I've gotten a cooking bug for the past month, been making lots of pasta and today am trying out a recipe for beef raviolis. Growing up, we used to go to Pastosas Ravioli and purchase their frozen meat ravioli, they were so good!.
So, with making all the pasta, I've been craving raviolis, figured might as well give it a try. I thought it made sense that the meat should be seasoned at about the same intensity level as as meatballs, to hold up against the pasta and boiling, but for the seasonings I leaned more towards the spice mixtures I've been using in my chicken and pork tortellinis for many years: salt, freshly ground pepper and nutmeg, cooked minced carrots, onions and celery, grated romano (DH doesn't like parmesan), pinch of cayenne and an egg to bind it together.
I just made the egg dough for the ravioli and am letting it rest then will start rolling it out. If anyone has a favorite ravioli or tortellini filling recipe, please share, I'd love to try it.
