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Discussion Starter · #1 ·
My sister is coming to stay at my place for a couple days and she enjoys cooking like I do. We were talking about various things we could tackle while I was mentioning the equipment I have. She informed me that she had never made ravioli. So we're going to make some and while I've done some basic fillings before.. ricotta, sausage, basil, etc. the sky really is the limit.

What would be your dream filling? If you have an actual recipe for ratios etc. please share that as well. Also - in many cases a sauce will be paired with the filling .. for instance lobster might be served with something of a lobster bisque or it could equally go well with a garlic beurre blanc. So if you have ideas on sauces I'd love to hear those too!

I can procure most ingredients.. although I have never seen a truffle before.. I'm sure they exist somewhere in Central Florida but I've never seen them available for sale at any of my haunts. We have Indian and Asian markets available. Seafood is usually readily available and fresh.

Look forward to hearing from my cheftalk friends on this!
 

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Discussion Starter · #10 ·
Thanks for the ideas so far! Using egg yolk in a ravioli has always intrigued me. I bet the technique of cooking the pasta without cooking the yolk past the runny state is not as simple as one might imagine. I've seen in photos that the pasta is usually quite thin.

One my brother and I had planned to do but haven't yet.. is a chicken liver puree with caramelized shallots. I would add sauteed mushroom but his wife doesn't care for mushrooms. Doing some form of chicken demi-glace with maybe some fried sage.

I'm hungry now.
 
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