Variations of Ravioli

For quite some time now, for my meals I have typically been staying away from anything on the side of being processed and have been really just cooking and preparing all of my meals with meat, vegetables, rice, pasta, etc. and even when it comes to sauces, seasonings, and marinades I even do many of those myself as well. In this instance, I was in the mood for ravioli (have not had them for quite some time and had some free time to make a few…well actually quite a lot.


When I first started making them earlier today, it got me thinking how when you buy the plain old cheese raviolis in the store and the amount of ingredients in them and then how I am making different flavors with meat and vegetable as well and I think I maxed out between dough and filling on around 12 ingredients it is quite amazing. You can find many variations of making simple dough for ravioli (can tailor them to your liking as well as amount needed) but put simply you have flour, eggs, and olive oil.

For the first type, I had roasted chicken in a skillet. To the chicken I added fresh parsley, garlic, ancho chili powder, lemon juice, and thyme. After this was cooked through I then pulsated it with my immersion blender attachment and then added it to a mixture of ricotta and mozzarella cheese. In total, 11 ingredients between filling and dough. For the other type, I had cut up a butternut squash. I then roasted this with some onion, cinnamon, allspice, heavy cream, clove, and sharp cheddar. As something like these which I do by hand and they take a fair amount of time to do, I do large batches so in each case, I got approximately 6 dozen which are then frozen as individual meals consisting of mixtures of each type. At some point they will then be boiled and I’ll make an olive oil based sauces to pour over them.



2 thoughts on “Variations of Ravioli

  1. The system is still not working so I can’t like your post using the like button, but I can say I like it. Thanks and have a wonderful weekend!

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