11 Creamy Italian Ravioli Recipes That Turn Dinner Into a Treat

Hey there, lovely foodies! Get ready to turn your dinner into something special with these 11 creamy Italian ravioli recipes. From cheesy ravioli in Alfredo sauce to lobster with lemon butter cream, each recipe is a delicious adventure. These dishes promise fresh ingredients and rich flavors that you’ll adore. Let’s explore these delightful creations together!

Classic Cheese Ravioli With Alfredo Sauce

Indulge in a taste of Italy right from your kitchen with this Classic Cheese Ravioli with Alfredo Sauce recipe. This dish combines the rich flavors of cheese-filled ravioli with a creamy, luxurious Alfredo sauce that’s sure to delight your taste buds. Perfect for a family dinner or a special occasion, this recipe is a guaranteed crowd-pleaser.

The tender pasta pockets filled with a savory cheese mixture are complemented beautifully by the buttery, garlicky sauce, making it an irresistible meal for cheese lovers.

Preparing this dish is a breeze, even for novice cooks. The ingredients are simple and readily available, ensuring that you can whip up this Italian classic without any hassle. With the perfect balance of flavors, this ravioli dish will become a staple in your culinary repertoire.

Whether you’re serving it as a main course or a side dish, your family and friends will be asking for seconds.

Ingredients (Serving Size: 4-6 people):

• 1 pound of cheese ravioli (fresh or frozen)
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Prepare the Ravioli:

Begin by bringing a large pot of salted water to a boil. Once boiling, add the cheese ravioli and cook according to the package instructions until they’re al dente. This typically takes about 4-5 minutes for fresh ravioli or 8-10 minutes for frozen.

Drain the ravioli and set them aside.

2. Make the Alfredo Sauce:

In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring it to a gentle simmer, allowing it to thicken slightly.

3. Incorporate the Cheese:

Gradually whisk in the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.

Season with salt, pepper, and a pinch of nutmeg if using. Continue to simmer the sauce for a few more minutes until it reaches your desired thickness.

4. Combine Ravioli and Sauce:

Gently add the cooked ravioli to the Alfredo sauce, ensuring that each piece is well-coated.

Toss the ravioli carefully to prevent them from breaking.

5. Serve:

Once the ravioli are fully coated with the sauce, remove the pan from heat. Transfer the ravioli to serving plates and garnish with freshly chopped parsley.

Enjoy your Classic Cheese Ravioli with Alfredo Sauce hot.

Extra Tips:

For the best results, use freshly grated Parmesan cheese, as it melts more smoothly and adds a richer flavor to the sauce.

If you find the sauce too thick, you can adjust the consistency by adding a bit of pasta cooking water. Additionally, feel free to customize the recipe by adding sautéed mushrooms, spinach, or grilled chicken to the Alfredo sauce for added texture and flavor.

Enjoy experimenting with this classic dish to make it your own!

Spinach and Ricotta Ravioli in Creamy Tomato Basil Sauce

Indulge in a delectable Italian delight with Spinach and Ricotta Ravioli in Creamy Tomato Basil Sauce. This dish combines the rich, creamy texture of ricotta cheese and fresh spinach wrapped in delicate pasta, served with a luscious tomato basil sauce.

Perfect for a family dinner or a special occasion, this recipe brings the authentic flavors of Italy straight to your dining table. The creamy tomato basil sauce complements the ravioli beautifully, adding a burst of flavor with every bite.

The recipe is designed to serve 4-6 people, making it ideal for gatherings or a cozy family meal. The homemade ravioli is relatively simple to prepare, and the creamy sauce is made with readily available ingredients. Whether you’re a seasoned cook or new to making pasta, this dish is sure to satisfy and impress everyone at the table.

Ingredients:

• For the Ravioli:
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/4 cup Parmesan cheese, grated
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• For the Creamy Tomato Basil Sauce:
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish

Cooking Instructions:

1. Prepare the Ravioli 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 mix the flour into the eggs using a fork, until it forms a dough.
• Knead the dough 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 bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Assemble the Ravioli:
• Divide the dough into four equal pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
• Place small spoonfuls of the filling onto one sheet of pasta, leaving space between each. Cover with another sheet of pasta and press around the filling to seal. Cut into individual ravioli shapes using a sharp knife or a ravioli cutter.
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 surface. Remove with a slotted spoon and set aside.
5. Prepare the Creamy Tomato Basil Sauce:
• In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent and fragrant.
• Add the crushed tomatoes and simmer for 10 minutes. Stir in the heavy cream and fresh basil, season with salt and pepper, and cook for an additional 5 minutes.
6. Serve:
• Gently toss the cooked ravioli in the creamy tomato basil sauce. Serve hot, garnished with freshly grated Parmesan cheese.

Extra Tips:

When making the ravioli, verify the dough is rolled out as thinly as possible without tearing to achieve a delicate texture.

