Are you looking for some new ways to fill ravioli? Or maybe you want to try something new? Well, here are 36 delicious ideas for you to consider.
Ravioli are stuffed pasta dishes that originated in Italy. They come in various shapes, sizes, and flavors. Ravioli are usually filled with meat or cheese.
There are also vegetarian options that include vegetables and fruits.
You don’t necessarily need to go out and buy expensive ingredients to create these tasty treats. Instead, you can easily whip up a batch at home using basic pantry staples.
Kale pesto ravioli is a great way to use up some leftover kale you might have lying around.
They’re easy to make, too. Just mix together some kale leaves, garlic, olive oil, Parmesan cheese, and basil pesto. Then roll into small balls and stuff each ball with a little ricotta cheese.
Top with bread crumbs and bake in a hot oven until golden brown.
Make sure you use a good-quality pasta maker to make these delicious little bites.
You could even roll out the dough by hand, cut it into shapes, brush it with egg wash and bake. This makes a great Valentine’s Day dessert.
Preheat the oven to 350 degrees F. In a food processor, combine ricotta, Parmesan, spinach, egg yolk mixture, salt, and pepper. Pulse until smooth.
Roll tablespoonfuls of dough into small balls and place them onto a lightly greased baking sheet. Bake for 10 minutes, or until golden brown.
Vegan ravioli stuffed with spinach and tofu ricotta is a delicious way to enjoy a filling meal without meat. This recipe makes about 20 small ravioli.
You can use whatever vegetables you like best. Just make sure they’re firm enough to hold up under pressure while cooking.
This creamy Parmesan sauce is perfect for topping off this delicious homemade ravioli stuffed with wild mushrooms and creamy ricotta cheese!
We love making our own ravioli because it gives us complete control over what goes inside and how much filling there is.
This fall, make it easy to enjoy a delicious vegan meal without sacrificing taste. This dish features tender pumpkin ravioli in a rich mushroom broth flavored with brown butter and sage.
Top it off with roasted garlic Parmesan bread crumbs, and you’ve got yourself a satisfying vegetarian main course.
Lobster ravioli is one of our favorite dishes. We love how it tastes and how easy it is to make.
This lobster ravioli recipe is very simple and quick to prepare. You don’t even need to boil water for pasta because it cooks itself while you are making the rest of the dish. So let’s start cooking!
Impressively delicious, this homemade butternut ravioli is ready in less than 30 minutes. Simply put together all the ingredients and let simmer while you prepare the pasta dough.
Once the ravioli are cooked, toss them with buttery sage sauce. This dish is perfect for fall dinners and holiday meals alike.
This Pumpkin Ravioli is one of our favorite recipes during the autumn months. We love making it because it tastes amazing, and it makes us feel like we’re eating something healthy, even though it contains pasta.
You don’t have to use a pumpkin purée; you can just use a canned pumpkin purée if you prefer. If you want to go completely vegan, you can always substitute vegetable stock for chicken broth.
Ricotta stuffed zucchini ravioli are one of our favorite appetizers. We love how you can make it gluten-free by substituting rice pasta for wheat pasta.
These thin strips of zucchini act like little pockets that hold the filling well without being too thick. You could even use regular pasta for this dish and just cook it longer.
Our favorite part about making this three-cheese ravioli is you can use whatever cheeses you want.
For this particular recipe, we used three different types of cheese filling because we wanted something rich and creamy.
You could even try adding some bacon bits or ground beef into the mixture for added flavor.
This beet heart ravioli is one of our favorite dishes that we’ve ever made. We love the vibrant red color it gets from the beets, and the flavor combination of the ricotta cheese and thyme makes this dish extra special.
This recipe uses store-bought ravioli shells, but you could easily make your own too. Just use a cookie cutter to cut out circles of dough and cook according to the package directions.
The beetroot and goat cheese mixture is very simple to prepare. You just mix everything together, roll out the dough into thin sheets and cut it into squares.
