10 Handmade Ravioli Recipes with Delicious Fillings
There’s something magical about handmade ravioli that transports me back to my childhood kitchen in Nonna’s tiny Italian village home. Every Sunday, she’d gather us around the wooden table, flour dusting the air like fresh snow, as we rolled out pasta dough thin enough to see through. Her ravioli, stuffed with simple fillings like ricotta and spinach from the garden, were labors of love—pillowy pockets that burst with flavor when boiled and sauced. Those afternoons taught me patience and the joy of creating from scratch, a tradition I’ve carried into my own home.
Lately, I’ve been experimenting in my modern kitchen, twisting Nonna’s classics with seasonal twists and global inspirations. With fall farmers’ markets overflowing, I’ve been filling ravioli with everything from roasted butternut squash to wild mushrooms foraged nearby. In a world of quick takeout, handmade ravioli reminds us to slow down, connect with ingredients, and savor the satisfaction of a dish that’s both comforting and impressive. Today, I’m sharing 10 of my favorite recipes—each with unique, delicious fillings that elevate this humble pasta into something extraordinary.
Spinach and Ricotta Ravioli
For the dough: 2 cups ’00’ flour, 3 eggs. For the filling: 10 oz ricotta, 8 oz chopped spinach (sautéed and drained), 1/2 cup Parmesan, 1 egg, salt, nutmeg. Mix dough, knead, rest 30 mins, roll thin. Combine filling ingredients. Spoon onto dough sheets, top with second sheet, cut into squares, seal edges. Boil 3-4 mins. Benefits: Packed with iron-rich spinach and protein from ricotta, this classic is light yet satisfying, perfect for vegetarians seeking comfort food.
Butternut Squash and Sage Ravioli
Dough as above. Filling: 2 cups roasted butternut squash puree, 4 oz goat cheese, 2 tbsp sage (chopped), 1/4 cup breadcrumbs, salt. Roll dough, fill, seal, boil. Brown butter with sage for sauce. Benefits: Seasonal squash provides vitamins A and C for immunity, while sage aids digestion—this autumnal delight is naturally sweet and earthy, balancing rich sauces beautifully.
Wild Mushroom and Truffle Ravioli
Dough base. Filling: 12 oz mixed wild mushrooms (sautéed), 6 oz mascarpone, 1 tsp truffle oil, 1 shallot (minced), thyme. Prepare dough, stuff generously, crimp, cook al dente. Benefits: Mushrooms boost antioxidants and umami; truffle elevates to gourmet status. Ideal for low-carb diets, offering deep, forest-floor flavors without meat.
Lobster and Lemon Zest Ravioli
Dough recipe. Filling: 8 oz cooked lobster meat (chopped), 4 oz cream cheese, zest of 2 lemons, 2 tbsp chives, pinch cayenne. Form ravioli, poach gently. Serve with light beurre blanc. Benefits: High in lean protein and omega-3s from lobster, with lemon’s vitamin C for brightness—this luxurious seafood twist feels indulgent yet refreshing for special occasions.
Pumpkin and Gorgonzola Ravioli
Standard dough. Filling: 1.5 cups pumpkin puree, 5 oz crumbled gorgonzola, 1/4 cup walnuts (chopped), cinnamon pinch. Roll, fill, boil; pair with balsamic glaze. Benefits: Pumpkin’s fiber aids gut health, gorgonzola adds calcium— a sweet-savory fall favorite that’s gluten-adaptable and crowd-pleasing.
Beef Short Rib and Rosemary Ravioli
Dough as before. Filling: 1 lb braised short rib (shredded), 4 oz fontina, 1 tbsp rosemary, onion (caramelized). Encase in dough, simmer in broth. Benefits: Tender beef delivers iron and B12 for energy; slow-braised richness makes hearty winter meals memorable and satisfying.
Sweet Potato and Pecan Ravioli
Dough prep. Filling: 2 mashed sweet potatoes, 1/2 cup toasted pecans, 3 oz feta, maple syrup dash. Cut ravioli, fry or boil; honey butter sauce. Benefits: Beta-carotene from sweet potatoes supports skin health, pecans add healthy fats—this Southern-inspired vegan option (sans feta) is naturally sweet and crunchy.
Crab and Corn Ravioli
Basic dough. Filling: 8 oz lump crab, 1 cup sweet corn (roasted), 4 oz ricotta, lime zest, cilantro. Seal pouches, steam lightly. Benefits: Corn’s antioxidants and crab’s protein make a summery, low-fat coastal treat—gluten-free adaptable for fresh, beachy vibes.
Pear and Blue Cheese Ravioli
Dough routine. Filling: 3 ripe pears (diced, sautéed), 5 oz blue cheese, 1/4 cup mascarpone, walnuts. Form, boil; port wine reduction. Benefits: Pears’ fiber promotes digestion, blue cheese’s probiotics enhance gut flora—this elegant dessert-like savory is unique for cheese boards or dinners.
Artichoke and Lemon Ricotta Ravioli
Dough final. Filling: 14 oz artichoke hearts (chopped), 8 oz ricotta, lemon juice/zest, garlic, parsley. Ravioli ready, toss in olive oil. Benefits: Artichokes detoxify the liver with cynarin, ricotta keeps it creamy light—veganize with tofu for a zesty, Mediterranean spring staple.
Handmade ravioli is more than a meal—it’s therapy in the kitchen and pure joy on the plate. Grab some flour, channel your inner Nonna, and try these 10 recipes this weekend. Your taste buds (and loved ones) will thank you—buon appetito!
