Here are two of many recipes for ravioli fillings. They are easy to make and very tasty.
When you make the ravioli fillings make sure that they are not watery. They have to be dry, so the juices don’t run into the seal when you close the raviolis. If the do you won’t be able to properly seal the raviolis and they will burst open when you cook them.
To make sure that the fillings are easier to handle you can chill the filling for a couple of hours in the refrigerator.
Cheese and herbs filling
- 250 g ricotta cheese
- 6-7 pcs dried tomatos in olive oil
- fresh basil
- 50 g parmesan cheese
- salt and pepper to taste
Crush ricotta in a bowl using a fork. Add finely chopped dried tomato. Chop some fresh basil leaves, grate parmesan, add salt and pepper. Season with a little bit of oil from tomatos. Mix well.
Chicken and sage filling
- 350 g chicken breast cooked or baked
- 100 g smoked bacon
- large onion
- 60 g parmesan
- dried or fresh sage
- salt and pepper
Finely dice the bacon and fry it in a pan. Add diced onion and fry untill soft. Add minced chicken breast. Transfer the mixture to a bowl. Add egg and parmesan. Season with nutmeg, salt and pepper. Mix well.