Porcini Mushroom, Leek, and Goat Cheese Ravioli Filling

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Last week I demonstrated how easy it is to make ravioli, tortelloni, and manicotti using wonton wrappers. Now that you know what to do with the wrappers, today I’ll show you how to make a filling.

Given the stated purpose of these two posts, it wouldn’t make much sense to use a filling that was overly complicated to prepare or that required a dozen ingredients. Using only dried porcini mushrooms, leeks, garlic, and goat cheese, this filling could not be easier to make and yet packs a great deal of flavor into each pasta. With the longest step in the process being the wait for the mushroom-leek mixture to cool after being sautéed, you can easily make enough wonton wrapper ravioli in an afternoon for that evening’s dinner. Yes, you can do this.

Thursday I’ll be leaving for Michigan, where the Dial-Up Modem is King. As a result, the Kitchens must close temporarily and there can be no post next Wednesday. My next entry is scheduled for Wednesday, June 5th.

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Porcini Mushroom, Leek, & Goat Cheese Ravioli Filling Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp butter
  • .7 oz (20 g) dried porcini mushrooms
  • 3 oz (85 g) leeks, chopped fine
  • 1 garlic clove, minced or grated
  • 10.5 oz (298 g) goat cheese
  • 1/2 tsp kosher salt
  • 1/8 tsp white pepper

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Directions

  1. Bring 2 cups of water to boil, remove from heat, and add mushrooms. Allow mushrooms to soak for at least 20 minutes. Remove mushrooms to paper towels, being careful not to disturb sediments in liquid. (Reserve mushroom liquid. See Notes.) Use another paper towel to blot the mushrooms dry before chopping them to a small dice. Put aside.
  2. Heat olive oil and butter over med-high heat. Add leeks and mushrooms, lower heat to medium, and sauté until mixture just begins to change color — about 6 or 7 minutes.
  3. Add garlic, salt, and pepper, and continue to sauté until liquids are gone. Do not allow to burn.
  4. Remove from heat and allow to cool fully before proceeding.
  5. Once cooled, combine mushroom-leek mixture with goat cheese and stir to thoroughly combine.
  6. Filling may now be used to fill you favorite pasta.

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Variations

This recipe is not set in stone. Don’t have any leeks? Use half the amount listed in sweet onions. Don’t like goat cheese? Use ricotta. No porcini? Use 3 to 4 oz (85 to 113 g) fresh crimini mushrooms. Don’t like this filling at all? Don’t worry. You may prefer to use either of these 2 fillings: the traditional Bartolini ravioli filling or the Bartolini sausage ravioli filling. Still not quite what you’re looking for? In a few weeks I’ll be posting an asparagus-based filling recipe.

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Notes

There’s really no way of determining how much pasta you’ll be able to fill with today’s recipe. That will depend upon the type and size of the pasta you wish to make. Because of this, I wouldn’t invite 10 guests to dinner the first time you make a homemade stuffed pasta, whether or not you use wonton wrappers. Better to wait until your 2nd attempt or at least wait to make your guest list until after the pasta is made.

When making this filling, I allowed the goat cheese to warm a bit so that it would be easier to combine with the other ingredients. Depending upon the pasta to be filled, you may find it easier to chill it again before using it to stuff your pasta.

Do not discard the liquid used to rehydrate the porcini mushrooms. Once the sediments have settled, pour off the liquid, leaving those sediments behind. The liquid can then be stored/frozen for later use in soups, sauces, risotto, or pasta dishes, to name a few.

Although you can use any sauce yo wish to dress pasta using this filling, I chose to, again, keep it simple. Once it was cooked and drained, I gently tossed the raviolo in some melted butter and garnished it with flaked Parmesan cheese, as seen in this post’s opening photo.

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It’s déjà vu all over again …

BBQ Shrimp

Gamberetti alla Griglia

This weekend is a 3-day weekend and start of the grilling season. I thought it only fitting to feature Grandpa’s Barbecued Shrimp as this week’s blast from the past. Easy to prepare, whether you serve them as a snack, appetizer, or main course, you and your guests will love them. You can learn how Grandpa did it by clicking HERE.

