11 Comforting Italian Ravioli Pasta Recipes That Make Meals Feel Cozy

When it comes to crafting a cozy meal, nothing beats the comfort of homemade ravioli. I still remember my first attempt at classic ricotta and spinach ravioli—it felt like bringing a slice of Italy to my kitchen. These recipes range from hearty meat fillings to delightful twists like butternut squash and sage. They promise to add comfort and creativity to your table. Ready to explore how these flavors can elevate your dining experience?

Classic Ricotta and Spinach Ravioli

Classic Ricotta and Spinach Ravioli is a delightful Italian dish that captures the essence of traditional home-cooked pasta. Bursting with the creamy richness of ricotta cheese and the fresh, earthy flavor of spinach, these ravioli are a perfect treat for a cozy family dinner. This dish isn’t only satisfying but also a fun and rewarding experience to make from scratch.

Whether you’re a seasoned pasta maker or a beginner, this recipe offers a delicious way to explore homemade Italian cuisine. The beauty of Classic Ricotta and Spinach Ravioli lies in its simplicity and the quality of its ingredients. Fresh pasta dough envelopes a savory filling that complements a variety of sauces, from simple browned butter to a rich tomato basil sauce.

This recipe serves 4-6 people, making it ideal for a family meal or a small gathering with friends. With a bit of patience and practice, you can create a restaurant-quality dish right in your own kitchen.

Ingredients (serving size: 4-6 people):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 4 tablespoons unsalted butter
• 6-8 fresh sage leaves

Cooking Instructions:

1. Prepare the Pasta Dough: On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Gradually incorporate the flour into the eggs with a fork, then knead the dough for about 8-10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
2. Make the Filling: In a bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined and set aside.
3. Roll Out the Dough: Divide the rested dough into four parts. Roll out each part into thin sheets using a pasta machine or rolling pin. The sheets should be thin enough to see your hand through them.
4. Assemble the Ravioli: Place small spoonfuls of filling spaced evenly on one sheet of pasta. Cover with a second sheet and press around the filling to seal, making sure no air pockets remain. Cut into individual ravioli using a pasta cutter or knife.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the top.
6. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and has a nutty aroma. Remove from heat.
7. Serve: Gently toss the cooked ravioli in the sage butter sauce. Serve immediately with additional grated Parmesan if desired.

Extra Tips:

When making the pasta dough, if it’s too dry, add a little water, one teaspoon at a time, until it comes together. Conversely, if it’s too sticky, sprinkle a bit more flour as needed.

Make certain your spinach is well-drained to prevent a watery filling. When sealing the ravioli, press firmly around the edges to avoid them opening while cooking. Finally, experiment with different sauces to find your favorite pairing with the ravioli, whether it be a simple butter sauce or something heartier like a tomato cream sauce.

Hearty Meat-Filled Ravioli

If you’re looking for a comforting and satisfying meal to impress your family or guests, Hearty Meat-Filled Ravioli is an excellent choice. This classic Italian dish features tender pasta pockets stuffed with a savory blend of meats and aromatic spices, making it both delicious and filling. The ravioli is served with a rich tomato sauce that perfectly complements the flavors of the meat, creating a harmonious balance of taste and texture.

Whether you’re an experienced cook or a beginner, this recipe will guide you through the process of crafting homemade ravioli that rivals any restaurant dish. Making ravioli from scratch might seem intimidating, but with a little patience and practice, you’ll find it to be a rewarding experience. The key to this dish is the fresh pasta dough and the flavorful meat filling, which are both easy to prepare with the right ingredients and tools.

This recipe makes enough ravioli to serve 4-6 people, making it perfect for a family dinner or a small gathering. Once you master the basic technique, feel free to experiment with different fillings and sauces to create your own signature ravioli dish.

