I was just posting this recipe on a group I am on and thought maybe I should put it here. We make several hundred Raviolis around Christmas time and here are the recipes for our fillings. The dough is just flour, eggs and sometimes some oil!!
You have to have some equipment to make them, but it is fun. I like to make some egg noodles sometimes for chicken noodle soup. It tastes better with the thick homemade noodles I think too.
I think this is the recipe I used this last year for the dough. 1 lb. flour and 5 eggs I mixed in the mixer until smooth add a bit of olive oil if too stiff. Let set covered in plastic wrap for 30 min. Slice into pieces and roll using a pasta maker roller.
2 lbs. ricotta
1 t. basil
1/2 t. garlic powder
1/2 c. parmesan cheese or romano grated
1 t. parsley
If you like spinach I add some spinach to part of the filling also and a bit of mozzarella.
Our meat filling:
2 c. chopped well drained frozen spinach thawed
1 pound hamburger cooked chopped up small
1 pound Italian sausage cooked chopped up small
2/3 c. bread crumbs
1/2 c. olive oil
2 T parsley
1 T marjoram
1 c. grated dry Romano and parmesan cheeses
1-2 cloves garlic crushed through garlic press
Salt and pepper to taste
Mix all together, Taste and adjust seasoning
Let stand in refrigerator 24 hours before using
(Sometime you can add a little cloves or nutmeg, but we do not care for the way it tastes) It is a very large recipe.
If you have leftovers I like to eat it on a slice of bread with sauce over top of it! Or you can boil the scraps from the ravioli making and mix with the leftvoer filling and eat for dinner! That is typical in our house!