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Coming soon to a monitor near you …

Baked Haddock

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181 thoughts on “Porcini Mushroom, Leek, and Goat Cheese Ravioli Filling”

  1. Mouth is watering… mushroom with cheese is always a wonderful idea 🙂 Just baked a similar crusted salmon today, too, but the crust was so dry (well, I had to substitute with panko). Can’t wait to see your recipe and try it out!

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    • Thank you. For so few ingredients, this filling really does deliver some good flavor and the pasta can stand up to pretty much any kind of sauce. Sorry your salmon didn’t turn out as well as you had wanted. This breading is one that my family uses on everything. I hope you’ll like it.

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  2. I love this filling! It’s so easy and simple to prepare. For an pasta the simple preparations are my favourite. I like to taste the pasta and not have it too overpowered by fillings or sauces. This is perfect for me.
    Enjoy your trip to Michigan, John and pity me as I will be suffering a move. My aunt lives in Grand Blanc and she keeps posting such pretty pictures of spring time so at least it’s beautiful there right now. Have a good trip!

    Nazneen

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    • Thank you, Nazneen, for your kind words. I don’t envy you the move, especially having so little time to prepare for it. On the plus side, it will be over before you know it. I hope you have some help.
      I will pass very close to Mount Blanc when I travel on Thursday. My Aunt lives about 110 miles to the Northeast from there, on Lake Huron. Small world, eh? 🙂

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  3. Dear John: thank you for posting at such convenient times for us Down Under 🙂 ! Hope you have a wonderful Memorial Day Weekend: a visit with Zia and friends methinks 😀 ! The filling is great and you give variations to suit everyone! Well, I always have leeks and goat’s cheese, porcini may have to be partly or wholly replaced by other kinds! Childishly: yummy!!! Looking forwards to the baked haddock when you return: meanwhile do hope that all the tragic events SW and the path of the storms possible do not impact on your journey . . . all the best . . .

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    • Thank you, Eha, for always leaving such kind comments. I was unsure whether dried porcini would be available to everyone. I cannot find fresh porcini but dried are readily available to me. You can easily substitute other mushrooms if need be.
      I will be traveling NE to get to my Aunt’s home, far from the tragedy in Oklahoma. How horrific! Thank you, though, for your well-wishes. I hope you have a great 2 weeks. 🙂

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    • Thanks, Anne. Too late for dinner tonight and tomorrow will be a “dump the fridge” pasta or frittata. Anything to prevent wasting food. Hope your Chris has a safe trip home, too. See you soon. 🙂

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  6. Don John this it looks delicious,i really like your variants too,very delicate dish, Will be lovely to enjoy with a great Villa Antinori,thank you for sharing!!!

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    • Thanks, EllaDee. One good thing about the internet is that these recipes won’t be going anywhere for a while. They’ll be here, as will I, when you’re ready. 🙂

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    • That’s such a nice thing to say, Mandy. Thank you. I’m in the middle of packing up the animals’ “stuff”. By the time I’m through, I’ll be lucky to fit a single bag of my clothes. Have a good week!

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  10. Absolutely beautiful and my way of cooking! Hopefully by the time you’re back from your trip I’ll have made pasta and given these a go. One of the advantages of the damp larder/despensa drama we’re having is that I’ve dug out my pasta maker! Have a wonderful trip John, safe travels 🙂

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  11. I love leeks, but don’t use them often enough! And I love any filling that uses goat cheese! I am so excited to be able whip up ravioli with wonton wrappers! Thanks for the recipes John!

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  12. John, have a wonderful with your beloved Zia!
    How did you know I recently bought 500g of dried porcini….. 20g is just a drop in the bucket so to speak. There will be so many mushroom dishes this winter.

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    • Thanks, you, Elaine, I certainly will.
      500g of dried porcini?!?! I’ve never seen a package that large. The largest I’ve seen is a pathetic 28 g. What fun you’re going to have during Winter!

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  13. Pingback: Porcini Mushroom, Leek, and Goat Cheese Ravioli...