Ingredients (Serves 4-6):

For the pasta dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil

For the meat filling:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

For the tomato sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Cooking Instructions:

1. Prepare the Pasta Dough: On a clean surface, mound the flour and make a well in the center. Add the eggs, salt, and olive oil into the well. Gradually mix the flour into the eggs using a fork until combined. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
2. Make the Meat Filling: In a large bowl, combine ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, pepper, oregano, and basil. Mix until all ingredients are well incorporated. Set aside.
3. Roll Out the Dough: Divide the dough into four equal pieces. Using a pasta machine or rolling pin, roll each piece into a thin sheet, about 1/16 inch thick. Keep the sheets covered with a damp cloth to prevent drying.
4. Assemble the Ravioli: Place one sheet of pasta on a floured surface. Spoon small amounts of the meat filling (about 1 teaspoon each) onto the pasta sheet, spacing them about 2 inches apart. Brush a little water around the filling to help seal. Carefully lay another sheet of pasta over the filling. Press around each mound to seal, making sure there are no air pockets. Cut into individual ravioli using a pasta cutter or knife.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. Make the Tomato Sauce: In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until soft. Stir in crushed tomatoes, sugar, salt, pepper, oregano, and basil. Simmer for 15-20 minutes until the sauce thickens. Adjust seasoning if necessary.
7. Serve: Toss the cooked ravioli gently in the tomato sauce to coat. Plate and serve with extra grated Parmesan cheese on top, if desired.

Extra Tips:

When making pasta dough, the consistency is essential; it should be smooth and slightly tacky but not sticky. If it’s too dry, add a little water; if too sticky, sprinkle in some flour.

Additionally, when sealing the ravioli, make sure there are no air pockets to prevent them from bursting during cooking. If you don’t have a pasta machine, a rolling pin works just fine, though it requires more effort to achieve the desired thinness.

Finally, you can freeze any extra uncooked ravioli for later use by placing them on a baking sheet in a single layer until frozen, then transferring them to a freezer-safe container.

Butternut Squash and Sage Ravioli

Butternut Squash and Sage Ravioli is a delightful and flavorful dish that embodies the essence of fall with its warm, earthy flavors. The combination of sweet butternut squash, aromatic sage, and creamy ricotta cheese all encased in delicate pasta is a true reflection of Italian culinary tradition. This dish is perfect for a cozy dinner at home or a special occasion, offering a comforting yet sophisticated taste that’s sure to impress your family and friends.

The preparation of Butternut Squash and Sage Ravioli involves making both the pasta dough and the filling from scratch, guaranteeing an authentic taste and texture. The filling is a harmonious blend of roasted butternut squash, fresh sage, and ricotta cheese, seasoned with a touch of nutmeg and Parmesan cheese. The ravioli are then cooked to perfection and finished with a simple brown butter sage sauce, enhancing the flavors of the filling. Serve this dish as an elegant starter or a satisfying main course for 4-6 people.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 medium butternut squash
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 6-8 fresh sage leaves, chopped
• 1/2 cup unsalted butter
• Extra flour for dusting

Instructions:

1. Prepare the Pasta Dough: On a clean surface, make a mound with the all-purpose flour and create a well in the center. Crack the eggs into the well, add olive oil, and gently beat the eggs with a fork. Gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
2. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into small cubes. Spread them evenly on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender. Allow to cool slightly.
3. Make the Filling: In a large bowl, mash the roasted butternut squash with a fork or potato masher. Add ricotta cheese, Parmesan cheese, chopped sage, nutmeg, salt, and pepper. Mix well until all ingredients are combined.
4. Roll Out the Pasta Dough: Divide the rested pasta dough into four equal parts. Using a pasta machine or a rolling pin, roll each piece into thin sheets, about 1/16 inch thick. Keep the sheets lightly floured to prevent sticking.
5. Fill and Shape the Ravioli: Place small spoonfuls of the filling at intervals along one sheet of pasta. Cover with another sheet and press around each mound to seal, making sure to remove any air pockets. Use a ravioli cutter or knife to cut into individual ravioli squares.
6. Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Drain and set aside.
7. Prepare the Brown Butter Sage Sauce: In a large skillet, melt the butter over medium heat. Add the remaining sage leaves and cook until the butter turns golden brown and the sage is crispy, about 3-4 minutes. Remove from heat.
8. Serve: Gently toss the cooked ravioli in the brown butter sage sauce, guaranteeing they’re well coated. Serve immediately, garnished with extra grated Parmesan cheese if desired.

Extra Tips:

When making the pasta dough, make sure it’s well-kneaded to achieve the right texture. If it’s sticky, add a little more flour, or if it’s too dry, add a touch of water.

When sealing the ravioli, press firmly to avoid any filling leakage during cooking. It’s also important to not overcrowd the pot when boiling the ravioli; cook in batches if necessary.

For added flavor, consider adding a sprinkle of crushed amaretti cookies as a garnish when serving.

