11 Cheesy Italian Ravioli Dinner Recipes That Feel Like a Restaurant Treat

Hosting dinner parties can be such a joy, especially when you can wow your guests with homemade ravioli. These delicious dishes bring the taste of an Italian restaurant right to your home. Whether you choose classic cheese or decide to try a gourmet lobster filling, these ravioli recipes are perfect for creating a cozy yet elegant dining experience. Picture the delightful flavors and mouthwatering aromas filling your kitchen. Ready to elevate your next dinner gathering?

Classic Cheese Ravioli With Marinara Sauce

Indulge in the comforting flavors of Italian cuisine with this classic cheese ravioli served with a rich and savory marinara sauce. Perfect for a family dinner or a cozy night in, this dish combines tender pasta filled with a creamy cheese mixture, all smothered in a homemade marinara sauce. The balance of the cheesy ravioli and the tangy tomato sauce makes for a harmonious blend of flavors that’s certain to satisfy your taste buds.

The beauty of this dish lies in its simplicity and the quality of its ingredients. Fresh basil, ripe tomatoes, and a blend of cheeses create a comforting meal that’s both hearty and elegant.

Whether you’re an experienced chef or a home cook looking to try something new, this recipe is straightforward and rewarding to make. Gather your ingredients and prepare for a delicious Italian feast that will transport you to the heart of Italy with every bite.

Ingredients (Serves 4-6):

• 1 pound (450g) fresh cheese ravioli
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• Optional: Red pepper flakes, for heat

Cooking Instructions:

1. Prepare the Marinara Sauce:
• In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until it becomes fragrant but not browned.
• Pour in the crushed tomatoes, then stir in the sugar, dried oregano, dried basil, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for about 20 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.
2. Cook the Ravioli:
• While the sauce is simmering, bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions, usually about 3-5 minutes for fresh ravioli, until they float to the top and are tender.
• Use a slotted spoon to transfer the cooked ravioli directly to the saucepan with the marinara sauce, allowing some of the pasta water to accompany it to help thicken and bind the sauce.
3. Combine and Serve:
• Gently toss the ravioli in the marinara sauce to guarantee they’re evenly coated. Allow them to simmer in the sauce for another 2-3 minutes to soak up the flavors.
• Transfer the ravioli to serving plates, and sprinkle with fresh basil and grated Parmesan cheese. If desired, add a pinch of red pepper flakes for a little heat.
4. Final Touches:
• Serve the ravioli hot, with extra Parmesan cheese on the side for those who want more.

Extra Tips:

When making this Classic Cheese Ravioli with Marinara Sauce, confirm you use fresh, quality ingredients for the best flavor. If possible, choose fresh cheese ravioli from a local market or make your own for an authentic taste.

The key to a perfect marinara is allowing the sauce to simmer long enough to develop rich flavors, so resist the urge to rush this step. Additionally, save a bit of the pasta cooking water to help adjust the sauce consistency if needed.

Finally, always taste the sauce before serving, adjusting the seasoning to your preference.

Spinach and Ricotta Stuffed Ravioli

Spinach and Ricotta Stuffed Ravioli is a classic Italian dish that combines the rich flavors of creamy ricotta cheese and fresh spinach, all encased in delicate pasta dough. This dish is perfect for a cozy family dinner or a special occasion, as it brings warmth and comfort to the table. The homemade ravioli is relatively easy to prepare and can be customized with various sauces, such as a simple butter and sage sauce or a robust tomato sauce, to complement the flavors of the filling.

The key to mastering Spinach and Ricotta Stuffed Ravioli lies in achieving the right balance of flavors in the filling and guaranteeing the pasta dough is rolled out thinly enough for a delicate texture. When properly executed, each bite of ravioli offers a delightful combination of creamy, cheesy filling and tender pasta, making it a memorable dish for all who partake.

