That’s a whole lot of ravioli, but as Chgo John will confirm, if you’re going to make ravioli, you may as well make plenty!
A previous ravioli making session confirmed that they’re much easier and more fun to make if you work with friends. A recent Sunday lunch with girlfriends was a hands on affair – cooking first, eating later, but all accompanied with laughter, wine and chatting.
We made half a kilo of pasta (500g of flour with 5 eggs, salt and a splash of olive oil) and two fillings. Weights are approximate, but will make filling for about 25 ravioli per filling and you may find you have enough pasta left over for making a little batch of tagliatelle.
Lemon & Chilli Filling
- About 200g fresh ricotta
- Approx 200g cooked crab meat (white and dark)
- 1 teaspoon of fresh grated ginger
- The grated zest of a lemon
- 1 small red chilli, deseeded (or not!) and very finely chopped
- Salt and pepper
Mix all the ingredients together, taste and adjust seasoning and use to fill your ravioli. We served these with melted butter melted butter mixed with a little crème fraiche, lemon zest and fresh rosemary with parmesan.
Mushroom Filling with Tomato Sauce
- 1 dozen medium sized mushrooms and stalks very finely chopped and fired gently with 2 cloves of crushed garlic and 1 teaspoon of finely chopped rosemary until softened
- About 125g mascarpone cheese
- ¼ teaspoon of smoked pimentón
- ½ ball of mozzarella, finely chopped
- Salt and pepper to taste
- About 2 cups of thick homemade tomato sauce
- Fresh parmesan
Mix together the mushrooms, pimentón, mascarpone and mozzarella to form a paté type paste, season and adjust if necessary. Use to fill your ravioli and serve with tomato sauce and freshly grated or thinly sliced parmesan.