Recipes

Stuffing for ravioli, recipes



THE ravioli, a type of fresh pasta, they are famous for their filling which can vary from mixed vegetables to cheeses, from meat to fish. In this regard we will give you some recipes on how to make the stuffing for ravioli in a simple and healthy way.

Stuffing for ravioli with gorgonzola, mushrooms and walnuts
Ingredients for 4 people

  • A handful of shelled walnuts
  • A handful of pine nuts
  • 150 grams of gorgonzola
  • 50 grams of Parmigiano Reggiano
  • 150 grams of mushrooms
  • Nutmeg 1/4 tsp
  • Salt to taste.
  • Pepper as needed.

Preparation

  1. After cleaning and cutting the mushrooms, toss them in a non-stick pan with a drizzle of oil, taking care to turn them often with a wooden spoon.
  2. After about ten minutes, add the coarsely chopped walnuts and pine nuts and sauté for a couple of minutes more.
  3. Pour the freshly browned and drained mushrooms, diced gorgonzola, parmesan, nutmeg, salt and pepper into a bowl and mix everything together
  4. Put all the mixture in the mixer and chop until the mixture is homogeneous and compact

Here is ready stuffing for ravioli

Stuffing for ravioli with leerdammer, peppers and almonds
Ingredients for 4 people

  • 150 grams of leerdammer
  • 2 red peppers
  • A handful of shelled black olives
  • 50 grams of grated Parmesan cheese
  • 4 tablespoons of bechamel
  • A handful of almonds
  • nutmeg
  • Salt to taste.

Preparation

  1. After washing and cleaning the peppers, cut them into strips then put them to sauté for about ten minutes in a non-stick pan with a drizzle of oil, taking care to turn them with a wooden spoon.
  2. Add the pine nuts, the peeled black olives and sauté for a couple of minutes
  3. Transfer the mixture to the mixer adding the almonds and the diced leerdammer
  4. Pour the cream into a bowl then add the béchamel, parmesan, salt and a grated nutmeg:
  5. Stir to mix everything well

Stuffing for ravioli with courgettes and seitan
Ingredients for 4 people (vegan recipe)

  • 200 grams of zucchini
  • 150 grams of seitan
  • 100 grams of soy cream
  • salt
  • pepper

Preparation

  1. Wash the courgettes, cut them into cubes
  2. Peel the shallot, chop it and brown it for a minute then add the courgettes and let it brown for about 6/7 minutes
  3. Add the seitan and cook for another 5 minutes
  4. Remove the mixture from the heat and pour it into the mixer and mix for a couple of minutes
  5. Pour the cream into a bowl, add the soy cream, salt, pepper and mix well until everything is combined

Video: Spinach, Ricotta and Pine nut Ravioli - Gordon Ramsay (October 2020).