  14. Been waiting all week for this, and boy, was it worth it! Even the Little Ones will love it…they’re both goat cheese fans 🙂
    Love to Zia, and have a safe drive…There’ll be more Angel-photos next week, if you can get the connection to work…

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    • So glad you the recipe didn’t disappoint, Marie, and better still that your Little Ones will enjoy it, too. I will give Zia your love and I swear, if her internet provider fails us, we’ll drive the 35 miles to McDonalds for their WiFi just so she can see the pictures. Zia will insist upon it. 🙂

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  15. You make cooking genuine Italian cooking look so relaxed and easy. What a magnificent ravioli. If only I was close enough to rock up for dinner. I’d bring some wine! xx

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    • What a time we’d have! I wish we had film of Mom & Zia making pasta and ravioli back in the day. They got the job done but joked and laughed the entire time. That’s how cooking should be.

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  16. I love goats cheese and mushrooms and you’ve made this filling even more elegant by using porcini mushrooms and leeks, bravo! I always strain my mushroom ‘stock’ through an unbleached coffee filter to make sure the sediments don’t transfer over. You can also buy a metal coffee filter to do this, but don’t use your regular coffee filter as it will transfer the coffee flavour to the mushroom ‘stock’. The melted butter and garlic are a lovely combo for the garnish sauce.
    Hope you have a lovely time in Michigan — I had no idea dial-up still existed.

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    • Thanks, Eva. I’m sure I’ll have a good time with Zia. I was at the Italian market this morning so I’ve got a few surprises for her. I know about the coffee filters and thanks for mentioning them. This time around, the “mushroom water” sat on the counter for over an hour once I removed the porcini. I was able to pour off the liquid pretty easily, although I did leave a bit in the container rather than risk getting any sediment,

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  18. Simple, delicious plus you make it sounds easy and do-able with all the variations.
    Another mushroom substitute could be dried Chinese (shiitake) mushrooms.
    Have a safe and wonderful trip. Say “Hello” Zia.

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  19. John, I will take this filling exactly as it is, thank you very much! Love love LOVE goat cheese and porcini mushrooms – these would be great as a canelloni too, don’t you think? Or just spoon this feeling over a grilled Tbone steak and pass is my way 😉

    the first picture made me go a little weak in the knees… and it’s only 7am – not quite the time to enjoy this delicacy

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    • Thanks, Sally, I’m so glad you’re so enthusiastic about this filling On steak!?!?! I must admit, that does sound real good. Yes, this would fill a mean cannelloni. I know because I made some for the photos, though I called them manicotti. Once you make some and taste it, I can’t wait to see what other uses you’ll find for it. 🙂

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  21. This looks delicious and light! Perfect pasta stuffing for this time of year, I think. I’m hoping by the time you return from Michigan that I’ve had a chance to try my hand at these and report back. Meanwhile, thank you for this easy recipe to start us off with making wonton wrapper stuffed pasta. I can’t wait! Have a wonderful trip and hope you find Zia well and you two have lots of fun. Happy Memorial Day, too! 🙂

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    • Thank you so much, Betsy, for all the well-wishes. We — that’s Max, Lucy, & I — will be getting an early start, trying to get ahead of rush hour traffic.
      This is a simple, yet tasty, filling and it shouldn’t give you any problems — nor should the wonton wrappers. You’ll see soon enough. Good luck! I can’t wait to hear how you do. 🙂

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  22. My husband and I were fortunate to be the test crew for this dish and we endorse it without reservation! Delicious!

    Sent from my iPhone

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  23. Buonasera John, where do I need to go and sign up to get some of these delicious porcini, mushroom, leek and goat cheese ravioli sent to Hong Kong? Sign me up.. they look delicious. Please have a lovely time in Michigan with Zia. The dial up would not be so bad but you need to pull the string tighter and speak louder in the dixie cup is the part that always frustrates me the most. Take Care, BAM

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    • Buona notte, BAM! Believe me, if I could ship pasta to Hong Kong, I’d do it for you! Your comment about the sting and dixie cup gave me a laugh. We’ve joked for years about the same thing, only tin cans were used instead of the cups. I’ll have a great time with Zia and Max will get all the treats he could possibly want. A good time will be had by all. 🙂 Thanks, BAM.

