How can I make Stuffed Raviolis?

Question

want to know how best to make stuffed raviolis. Raviolis stuffed with crab meat, shrimp, spinach and maybe lobster...but not all together! haha. How do I make this from scratch and....what type of spinach, shrimp and crab meat should I use? Thanks in advance!

Answer 1

BASIC PASTA

3 cups durum semolina

1 teaspoon salt

2 to 3 eggs

1 tablespoon olive oil

Salt and pepper, to taste

Mix the semolina and salt together. On a large work surface, form a mound with the semolina and create a "well" in the center of the mound. In a small bowl, beat the eggs and oil together until smooth. Pour this mixture into the well. Working from the inside of the well out, gradually work the semolina into the eggs, until all the flour is worked in. Wrap with plastic and allow to rest for 30 to 40 minutes. Remove from the refrigerator and temper for 5 minutes. Flour a surface and turn the dough out onto it. Roll out the dough to 1/2-inch thick. Cut the dough out into thirds. Using a pasta machine, wide cutters, carefully work one piece of the pasta dough through the pasta machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine.

Step-by-step instructions for making ravioli:  http://allrecipes.com/HowTo/Making-Ravio...

You can pretty much stuff anything you want in there!  :)  I have used frozen spinach, shredded crab meat, salad shrimp (the little tiny ones, make sure they are peeled & deveined), ground beef, ground sausage,  various cheeses, fresh herbs, dried herbs...etcetera.  The only limitation will be your imagination.  :)

Answer 2

Ingredients

1  cup fresh or frozen lump crabmeat thawed drained (6 oz.)

1/2 of an  8 ounce tub cream cheese with chives and onions softened

1/3  cup chopped leek

1  tablespoon white wine Worcestershire sauce

24  potsticker or wonton wrappers (about 6 oz.)

Directions

1. In a small bowl stir together crabmeat, cream cheese, chopped leek, and Worcestershire sauce.

2. For each ravioli, place a rounded tablespoon of crab filling in center of a potsticker or wonton wrapper. Brush edges with water and place a second wrapper over first, pressing to seal edges.Trim edges with fluted pastry wheel, if desired. Repeat with remaining wrappers and filling.

3. In a 4-quart Dutch oven cook the ravioli, 6 at a time, in a large amount of gently boiling, lightly salted water 2 to 2-1/2 minutes or until just tender. (Don?t let water boil vigorously.)

4. Use a slotted spoon to remove ravioli. Drain and place in a single layer on lightly greased baking sheet. Cover loosely with foil. Keep warm in a 300 degree F oven up to 20 minutes. Makes 12 ravioli.

Make Ahead Tip: If desired, place uncooked filled ravioli on foil-lined baking sheets. Cover and freeze, then place ravioli in freezer bags. Seal, label, and freeze up to 3 months. Cook frozen ravioli as above for 3 minutes or until just tender.

Answer 3

Smoked Salmon Ravioli

http://allrecipes.com/Recipe/Smoked-Salm...

Chicken and Spinach Ravioli

http://allrecipes.com/Recipe/Chicken-and...

lobster and crab ravioli

http://www.epicurious.com/recipes/food/v...

Hope you like these!

Happy Cooking!

Answer 4

Cin2win's answer is what my response was as well.  As for what kind, it's only limited by your imagination and your grocery store.  You can use the best you can find, or you can buy what you can afford and in ravioli it will shine.

Answer 5

Go to foodnetwork.com and search for raviolis.  You can get all the good recipes from tv chefs there.