Wild Mushroom and Truffle Ravioli

Wild Mushroom and Truffle Ravioli is an exquisite Italian dish that combines the earthy flavors of wild mushrooms with the luxurious essence of truffles. This recipe is perfect for those who want to indulge in a gourmet meal without stepping out of their home. The ravioli is filled with a rich and creamy mushroom mixture, enveloped in a delicate pasta dough, and served with a savory truffle sauce that enhances the natural flavors of the mushrooms.

Preparing Wild Mushroom and Truffle Ravioli may seem intimidating, but with this step-by-step guide, you can create a restaurant-quality dish in your own kitchen. This recipe is designed for a serving size of 4-6 people, making it an ideal choice for a small dinner party or a special family meal. The key to success is using fresh, high-quality ingredients and taking the time to craft each component with care.

Ingredients:

• 300g all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 250g wild mushrooms (such as porcini, chanterelles, or shiitake), cleaned and chopped
• 1 tablespoon unsalted butter
• 1 garlic clove, minced
• 100g ricotta cheese
• 50g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon truffle oil
• 1 small truffle, shaved (optional)
• 100ml heavy cream
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Make the Pasta Dough: On a clean work surface, create a well in the center of the flour. Crack the eggs into the well and add the olive oil. Gently beat the eggs with a fork, gradually incorporating the flour until a dough forms. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling: In a skillet over medium heat, melt the butter and add the minced garlic. Cook for 1 minute until fragrant. Add the chopped wild mushrooms and sauté until they’re tender and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.
3. Mix the Filling: In a bowl, combine the cooked mushrooms, ricotta cheese, Parmesan cheese, salt, and pepper. Mix well until all ingredients are evenly distributed.
4. Roll Out the Pasta: Divide the rested dough into four pieces. Using a pasta machine or rolling pin, roll each piece into a thin sheet, about 1mm thick.
5. Assemble the Ravioli: Place a teaspoon of filling at regular intervals on one pasta sheet. Brush the edges and spaces between the filling with water. Lay another pasta sheet on top and press down around the filling to seal, making sure there are no air bubbles. Cut into individual ravioli using a pasta cutter or knife. Repeat with remaining dough and filling.
6. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
7. Make the Truffle Sauce: In a small saucepan, heat the heavy cream over low heat. Stir in the truffle oil and shaved truffle, if using. Season with salt and pepper to taste. Cook for a few minutes until the sauce is warmed through.
8. Serve: Plate the ravioli and drizzle with the truffle sauce. Garnish with chopped parsley and more Parmesan cheese, if desired.

Extra Tips:

For the best results, use the freshest wild mushrooms available to you. If you can’t find fresh truffles, truffle oil will provide a similar aromatic quality to the dish.

When rolling out the pasta, make certain it’s thin enough to be translucent to achieve the delicate texture traditional to ravioli. Additionally, when sealing the ravioli, make sure there are no air bubbles, as these can cause them to burst during cooking.

Enjoy your homemade Wild Mushroom and Truffle Ravioli with a light salad or a glass of white wine for a complete Italian dining experience.

Lobster Ravioli With Lemon Butter Sauce

Lobster Ravioli With Lemon Butter Sauce is a luxurious and indulgent dish that showcases the delicate flavors of lobster paired perfectly with a rich and tangy lemon butter sauce. This dish is a delightful combination of tender ravioli filled with a creamy lobster filling, complemented by a silky sauce that enhances its natural sweetness.

Whether you’re preparing it for a special occasion or simply looking to treat yourself, this recipe brings a touch of elegance to your dining experience.

The preparation of Lobster Ravioli With Lemon Butter Sauce involves making homemade ravioli dough, a luscious lobster filling, and a sauce that ties everything together. The process may require some time and attention to detail, but the end result is well worth the effort.

With this recipe, you’ll be able to serve a delightful meal for 4-6 people, perfect for a family gathering or an intimate dinner party.