Ingredients for 4-6 Servings:

• 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
• 1/4 cup unsalted butter
• 8 fresh sage leaves

Cooking 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 salt. Gradually mix the flour into the eggs using a fork until a dough begins to form. Knead the dough for about 10 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
2. Make the Filling: In a bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined. Taste and adjust seasoning if necessary.
3. Roll Out the Dough: Divide the rested dough into four pieces. Using a pasta machine or a rolling pin, roll each piece into a thin sheet, approximately 1/16 inch thick. If using a pasta machine, start with the widest setting and gradually move to the thinner settings.
4. Fill the Ravioli: Lay out one sheet of pasta and place teaspoons of filling about 2 inches apart. Brush the edges and between the filling with water, then lay another sheet of pasta over the top. Press down around the filling to seal and remove any air bubbles. Cut into individual ravioli squares using a pasta cutter or knife.
5. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Add the ravioli in batches and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
6. Prepare the Sauce: In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown slightly, releasing a nutty aroma and the sage becomes crispy. Remove from heat.
7. Serve: Toss the cooked ravioli gently in the sage butter sauce and serve immediately, garnished with additional Parmesan cheese if desired.

Extra Tips:

When making Spinach and Ricotta Stuffed Ravioli, it’s important to guarantee the pasta dough is rolled out evenly and thinly; this allows the ravioli to cook evenly and remain tender. Be sure to remove any excess air when sealing the ravioli to prevent them from bursting during cooking.

Additionally, if you’re short on time, you can prepare the ravioli in advance and freeze them for later use; just be sure to cook them straight from frozen without thawing to maintain their structure.

Lobster Ravioli in Creamy Garlic Sauce

Indulge yourself with an exquisite culinary experience by preparing Lobster Ravioli in Creamy Garlic Sauce. This dish is a perfect marriage of succulent lobster-filled pasta and a rich, velvety garlic sauce that tantalizes the taste buds. Whether you’re hosting a dinner party or treating yourself to a luxurious meal at home, this recipe is sure to impress.

The creamy garlic sauce elevates the plump ravioli, creating a harmonious blend of flavors that’s both elegant and comforting. The preparation of Lobster Ravioli in Creamy Garlic Sauce requires attention to detail and the use of fresh, high-quality ingredients. The lobster filling should be delicate yet flavorful, complementing the robust garlic sauce.

Verify you have all ingredients ready and follow each step carefully to achieve a restaurant-quality dish at home. This recipe is designed to serve 4-6 people, making it ideal for family gatherings or intimate dining experiences.

Ingredients:

• 24 pieces of store-bought or homemade lobster ravioli
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Optional: 1/4 teaspoon red pepper flakes

Cooking Instructions:

1. Cook the Ravioli: Begin by bringing a large pot of salted water to a boil. Add the lobster ravioli and cook according to the package instructions, usually around 3-4 minutes until they float to the top. Drain and set aside, reserving a cup of pasta water.
2. Prepare the Garlic Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
3. Make the Cream Sauce: Pour the heavy cream into the skillet with the garlic and bring it to a gentle simmer. Stir continuously to prevent the cream from scorching.
4. Add Cheese and Seasonings: Gradually add the grated Parmesan cheese to the cream, stirring until the cheese has melted and the sauce is smooth. Season with salt, pepper, and red pepper flakes if using. Add lemon juice for a hint of acidity.
5. Combine Ravioli and Sauce: Gently add the cooked ravioli to the skillet, tossing them in the creamy garlic sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Garnish and Serve: Remove the skillet from the heat and sprinkle the ravioli with chopped fresh parsley. Serve immediately, verifying each serving is coated with enough sauce.

Extra Tips:

For an extra depth of flavor, consider adding a splash of white wine to the garlic sauce before adding the cream. This will enhance the dish’s complexity and complement the seafood notes of the lobster ravioli.

When cooking the ravioli, be gentle to avoid breaking them apart, and always taste the sauce before serving to adjust seasonings to your preference. If you prefer a richer sauce, you can add a bit more Parmesan cheese. Enjoy your Lobster Ravioli in Creamy Garlic Sauce with a side of crusty bread to soak up the delicious sauce!

Mushroom and Truffle Ravioli Delight

Mushroom and Truffle Ravioli Delight is a luxurious and satisfying dish that beautifully combines the earthy flavors of mushrooms and the sumptuous aroma of truffles. This recipe is perfect for impressing guests at a dinner party or just treating yourself to a gourmet experience at home. The filling is made with a blend of mushrooms, ricotta, and a hint of truffle oil, encased in tender homemade pasta. The ravioli are then gently cooked and served with a light butter sauce to enhance the delicate flavors of the filling.

