• Spinach Filling:
  • Reduction of...
  • Butter, garlic, shallots, seasonings,
  • wine reduction, end w/cream,
  • mix in blanched spinach, parmesan.
  • Cheese Filling:
  • Ricotta, parmesan, egg yolk,
  • chopped parsley, nutmeg, s/wp
  • Duxelles Filling:
  • Finely chopped mushrooms (squeeze
  • out moisture in towel). Saute with
  • minced shallot & garlic until dry;
  • season w/ s/p & nutmeg, moisten
  • w/ cream if desired.
  • Sun Dried Tomato Filling:
  • Sun dried tomatoes, garlic, shallots,
  • mushrooms,saute and
  • reduce with ww, add parmesan
  • & toasted, chopped pinenuts
  • at end to taste.


  • 1. Place sheet of pasta on worktable. With melon scooper place small balls of filling on sheet leaving enough room to cut around once another sheet is placed over the top.
  • 2. Place circle of egg white wash around each filling scoop.
  • 3. With one person holding pasta sheet to be placed on top, the other person carefully
  • presses the top sheet over fillings, pressing lightly around fillings to seal.
  • 4. Cut out raviolis and hold under plastic wrap until ready to cook.


  • SOURCE: Chef Klaus Loos

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