11 Homemade Ravioli Recipes Filled with Flavor

I still remember the scent of fresh pasta dough wafting through my nonna’s kitchen every Sunday. As a child in Italy, I’d watch her roll out thin sheets of dough by hand, her wrinkled fingers deftly placing spoonfuls of ricotta and spinach before sealing them into perfect pillows of ravioli. Those family feasts, drowned in sage butter, were pure magic—and they’ve inspired me to keep that tradition alive in my own home.

Lately, I’ve been experimenting in my tiny city apartment kitchen, turning seasonal produce and bold flavors into homemade ravioli fillings. From creamy butternut squash roasted with sage to luxurious lobster chunks, these creations have elevated weeknight dinners into something special. In a world of store-bought pasta, making ravioli from scratch reconnects us to our roots, offering endless customization and that unbeatable fresh taste.

Ricotta and Spinach Ravioli

For this classic Italian staple, you’ll need fresh pasta dough (made from 2 cups flour, 3 eggs, and a pinch of salt), 2 cups ricotta cheese, 1 cup chopped cooked spinach (squeezed dry), 1/2 cup grated Parmesan, salt, pepper, and nutmeg to taste. Mix the filling ingredients until smooth.

Roll out the dough thin, place teaspoonfuls of filling 2 inches apart, brush edges with water, top with another sheet, and cut into squares. Boil in salted water for 3-4 minutes until floating. These ravioli are nutrient-packed with spinach’s vitamins and protein-rich ricotta, perfect for a light yet satisfying meal. Serve with browned butter and sage.

Butternut Squash and Sage Ravioli

Prepare pasta dough as above. For the filling: roast 2 cups cubed butternut squash until caramelized, blend with 1/2 cup ricotta, 1/4 cup grated Pecorino, 1 tbsp chopped sage, salt, and pepper.

Dot filling on dough sheets, seal, and cut. Cook ravioli 3-5 minutes. The earthy sweetness of squash pairs with sage for autumnal comfort, loaded with beta-carotene for immune support and fiber for digestion.

Wild Mushroom Ravioli

Use basic pasta dough. Sauté 2 cups mixed wild mushrooms (shiitake, oyster, chanterelle) with garlic and shallots, chop finely, mix with 1/2 cup mascarpone, 1/4 cup goat cheese, thyme, salt, and pepper.

Fill, seal, and boil ravioli 4 minutes. Umami-rich mushrooms provide antioxidants and B vitamins, making this a gourmet, meat-free option bursting with savory depth. Top with truffle oil.

Lobster and Lemon Zest Ravioli

Pasta dough base. Filling: 1 cup chopped cooked lobster meat, zest and juice of 1 lemon, 1/2 cup ricotta, 2 tbsp chives, salt, and white pepper.

Assemble ravioli and simmer gently for 3 minutes to avoid overcooking seafood. Luxurious protein from lobster meets bright citrus notes for an elegant dish that’s low-carb and impressive for date nights.

Pumpkin and Goat Cheese Ravioli

Roast 2 cups pumpkin puree with cinnamon and nutmeg, blend with 3/4 cup crumbled goat cheese, 1/4 cup walnuts (chopped), salt, and brown sugar to taste.

Fill thin dough sheets, boil 4 minutes. Fall flavors shine with pumpkin’s vitamins A and C, plus goat cheese’s tangy probiotics for gut health—ideal for cozy seasonal dinners.

Braised Short Rib Ravioli

Slow-braise 1 lb short ribs with red wine, onions, carrots, and herbs until shreddable; mix 1.5 cups meat with 1/2 cup ricotta and Parmesan.

Encase in pasta, cook 4-5 minutes. Tender, beefy richness delivers iron and collagen for hearty satisfaction, transforming leftovers into ravioli magic.

Pear and Gorgonzola Ravioli

Sauté 2 ripe pears (diced) with balsamic, mix with 3/4 cup crumbled Gorgonzola, 1/4 cup mascarpone, and walnuts.

Fill and boil ravioli 3 minutes. Sweet-savory fusion offers antioxidants from pears and calcium from cheese, a sophisticated twist for cheese lovers.

Sweet Potato and Pecan Ravioli

Bake 2 cups sweet potato mash with smoked paprika, blend with 1/2 cup cream cheese, 1/4 cup toasted pecans, and maple syrup.

Assemble and cook 4 minutes. Beta-carotene-packed sweet potatoes boost eye health, with pecans adding crunch and healthy fats for a Southern-inspired delight.

Crab and Corn Ravioli

Mix 1 cup lump crabmeat, 1/2 cup sweet corn kernels (sautéed with garlic), 1/2 cup cream cheese, Old Bay seasoning, and chives.

Fill pasta pillows, poach 3 minutes. Seafood sweetness with corn’s fiber makes a coastal treat rich in omega-3s for heart health.

Pesto Chicken Ravioli

Shred cooked chicken breast (1 cup), blend with 1/2 cup basil pesto, 1/4 cup mozzarella, and pine nuts.

Seal into ravioli, boil 4 minutes. Lean protein meets vibrant pesto for an easy, basil-fresh meal packed with vitamins and flavor.

Chocolate Hazelnut Ravioli

For dessert: pasta dough with a touch of cocoa. Filling: 1 cup Nutella or chocolate-hazelnut spread, 1/2 cup ricotta, chopped hazelnuts.

Fry ravioli after brief boil until crisp. Indulgent yet light, with antioxidants from chocolate and hazelnuts—perfect for surprising sweet endings.

These 11 ravioli recipes prove that with a little dough and imagination, you can fill your table with endless flavor adventures. Roll up your sleeves, gather your loved ones, and try one this weekend—you’ll taste the joy of homemade every bite!