Choose one of these savory fillings to fill Homemade Ravioli (page 329) or Handmade Tortellini (page 330).
START TO FINISH: 10 minutes MAKES: 1 cup
Cheese Filling
How to Make It
1. In a food processor combine ½ cup toasted pine nuts, ½ cup part-skim ricotta cheese, 2 Tbsp. grated or finely shredded Asiago cheese, 1 Tbsp. olive oil, ½ tsp. crushed dried basil, ½ tsp. lemon zest (optional), ¼ tsp. salt, and ¼ tsp. dried oregano. Process until smooth.
PER SERVING FILLED RAVIOLI OR TORTELLINI: 254 cal., 7 g fat (2 g sat. fat), 951 mg chol., 460 mg sodium, 38 g carb., 1 g fiber, 9 g pro.
START TO FINISH: 20 minutes MAKES: 1 cup
Sausage Filling
How to Make It
1. In a large skillet cook 4 oz. bulk Italian sausage over medium-high heat until browned. Stir in ¾ cup packed fresh spinach leaves; cook and stir until wilted. Drain off fat. If mixture is too coarse to stuff ravioli, transfer to a food processor or blender; cover and pulse until chopped. In a medium bowl combine 1 egg yolk, ⅓ cup ricotta cheese, 1 tsp. snipped fresh sage or ¼ tsp. crushed dried sage, and ⅛ tsp. grated whole nutmeg. Stir in sausage mixture. Cover and chill until needed.
PER SERVING FILLED RAVIOLI OR TORTELLINI: 249 cal., 11 g fat (4 g sat. fat), 162 mg chol., 287 mg sodium, 25 g carb., 1 g fiber, 11 g pro.
PREP: 20 minutes ROAST: 30 minutes at 350°F MAKES: 1 cup
Butternut Squash Filling
How to Make It
1. Preheat oven to 350°F. Cut a 1 lb. butternut squash in half lengthwise. Seed and peel squash; cut into 1-inch pieces (you should have about 2⅔ cups). Place squash in an 8- or 9-inch square baking pan. Drizzle with 2 Tbsp. olive oil and sprinkle with ¼ tsp. salt and ⅛ tsp. freshly ground black pepper; toss gently to coat. Roast, uncovered, about 30 minutes or until tender, stirring once. Transfer squash to a medium bowl. Mash with a fork or potato masher. Stir in ¼ cup finely shredded Parmesan cheese and ⅛ tsp. grated whole nutmeg.
PER SERVING FILLED RAVIOLI OR TORTELLINI: 232 cal., 8 g fat (2 g sat. fat), 108 mg chol., 289 mg sodium, 32 g carb., 2 g fiber, 8 g pro.
PREP: 20 minutes STAND: 15 minutes MAKES: 1 cup
Mushroom Filling
How to Make It
1. Soak ½ oz. dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms. Meanwhile, in a medium skillet cook 4 oz. finely chopped fresh mushrooms in 1 Tbsp. hot olive oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, 1 Tbsp. snipped fresh Italian parsley, and 1 clove minced garlic; cook and stir 1 minute. Remove from heat. Sprinkle with ¼ tsp. salt and ⅛ tsp. black pepper. In a medium bowl combine 1 egg yolk, ½ cup ricotta cheese, and the mushroom mixture. Cover and chill until needed.
PER SERVING FILLED RAVIOLI OR TORTELLINI: 226 cal., 9 g fat (3 g sat. fat), 151 mg chol., 250 mg sodium, 27 g carb., 1 g fiber, 10 g pro.