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  24. Nice, easy filling! I love using mushrooms in pasta fillings. I’m having some vegetarian friends for dinner this weekend and am planning to make ravioli (the traditional method, not the wonton shortcut) and may use this filling, or parts of it – I know I want to do something with mushrooms! Really great looking recipe – thanks so much.

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    • Thank you. I hope you DH does get the hint. Please let me know if the filling passes his inspection. And yes, I will enjoy going off the grid for a spell. 🙂

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  28. I have the porcinis and the leek at home right now! On my lunch hour I will get the goat cheese and the won ton wrappers! This is dinner tonight! I have been so eager to get this recipe. I really can imagine the taste, and that’s going to drive me a little crazy all day! 🙂 Should someone get this excited about a ravioli? Well, I am!

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  29. I saw this and instantly knew I’d be making it. It has all my favorites in it. I’ve made mushroom ravioli before, which is divine, but with the addition of leeks and goat cheese… over the top perfection! 🙂 I have this bookmarked and cannot wait to make it. Your recipes are incredible! 🙂

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    • Thanks. The lack of a good internet service provider in that area is ridiculous. It’s not just slow, it’s unreliable. It really is like living in the 90’s. Yes, the 90’s!!!! Trying to write and edit a post becomes this long, painful ordeal. It’s just not worth it. Going off the grid, though, is such a nice alternative. 🙂

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  33. Oh you have got a winner with this recipe John! How in the world do you come up with so many great ideas & make them sound so easy to put together? I really wish that I lived next door so I could offer to taste test all of these creations.

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    • You’re very kind, Diane. Thank you. Wouldn’t that be something if we were neighbors? We’d probably have to widen the front doors after a couple months but, oh, would we ever be eating good! 🙂

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      • Alas, my best cooking buddy across the street is selling her house so I’m not going to have anyone to play with in the kitchen. I’d say widening the doors makes sense – you know just from a safety standpoint of course.

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    • Atta girl!!!! Using your lunch hour to buy ravioli ingredients is so Bartolini-like. We just might make you an honorary member of The Clan. 🙂
      Good luck and I can’t wait to hear how things went.

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    • I so agree, Maureen. I wanted this to be simple both in preparation and when being cooked but all the while I was thinking brown butter and sage. I’ve an asparagus-based stuffing recipe coming up that will be dressed with that combination. As you know, it’s just a wee bit more difficult than the plain melted butter that I used to dress today’s ravioli.

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  41. You’re such a well organized host. I usually invite guests over to be experimented on (although I am type A enough to have a plan B in the background) 🙂 These look yummy as usual. Hope you have a wonderful time in MI, hopefully the forecast will include some sunny days. Will miss your posts and charming stories.

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    • Oh, I’ve done my fair share of experimenting, too. I just feel that making a stuffed pasta — manicotti, ravioli, or tortelloni — is a bit daunting to make and serve to a group of guests. Better to keep the make enough for 1 or 2 people the first time. After that, you’ll know what to expect when you prepare to make them. It looks like there’s some chilly weather on its way but, that’s ok. We’ll make soup for lunch and a roast for dinner. 🙂

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  43. The filling sounds delicious and I am wondering how it would taste spread on a fancy cracker?

    You know I am not going to make your amazing ravioli anytime soon but that combination of flavors sounds so good.
    Have a wonderful Michigan weekend. Will miss you and your witty comments. Know you will be doing some wild cooking with your family. Can’t wait to hear all about it.

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    • You want to spread it on crackers, another wants to spread it over a grilled steak. I say “Yes!” to both, although my vote is for ravioli. Big surprise, eh?
      Thanks for the well wishes, Ruth. I’m looking forward to this trip and have some goodies to spring on Zia. We’ll be cooking up a storm!

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  45. Are you like the man of my dreams? I love this filling. And I finally found a burrata in Phoenix when I was taking care of my mom. i ate half of it before I put it on her salad. Yummy! Will miss you! Have fun in Michigan.

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    • I know what you mean about burrata. I had to control myself because mine was going to be photographed for the blog. Once the last picture was taken, however, that poor cheese didn’t stand a chance. I’m glad you like today’s recipe and thanks for you kind words. I’ll be back before you know it!