This dish is a celebration of simple yet sophisticated ingredients, allowing the natural flavors to shine through. The recipe is designed for a serving size of 4-6 people, making it ideal for a small gathering. The process involves making fresh pasta dough, preparing the mushroom filling, assembling the ravioli, and ultimately cooking them to perfection. With a bit of patience and attention to detail, you’ll be rewarded with a truly delightful meal.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 pound mixed mushrooms (such as cremini and shiitake), finely chopped
• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1/2 cup ricotta cheese
• 1 tablespoon truffle oil
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 4 tablespoons unsalted butter (for sauce)
• Fresh sage leaves (optional, for garnish)

Cooking Instructions:

1. Prepare the Pasta Dough:
• On a clean work surface, mound 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 using a fork until a dough begins to form.
• 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 Filling:
• In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped mushrooms. Sauté until the mushrooms are soft and any liquid has evaporated, about 8-10 minutes. Season with salt and pepper.
• Allow the mushroom mixture to cool slightly, then transfer to a bowl. Stir in ricotta cheese and truffle oil. Mix well to combine.
3. Roll Out the Pasta:
• Divide the rested dough into four pieces. Roll out each piece using a pasta machine or rolling pin until thin (about 1/16 inch). If using a pasta machine, start with the widest setting, gradually moving to the thinnest.
4. Assemble the Ravioli:
• Place a sheet of pasta on a lightly floured surface. Place small spoonfuls of the mushroom mixture evenly spaced along the pasta sheet.
• Cover with another sheet of pasta, pressing gently around each mound to remove air and seal the edges. Cut out ravioli using a pasta cutter or knife.
5. Cook the Ravioli:
• Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface.
• Meanwhile, melt 4 tablespoons of butter in a skillet. Use a slotted spoon to transfer cooked ravioli to the skillet. Toss gently to coat with butter.
6. Serve:
• Divide the ravioli among serving plates. Sprinkle with grated Parmesan cheese and garnish with fresh sage leaves if desired. Serve immediately.

Extra Tips:

When making the pasta dough, confirm that you knead it thoroughly to develop the gluten, which will give you a smooth and elastic dough. If the dough feels too sticky, add a bit more flour; if it’s too dry, add a few drops of water.

When cooking the ravioli, be gentle to prevent them from bursting. The butter sauce can be enhanced with a few fresh sage leaves or a touch of lemon juice for added flavor. Ultimately, always taste your filling before assembling to adjust seasoning to your liking.

Four Cheese Ravioli With Pesto Sauce

Delight your taste buds with the rich and savory flavors of Four Cheese Ravioli with Pesto Sauce. This classic Italian dish combines the creamy texture of cheese-filled ravioli with the aromatic and vibrant notes of basil pesto, creating a meal that’s both comforting and sophisticated. Ideal for a family dinner or a special occasion, this recipe is designed to serve 4-6 people, making it perfect for sharing with loved ones.

Whether you’re an experienced cook or a kitchen novice, this dish is straightforward to prepare and sure to impress. The key to this dish is the balance between the creamy cheese filling and the fresh, herbaceous pesto sauce. The ravioli is made with a blend of four cheeses, offering a rich and luxurious bite, while the pesto sauce, made from fresh basil, pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil, adds a burst of flavor that perfectly complements the ravioli.

When combined, these ingredients create a harmonious dish that celebrates the best of Italian cuisine.

Ingredients for 4-6 servings:

• 1 pound fresh or store-bought four cheese ravioli
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Salt and pepper to taste
• Optional: grated Parmesan cheese and pine nuts for garnish

Cooking Instructions:

1. Prepare the Pesto Sauce: Begin by making the pesto sauce. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and garlic. Pulse the mixture until it’s finely chopped. With the processor running, gradually add the extra-virgin olive oil until the sauce is smooth and well combined. Season with salt and pepper to taste.
2. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the four cheese ravioli and cook according to the package instructions, usually 3-5 minutes, or until they float to the top and are tender. Be careful not to overcook them, as they can become mushy.
3. Combine Ravioli and Pesto: Once the ravioli is cooked, drain it well, reserving a small cup of the pasta water. Return the ravioli to the pot and add the prepared pesto sauce. Gently toss the ravioli and pesto together over low heat, adding a bit of the reserved pasta water if the sauce needs thinning.
4. Serve and Garnish: Transfer the ravioli to a serving platter. For an extra touch of flavor and presentation, sprinkle additional grated Parmesan cheese and a few pine nuts over the top. Serve immediately and enjoy the delightful combination of flavors.

