As promised, here is one of the limitless ideas to fill ravioli. To see how to make the dough go here. If you want a really simple cheese filling, omit every ingredient after the first four. I like to use a whole milk ricotta (or fresh if possible), but am sure low fat could be substituted. If you’d like to see my marinara sauce recipe, and read all about how successful I was at making it right from the start go here.
Mushroom Shrimp Filling
- 2 lbs ricotta
- 1 egg
- 1/2 cup grated Romano
- 1 tsp salt
- 1/2 cup thinly sliced mushroom
- 2 tbsp minced garlic
- 1 tsp fresh rosemary chopped
- 2 tbsp fresh basil chopped fine
- 10 shrimp shelled, deveined and cut into small pieces
Melt a tablespoon of butter in a frying pan and saute mushrooms until browned. Add garlic and cook until fragrant. Add shrimp and fresh spices, season with salt and pepper and fry until shrimp is cooked. Add a bit of white wine and deglaze pan. When wine evaporates remove from heat. Allow to cool completely. Mix everything else together in bowl. Add shrimp mixture and incorporate. Refrigerate until ready to stuff pasta.