Chef Mirabile emphasizes the diversity in ravioli fillings, stating, 'There are so many plant-based alternatives to meat and cheese for ravioli, including sautéed mushrooms, roasted butternut squash, spinach, and nuts.' This highlights the importance of considering the growing population of plant-based eaters.
He reinforces the appeal of plant-based fillings by mentioning that roasted butternut squash is 'the savory, creamy answer to cheese-filled ravioli' and how the roasting process enhances flavors.
Mirabile shares his thoughts on authentic flavors, saying, 'Many plant-based ravioli fillings are delicious and very authentic,' referencing traditional recipes like Mantovani with pumpkin and sage.
For a savory trifecta, he suggests combining different plant-based ingredients, noting that 'a filling of diced portobello mushrooms sautéed with chopped walnuts and spinach' can bring a delightful complexity.
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