Extra Tips:

When preparing the pesto, use the freshest basil leaves you can find for the most vibrant flavor. If you prefer a nuttier taste, lightly toast the pine nuts before adding them to the food processor.

You can also experiment with different nut varieties, such as walnuts or almonds, for a unique twist. If you want a creamier sauce, consider adding a splash of cream or a bit of ricotta cheese to the pesto.

Finally, keep in mind that ravioli can be quite filling, so adjust portion sizes accordingly, especially if serving as part of a multi-course meal. Enjoy your culinary journey with this delightful Italian dish!

Sun-Dried Tomato and Basil Ravioli

Sun-Dried Tomato and Basil Ravioli is a delightful Italian dish that combines the rich flavors of sun-dried tomatoes and the aromatic freshness of basil with delicate pasta. This dish is perfect for an elegant dinner or a cozy family meal. The creamy cheese filling complements the tangy sun-dried tomatoes, while the basil adds a rejuvenating herbal note.

Preparing this dish from scratch can be a rewarding experience, allowing you to enjoy the authentic taste of Italian cuisine in the comfort of your own home. This recipe is designed to serve 4-6 people, making it great for a small gathering or a family dinner. While making ravioli can be a bit time-consuming, the end result is well worth the effort.

You’ll begin by preparing the dough, then move on to the filling, and finally, assemble the ravioli before cooking them to perfection. Let’s plunge into the ingredients and steps needed to create this delicious Sun-Dried Tomato and Basil Ravioli.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup finely chopped sun-dried tomatoes (packed in oil)
• 1/4 cup chopped fresh basil leaves
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup butter
• 1/4 cup heavy cream
• Extra basil leaves for garnish

Cooking Instructions:

1. Prepare the Pasta Dough: On a clean surface, mound 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 using a fork, then knead the dough for 8-10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
2. Make the Filling: In a mixing bowl, combine ricotta cheese, Parmesan cheese, sun-dried tomatoes, fresh basil, and minced garlic. Mix well and season with salt and pepper to taste. Set aside.
3. Roll Out the Dough: Divide the dough into four pieces. Using a pasta machine or a rolling pin, roll each piece into thin sheets. Aim for a thickness where you can almost see your hand through the dough.
4. Assemble the Ravioli: Lay one sheet of dough on a floured surface. Place small mounds (about a teaspoon) of filling, spaced evenly, along the sheet. Cover with another sheet of dough. Press around each mound to seal, then 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 skillet over medium heat, melt the butter. Add heavy cream and stir until combined and slightly thickened. Add cooked ravioli to the skillet and gently toss to coat in the sauce.
7. Serve: Transfer ravioli to plates and garnish with extra basil leaves. Serve immediately while hot.

Extra Tips:

When making ravioli, it’s important to verify that the edges are sealed properly to prevent the filling from leaking out during cooking. If the dough seems dry, lightly moisten the edges with a little water before sealing.

Additionally, if you’re short on time, you can use store-bought wonton wrappers as a convenient alternative to homemade pasta dough. Finally, for a touch of extra flavor, consider sprinkling some more grated Parmesan cheese over the top just before serving.

Butternut Squash Ravioli With Sage Butter

Indulge in a classic Italian dish with a seasonal twist by preparing Butternut Squash Ravioli with Sage Butter. This elegant meal combines the sweet, nutty flavor of butternut squash with the rich, earthy taste of sage, all enveloped in delicate pasta pockets. Perfect for entertaining or a special dinner at home, this recipe will delight your guests with its delightful blend of flavors and textures.

The creamy butternut squash filling pairs beautifully with the fragrant sage butter sauce, creating a dish that’s both comforting and sophisticated. This recipe serves 4-6 people and is ideal for those who want to bring a touch of Italian cuisine into their kitchens.

Making homemade ravioli might seem intimidating, but with a bit of patience and practice, you’ll find that it’s not only rewarding but also a lot of fun. The key is in the preparation and balance of flavors, guaranteeing that each bite is a harmonious blend of sweet, savory, and aromatic notes. So, roll up your sleeves and enjoy the process of crafting this delightful dish from scratch.

