RAVIOLI FILLINGS 2

RAVIOLI FILLINGS 2 image

Number Of Ingredients 59

CRABMEAT RAVIOLI FILLING
1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper
ARTICHOKE RAVIOLI FILLING
8 ounces frozen or canned artichoke hearts, finely chopped
1 cup ricotta cheese
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup asiago cheese, grated
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 tablespoons parsley
1 egg
CHICKEN RAVIOLI FILLING
2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons Marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper
EGGPLANT RAVIOLI FILLING
3 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, diced
2 teaspoons dried basil or oregano
1/2 cup ricotta cheese
3 tablespoons asiago cheese, grated
1 egg yolk
Salt and pepper
POTATO AND GARLIC RAVIOLI FILLING
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cups potatoes, cubed and cooked
4-5 garlic cloves, cut in half
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
1 egg
Salt and pepper
MUSHROOM RAVIOLI FILLING
3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper

Steps:

CRABMEAT RAVIOLI FILLING Sauté shallot and garlic in butter and olive oil. 1-2 minutes. Add crabmeat and basil. Stir to combine. Remove from heat. Stir in goat cheese and salt and pepper to taste. Fill ravioli. ARTICHOKE RAVIOLI FILLING Combine all of the ingredients in a bowl and fill ravioli. CHICKEN RAVIOLI FILLING Sauté celery, carrot, and onion in butter about 3 minutes. Add chicken and sauté 3-4 minutes, until chicken starts to brown. Add Marsala wine and cook additional 2 minutes. Remove from heat. Put chicken mixture in a food processor and pulse to chop. Add egg yolk, cheese, salt and pepper. Fill ravioli. EGGPLANT RAVIOLI FILLING Sauté garlic in olive oil over low heat about 2 minutes. Add eggplant and dried herb, cover and cook 10 minutes. Remove from heat, cool, and pulse in food processor to chop finely. Add remaining ingredients and fill ravioli. POTATO AND GARLIC RAVIOLI FILLING Sauté onion in olive oil and butter over low heat 2-3 minutes. In another small saucepan, heat the garlic cloves in milk over low heat about 15 minutes. Put cooked potatoes in a bowl, pour onion mixture and garlic with milk over them. Mash well. Add remaining ingredients and fill ravioli. MUSHROOM RAVIOLI FILLING Saute onion and garlic in butter 2-3 minutes. Add mushrooms and sauté until brown and most of the liquid has evaporated. Add prosciutto and cook 1 more minute just to heat through. Remove from heat and add remaining ingredients. Fill ravioli.