

Brooke and I wanted to try some very different fillings this go round, and so we also enlisted the hands of another willing partner in crime, so that we had three hands going for three fillings (and then we divided them up at the end). Brooke picked a pea and sage filling, our mystery guest chose a squash and cinnamon filling, and I picked a crab, shrimp and cream cheese filling. The first two fillings were pretty much as described above (simple fillings with few ingredients). Here is what I used for my crab and shrimp filling:

- 1/2 package of cream cheese
- 1 small tin of crab meat
- 10-12 shrimp, cooked
- zest and juice of half a lemon
- 1 tsp fresh dill
- pepper to taste
Combine all ingredients in a food processor until smooth and creamy. This yielded a very lemony, dilly filling. Flavors could be decreased to simply highlight the seafood more, and the seasonings less.

The ravioli making was a LOT of work, and I think I would be more likely to just go with a deconstructed version in the future (just layering pasta with filling and sauce), and passing it off as hip. It was a fun exercise though, and after the fact we came up with lots of other filling ideas. It is a good activity to do with girlfriends for an afternoon, and I would say best done sitting at a table (we had sore feet) with a glass of wine.


I find using ravioli a mold helps the process. Put my first sheet of pasta on the mold and press it down, put in the filling, place a second sheet of pasta over top, and press together with a rolling pin. They have them at spinellis (Italian center) in assorted sizes.
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