Poll: ravioli, square, circle, or other?

[ButteredPizza]

What shape should ravioli be: square, circle, or other?

[apizza]

Don't know what they should be, but they are square in my family.

[Old Red]

My Chef Boyardee are always square.

[loch]

I usually make mine round.

Dave

[foreplease]

I usually make mine round.

Dave

That is a nice looking plate, Dave.

[loch]

That is a nice looking plate, Dave.

Thank you. It's one of my favorites. Butternut squash and walnut filling with sage oil.

Dave

[Hanglow]

I've always made them square. My favourite ravioli dish that I've eaten at a restaurant was gordon ramsays lobster one which was round iirc.

[wotavidone]

One of the few things we don't bother to make ourselves.
The local supermarkets sell fresh (not frozen or canned), ready to cook ravioli that are very nice, and quite cheap.
I've seen mostly square ones. Very few round.
If I were making them myself, they would be square or triangular, since this would seem to give the least wastage from a sheet of pasta.

[Bill/CDMX]

I enjoy making ravioli from scratch - all kinds of shapes. Scraps are not an issue for me since it is easy to re-roll scraps to form new sheets. The texture of re-rolled sheets can be different, but still excellent. I always make a big batch and freeze most them. Here are some ones made yesterday for a pot luck - so I went a little fancy. The sheets were made with a jalapeño purée. They were filled with queso Oaxaca. And they were served in a green chile cream sauce.

[loch]

I enjoy making ravioli from scratch - all kinds of shapes. Scraps are not an issue for me since it is easy to re-roll scraps to form new sheets. The texture of re-rolled sheets can be different, but still excellent. I always make a big batch and freeze most them. Here are some ones made yesterday for a pot luck - so I went a little fancy. The sheets were made with a jalapeño purée. They were filled with queso Oaxaca. And they were served in a green chile cream sauce.

I'll bet they taste even better than they look!

Dave

[foreplease]

I enjoy making ravioli from scratch - all kinds of shapes. Scraps are not an issue for me since it is easy to re-roll scraps to form new sheets. The texture of re-rolled sheets can be different, but still excellent. I always make a big batch and freeze most them. Here are some ones made yesterday for a pot luck - so I went a little fancy. The sheets were made with a jalapeño purée. They were filled with queso Oaxaca. And they were served in a green chile cream sauce.

Those are handsome looking! I made some for a small Christmas party one year, used Christmas cookie cutters to cut sheets, the bottom pasta sheet was red with the top one green. Filled with lobster in a light cream sauce.


I have had a recurring idea that, so far, I have not acted upon. It is something I want to do. Here, pasta fagioli is a nice bean soup with a good amount of black pepper, oregano, and olive oil. We add finely cut vegetables, a few Roma tomatoes cut small, and some kind if small hollow pasta in the soup to cook for the last 45-60 minutes. So my idea is to construct it in reverse: ravioli filled with beans that have been cooked down to quite thick, with some finely diced vegetables.

[Bill/CDMX]

I'll bet they taste even better than they look!

Dave

They really were. The jalapeño puree gave a sweet, piquant kick to the sheets. I thought they would be more green - that is what I wanted. Maybe a little food coloring next time.

[Bill/CDMX]

So my idea is to construct it in reverse: ravioli filled with beans that have been cooked down to quite thick, with some finely diced vegetables.

Sounds wonderful. Ravioli is a perfect canvas for all kinds of creativity. The whole range of filled dumplings throughout the world is endlessly fascinating. 

[foreplease]

Sounds wonderful. Ravioli is a perfect canvas for all kinds of creativity. The whole range of filled dumplings throughout the world is endlessly fascinating.

Thank you, makes me that much more eager to give it a try. Most of my enjoyment of filled pasta has been limited to Italian and Polish creations. Others sound very interesting but I have not had much of anything else.

[Bill/CDMX]

Thank you, makes me that much more eager to give it a try. Most of my enjoyment of filled pasta has been limited to Italian and Polish creations. Others sound very interesting but I have not had much of anything else.

Tony, the world of filled dumplings is so much fun: pot stickers, mandu, wontons, empanads, samosa, manti, pasties .... the variety boggles the mind.

[foreplease]

Tony, the world of filled dumplings is so much fun: pot stickers, mandu, wontons, empanads, samosa, manti, pasties .... the variety boggles the mind.

I’m interested, definitely not opposed! It would be lazy to say I have not had any opportunities so I will say I have not availed myself of the few I have had. Empanadas I have had several different types and made them from scratch twice. That one slipped my mind.

[loch]

I have had a recurring idea that, so far, I have not acted upon. It is something I want to do. Here, pasta fagioli is a nice bean soup with a good amount of black pepper, oregano, and olive oil. We add finely cut vegetables, a few Roma tomatoes cut small, and some kind if small hollow pasta in the soup to cook for the last 45-60 minutes. So my idea is to construct it in reverse: ravioli filled with beans that have been cooked down to quite thick, with some finely diced vegetables.

I ate something like that often when I was a kid. Most of the families I knew were  Croatian/Serbian, transplanted after WWII. Usually filled with cooked down beans and very spicy ham. And everything coated in butter!

Dave

[FeCheF]

Other. While technically called Tortellini, it is stuffed with meats and cheeses. I personally prefer large Tortellini's. I love the nooks and crannies to hold the sauce, and usually have a nice chewy texture in the folds.

[deb415611]

I enjoy making ravioli from scratch - all kinds of shapes. Scraps are not an issue for me since it is easy to re-roll scraps to form new sheets. The texture of re-rolled sheets can be different, but still excellent. I always make a big batch and freeze most them. Here are some ones made yesterday for a pot luck - so I went a little fancy. The sheets were made with a jalapeño purée. They were filled with queso Oaxaca. And they were served in a green chile cream sauce.

that sounds incredible

[mosabrina]

I always like square to minimize scraps. In america quality biscuits/scones are always square to minimize scraps since the reformed dough doesn't taste the same. you can see that some restaurants who are serious about biscuits tend to follow the same thing.