These are some of my family's favorites: (note that around 2 cups of filling will make around 80 ravioli's depending on their size so adjust recipes accordingly). Cook the ravioli in boiling water. They will drop to the bottom. They are done when they rise back to the surface. Be careful not to add too many at one time because they will stick together then and not cook properly, and they also will not rise to the surface letting you know they are cooked thoroughly. Boil anywhere from 3-8 minutes depending on the thickness of the dough and the stuffing. I always taste test at 3 minutes then test every min thereafter. Once you begin making them, you can just look at them and know they are done.
Sweet potato filling
Mix all together:
2 large sweet potatoes skinned, then cubed then steamed until soft
1 beaten egg yolk
1 cup Parmesan Reggiano (freshly grated)
Salt and pepper to taste
Three Cheese Filling
1 cup ricotta cheese (drained)(I get the ricotta out of the deli section and not Stella or a generic one. You will definitely taste the difference.)
1/4 cup freshly grated Parmesan Reggiano cheese
1/4 cup shredded mozzarella cheese (again I get this out of the deli section)
Cream the ricotta then add the Parmesan and mozzarella.
Acorn Squash Filling
Mix together: 1 medium acorn squash (cook in a microwave for 8-10 min then scoop out the squash, disposing of the seeds)
2 tablespoons ricotta cheese (again the good kind in the deli)
2 tablespoons virgin olive oil
1 whole nutmeg, freshly ground (you lose flavor if you use already ground nutmeg)
kosher salt & fresh ground pepper to taste
Spinach Filling
Put all into a food processor and blend until smooth:
3/4 pound fresh spinach
1 pound Ricotta Cheese (again from the deli)
1/2 Cup freshly grated Parmesan Reggiano Cheese
1/2 of a whole nutmeg freshly grated
1 teaspoon fresh chopped Basil
2 medium eggs or 1 large one
Meat Filling
Brown 1/2 pound ground veal, 1/2 pound ground pork, 1/2 pound ground chicken, and 1/2 pound ground beef along with 1/4 chopped onion, 1/4 chopped celery, 2 garlic cloves minced. Drain. I usually let this cool then put into the food processor adding 1/4 cup chopped fresh parsley, 3/4 cup freshly grated Parmesan Reggiano cheese, 2 slightly beaten eggs, salt and pepper to taste. You should be able to form these into small balls - if not then add another beaten egg. I have also substituted mild Italian sausage for the chicken.
You can also use filling you would use for pierogies too.
