Give me your best ravioli fillings
>>22007583For me, it's ricotta. Then I pretend they're mini-calzones.
>>22007589Plain ricotta? Don't let anybody tell you they are not mini calzones.
I like a green ravioli. Like I bite into it and it's all spinach and herbs and such. Big old plate of them, dress it in a good olive oil, shred some cheese over the top Think I recall seeing a nice langoustine ravioli on the 'tube once
>>22007603Pure 'erbs?
Burnt ends.
Bacon and an aged cheddar or comte if your country has stopped boycotting France.
>>22007610I guess there's a bit of breadcrumb and garlic or something in there as well but yeah I like them as a vehicle for vegetals and herbs, parsley, coriander, basil. Don't really want meat in my ravi desu cuz it's always the scraps of the scraps
>>22007583I like to mash up hen of the woods with ricotta and sumac, and toss a little shredded duck in there. Doesn't happen often, but it's sum good, tell yer mudder.
ricotta and sausage and spinach but the stems of the spinach sometimes stop the edges from being able to close upand why the h*** does the only ravioli rolling pin on amazon make such pitifully small edges on the ravioli, who would ever want ravioli to be like this?
>>22007583roast chicken, pumpkin and bacon
>>22007624Holy futa bulges
>>22007583ravioli is supposed to fill you, retard
>>22007583mortadella, pecorino, chicken liver mousse, ricotta.
>>22007628>it's always the scraps of the scrapswhat stops you from using good meat?
>>22007991Riddle me this batfag, what food do you fill and get filled by?
>>22007583Tortellini
quark + a little sugar + lemon zest + raisins + pine nutswith brown butter sauce
>>22008286you fill ravioli with tortellini?
>>22008283semen, pie, cans, bottled drinks, literally so much
>>22007819You have brain damage
I hate rigot so for me it's nlanu other cheese and vegetarian filling because I also hate meats. Almod rogotta anduahrooma fillligns is my favorite
>>22008315You have brain damage
>>22007583cheese
>>22008297Yeah try it
>>22007583sauerkraut and jambalaya
>>22008319No I didn't
I love ravioli. I remember the first time I tried making it and fucked up so badly by using 100 percent semolina flour. Every single one burst like a fucking whitehead when I applied the slightest pressure. It was awful. >>22007765I mean you can use a straight edge to so separate them then use a fork to flatten and texture the edges if that's just a concern for you.
>>22008891They're good when they burst though and you get a blast of hot flavor juice in your mouthhole. Your supposed to eat them in one bite anyways. Biting a raviolo in half is bad manners like biting a sushi in half. Never bite a raviolo in half in front of an Eye-Talian or they'll think you're a finnochio.
>>22007583cheese and onion, shit's insane
>>22008911No you don't understand. I meant split apart when I was preparing them.Not a single survivor.
>>22008991Ah, that makes a lot more sense. Did you eat the remains?
>>22008608what do you fill the tortellini with?
Today, I did Ricotta Salmon with some basil.It was great. Bringing it to my family for mother's day this weekend.
>>22009053I hope not, sounds to me like they split while he was filling them. That's a lotta raw dough.
>>22009353Raviolini
>>22007589>I pretendYou don't need to be pretending around here
>>22009394what filling?that's a lot of pasta to filling ratio
>>22009400Cheddar cheese and hamburger meats. It works nicely with a bolognese sauce
>>22007624Are you still sore about the freedom fries thing?
>>22009412sounds delicious
>>22009412use agnolotti filled with cheddar cheese and hamburger meats next thyme
i chop up mushrooms, spinach and garlic and mix it in with some ricotta. addictive and one day if im not lazy I'll make it again
Made agnolotti burro e salvia. Fillig was rocket marjoram chives mostbröckli sbrinz and ricotta.