Then you simply fill each square with the beetroot and goat cheese filling.
Finally, you fold over the edges and seal them closed. To finish off the dish, brush some olive oil onto the finished ravioli and bake them in the oven for about 10 minutes.
Golden beet stuffed ravioli are topped with citrus browned butter! This stunning dish is suitable for weeknight dinners or special occasions.
This appetizer recipe is one of our favorites because it combines three ingredients we love — bacon, cheese, and pasta.
They’re stuffed into a hollowed-out eggplant, covered with a rich tomato sauce, and baked until golden brown. This dish is simple enough for everyday cooking, but delicious enough for entertaining.
Chocolate ravioli is a delicious dessert treat that you can make yourself. You can fill chocolate ravioli with just about anything — from pudding to ice cream — and coat it with chocolate sauce.
These ravioli recipes are fun to make because you don’t need to use store-bought pasta dough; you can easily roll out your own pasta dough.
After rolling out the dough, cut it into squares and place some filling inside each square. Then fold over the edges and press together to seal.
Once the ravioli are done cooking, dip them in melted chocolate and let them cool off completely.
In a medium bowl, whisk together the flour, salt, sugar, egg yolk, water, and milk. Mix well.
Stir in the cinnamon and nutmeg. Add the apples and mix well. Let stand for 10 minutes. Shape into small balls about 2 inches wide. Roll each ball in flour to coat lightly. Place on a baking sheet and chill for 30 minutes.
Heat oil in fryer to 350 degrees F. Deep fry ravioli for 3 to 4 minutes per side. Drain on paper towels. Serve immediately. Makes roughly 12 servings.
Nutella hazelnut chocolate pastry dough is stuffed with creamy Nutella filling and baked to crispy perfection in this easy homemade ravioli recipe.
This recipe is for the traditionalist at heart. You know what we mean – those people who are picky about how things are done and don’t like anything too fancy. They want something simple, quick, and easy to make.
Something that doesn’t require a lot of ingredients or preparation time. And it needs to be delicious.
Cook pasta according to package directions; drain well. Combine the remaining ingredients in a large bowl. Add cooked pasta and toss to coat. Spread mixture into a 13×9-inch baking dish coated with cooking spray.
Bake at 375 degrees F for 15 minutes or until golden brown. Let stand 10 minutes before cutting into 4×4-inch bars. Makes 12 servings.
We’ve been craving butternut squash lately, and we wanted something hearty enough to satisfy me without being too heavy. This recipe fits the bill perfectly.
The ingredients are simple and straightforward, with just four main components: pasta dough, filling, cheese sauce, and buttery sage pesto. You’ll find yourself whipping up this easy meal in no time flat.
This vegan version of spaghetti carbonara is packed with flavor thanks to the addition of creamy cashew cheese and lots of garlic and herbs.
If you’re looking for something different, try this recipe next time you need a quick dinner.
23. Mushroom Ravioli
This mushroom ravioli filling uses cremini mushrooms (see also ‘7 Cremini Mushroom Substitutes‘), shallot, garlic, and fresh thyme. It’s simple yet so delicious. You can use it as a stuffing for pasta or even stuffed into zucchini blossoms.
Sweet potatoes are one of our favorite foods. They’re delicious, nutritious, versatile, and easy to make – plus, you don’t even really need much else to turn it into a great dish.
In fact, there are so many ways to use them that we had to include this list of recipes!
Artichokes are one of those vegetables that many people either love or hate.
They come in three varieties: globe, Jerusalem, and sun choke. But, regardless of what variety you choose, they’re always delicious. In fact, we think they make everything taste better.
26. Prawn Filling
Lobster is expensive. So we thought it would be nice to make our own version. We used prawns because they’re cheap and delicious.
They have a mild sweetness that works well with the sharpness of lemon juice. Serve with crusty bread and butter.
27. Potato And Leek
Potato and leek ravioli with pecorino cheese filling is one of our favorite dishes. We love it because it combines two ingredients we always keep around – potatoes and leeks.
