Savory, cheesy, vegetarian ravioli to please just about any taste buds! Last week was a busy week for me with a couple of friends visiting. Friend B had a grad school interview so she was in the Bay Area and I took a day off to hang out with her and show her around my neck of the woods 🙂 We went to Monterey and hung out at Old Fisherman’s Wharf.
After a few hours in Monterey, we decided to make dinner. Homemade ravioli seemed like a simple recipe and we sort of had the afternoon to ourselves…which meant a lot of time to spare. I also thought it would be a great idea to catch up with each other while making dinner. It definitely took us over 3 hours from start to finish but a little bit of wine sure makes kneading, rolling, and filling much faster.
I followed most of the instructions in the recipe found on allrecipes.com but made a few changes. We used portobello mushrooms, omitted chives but used Philadelphia Chives and Onion Cream Cheese instead of plain. We also used extra cheese since I love cheese and I don’t think you can ever have too much cheese 🙂
A tip for those who don’t have a round cookie cutter…we just used a 6 oz cup to cut out our ravioli.
My sis saw how behind we were (and she was hungry!) so she helped make the white sauce and the recipe’s butter sauce.
After 3 hours of hard work, we devoured our ravioli within 15-20 minutes! The filling was so good! The ravioli dough was a little thick so I think if I were to ever make this from scratch again, I would roll out the edges even thinner. Hope this post inspires you to make ravioli from scratch! It’s really not hard… just very time-consuming. If I make this again, I would make enough to freeze and save for future meals.
What’s your favorite ravioli filling?