Ingredients:

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt

For the Lobster Filling:

• 1 pound cooked lobster meat, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• Salt and pepper to taste

For the Lemon Butter Sauce:

• 1/2 cup unsalted butter
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the Ravioli Dough: On a clean surface, pile the flour into a mound and make a well in the center. Add eggs, olive oil, and salt into the well. Gradually mix the flour into the wet ingredients using a fork until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. Make the Lobster Filling: In a medium bowl, combine the chopped lobster meat, ricotta cheese, Parmesan cheese, parsley, and minced garlic. Season with salt and pepper to taste. Mix until well combined and set aside.
3. Roll Out and Fill Ravioli: Divide the rested dough into four equal parts. Roll each portion out into thin sheets using a pasta machine or rolling pin. Place small spoonfuls of the lobster filling onto one sheet of pasta, spacing them about 2 inches apart. Brush edges with water, then cover with another sheet of pasta. Press around the filling to seal and cut out ravioli using a cutter or knife.
4. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
5. Prepare the Lemon Butter Sauce: In a saucepan, melt the butter over medium heat. Add lemon zest and juice, and stir in the heavy cream. Season with salt and pepper, then let the sauce simmer for 2-3 minutes until slightly thickened.
6. Combine and Serve: Add the cooked ravioli to the saucepan with the lemon butter sauce. Gently toss to coat the ravioli in the sauce. Serve immediately, garnished with fresh parsley.

Extra Tips:

When making Lobster Ravioli With Lemon Butter Sauce, ascertain your dough is rolled out as thinly as possible for a delicate texture.

For the lobster filling, using fresh lobster meat is ideal, but if unavailable, frozen lobster can be a suitable alternative.

Additionally, when sealing the ravioli, make sure to press out any air pockets to prevent them from bursting during cooking.

Finally, the lemon butter sauce should be prepared just before serving to maintain its vibrant flavor and creamy consistency.

Pumpkin and Parmesan Ravioli

Pumpkin and Parmesan Ravioli is a delightful and savory dish that combines the earthy sweetness of pumpkin with the rich, creamy taste of Parmesan cheese. This Italian classic is perfect for a cozy dinner and impresses with its delicate flavors and homemade charm.

Making ravioli from scratch can be a rewarding experience, especially when filled with a luscious pumpkin mixture that’s seasoned to perfection. Whether you’re an experienced chef or a novice cook, this recipe will guide you through creating a sumptuous meal that will transport you straight to Italy.

The key to this dish is in the balance of flavors and the quality of ingredients. Fresh pasta dough envelops a creamy filling of roasted pumpkin, enhanced by the nutty notes of Parmesan cheese and a hint of nutmeg. The ravioli are then cooked to perfection and served with a simple butter sage sauce that complements the filling beautifully.

This recipe serves 4-6 people and is ideal for a family dinner or a special occasion.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 cup pumpkin puree (homemade or canned)
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup unsalted butter
• 8-10 fresh sage leaves
• Grated Parmesan cheese, for serving

Instructions:

1. Make the Pasta Dough:
• On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well and add the olive oil.
• Using a fork, gradually incorporate the flour into the eggs, mixing until a dough begins to form. Knead the dough for about 10 minutes until smooth and elastic.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
2. Prepare the Filling:
• In a bowl, combine the pumpkin puree, grated Parmesan cheese, nutmeg, salt, and pepper. Mix until smooth and well combined.
3. Roll Out the Pasta:
• After the dough has rested, divide it into four portions. Roll each portion into a thin sheet using a pasta machine or rolling pin, aiming for a thickness that allows some transparency.
4. Assemble the Ravioli:
• Place small spoonfuls of the pumpkin filling about an inch apart on one sheet of pasta. Using a brush or your fingers, lightly brush water around the filling.
• Lay another sheet of pasta over the top and gently press around the filling to seal. Cut the ravioli with a pasta cutter or a knife into individual pieces.
5. Cook the Ravioli:
• Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
6. Prepare the Sauce:
• In a large pan, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage is crispy.
• Add the cooked ravioli to the pan and gently toss them to coat in the butter sauce.
7. Serve:
• Plate the ravioli and sprinkle with additional grated Parmesan cheese before serving.

Extra Tips:

• When making the pasta dough, make certain it isn’t too dry; you can add a little water if needed. Conversely, if it’s too sticky, add a touch more flour while kneading.
• For a richer flavor, consider roasting fresh pumpkin cubes with olive oil and seasoning before pureeing them for the filling.
• If you prefer a creamier sauce, add a splash of cream to the sage butter sauce for a velvety finish.
• Test a single ravioli for doneness before removing the entire batch from the pot, to make sure they’re cooked through and al dente.

