Cheese, please!
December 1, 2015 3:16 PM - InsertSnappyNameHere
So, the plan is to make this sure-to-be-tasty ravioli with spinach and bacon (NOM!). But I think I'd also like some cheese in there. What cheese(s) do you think would blend nicely with this? (DO NOT SAY RICOTTA) Danke in advance.

http://www.realsimple.com/food-recipes/browse-all-recipes/ravioli-spinach-bacon?crlt_pid=camp.T8TfBMundz3I

24 comments
December 1, 2015 3:21 PM - pepper
Parmesean or pecorino.
#1
December 1, 2015 3:33 PM - InsertSnappyNameHere
on top or inside?
#2
December 1, 2015 3:34 PM - pepper
On top.
#3
December 1, 2015 3:35 PM - InsertSnappyNameHere
any suggestions for a cheese to go inside? or do you think that'd be too much stuffed in there?
#4
December 1, 2015 3:40 PM - Slope4Eva
Hi Snaps. Are you making the ravioli from scratch? If you are, and stuffing them, I would add a cheese. Feta, maybe? If no cheese, I would make a sauce, I like alfredo when bacon is involved.
#5
December 1, 2015 3:43 PM - pepper
I was going by the recipe, which calls for a pre-made ravioli. The spinach and bacon just go on top.
#6
December 1, 2015 4:09 PM - InsertSnappyNameHere
i was gonna stuff the ravioli (gonna buy the pre-made pasta sheets and cut em into ravioli squares). feta sounds good!
#7
December 1, 2015 4:09 PM - InsertSnappyNameHere
maybe feta inside and a smattering of pecorino on top? too much? danke ladies!
#8
December 1, 2015 4:09 PM - Slope4Eva
Do they sell plain ravioli with nothing inside? I've never looked.
#9
December 1, 2015 4:10 PM - InsertSnappyNameHere
oh, good question. i may be hunting for a unicorn :-(
#10
December 1, 2015 5:22 PM - rf
smoked mozzarella
#11
December 1, 2015 6:20 PM - InsertSnappyNameHere
so i did some googling and it turns out lots of folks are recommending using wonton wrappers as opposed to making your own ravioli dough. now i've purchase/used wonton wrappers before, but never in this way. have any of you? does this sound right to you? the rec's are saying to lay one out, add filling, moisten edges with water, lay another wrapper on top, pinch/fork the edges closed, then boil the 'raviolis' in salted water as you would any other. reasonable?
#12
December 1, 2015 6:21 PM - InsertSnappyNameHere
and hell yeah to smoked mozz!!!
#13
December 1, 2015 6:50 PM - petebklyn
there are many good raviolis with different fillings at the stores( at least in NY)....I wouldn't bother making ones own.
your topping would work with mushroom or butternut squash filling (if you don't like ricotta). And something like asiago
cheese on top.
#14
December 1, 2015 6:56 PM - InsertSnappyNameHere
i don't do mushrooms. i really wanna make one with spinach and bacon inside it. i guess if the wonton wrappers are a bad idea, i'll just skip this recipe idea.

::first world super picky eater problems::

:-)
#15
December 1, 2015 7:16 PM - rf
I bet you could use lasagna sheets.
#16
December 1, 2015 7:26 PM - petebklyn
sounds like that would make good filling. I thought was to be on top as sauce.
Never made own pasta dough
#17
December 1, 2015 7:34 PM - InsertSnappyNameHere
lasagna sheets wouldn't be too thick? maybe i can give that a try. sounds more logical than wonton wrappers.
#18
December 1, 2015 7:38 PM - rf
I am pretty sure they sell pasta sheets at Fairway in the ravioli dept. (No fairway by you but lots of good food sources I'm sure!)
#19
December 1, 2015 7:45 PM - petebklyn
i would think too thick lasagna noodles. making own pasta dough should be easy enough
#20
December 1, 2015 7:54 PM - InsertSnappyNameHere
i am way too lazy to make my own pasta dough. i keep seeing on the interwebz that it's super simple, but alas, i refuse to try! wonton wrappers it is then.
#21
December 1, 2015 8:27 PM - Partridge
I think making the ravioli is too much work when there are so many good ones on the market nowadays.

Just finished preparing stuffed peppers and in the oven they go! Made extra to freeze for quick dinners.
#22
December 1, 2015 9:27 PM - carmen
Ive made ravioli with wonton wrappers a few times- it's not *exactly* the same as home-made pasta sheets, but pretty close and a LOT easier. Highly recommended if you don't have a pasta maker or the fortitude to make pasta from scratch.
#23
December 1, 2015 10:24 PM - InsertSnappyNameHere
danke and hola, carmen!
#24