12 Homemade Ravioli Recipes from Scratch
There’s something magical about homemade ravioli that transports me back to my childhood Sundays in my Nonna’s bustling Italian kitchen. The air thick with the scent of fresh dough rolling out on a wooden board, her floured hands expertly filling and sealing each pillow-like pocket. We’d gather around the table, kids sneaking tastes of ricotta filling, and feast on steaming plates that tasted like pure love. Those memories fuel my passion for from-scratch pasta today.
Lately, I’ve been experimenting in my own kitchen with seasonal twists on that classic ravioli, like incorporating autumn’s butternut squash or summer’s fresh herbs. In a world of store-bought shortcuts, making ravioli from scratch reconnects us to tradition while allowing endless creativity. It’s therapeutic, rewarding, and oh-so-delicious—plus, you control every ingredient for fresher, healthier meals.
Classic Ricotta and Spinach Ravioli
For the dough: 2 cups “00” flour, 3 eggs. Filling: 15 oz ricotta, 10 oz chopped spinach (sautéed and drained), 1/2 cup Parmesan, 1 egg, salt, nutmeg. To make: Mix dough, knead, rest 30 mins, roll thin. Combine filling ingredients. Spoon onto half dough, fold, seal edges, cut into squares. Boil 3-4 mins. Benefits: Comforting and vegetarian, packed with protein and greens for a balanced meal that’s lighter than meat-filled versions.
Wild Mushroom Ravioli
Dough as above. Filling: 1 lb mixed wild mushrooms (sautéed with garlic and shallots), 1/2 cup ricotta, 1/4 cup mascarpone, thyme, salt. Steps: Prepare dough and roll thin. Blend cooled mushrooms with cheeses. Fill, seal, and boil. Sauté with butter for serving. Benefits: Earthy umami flavors boost immunity with antioxidants from mushrooms; gluten-free adaptable with alt flour.
Butternut Squash Ravioli with Sage
Dough: same base. Filling: 2 cups roasted butternut squash puree, 1/2 cup goat cheese, 1/4 cup breadcrumbs, sage, salt. Steps: Roast squash, mash with fillings. Roll dough, fill ravioli, boil briefly. Toss in sage brown butter. Benefits: Naturally sweet and seasonal, high in vitamins A and C for eye health and immunity; veganize by swapping cheese.
Lobster Ravioli in Lemon Cream
Dough standard. Filling: 8 oz cooked lobster meat, 4 oz ricotta, lemon zest, chives, salt. Steps: Chop lobster finely, mix with ricotta. Form ravioli, poach gently. Serve with light lemon cream sauce (cream, lemon juice, garlic). Benefits: Luxurious seafood protein treat, low-carb option, adds omega-3s for heart health.
Pumpkin Ravioli with Amaretto Sauce
Dough as before. Filling: 15 oz pumpkin puree, 1/2 cup Pecorino, ginger, cinnamon, egg. Steps: Mix filling spices for warmth. Assemble ravioli, boil. Deglaze pan with amaretto for nutty sauce. Benefits: Fall favorite rich in fiber for digestion; subtle sweetness satisfies without sugar overload.
Braised Short Rib Ravioli
Dough base. Filling: 1 lb braised short rib (shredded), 1/2 cup fontina, onion, rosemary. Steps: Slow-cook ribs, shred cool meat. Fill pasta pockets, simmer in broth. Benefits: Hearty, melt-in-mouth tenderness; iron-rich beef for energy, perfect for cooler nights.
Goat Cheese and Roasted Beet Ravioli
Dough standard. Filling: 4 roasted beets (pureed), 8 oz goat cheese, walnuts, balsamic. Steps: Roast and blend beets with cheese. Cut ravioli, boil, drizzle balsamic reduction. Benefits: Vibrant antioxidants from beets for detox; nutty crunch adds healthy fats.
Shrimp and Scallop Ravioli
Dough as above. Filling: 1/2 lb shrimp and scallops (poached, chopped), ricotta, lemon, dill. Steps: Poach seafood, pulse with ricotta. Seal ravioli, quick boil. Benefits: Lean seafood proteins low in calories, high in iodine for thyroid support.
Sweet Potato and Sage Ravioli
Dough base. Filling: 2 baked sweet potatoes (mashed), 1/3 cup Parmesan, sage, maple syrup dash. Steps: Mash warm potatoes with ingredients. Form and cook ravioli, fry sage leaves for garnish. Benefits: Beta-carotene powerhouse for skin health; naturally gluten-free friendly.
Pesto Chicken Ravioli
Dough standard. Filling: 1 cup shredded poached chicken, 1/2 cup basil pesto, mozzarella. Steps: Mix cooled chicken with pesto. Assemble, boil, top with more pesto. Benefits: Lean poultry with herby freshness; quick protein boost for busy days.
Truffle Porcini Ravioli
Dough as before. Filling: 1 oz dried porcini (rehydrated, chopped), 1/2 cup taleggio, truffle oil drizzle. Steps: Sauté mushrooms, blend with cheese. Fill delicately, serve with truffle butter. Benefits: Foraged luxury with anti-inflammatory fungi; elevates simple meals gourmet-style.
Vegan Spinach and Cashew Ravioli
Dough: semolina flour, water, olive oil (egg-free). Filling: 10 oz spinach (wilted), 1 cup cashew cream, nutritional yeast, garlic. Steps: Blend cashews to cream, mix with spinach. Roll vegan dough, fill, boil. Benefits: Plant-based protein powerhouse, nut creams mimic dairy richness without cholesterol.
Whether you’re channeling family traditions or trying a bold new filling, these 12 homemade ravioli recipes prove pasta from scratch is accessible and endlessly rewarding. Grab your rolling pin, invite friends over, and let the kitchen fill with joy—your taste buds (and loved ones) will thank you!