Ingredients for Butternut Squash Ravioli (Serves 4-6):

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1 package fresh pasta sheets or homemade pasta dough
• 1/2 cup unsalted butter
• 10-12 fresh sage leaves
• 1/4 cup chopped walnuts (optional)
• Grated Parmesan for serving

Cooking Instructions:

1. Prepare the Butternut Squash Filling: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast in the oven for about 25-30 minutes, or until the squash is tender and caramelized. Once done, let it cool slightly.
2. Make the Filling: Transfer the roasted squash to a food processor. Add the ricotta cheese, Parmesan cheese, and ground nutmeg. Blend until smooth and creamy. Taste and adjust the seasoning with more salt and pepper if needed. Set the filling aside while you prepare the pasta.
3. Prepare the Pasta: If using fresh pasta sheets, cut them into 2-inch squares. If making homemade pasta, roll out the dough to 1/8-inch thickness and cut into similar squares. Place a teaspoon of the squash filling in the center of each square.
4. Shape the Ravioli: Brush the edges of the pasta squares with water, then fold over to form a triangle or rectangle, pressing the edges together to seal. Make sure there are no air bubbles. Use a fork to crimp the edges for an extra seal and decorative touch.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
6. Prepare the Sage Butter Sauce: In a large skillet, melt the butter over medium heat. Once the butter starts to foam, add the sage leaves and cook until the butter turns a light brown color and the sage is crispy, about 2-3 minutes. Be careful not to burn the butter.
7. Assemble the Dish: Add the cooked ravioli to the skillet, gently tossing them in the sage butter to coat. If desired, add chopped walnuts for extra texture and flavor. Serve immediately, garnished with grated Parmesan cheese.

Extra Tips:

When making ravioli, make certain that your pasta dough is rolled out thinly enough to be tender but not too thin that it tears easily. Use a pasta roller for even thickness.

If you’re short on time, you can use pre-made wonton wrappers as a substitute for homemade pasta. For added flavor, consider incorporating a pinch of cinnamon or ginger into the squash filling.

When browning the butter, keep a close eye on it to prevent burning; the nutty aroma will indicate it’s ready. Finally, serve the ravioli fresh, as they’re best enjoyed right after being cooked and sauced.

Lemon Ricotta Ravioli With Capers

Lemon Ricotta Ravioli With Capers is a delightful Italian dish that combines the tangy freshness of lemon with the creamy richness of ricotta cheese, all wrapped up in delicate homemade pasta. The addition of capers adds a burst of briny, savory flavor that elevates the dish to new heights. This dish is perfect for a family dinner or a special occasion, bringing a touch of elegance to your table. Not only is it delicious, but it’s also a fun and rewarding dish to prepare at home.

This recipe will guide you through the process of making your own ravioli from scratch, as well as the flavorful filling and sauce that accompanies it. While it may seem intimidating at first, making homemade pasta is a skill worth mastering and will impress any dinner guest. With this recipe, you’ll be able to create a restaurant-quality dish that showcases the bright and bold flavors of Italy.

Ingredients (serves 4-6):

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon capers, rinsed and drained
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare 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, add olive oil, and slowly incorporate the flour into the eggs using a fork. Once 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 Filling: In a bowl, combine ricotta cheese, lemon zest, Parmesan cheese, salt, and pepper. Mix well until the filling is smooth and evenly combined.
3. Roll Out the Dough: Divide the rested dough into four pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1/16 inch thick. Keep the sheets covered with a damp cloth to prevent drying.
4. Assemble the Ravioli: On one sheet of pasta, place small dollops (about a teaspoon) of the ricotta filling, spaced about 2 inches apart. Lightly brush the edges and between the filling with water. Place another sheet of pasta on top, pressing down around the filling to remove air pockets. Cut the ravioli into squares 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 about 3-4 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
6. Prepare the Sauce: In a large skillet, melt the butter over medium heat. Add the capers and cook for about 1 minute. Stir in the lemon juice and let it simmer for another minute. Add the cooked ravioli to the skillet and gently toss to coat them in the sauce.
7. Serve: Transfer the ravioli to a serving platter, sprinkle with chopped parsley, and serve immediately.

