Last night, I made ravioli using three different fillings: Pureed blanched broccoli rabe with ricotta, parmesan and lemon zest; canned pumpkin with ricotta, shallot and lemon zest; and roasted chestnut, mushroom, carrot, parsley and breadcrumbs (yes, it did taste like stuffing). Only the chestnut filling contained an egg.
The ravioli were delicious, especially the rabe ones. I have a ton of leftover filling and don't want to roll out much more pasta dough, though. I was thinking of making miniature lasagnas or other baked pasta dish with the remainders and some boxed pasta.
Do y'all have any other suggestions, or just any recommendations for how a baked pasta with each mixture would work? Also, if I baked the chestnut filling in something, would the egg cook completely and give the whole thing a strange texture?
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