Goat Cheese and Sun-Dried Tomato Ravioli

Goat Cheese and Sun-Dried Tomato Ravioli is a delightful dish that combines the creamy texture of goat cheese with the intense, tangy flavor of sun-dried tomatoes. This recipe is perfect for anyone looking to impress dinner guests with a homemade pasta dish that’s both sophisticated and comforting. The combination of fresh herbs and a savory filling wrapped in delicate pasta makes this dish a true culinary masterpiece.

Making ravioli from scratch may seem intimidating, but with a little patience and practice, you can create a dish that rivals any Italian restaurant. Using fresh ingredients is key to achieving the best flavor and texture in your ravioli. The filling is rich and aromatic, while the pasta dough is light and tender, creating a perfect balance. This recipe serves 4-6 people, making it an ideal choice for a family dinner or a small gathering with friends.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup goat cheese, crumbled
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Salt to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Dough: In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. Make the Filling: In a medium bowl, combine the goat cheese, sun-dried tomatoes, chopped basil, Parmesan cheese, and black pepper. Mix well until all ingredients are evenly distributed.
3. Roll Out the Dough: Divide the rested dough into four pieces. Use a pasta machine or rolling pin to roll each piece into a thin sheet, about 1/16 inch thick.
4. Assemble the Ravioli: Place a teaspoon of filling onto one sheet of pasta, spacing them about 1 inch apart. Lightly brush water around the filling to help seal the edges. Place another sheet of dough over the filling and press down gently around each mound to seal. Use a ravioli cutter or knife to cut into individual ravioli.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
6. Prepare the Sauce: In a saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Season with salt and pepper to taste. Add the cooked ravioli to the sauce and toss gently to coat.
7. Serve: Transfer the ravioli to serving plates and garnish with fresh basil leaves. Serve immediately.

Extra Tips:

When making homemade pasta, it’s important to let the dough rest after kneading. This allows the gluten to relax, making it easier to roll out thin sheets. If you find the dough is sticking, sprinkle a little flour as needed.

When assembling the ravioli, make certain they’re well-sealed to prevent the filling from leaking out during cooking. Finally, when boiling ravioli, avoid overcrowding the pot to guarantee even cooking. Enjoy your homemade Goat Cheese and Sun-Dried Tomato Ravioli with a glass of white wine for a truly delightful meal.

Artichoke and Lemon Zest Ravioli

Artichoke and Lemon Zest Ravioli is a delightful Italian dish that combines the earthy flavors of artichokes with the bright, citrusy notes of lemon zest. This dish is perfect for a special dinner party or a cozy family meal. The homemade ravioli is filled with a creamy artichoke mixture, enhanced by the fresh zest of lemon, creating a harmonious blend of flavors that will tantalize your taste buds. Serve it with a light sauce and a sprinkle of Parmesan cheese for a truly authentic Italian experience.

Making Artichoke and Lemon Zest Ravioli from scratch may seem intimidating, but with a little patience and practice, it can be a rewarding culinary adventure. This recipe serves 4-6 people and requires some time for preparation, but the results are well worth the effort.

You’ll need to prepare a homemade pasta dough, a flavorful artichoke filling, and a simple yet delicious sauce to complement the ravioli. Gather your ingredients, roll up your sleeves, and let’s jump into the art of making this exquisite dish!

Ingredients (serves 4-6):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup ricotta cheese
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 cup butter
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Pasta Dough: In a large bowl, combine the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually mix the flour into the eggs until a dough begins to form. Knead the dough on a lightly floured surface for about 8 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. Make the Filling: In a medium bowl, mix the chopped artichoke hearts, ricotta cheese, lemon zest, and Parmesan cheese. Season with salt and pepper. Set aside.
3. Roll Out the Dough: Cut the rested dough into four pieces. Using a pasta machine, roll out each piece into thin sheets. If you don’t have a pasta machine, a rolling pin will work, though it may take more effort to achieve the thinness required.
4. Shape the Ravioli: Place teaspoons of the filling mixture on one sheet of pasta, spaced about an inch apart. Lay another sheet on top, pressing around each mound to seal and remove any air pockets. Use a ravioli cutter or a sharp knife to cut out the ravioli squares.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them and set them aside.
6. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the lemon juice, and season with salt and pepper.
7. Combine and Serve: Gently add the cooked ravioli to the skillet with the sauce, tossing to coat evenly. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.