This dish is easy to make, requires no special equipment, and tastes amazing. You’ll want to serve it immediately once it’s done cooking, though. The flavors improve dramatically after about 15 minutes.
Smoked salmon is one of those foods that we never really thought about what makes it good or bad.
But once we tried this recipe, we knew there had to be something special about it. And it’s true, smoked salmon just tastes amazing.
If you’ve ever wanted to try something different for your holiday table, then look no further.
This pumpkin and cheese filling is the perfect way to spice things up. You don’t even have to make pie shells; just use whatever type of dish you’d like to serve it in.
There are many ways to make delicious homemade apple pies. But there’s no denying one thing: They’re hard to mess up.
This classic American favorite requires some serious prep work, but once you’ve got everything ready, it’s easy enough to put together.
Chanterelles are small, delicate fungi found throughout North America. They grow in clusters in woodlands and forests and look like little brown buttons. When cooked, they become tender and melt into a creamy sauce.
These mushrooms pair well with strong flavors, such as garlic, bacon, onions, and wine.
For this dish, we used a combination of chanterelles and cremini mushrooms. You could use different types of mushrooms, too, depending on what you have on hand.
This recipe is perfect for fall because it’s filled with warm spices like cinnamon and nutmeg. And just look at those beautiful pears! They’re perfectly ripe and ready to eat.
Chicken ravioli is a great option for those looking to cut down on calories without sacrificing flavor.
They’re easy enough to make, too. Just mix up some pasta dough, roll it out into sheets, fill with chicken filling, fold over, seal edges, and bake.
These little bites take about 45 minutes to prepare. If you want to go even easier, just buy pre-made ravioli and stuff them yourself.
The filling in this recipe is bursting with flavor thanks to Meyer lemons, basil, garlic, Parmesan cheese, and ricotta cheese.
You’ll want to make sure you use ricotta cheese because it adds moisture without adding too much fat.
35. Crab Ravioli
This dish is perfect for those days when you just want something easy and delicious.
You don’t want to spend hours slaving away over a hot stove, and you certainly don’t want to sacrifice flavor. With this filling, you’re getting both.
Crab ravioli is a traditional Italian pasta dish, and it’s been around since the 16th century. It’s usually filled with seafood like shrimp, scallops, lobster, clams, mussels, or even salmon.
If you prefer seafood, feel free to use whatever you’d like. Just keep in mind that the filling needs to be thick enough to hold together while cooking, otherwise it won’t stick properly to the pasta.
36. Scallop Ravioli
This recipe combines scallops with some of our favorite ingredients—citrus, sun-dried tomato pesto, and arugula.
We love how the delicate sweetness of the scallops pairs perfectly with the zing of lemon juice and the bright flavors of the basil and garlic. This dish is perfectly served alongside grilled chicken or steak.
Frequently Asked Questions
How Do You Make Italian Ravioli?
Italian ravioli are usually filled with meat sauce, cheese, or vegetables like spinach or mushrooms. But Italian chef Andrea Bertolino wanted to take it further.
He came up with a unique idea involving two recipes — one for the pasta dough and another for the filling.
And he did it all in just four hours. His dish combines the two ingredients into the final product, making each piece of pasta pillow a complete meal.
How Do You Make Ravioli From Scratch?
Divide the ravioli dough into 2 equal halves and place one piece of dough onto a lightly floured work surface. Roll out the dough, starting from the center and moving outward, using a rolling pin.
If the dough becomes too thick, gently lift the edges of the dough with your fingers and fold over the excess dough, pressing down firmly to flatten it.
Repeat this process until the dough reaches the desired thickness.
Once the dough is ready, cut it into small squares about 3 inches wide. Place the squares in the ravioli tray.
Using a fork, prick the bottom of each square several times, making holes about ½ inch deep. Cover the ravioli with plastic wrap and refrigerate overnight.