My ravioli top 5

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Ravioli are made with the pasta machine. You make wide strips of lasagna, and you put tufts of filling on them. Then cover the ravioli with another layer of pasta and cut the characteristic squares.

Canned ravioli

I used to love canned ravioli when on holiday at the campsite. My parents bought them for lack of a good kitchen. I now know that canned ravioli is a separate category. It's much more fun to make it yourself. You will then enjoy eating more. You can do everything in it, but not everything is tasty.

Classic Ravioli Recipes

There are some classic recipes that I don't like. Maybe I should eat it again in Italy, and not make it myself. The Piemontese agnolotti, for example, with stew, which I made for my grandmother and great-aunt in her late 80s a few weeks ago. These are certainly not eaters who like strange foods, but stew is also a classic in the Netherlands, so I thought: it must be a success. Unfortunately…

A prerequisite for good ravioli is that the filling is neither too dry nor too wet. It should be creamy, but not floury. And it should be tasty, but not monotonous.

My (not necessarily Italian) ravioli top 5:

5. Gorgonzola and pear. Sweet and savory. As far as I'm concerned a classic.

4. Filling of herbs and ricotta in a sage butter sauce. Mmmmm!

herb ravioli in a sage butter sauce — Herb ravioli in a sage butter sauce (photo: Lotje Lomme)

3. Ravioli with a sweet potato and pecorino filling. I read the recipe on the BBC cooking website. Sweet potato is not a typical Italian ingredient. I made it with my English brother-in-law in Brabant. Maybe one day I can introduce this one in Tuscany. If I can find a sweet potato out there somewhere.

ravioli with pecorino and sweet potato — Ravioli with pecorino and sweet potato (photo: Lotje Lomme)

2. The lemon ravioli with goat cheese from ottolenghi. Beautiful yellow colored by the turmeric. Certainly not typically Italian. But Ottolenghi is not a good cook, as most know.

lemon ravioli from Ottolenghi — Ottolenghi lemon ravioli (photo: Lotje Lomme)

1. The classic stuffed pasta: tortellini bolognesi. With Parma ham, mortadella and minced meat. Well, something similar to that. A meat filling that I like best in a tomato sauce, but which is also served 'in brodo' as a filling in the stock (soup).

Ravioli is actually a starter, but I sometimes eat this last variant as a main course. Can not. I'm doing well.

What does your favorite ravioli taste like? And do you have another good ravioli recipe for us? Leave your comment below!

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