Extra Tips:

When making pasta dough, the humidity in your environment can affect the texture. If the dough is too sticky, add a little more flour; if it’s too dry, add a small amount of water.

When sealing the ravioli, make sure there are no air pockets, as they can cause the ravioli to burst during cooking. Finally, when making the sauce, be careful not to burn the garlic, as it can turn bitter. Enjoy your homemade Artichoke and Lemon Zest Ravioli with a glass of white wine for an enhanced dining experience.

Four Cheese Ravioli With Marinara Sauce

Four Cheese Ravioli with Marinara Sauce is a delightful and comforting Italian dish that combines rich, creamy cheese-filled pasta with a robust tomato-based sauce. Ideal for family dinners or small gatherings, this dish celebrates the harmony between the delicate flavors of the cheeses and the tangy, aromatic marinara. The ravioli pillows are filled with a blend of four cheeses—ricotta, mozzarella, parmesan, and gorgonzola—creating a luxurious texture that pairs perfectly with the homemade sauce.

The marinara sauce, made from ripe tomatoes, garlic, and herbs, complements the creamy ravioli beautifully, adding a burst of flavor with every bite. This dish isn’t only delicious but also versatile, allowing you to enjoy it as a main course or a side dish. Whether you’re a seasoned chef or a novice cook, this recipe is straightforward and rewarding, promising a taste of Italy right in your own kitchen.

Ingredients (Serves 4-6):

• 1 package (about 20 oz) of four cheese ravioli
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Grated parmesan cheese for serving

Cooking Instructions:

1. Prepare the Marinara Sauce: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
2. Add Tomatoes and Seasonings: Pour the crushed tomatoes into the saucepan with the onions and garlic. Stir in the sugar, dried basil, and dried oregano. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for about 20-25 minutes, stirring occasionally, until the sauce thickens.
3. Cook the Ravioli: While the sauce is simmering, bring a large pot of salted water to a boil. Add the four cheese ravioli and cook according to package instructions, usually about 4-5 minutes, until they float to the top and are tender. Drain the ravioli and set aside.
4. Combine Ravioli and Sauce: Gently add the cooked ravioli to the saucepan with the marinara sauce. Toss the ravioli carefully in the sauce to coat evenly. Allow them to simmer together for another 2-3 minutes to absorb the flavors.
5. Serve: Transfer the ravioli with marinara sauce to serving plates. Garnish with fresh basil leaves and sprinkle with grated parmesan cheese. Serve immediately while hot.

Extra Tips:

For an extra depth of flavor, consider adding a splash of red wine to the marinara sauce during the simmering process. If you prefer a spicier sauce, add a pinch of red pepper flakes along with the other seasonings.

To enhance the cheese flavor of the ravioli, you can mix different cheese varieties based on your preference. Remember, fresh ingredients always make a difference; use fresh basil and quality parmesan cheese for the best results.

Enjoy your Four Cheese Ravioli with Marinara Sauce with a side of garlic bread or a crisp green salad for a complete meal.

Roasted Red Pepper and Ricotta Ravioli

Roasted Red Pepper and Ricotta Ravioli is a delightful Italian dish that combines the smoky, sweet flavors of roasted red peppers with the creamy, tangy richness of ricotta cheese. This homemade ravioli recipe is perfect for a special dinner occasion or whenever you want to impress your guests with your culinary skills.

The process involves making fresh pasta dough, preparing a delectable roasted red pepper and ricotta filling, and crafting a simple yet flavorful sauce to complement the ravioli. The key to this recipe is the balance of flavors and the freshness of the ingredients.

Roasting the red peppers enhances their natural sweetness and imparts a subtle charred flavor that pairs beautifully with the smooth ricotta. When encased in tender pasta and topped with a light sauce, this dish is sure to be a hit at your dinner table. The following ingredients and instructions will guide you in creating a mouthwatering Roasted Red Pepper and Ricotta Ravioli for 4-6 people.

Ingredients:

• For the Pasta Dough:
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• A pinch of salt
• For the Filling:
• 2 large red bell peppers
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• For the Sauce:
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped
• Salt to taste
• Grated Parmesan cheese for serving

Instructions:

1. Prepare the Roasted Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, turning occasionally, until the skins are charred.

Remove from the oven and place the peppers in a bowl, covering them with plastic wrap for 10 minutes to steam. Peel off the skins, remove seeds and stems, and finely chop the flesh. Set aside.

