Traditional ravioli filling recipes include beef, pork or cheese. All three are equally delicious options. While meat ravioli might appear more filling, cheese ravioli is every bit as satisfying and, ounce for ounce, has equal portions of protein.
The following recipes for ravioli fillings seem to be the most popular, with beef ravioli topping the list, followed by cheese and pork.
Italian Beef Ravioli Fillings
Ingredients You Will Need:
1 pound ground beef
3 tablespoons fresh garlic, crushed
¼ cup onion, minced
½ teaspoon basil
½ teaspoon oregano
Salt and pepper
1 cup Parmesan cheese
1 pound ricotta cheese
Prepared ravioli pasta
Add the meat, garlic, onion, spices and salt and pepper to a skillet, and cook until the meat has browned. Drain the meat, and place it in a large bowl. Add the cheeses to the meat, and stir until well blended.
Place 1 to ½ teaspoon filling onto each ravioli, and fold over to seal edges. Boil in water for about 4 minutes or until the pasta is done.
Pork Ravioli Fillings
Ingredients You Will Need:
1 pound seasoned pork (sweet, not hot)
2 scallions, chopped
1 tablespoon fresh fennel seeds
1 cup mushrooms, chopped
1 tablespoon fresh parsley
1 medium can diced tomatoes with juice
Prepared ravioli skins
2 cups spaghetti sauce
Put the pork and scallions into a skillet, and cook until the pork is brown and crumbly. Add the fennel seeds and the mushrooms, and continue cooking. After about five minutes, add the parsley and tomatoes. Cook until the mixture thickens. Remove the skillet from the heat. Add ½ teaspoon of filling to each individual ravioli skin. Seal edges, and boil in water for about 4 minutes. Serve with spaghetti sauce.
Cheese Ravioli Fillings
Ravioli doesn't have to be complicated. You can place one chunk of cheese in each ravioli skin, or you can mix several shredded cheeses together and add them to the mix. A little garlic or cream cheese can also liven up the filling.
If you want to add cheese to a meat filling, brown the meat first, add a little bit of onion and salt and pepper, drain and add the cheese. Stuff the ravioli skins, and boil in water for about 4 minutes. While this filling is simple, it is also delicious.
Meatball And Cheese Ravioli
If you're making your own ravioli skins, cut larger skins, and then place one store-bought meatball into each skin, along with a sprinkling of shredded cheese. Seal the ravioli by placing a second ravioli skin on top, and sealing the edges.
Give the classic boiled ravioli a twist by dropping the raviolis in hot oil instead of water. Deep-fried ravioli is just as light on the inside, but crunchy and golden outside.