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    • Grazie mille! I want to ravioli to be as accessible as possible for everyone. The lack of an ingredient should not prevent anyone from trying to make them. Well, that’s the plan. 🙂

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    • Sorry for the delayed reply. Your son and I have a lot in common. When I was his age, I couldn’t get my fill of pasta. I’ve never grown out of it. 🙂
      Hope you’ve had a great couple weeks!

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  51. Genius! I must have missed last weeks post, so I’m pleased to be catching up – and the genius part is that I bought won ton wrappers a while ago, shoved them in the freezer thinking I’ll do something with those, and actually not knowing what.
    Happy travels John!

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    • Thanks, Claire, I had a wonderful visit.
      If you’ve got the wrappers already, Claire, the rest is easy. Once you make the first couple ravioli, you’ll be off and running. You’ll be making them like a pro and I cannot wait to hear all about it. 🙂

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  52. John, that is a fantastic post. You used all my favorite ingredients: I always have in my refrigerator leeks and goat cheese (chevre), that I am proud to admit I have learn how to make myself. There’s also a few packs of dried porcini in this house. Isn’t this combination delicious?! I just love it! Although (no offence, please) I would still make my own pasta dough. Call me old fashioned, or just stubborn but I have not found a store bought equivalent to compare with home made. However, for those readers who don’t like to knead their own dough it is a great alternative. 🙂

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    • Thank you, Marina. I could hardly take offense when I agree with you. Homemade pasta dough is better than anything available in our stores. Then again, I don’t have a job or children to raise. Wonton wrappers are great if you lack time — but I still prefer my own pasta sough. 🙂

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    • You’re very welcome. Not everyone has access to all of the products that I use. Offering variations makes the recipes more accessible to all. One by one, I’ll make ravioli makers out of all of you! 🙂

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  55. What a great filling! It’s hard to beat the combination of mushrooms and feta. I’ve got to get me some wonton wrappers. This filling is just TOO good! Have a wonderful trip in the land of dial-up! 🙂

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    • Thanks, MJ, I had a wonderful time in Michigan. I hope you do get some wrappers and try your hand at making ravioli. Once you get your feet wet, I’m sure you’ll come up with your own filling(s). And I cannot wait to see what those will be. 🙂

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    • Thanks, Celia, I had a wonderful visit back home.
      You’re so talented in the kitchen that making these pastas will not be at all difficult for you. You’ll be a ravioli making pro in no time. Guaranteed!

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  57. Pingback: Bruschetta Stuffed Mushrooms | Healthy Lunch Ideas

    • Thanks, Jed, and yes, dial-up is alive and still not well in rural Michigan. It isn’t so strange when you consider that they got running water just 10 years ago and caller ID about 4 years ago. Going home is as close to time travel as I’ll ever get. I enter my car, in Chicago, in 2013 and exit it, in Michigan, in 1995.

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    • Thanks, Dedy. The dried mushrooms were about $4.00 for the package. I’ve just learned of a store selling fresh porcini and I’d like to go to see what they’ve got. I’ll let you know if I do and their price.

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    • Thank you so much, Ambrosiana. I’m honored that something I wrote could inspire such a fine cook as yourself. I hope you’ll share with us your filling recipe. I cannot wait!

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  63. This post is a treat John. The ingredients are so inviting that I want to invade my computer screen to have a go. Beautifully presented. You are off to MI, wow! Take care, the weather is not co-operating. Have fun with Zia and Max 🙂

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    • Thanks, Minnie. It would be far less expensive — and safer — to just buy wonton wrappers and make some ravioli than to dive into your screen. 🙂
      The weather wasn’t all that great in Michigan but, given the weather in OK and MO, we’ve nothing to complain about. I hope the weather settles down a bit for us all.

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  64. Love this, John! I’ve never combined leeks and porcini yet, but it’s a great combination and now that you’ve pointed it out to me I certainly will. When I make ravioli with dried porcini stuffing, I use the soaking water to make a sauce for the ravioli.
    Hope you’re having a great time with Zia!
    Can’t believe dial up still exists by the way — here it’s been discontinued for some years now.

