Cheese and Herb Ravioli Filling
Show: Food 911
Episode: Ravioli Done Right--Tampa FL
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- Recipe categories: Eggs, Cheese, Ricotta,
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Total Reviews: 3
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By Me loves 2eat food
All You Can Eat
on April 26, 2012
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After making the stuffing for the ravioli, I think it should be refrigerated so that it will solidify; you may need to strain the ricotta cheese by using a cheese cloth, allow to drain a few hours or overnight.
By imterra
on January 14, 2012
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excellent! these are the only cheese ravioli's my husband will eat now
By umsassy1_8203230
miami, FL
on December 22, 2009
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I used this filling with Tyler's recipe for ravioli dough and my own pomodoro recipe (whole san marzano tomatos hand crushed, garlic, basil, parsley, thyme, salt, pepper. It was excellent, except the filling was a little runny which made putting the ravioli together a little difficult. Next time would omit the egg.