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Looking for the best "meat" ravioli filling...steak?

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Looking for the best "meat" ravioli filling...steak?

RPMcMurphy | Jan 29, 2008 05:51 AM

After giving a shot to rolling my own raviolis a couple of weeks ago, with much success....I actually went out and got a pasta roller to aid in the process......

I'm planning on only a meat filling this time, but want it to be a little different. I've had Filet Mignon ravioli at some restaurants, just ground up filet in a standard ravioli fashion.....

...do you guys think it really makes a difference when it's ground up? If so, what cut do you think would be best for ravioli filling, I was thinking over just getting some cheaper, tips and putting them through the food processor.

no special sauce, just a brown butter...I really just want the filling to be "the thing"

Also, how do guys make your fillings with an egg AND a little breadcrumbs so it stays together a little or just an egg or two? (and obviously a little fresh herbs, etc. etc.)

thanks!

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