Extra Tips: When rolling out the pasta, make sure it’s as thin as possible without tearing, which will help the ravioli cook evenly and remain tender. If you’re new to making pasta, practice makes perfect, and a pasta machine can be incredibly helpful.

Adjust the salt and lemon to your taste, and don’t be afraid to experiment with additional herbs like basil or thyme for a personalized touch. Enjoy this fresh and vibrant dish with a side salad and a glass of crisp white wine for a complete Italian dining experience.

Sausage and Cheese Ravioli Bake

Indulge in a comforting Italian classic with this Sausage and Cheese Ravioli Bake. Perfect for family dinners or a cozy night in, this dish combines the rich flavors of Italian sausage and creamy cheese, all enveloped in tender ravioli. Baked under a layer of gooey melted cheese, this meal is sure to become a favorite at your dining table.

The combination of savory sausage, aromatic herbs, and the tangy taste of marinara sauce create a symphony of flavors that will make your taste buds dance.

This Sausage and Cheese Ravioli Bake isn’t only delicious but also incredibly easy to prepare, making it ideal for both novice and experienced cooks. With just a few ingredients and a simple preparation method, you can have a hearty and satisfying meal on the table in under an hour.

Perfect for serving 4-6 people, this recipe is a great option for feeding a hungry crowd or for enjoying leftovers the next day.

Ingredients (serves 4-6):

• 1 pound Italian sausage, casings removed
• 1 package (20 ounces) refrigerated cheese ravioli
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees the dish will bake evenly and develop a beautifully melted cheese topping.

2. Cook the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 5-7 minutes. Season with salt and pepper to taste, and then drain any excess fat.

3. Prepare the Sauce: Add the marinara sauce to the skillet with the cooked sausage. Stir in the Italian seasoning and let the mixture simmer for 3-4 minutes, allowing the flavors to meld together.

4. Assemble the Bake: In a large baking dish, spread a thin layer of the sausage and sauce mixture over the bottom. Arrange half of the ravioli over the sauce, then top with half of the remaining sausage mixture. Sprinkle with half of the mozzarella and Parmesan cheeses.

Repeat the layers with the remaining ravioli, sausage mixture, and cheeses.

5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves if desired, and serve warm.

Extra Tips:

For an extra burst of flavor, consider adding some chopped onions and garlic when cooking the sausage. You can also substitute the Italian sausage with turkey or chicken sausage for a lighter version of the dish.

If you prefer a little heat, sprinkle some red pepper flakes into the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are easily reheated in the microwave or oven.

Enjoy this delicious, cheesy delight with a side salad and some crusty bread for a complete meal.

Porcini Mushroom Ravioli in White Wine Sauce

Porcini Mushroom Ravioli in White Wine Sauce is a delightful dish that combines the earthy flavors of porcini mushrooms with the rich, delicate taste of a white wine sauce. This Italian classic is perfect for a cozy dinner with family or an elegant meal shared with friends. The ravioli, filled with a creamy porcini mushroom mixture, pairs beautifully with the aromatic sauce, creating a harmonious blend of flavors that will transport you to the heart of Italy.

Whether you’re a seasoned chef or a home cook looking to impress, this dish is sure to be a hit. The key to this dish lies in the quality of the ingredients, particularly the porcini mushrooms and the wine used for the sauce. Fresh or dried porcini mushrooms can be used, but if using dried, they should be rehydrated to bring out their intense flavor.

As for the wine, a good quality dry white wine is recommended to guarantee that the sauce has the right balance of acidity and sweetness. With a bit of patience and attention to detail, you’ll be able to create a restaurant-quality dish that will delight your taste buds and those of your guests.

Ingredients (Serving Size: 4-6 people):

• 500g fresh or dried porcini mushrooms
• 500g fresh ravioli (store-bought or homemade)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Cooking Instructions:

