Oh ....this is going to turn into flame war unless one of us offers a hand of freindship......I'll go first....


Pork and apple in your ravioli...not conventional...but...

Last edited by wine~o (Fri 15 Feb 13 8:49pm)

dear jamie , i got your book meals in minutes for christmas and i have to finnish all the recipes by april , today is feb 15 and i have 11 more meals to go . and im licking the plates clean thier so good . but alot of your recipes call for red chillies , is thier any thing milder i can substitute , thanks and if you want to send a autograph picture to me that would be rock on,, thank you with utmost compassion,         ms Onshin ,, po box 3 grafton new hampshire 03240 ,usa
thanks agian.

sheila.dickson.33 wrote:

I would love some great ideas for ravioli fillings WITHOUT any cheese.  I have made a mushroom one so far, and know I can make a meat one, but nearly all recipes I come across include cheese of one sort or another.  Any ideas?

how large are the raviolo you are making?    A simple one would be to just fill them with leftover homemade meatsauce/bolognese. to work right it needs to be chilled before you fill the ravioli skins.  As long as they are sealed tight I wouldn't worry too much about  adding anything to thicken the sauce. It is quite nice when they are cut into and it comes out.  You can sauce the outside with a light coat of brown butter and garlic.   

Ashen wrote:

sheila.dickson.33 wrote:

I would love some great ideas for ravioli fillings WITHOUT any cheese.  I have made a mushroom one so far, and know I can make a meat one, but nearly all recipes I come across include cheese of one sort or another.  Any ideas?

how large are the raviolo you are making?    A simple one would be to just fill them with leftover homemade meatsauce/bolognese. to work right it needs to be chilled before you fill the ravioli skins.  As long as they are sealed tight I wouldn't worry too much about  adding anything to thicken the sauce. It is quite nice when they are cut into and it comes out.  You can sauce the outside with a light coat of brown butter and garlic.   

Just making them small size (using a ravioli shaper/press).  I know the filling has to be cool before filling, and I do ensure that each one is well sealed (using my grandmother's little pastry wheel made out of bone). I presumed that adding egg yolk or cheese (cannot use because of allergy) would help to bind any dry ingredients together, and didn't want to make up a sauce every time I cooked a filling, but now realize that as long as there is something else like onions or tomatoes within the mix, it should help to stop the mixture falling apart as I try to fill the pockets.  I like the idea of using some veg that can be mashed down lightly (squash, peppers, courgettes, etc) to add to different meats.  Thank you for your reply.

Hi mummza
Thank you for your kind words.
Milk is not a problem...I cannot use cheese of any kind, because is doesn't agree with OH. I have just researched Ricotta and it seems to be (basically) just a curdled milk, and not a 'proper' matured cheese, so might try it and see what reaction I get!  I like the thought of using butternut squash.  I know that sweet potato and chorizo go well together, so that could be another possibility.
Thanks again