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MAKING HOMEMADE RAVIOLI

post #1 of 12
Thread Starter 
I have never made my own ravioli before but I have a recipe for a filling that sounds wonderful. I'm using lasagna sheets but am wondering if I should sauté the filling first or use the filling raw and let it cook as the ravioli are simmering? Does it make a difference? I'm using ground beef, ground Italian sausage and seasonings. Thanks for any help you can give me. biggrin.gif
post #2 of 12

In my opinion, a meat filling should be cooked first as it wouldn't cook through in the time it takes fresh ravioli to cook. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 12

I've tried making ravs using the pre-made lasagna sheets and that didn't turn out well

post #4 of 12

Lasagna sheets are too thick for Ravioli  .Use wonton wrappers instead:peace:

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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post #5 of 12
Thread Starter 
Re lasagna sheets being too thick-I'm glad I asked. Thanks!
post #6 of 12
Thread Starter 
I was wondering if won ton sheets wouldn't be better but hoped they wouldn't fall apart while simmering. Has anyone had actual success using won ton sheets?
post #7 of 12
Thread Starter 
Quote:
Originally Posted by phatch View Post

In my opinion, a meat filling should be cooked first as it wouldn't cook through in the time it takes fresh ravioli to cook. 

Good point.
post #8 of 12
Quote:
Originally Posted by Gloria K View Post

I was wondering if won ton sheets wouldn't be better but hoped they wouldn't fall apart while simmering. Has anyone had actual success using won ton sheets?

@Gloria K I have and they also did not go over well with my American-Italian fam... they want the homemade pasta, which really Gloria, isn't that difficult, just time consuming.  You can use a rolling pin, but a pasta roller/machine can be useful as well as a raviolli press

post #9 of 12

My DIL made ravioli with wonton wrappers. The texture was not right. You know how Asian dumplings are kind of gooey? 

post #10 of 12
Thread Starter 
Quote:
Originally Posted by kaneohegirlinaz View Post

@Gloria K
 I have and they also did not go over well with my American-Italian fam... they want the homemade pasta, which really Gloria, isn't that difficult, just time consuming.  You can use a rolling pin, but a pasta roller/machine can be useful as well as a raviolli press
I had a feeling they wouldn't be right considering the texture of a won ton is different than a ravioli. I guess I may have to roll my own so to speak, but I guess I had my question of whether to cook the filling before or after answered. Thanks guys.
post #11 of 12

Gloria, my family does really like cheese filled ravs over meat, but I have made the meat (cooked Sweet Italian Sausage) filling made with ricotta, parm and spinach along with an egg and fresh flat leaf parsley, S&P and a pinch of freshly grated nutmeg

post #12 of 12

We have a few great articles from the chefs that might help you out.

 

How To Make Fresh Pasta
By Jim Berman Posted 1181 views

 

I think this thread is one of our better ones for how to tackle raviolis.

 

Lobster Ravioli
started on 06/28/13 last post 03/15/14 at 5:15pm 10 replies 530 views
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Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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