Best Tortellini or Ravioli filling?

[Anonymous No.14202316]

Hey, been trying to make some pasta myself but so far the possibilities with ricotta mixtures are not enough for me. Do you guys have any idea for an amazing tortellini or ravioli filling without ricotta?

[Anonymous No.14202340]

>>14202316
Whatever sounds nice works

aubergine and mozzarella
walnut sauce and herbs
prawn
oxtail
wild mushrooms

the best one I've made so far has been potato and mint parcels with pepper sauce.

Really, you can just have fun with trying whatever. prepare a couple of fillings, stuff a few different tortellini/raviolis, and see what you like best.

[Anonymous No.14202812]

>>14202316
50/50 minced pork and beef, herbs.

[Anonymous No.14202821]

You can always attempt the classic egg yolk ravioli

[Anonymous No.14202969]

Sweet potato and chestnut is a solid choice

[Anonymous No.14203073]

>>14202316
posting cuz cool thread

also, fuck jannies

[Anonymous No.14203077]

>>14202821
Holy shit, I've never heard of this before and I want it.

[Anonymous No.14203123]

>>14202316

Braised meat, shredded very finely, optionally mixed up with some caramelized onion and/or mushrooms. Season as you like, but I highly recommend plenty of herbs.

[Anonymous No.14203137]

use the minced meat of the capon you use to make the broth, mix it with parmesan and if you want add stale bread sogged a bit in wholemilk ( not to much, you have to keep the moisture of the mix low)

[Anonymous No.14203151]

>>14202316
I got a free pass to masterclass and watched the Massimo Bottura class. He suggests filling tortellini with a mixture composed of equal parts

-ground beef shoulder
-ground pork shoulder
-ground prosciutto
-freshly grated parmigiano reggiano
-and optionally some nutmeg

[Anonymous No.14203155]

>>14202316
Goat cheese
Truffles
Spinach

[Anonymous No.14203161]

>>14203151

>Ground prosciutto

Interesting, that had never crossed my mind before.

[Anonymous No.14203164]

>>14202316
potatoes, sweet potatoes, pumpkin are good soft fillings, spiced of course
finely ground meat, with something other than ricotta to lighten it up, maybe a bit of pureed starchy vegetables too, like butternut squash, mushrooms, spinach, sauteed onion, anything you remove most of the moisture from, of course

If this is a matter of not having any ricotta in the house, you can acidulate milk and make it in like 4 minutes. Just drain well from the whey.

[Anonymous No.14203175]

>>14202316

What flyover territory recipes are you reading? Italians only use ricotta together with spinach in ravioli.

[Anonymous No.14203183]

>>14203077
It's a bitch to do properly, you have to cook the pasta properly while also making sure not to overcook your yolk so you still have a runny egg when you cut into it.

Classic preparation is your standard ricotta filling with a yolk in the center, and topped with a browned butter sauce and herbage.