1. Prepare the Mushrooms: If using dried porcini mushrooms, soak them in warm water for about 20 minutes until they’re rehydrated. Drain and chop them finely. If using fresh mushrooms, clean them thoroughly and chop into small pieces.
2. Cook the Aromatics: Heat the olive oil in a large pan over medium heat. Add the minced garlic and chopped shallot, sautéing them gently until they become translucent and fragrant, about 2-3 minutes.
3. Cook the Mushrooms: Add the chopped porcini mushrooms to the pan and cook for another 5-7 minutes, stirring occasionally, until they’re browned and tender.
4. Add the Wine: Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate and the flavors to meld together.
5. Make the Sauce: Reduce the heat to low and slowly stir in the heavy cream. Let the mixture simmer gently for another 5 minutes until it thickens slightly. Stir in the grated Parmesan cheese, and season the sauce with salt and pepper to taste.
6. Cook the Ravioli: Meanwhile, bring a large pot of salted water to a boil. Cook the ravioli according to package instructions or until they float to the surface, indicating they’re done. Drain the ravioli, reserving a small amount of pasta water.
7. Combine and Serve: Add the cooked ravioli to the sauce, gently tossing to coat them evenly. If the sauce is too thick, add a splash of reserved pasta water to achieve the desired consistency. Serve hot, garnished with freshly chopped parsley.

Extra Tips:

When making Porcini Mushroom Ravioli in White Wine Sauce, it’s crucial to not rush the cooking process, especially when simmering the wine and cream sauce. Allowing the alcohol to evaporate fully will enhance the depth of flavor in the sauce.

Additionally, verify that the ravioli is cooked al dente for the best texture. If you’re making homemade ravioli, consider adding a pinch of nutmeg to the mushroom filling for an extra layer of flavor. Finally, pairing this dish with a crisp, chilled glass of the same white wine used in the sauce will elevate the dining experience.

Goat Cheese and Herb Ravioli With Roasted Red Pepper Sauce

Goat Cheese and Herb Ravioli With Roasted Red Pepper Sauce is an exquisite dish that brings together the creamy richness of goat cheese and the fresh, aromatic touch of herbs. This delightful combination is perfectly complemented by the smoky, sweet flavors of roasted red pepper sauce. Whether you’re preparing a special dinner for guests or just treating yourself to a gourmet meal at home, this ravioli recipe promises to deliver a restaurant-quality experience right from your kitchen.

The homemade ravioli is filled with a luscious mixture of goat cheese, fresh herbs like basil and parsley, and a hint of lemon zest for that extra zing. The roasted red pepper sauce, meanwhile, is made by blending charred red peppers with garlic, olive oil, and a splash of cream to create a silky, vibrant sauce that coats the pasta beautifully. The result is a harmonious blend of flavors that’s both comforting and sophisticated, making it an ideal choice for pasta lovers seeking something a little more special.

Ingredients (Serves 4-6):

For the Ravioli Filling:

• 1 cup goat cheese, softened
• 1/4 cup ricotta cheese
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• Zest of 1 lemon
• Salt and pepper to taste

For the Pasta Dough:

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

For the Roasted Red Pepper Sauce:

• 3 large red bell peppers
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• Salt and pepper to taste

Cooking 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 for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Once done, transfer them to a bowl, cover with plastic wrap, and let them steam for about 10 minutes.
2. Make the Pasta Dough: While the peppers are steaming, combine the flour and salt in a large bowl. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
3. Prepare the Filling: In a mixing bowl, combine the softened goat cheese, ricotta, basil, parsley, and lemon zest. Season with salt and pepper. Mix well until smooth and set aside.
4. Peel and Blend the Peppers: Once the peppers are cool enough to handle, peel off the skins, remove the seeds, and place the flesh in a blender. Add the minced garlic, olive oil, and blend until smooth. Transfer to a saucepan, stir in the cream, and season with salt and pepper. Simmer on low heat for 10 minutes.
5. Roll Out the Pasta Dough: Divide the dough into four pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets. Cut the sheets into 3-inch squares.
6. Assemble the Ravioli: Place a teaspoon of filling onto each square of pasta. Brush the edges with water, fold over to form a triangle, and press to seal. Confirm there are no air pockets.
7. 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 surface. Remove with a slotted spoon and drain.
8. Serve: Toss the cooked ravioli gently with the roasted red pepper sauce and serve immediately, garnished with fresh herbs if desired.

Extra Tips: When making fresh pasta, confirm to knead the dough well to develop the gluten, which will give the pasta its elasticity. Letting the dough rest is vital as it relaxes the gluten strands, making it easier to roll out. If you don’t have a pasta machine, a rolling pin will work, but it will require a bit more effort to achieve the desired thinness. Finally, taste the sauce before serving and adjust the seasoning as needed to balance the sweetness of the peppers with the creaminess of the cheese filling.