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    • Thanks, Stefan. Funny you mentioned using the soaking liquid. Zia and I made another ravioli using morel mushrooms — and their soaking liquid — in the sauce. I don’t know if you’re thinking like a Bartolini or we’re starting to think like you. 🙂
      Our countries differ greatly in size and we’ve large tracts of sparsely populated areas. Until it is profitable for a company to improve an area’s internet service, they’ll continue to upgrade and maintain the service for the more densely populated areas — namely metropolitan areas. One would think that this is where the federal gov’t should step in but ours is paralyzed while the 2 parties vie for power. 😦

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  66. Hey – I was missing you… and now I see that I missed your latest post… don’t know how I did that. As always – this looks amazing! And – I gotta tell ya – when I click “notify me of follow-up comments” – I get tons and tons. I think you have to be one of the most popular bloggers !! That’s ’cause you’re recipes, photos and videos etc. are excellent !! And your personality shines through it all !!

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  67. I am very very close to having another try at making REAL ravioli with my little tray.. this one looks just SO tasty.. I love how there is a world of variations to the filling! Hope you are having a lovely time with Zia, I planted her tree today! Pics on the blog tomorrow.. c

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    • I hope you do make some ravioli but, not to worry, when I come to see you, I’ll give you a personal lesson. It’s not at all difficult, especially when there are two of us. You’ll have a freezer full when I leave. If you’re a slow learner, I could be of the farmy for a while. 🙂

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  68. I’m jumping the gun, but just have to tell you, CJ, that the baked haddock looks wonderful. Can’t wait to see it when you return. Meantime, thank you so much for the simple filling recipe that I hope to use in wonton wrappers.

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  69. Oh yum!! That filling sounds divine John!! I love goats cheese, leek and mushrooms, so this is pretty much the ideal recipe! Definitely trying this. I’ve never made ravioli, with or without wonton wrappers… but you make it sound fantastically achievable 🙂 Thanks

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    • Exactly! It is achievable, Laura. I’m certainly not gifted or handy in the kitchen. In fact, I’m pretty much all thumbs — and yet I can make these. Surely you can. All you need do is give it a try and you’ll see. And this filling is simple enough to be the first one to make. You really can do this, Laura.

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  70. I love it that you keep everything simple and straightforward and the you give many variations to suit many different palates or to substitute when something is not readily available. I don’t know when but I’m going to make this, Time to learn some pasta filling skills. Thanks for sharing and for keeping everything simple. Have a lovely week, enjoy Michigan. Ever heard the Michigan advert?…Michigan.org..very interesting and captivating. It’s on Canadian media all the time!

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    • Thank you so much, Liz. This post, and last week’s, were intended to show just how easy it is to make ravioli. There are no hidden steps. Everything is just as I wrote. Once you try it, yo’ll be amazed.
      Here in Illinois, we see the Michigan.org ads quite frequently. It is a beautiful state and, with 2 peninsulas, has an incredible shoreline. The retreating glaciers sure did Michigan a big favor! 🙂

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  71. I hope you are having a fabulous time in Michigan John. I actually thought of you this weekend (before I read the post) and wondered if you were headed up North. I’m so glad you posted this recipe. I’ve been craving mushrooms since your last post and can’t wait to make this. It will easily be one of my favorites. Have a great trip John! Can’t wait to see what you’ve got planned for your return. 🙂

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    • Thanks, Kristy. Once I get my little garden planted and see that nothing dies in the transplant, I head to Michigan. This time, as always, I had a wonderful visit with Zia. We did a lot of cooking together and I’ll be sharing a few of the recipes — one of which has morel mushrooms — in the weeks to come. Later tonight, I’ll be posting something giving more details of my visit. Stay tuned … 🙂

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  72. Looks beautiful John, as always. Love the idea of retaining the porcini water for the future too. It doesn’t seem right throwing that flavoursome liquid down the sink hole. Salivating at the prospect of that haddock…

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    • Thank you, Saskia. We’re on the same page about saving the soaking liquids. In fact, I’ve a recipe coming up with morel mushrooms and we saved the liquid there, too. Too much flavor ro just throw away. I hope you’ll like the haddock recipe. I’ve really enjoyed posting these fish recipes. The “research” has been delicious! 🙂

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    • Yes, yes, yes! Your Mom’s gift is a sign. Make the ravioli!!! And I bet you and your Mom will have a wonderful time making them together. Mom & Zia always did and now Zia and I do, too. C’mon give it a shot. 🙂

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  75. Whoa!! I LOVE the combination of flavors here. I know I’ll be making this a LOT. Thank you, John, I really appreciate this series of pasta/ravioli posts. You are amazing!

