[Sun]

Originally Posted by guihong

I'm even simpler. I don't care for a lot of cheeses or fillings, so I stuff manicotti with a meat sauce .

Now there is a great idea gui. You can also dice up vegetables and create a filling that way.

My favorite pasta filling, ever, was found in a Tapas place in Portland OR. The dish was one large round ravioli, appetizer, and inside of it the Chef had placed a raw egg, which turned out like a soft poached egg inside of the ravioli. There was a little cheese in there, maybe Manchego..but I really am not sure. Just a little thinly shaved cheese that melted but made its presence known. The ravioli sat atop a pool of a lemon egg yolk sauce. It was insanely good, very rich, but some Tapas are like that and the implication is that a few bites of something rich sustains the drinking that is intended to go along with the Tapas.