11 Stuffed Ravioli Recipes for Italian Dinners
Nothing beats the comforting embrace of homemade ravioli, those tender pockets of pasta bursting with flavor that transport me straight back to my nonna’s kitchen in Sicily. As a kid, I’d perch on a stool watching her roll out dough by hand, her floured apron dusted like fresh snow, while she whispered secrets about balancing ricotta with just the right pinch of nutmeg. Those Sunday dinners were magical—steamy plates of ravioli swimming in sage butter, the air thick with garlic and laughter. It’s those memories that fuel my passion for Italian cooking today.
Lately, I’ve been on a ravioli renaissance in my own kitchen, experimenting during lazy weekends with seasonal twists on the classics. From foraging wild mushrooms to roasting squash from my CSA box, I’ve stuffed dozens of variations, perfecting fillings that elevate weeknight dinners into something special. In a world of rushed meals, ravioli reminds us to slow down, savor the process, and share stories over plates that feel like home.
Ricotta and Spinach Stuffed Ravioli
This timeless filling combines creamy ricotta with wilted spinach for a light yet indulgent bite. Ingredients (serves 4): 2 cups ricotta, 2 cups chopped spinach (sautéed and drained), 1 egg, ½ cup Parmesan, salt, pepper, nutmeg; plus pasta dough (400g flour, 4 eggs). Mix filling ingredients, stuff into ravioli squares, boil 3-4 minutes, and toss with browned butter and sage. It’s packed with protein and iron, low-carb friendly, and ready in under an hour for effortless elegance.
Health benefits include boosted greens intake for vitamins A and K, making it a nutritious starter to any Italian feast.
Porcini Mushroom Ravioli
Earthy porcini mushrooms bring forest-foraged luxury to your table. Ingredients: 2 cups rehydrated dried porcini (chopped), 1 shallot (minced), ½ cup mascarpone, thyme, garlic; pasta dough. Sauté mushrooms with aromatics, blend with cheese, fill ravioli, cook al dente, and sauce with cream and truffle oil. Rich in antioxidants and umami, this boosts immunity and satisfies vegetarians with gourmet flair.
Butternut Squash Ravioli
Roasted squash offers sweet autumn warmth in every pillow. Ingredients: 2 cups roasted butternut squash puree, ½ cup ricotta, sage, cinnamon, amaretti crumbs; pasta dough. Mash ingredients, pipe into ravioli, boil briefly, and finish with walnut-sage butter. High in fiber and beta-carotene for eye health, it’s a seasonal crowd-pleaser that’s naturally gluten-free adaptable.
Lobster Ravioli
A decadent seafood twist for special occasions. Ingredients: 1 cup cooked lobster meat (chopped), ½ cup ricotta, lemon zest, chives; pasta dough. Gently mix filling, form ravioli, poach in broth, then sauce with tomato cream. Omega-3s from lobster support heart health, delivering luxury without excess calories.
Bolognese Meat Stuffed Ravioli
Hearty ground beef and pork mimic Sunday ragù in pasta form. Ingredients: 1 cup cooked Bolognese (beef, pork, tomato, soffritto), ¼ cup Parmesan, egg; pasta dough. Cool meat sauce, stuff ravioli, simmer in broth, serve with Parmesan. Protein powerhouse for muscle repair, comforting like Nonna’s lasagne but bite-sized.
Four Cheese Ravioli
A melty quartet of ricotta, mozzarella, gorgonzola, and Parmesan. Ingredients: ½ cup each cheese, egg yolk, nutmeg; pasta dough. Blend smooth, fill ravioli, boil, and top with pesto. Calcium-rich for strong bones, this vegetarian indulgence is pure cheesy bliss.
Pumpkin Sage Ravioli
Velvety pumpkin puree infused with aromatic sage. Ingredients: 2 cups pumpkin puree, ½ cup goat cheese, sage, brown butter; pasta dough. Season puree, stuff, cook, glaze with sage butter. Vitamin A overload for immunity, plus fall flavors that pair perfectly with osso buco.
Artichoke and Lemon Ricotta Ravioli
Bright, tangy artichokes cut through creamy ricotta. Ingredients: 1 cup chopped artichoke hearts, 1 cup ricotta, lemon zest/juice, parsley; pasta dough. Mix briskly, ravioli-ify, boil, dress with olive oil and chili. Antioxidants from artichokes aid digestion, zesty and light for summer dinners.
Italian Sausage Ravioli
Spicy fennel sausage for bold, meaty satisfaction. Ingredients: 1 cup cooked crumbled sausage, ½ cup mozzarella, fennel seeds; pasta dough. Blend cooled filling, stuff, pan-fry lightly, sauce with marinara. Iron and B vitamins fuel energy, a quick protein hit for family nights.
Pear and Gorgonzola Ravioli
Sweet pears meet piquant gorgonzola for agrodolce magic. Ingredients: 1 cup diced pears, ¾ cup gorgonzola, walnuts, balsamic; pasta dough. Sauté pears lightly, mix with cheese, fill ravioli, serve with balsamic reduction. Balances blood sugar with fruit-fiber, an innovative dessert-like starter.
Wild Mushroom and Fontina Ravioli
Foraged wild mushrooms with nutty Fontina cheese. Ingredients: 2 cups mixed wild mushrooms (sautéed), 1 cup Fontina, garlic, rosemary; pasta dough. Chop and mix, stuff ravioli, toss with garlic butter. Mushroom polysaccharides enhance gut health, delivering woodsy depth to rustic dinners.
These 11 stuffed ravioli recipes are your ticket to authentic Italian dinners at home—grab some pasta dough, channel your inner Nonna, and twirl forks with loved ones. Which one will you stuff up first? Buon appetito!