    Safe travels dear!

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    • Thank you so much, Sarah. I had a wonderful visit and we cooked every day. In fact, we came up with another ravioli, too. The miracle is that I didn’t gain a pound while I was there. I don’t know how that happened! 🙂

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  76. John, I bought the won ton wrappers to give some of these ravioli a try. Sounds absolutely delicious. I have very little in the way of cooking utensils left in this house so it is a challenge to find something good to eat these days. The cupboard is looking positively deserted. Even the mice don’t bother to stop by. Just kidding. They still stop by. 🙂

    Have a great time in Michigan. My aunt and uncle used to live in Kalamazoo. Beautiful part of the country. See you when you get back. Susie

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    • I feel for you, Susie. I’ve never gone anywhere near as long as you have with everything packed up. I give you a world of credit. As you saw in the slideshows, you don’t need much equipment to make these ravioli. And whatever ravioli isn’t cooked for that night’s dinner, can be frozen for another night’s dinner — hopefully in your new home.
      Michigan, with its seemingly endless shoreline, is really quite a gem of a state. I camped all over the lower peninsula and was never disappointed.

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    • I’ve been away but I do hope that you were able to get the ingredients and give ravioli making a try. There’s nothing like homemade, guaranteed! 🙂
      Please let me know how it went.

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  78. Oh, dear.. I just come back and here you’ve gone:) I am glad you posted the filling for your pasta wonton creations before you left (she says selfishly:) I hope you have an absolutely wonderful holiday. I couldn’t help but think of you when I walked outside the Vatican and saw all the chairs in place for Sunday. I’ll be writing about that one another day. Well.. since you’ve no more recipes for me to linger over.. I’ll just have to go make some more gelato to tide me over:) xx

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    • I’m back now, Barb, but son’t let that interfere with your gelato. 🙂
      I had a very nice visit with Zia. We cooked up some great meals together and they’ll form the basis for a few upcoming posts. I cannot wait to read more of your trip to Italy. I’m sure you had a wonderful time.

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    • Thanks, Geni. This filling recipe is surprisingly flavorful for such a simple preparation. THe better to tempt others to give ravioli making a try. 🙂
      Yes, I had a wonderful visit with Zia and going off the grid for a spell was a great way to recharge. Besides, with all of the cooking we did together, there was little time for anything else.

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  83. Wow, what an amazing pasta filling! I’ve recently been introduced to porcini mushrooms… can’t wait to add them to pasta! Thanks for the tip!

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    • You’re very welcome, Amber. Porcini are great and they’re in season around here now. They’re good dried, too, and are excellent in risotto. Thanks for dropping by.

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  84. We successfully made these this weekend John. I don’t know what to say. I’m speechless. And full (had some leftovers for lunch). These may be my most favorite things I’ve made from your blog yet. Not kidding, they are PERFECT. Thank you for the instructions, and that glorious recipe John. I really am speechless here!

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    • Thank you so much, Sarah, for the glowing review. I really get a kick hearing that you’ve tried and enjoyed these ravioli, as well as any of the other recipes you’ve tried. You’re always so encouraging and I appreciate your feedback very much.

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  87. Simply Perfect John! I’ll save this one for Fall when I’ll be craving these irresistible pillowy bites again. (well…who knows if I can wait that long? I guess we’ll just have to see, but this is a Keeper for sure!)

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    • Thanks, Spree, I’m glad you liked it. I’ve got a couple more ravioli recipes on the way. With our farmers markets beginning to hit their stride, I just can’t help myself. 🙂

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