Ravioli and tortellini have a special place in our hearts. An ultimate comfort food, pasta in its many forms is a must in many households. With or without filling, it can be served for lunch or dinner in so many ways that you'll never get bored. Whoever has the technology forMake your own ravioliOnce you have mastered it, you can then experiment with the fillings and prepare the dish differently each time. We have collected 5 ideas for ravioli fillings here that are super delicious and quick and easy to prepare. Whether classic or more sophisticated – you will surely find the right recipe here.
The classic: Ravioli filling with spinach and ricotta
Only a fewFlavor combinations for pastaare as delicious as spinach and ricotta cheese. Use this filling for fresh ravioli, tortellini and other filled pastas for a delicious meal that is as easy as it is sensational.
Ingredients:
- 250 g ricotta (whole milk)
- 300 g spinach, cleaned and chopped
- 1 large egg
- 100 g Parmesan, grated
- ½ tsp freshly grated nutmeg
- Salt, to taste
- freshly ground black pepper to taste
Preparation:
1. Place a fine-mesh sieve lined with cheesecloth or a few paper towels over a bowl. Add the ricotta and let it drain for 5 to 10 minutes while you continue with the preparations.
2. Bring a large pot of salted water to the boil. Blanch the spinach in it and remove it 30 seconds later.
3. Drain spinach and cool under cold running water to stop the cooking process.
4. Finely chop the drained spinach.
5. In a medium bowl, combine the chopped spinach with the ricotta, egg, Parmesan and nutmeg. Season with salt and pepper if desired.
How to use the ravioli filling:
- Use immediately to fill the pasta or refrigerate up to a day before using.
- When filling ravioli or tortellini, place a small mound in the center of the pasta. Depending on the size of the dough, this could be 1/2 to 1 1/2 teaspoons of filling. Don't overfill as the pasta won't stay tight while cooking. If the filling is smooth, you can also use a piping bag.
- Seal the edges with a little water and press out the air. Cook the ravioli or tortellini for just a few minutes, or until they float to the surface.
- This recipe makes enough filling for about 50 small ravioli.
- If you have excess filling or don't get around to making ravioli yourself, you can use the fillingUse for lasagneor use a little pasta water to make a creamy pasta sauce.
Beet and Goat Cheese Ravioli Recipe
This recipe would impress even the most discerning guests. The beetroot not only adds a special flavor but also plenty of color, transforming the plate into a whole experience.
Ingredients for the filling:
- 1 large beetroot
- 60 g goat cheese
- 2 tablespoons grated Parmesan, plus more for garnish
- 1 egg, lightly beaten
- Salt and freshly ground pepper to taste
- 1 clove of garlic, squeezed or very finely chopped
For the sauce and to garnish the ravioli:
- 3 tablespoons butter, cut into cubes
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 1 tbsp chopped dill
- 2 tbsp toasted pine nuts
Preparation:
1. Cook the beets in the steamer for about 15 minutes or until the flesh can be easily pierced with a fork. Transfer to a bowl filled with ice water to cool. When cool, remove the skin and chop roughly.
2. Place beets, goat cheese, 2 tablespoons Parmesan, garlic, egg and a pinch of salt and pepper in a food processor. Puree until the mixture is smooth. Place the mixture in the refrigerator to chill while you roll out the pasta dough.
3. Fill the ravioli and cook in boiling salted water.
4. Pour 100 milliliters of the cooking water into a small saucepan and bring to a simmer over medium heat. Add the herbs and cook for about 2 minutes. Gradually add 1 cube of butter, allowing each cube to melt before adding the next.
5. Pour the butter sauce over the ravioli and season with salt and pepper. Garnish with grated Parmesan, pine nuts and more fresh herbs.
Ravioli with smoked salmon filling
If you are currently looking for delicious ravioli fillings, you will surely love this recipe with salmon. Smoked salmon contains a lot of omega-3 fatty acids, the so-called healthy fats, which have several positive effects on health. If you're looking for a flavor explosion, fill the ravioli with this smoked salmon and ricotta filling.
Ingredients:
- 200 g Ricotta
- 120 g smoked salmon
- chopped parsley
for the sauce:
- 160 ml Sahne
- 1-2 tbsp lemon juice
- Salt
- black pepper
- chopped chives
- rosa Pfeffer (optional)
Preparation:
1. For the filling, finely chop the smoked salmon and mix it with the ricotta in a bowl. Season with salt and pepper and add the finely chopped parsley. Cover the bowl with cling film and place in the fridge.
2. Prepare the ravioli, then fill them and let them cook in boiling salted water for 3-4 minutes.
3. For the sauce, bring the cream to the boil in a saucepan and add the lemon juice, season with salt and pepper.
4. Add the cooked ravioli to the lemon cream sauce and finally sprinkle the chives on top.
Vegetarian and delicious: ravioli with mushroom filling
Aromatic mushrooms are the perfect partner to any pasta dish. If you prepare the ravioli without eggs, this recipe will also be vegan.
Ingredients for the mushroom filling:
- 1 onion
- 2 cloves of garlic
- 200 g diced chanterelles
- 2 TL Oregano
- 2 tbsp olive oil
- ½ teaspoon ground pepper
- ½ teaspoon salt
Preparation:
1. Fry the onion in olive oil over high heat until it turns translucent and begins to brown.
2. Add chanterelles and fry until they shrink and release liquid.
3. If using chanterelles that are not fresh and moist but dry and pale, add 2 tablespoons of water to rehydrate them and release their full flavor.
4. Stir in the chopped garlic, oregano, salt and pepper, then cook for a few more minutes.
5. The mixture should be moist but not too runny.
Can't get chanterelles? Try this recipe with porcini or other wild mushrooms.
Italian-style sausage ravioli
Would you like oneclassic Italian recipeTry filling for ravioli? Then you can make these ravioli with Italian sausage yourself and impress your family or guests with a delicious, hearty dish for the cold days.
Ingredients:
- 1 salsiccia (Italian bratwurst), approx. 100 g
- 30 g fresh spinach leaves, cleaned
- 1 egg yolk
- 80 g Ricotta
- 1 teaspoon fresh or 1/4 teaspoon dried sage
- 1 pinch of ground nutmeg
Preparation:
1. Remove the Italian bratwurst from the skin and crumble it coarsely.
2. In a large skillet, cook the sausage over medium heat until browned, breaking up the meat with a wooden spoon.
3. Stir in the spinach and cook until wilted.
4. Remove from the pan and allow the fat to drip off. If the consistency is too coarse, you can puree it in a food processor.
5. In a medium bowl, stir together egg yolks, ricotta, sage and nutmeg. Stir in the sausage mixture. Cover the ravioli filling and refrigerate until ready to use.
Tip: The ravioli with sausage filling combine wonderfully with an aromatic tomato sauce.