2. Make the Pasta Dough: On a clean surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add the olive oil and salt. Gradually mix the flour into the eggs using a fork, then knead the dough by hand for about 10 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

3. Prepare the Filling: In a medium bowl, combine the chopped roasted red peppers, ricotta cheese, Parmesan cheese, and minced garlic. Season with salt and pepper to taste. Mix until well incorporated and set aside.

4. Roll and Fill the Pasta: Divide the rested pasta dough into four pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets. Place small spoonfuls of the filling onto one sheet, leaving space between each mound.

Cover with another sheet of pasta, pressing around each mound to seal. Cut into individual ravioli using a pasta cutter or knife.

5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

6. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add sliced garlic and sauté until fragrant and golden. Stir in red pepper flakes if using, and chopped basil. Season with salt to taste.

7. Combine and Serve**: Gently toss** the cooked ravioli with the prepared sauce in the skillet. Serve immediately, garnished with extra grated Parmesan cheese.

Extra Tips:

When making ravioli, ascertain the pasta dough is rolled thinly enough to allow the filling to shine but not so thin that it tears easily. If you don’t have time to make pasta from scratch, you can use store-bought fresh pasta sheets.

Also, consider roasting extra red peppers to use in other dishes or as a garnish. To prevent the ravioli from sticking together after cooking, lightly coat them with olive oil. Enjoy your homemade Roasted Red Pepper and Ricotta Ravioli with a glass of Italian wine for a complete dining experience.

Sweet Potato and Brown Butter Ravioli

Sweet Potato and Brown Butter Ravioli is a delightful Italian dish that combines the natural sweetness of sweet potatoes with the nutty richness of brown butter. This recipe offers a unique twist on traditional ravioli, making it an elegant choice for a dinner party or a special family meal. The homemade pasta dough encloses a creamy sweet potato filling, and the whole dish is elevated with a drizzle of aromatic brown butter and a sprinkle of fresh herbs.

Whether you’re a pasta-making novice or a seasoned chef, this recipe promises to impress with its balance of flavors and textures. To achieve the perfect Sweet Potato and Brown Butter Ravioli, it’s crucial to prepare each component with care. The key lies in confirming the sweet potatoes are cooked to a creamy consistency and the brown butter is perfectly nutty without being burnt.

The ravioli should be cooked just until tender, allowing the flavors to meld beautifully with the sauce. This dish, suitable for serving 4-6 people, is a demonstration of the art of Italian cooking, where simple ingredients come together to create something extraordinary.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 2 large sweet potatoes
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup unsalted butter
• Fresh sage leaves
• 1 clove garlic, minced
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Prepare the Dough:
• On a clean surface, make a mound with the flour and create a well in the center. Crack the eggs into the well, add olive oil, and gradually incorporate the flour using a fork until a dough begins to form.
• Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling:
• Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them for about 45 minutes or until tender.
• Once cooled, scoop out the flesh and mash it in a bowl. Mix in ricotta, Parmesan, nutmeg, salt, and pepper until well combined.
3. Roll Out the Dough:
• Divide the dough into four portions. Roll each piece through a pasta machine or with a rolling pin until it’s about 1/16 inch thick.
• Cut the sheets into 3-inch squares.
4. Assemble the Ravioli:
• Place a small spoonful of filling onto each square. Wet the edges with water, fold the dough over, and press to seal, ensuring no air is trapped inside. Trim any excess dough if necessary.
5. Cook the Ravioli:
• Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top. Remove with a slotted spoon and set aside.
6. Prepare the Brown Butter Sauce:
• In a large skillet, melt the butter over medium heat. Add minced garlic and sage leaves, cooking until the butter turns golden brown and emits a nutty aroma. Be cautious not to burn the butter.
• Toss the cooked ravioli in the brown butter sauce gently to coat.
7. Serve:
• Plate the ravioli, sprinkle with toasted pine nuts if using, and serve immediately.

Extra Tips:

When making ravioli, confirm that the edges are sealed tightly to prevent the filling from leaking out during cooking. If you don’t have a pasta machine, use a rolling pin to roll the dough as thinly as possible.

For a richer flavor, you can add a splash of white wine to the brown butter sauce just before adding the ravioli. Remember to taste and adjust the seasoning of the filling before assembling the ravioli to confirm it’s perfectly balanced.