiling water, reduce the heat to medium and cook for about 5 minutes. Serve with Parmesan cheese or your favorite sauce.