Photo: Romulo Yanes
Every year when winter rolls around I turn to one of my favorite comfort food dishes to fight the cold: ravioli.
Sausage-filled, brown butter-soaked, cheese-topped − I don’ t care how it’s stuffed or sauced, if it goes by the name “ravioli,” then chances are it’s going to be on my dinner menu. Although I love to keep it simple with a four cheese-stuffed ravioli, my latest discovery, Artichoke Ravioli with Tomatoes, has led me to explore the wide variety of stuffings and sauces for my favorite pockets of pasta.
Up next on my Tour de Ravioli are Arugula and Goat Cheese Ravioli, which are topped with a quick-fix lemon and garlic butter sauce. But for a culinary nod to the season’s most festive ingredient, I’m turning to Chestnut Ravioli with Sage Browned Butter. (Note the common ingredient in both is butter.) A sprinkle of grated Parm and dinner (and the next day’s lunch) is served!
What are your favorite ravioli fillings?
ricottia! – w/a dash of parm, garlic and love!
I haven’t had great luck with ravioli so far. Making the pasta itself is a breeze, but stuffing the ravioli always feels like a disaster. The dough sticks, and doesn’t stick, and the filling gets all over everything, and I usually end up throwing away way too much dough and filling because I couldn’t it work. I would love some ravioli-making tips!