If you’re short on time, you can use store-bought ravioli, but homemade offers a superior taste and texture. For an extra flavor boost, add a splash of white wine to the tomato sauce while simmering.

Additionally, fresh basil can be substituted with dried basil if necessary, but fresh will provide a more vibrant flavor.

Lobster Ravioli With Lemon Butter Cream Sauce

Lobster Ravioli With Lemon Butter Cream Sauce is a luxurious dish that brings the elegance of a fine dining experience to your home kitchen. This delectable recipe is all about balance, combining the richness of the lobster with a light, tangy lemon butter cream sauce that complements the delicate flavors of the pasta. Perfect for a special occasion or a cozy night in, this dish is sure to impress your family or guests with its restaurant-quality taste and presentation.

Making Lobster Ravioli With Lemon Butter Cream Sauce involves preparing tender ravioli stuffed with a savory lobster filling and then gently tossing them in a silky-smooth sauce. The key is to use fresh ingredients and take your time with each step to guarantee the flavors meld beautifully. The result is a comforting yet elegant meal that serves 4-6 people, leaving everyone satisfied and hungry for more.

Ingredients:

• 1 pound lobster meat, cooked and chopped
• 1 package (about 12 ounces) fresh or store-bought ravioli
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley
• Grated Parmesan cheese for serving

Instructions:

1. Prepare the Lobster Filling: If you’re making homemade ravioli, mix the chopped lobster meat with a little salt, pepper, and a tablespoon of lemon juice. Set this aside while you prepare the pasta dough.
2. Cook the Ravioli: If using store-bought ravioli, cook according to the package instructions in a large pot of salted boiling water until al dente. If you’re making homemade ravioli, roll out your pasta dough, cut into squares, place a spoonful of lobster filling in the center, and seal the edges with a fork. Boil the homemade ravioli for 3-4 minutes until they float to the top.
3. Make the Sauce: In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Add Cream and Lemon: Slowly pour in the heavy cream, stirring constantly. Add the lemon zest and juice, and season with salt and pepper to taste. Let the sauce simmer for about 3-4 minutes until it thickens slightly.
5. Combine Ravioli and Sauce: Gently add the cooked ravioli to the skillet with the sauce. Toss them carefully to coat with the lemon butter cream sauce. Add a splash of pasta water if needed to reach the desired sauce consistency.
6. Finish and Serve: Sprinkle chopped fresh parsley over the ravioli and sauce. Serve immediately with grated Parmesan cheese on top.

Extra Tips:

To guarantee your Lobster Ravioli With Lemon Butter Cream Sauce is a success, make sure to use fresh, high-quality ingredients, especially when it comes to the lobster and the pasta. Fresh lemon juice will enhance the sauce’s flavor much better than bottled versions.

If you’re making homemade ravioli, confirm the pasta dough is rolled out thinly but not so thin that it tears. Finally, when combining the ravioli with the sauce, handle them gently to prevent tearing and keep the presentation intact.

Mushroom and Truffle Ravioli With Parmesan Cream Sauce

Mushroom and Truffle Ravioli With Parmesan Cream Sauce is a luxurious dish that combines the earthy flavors of mushrooms and the distinct aroma of truffle with a rich and creamy Parmesan sauce. This recipe is a delightful choice for a special occasion or when you want to treat yourself to something truly indulgent. The homemade ravioli is filled with a savory mushroom mixture, while the sauce adds a silky, cheesy finish that perfectly complements the earthy tones of the filling.

Preparing this dish from scratch allows you to appreciate the intricate flavors and textures that come together in each bite. Making your own ravioli dough and filling can be a rewarding experience, as it not only enhances the overall flavor but also allows you to personalize the dish to your taste. The use of truffle oil or truffle paste adds a luxurious touch, making this dish a memorable centerpiece for your meal. This recipe serves 4-6 people, guaranteeing everyone can enjoy the delicious taste of homemade Italian cuisine.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 pound mixed mushrooms (such as cremini, shiitake, and button), finely chopped
• 2 tablespoons truffle paste or 1 tablespoon truffle oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Make the Pasta Dough****: In a large bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gently mix the ingredients together with a fork, gradually incorporating the flour into the eggs until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

2. Prepare the Filling: In a skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and garlic, sautéing until translucent. Stir in the mushrooms and cook until they release their moisture and are golden brown, about 10 minutes. Add the truffle paste or oil, mix well, and set aside to cool.

Once cooled, combine the mushroom mixture with ricotta cheese and 1/2 cup of Parmesan cheese. Season with salt and pepper to taste.

3. Roll Out the Dough: Divide the rested dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch. Place the sheets on a floured surface and cover with a damp cloth to prevent drying.

4. Assemble the Ravioli: Place small spoonfuls of the mushroom filling onto one sheet of pasta, leaving space between each mound. Brush the edges and spaces between the filling with water. Place another sheet of pasta on top, pressing gently around each filling mound to remove air pockets. Use a ravioli cutter or knife to cut out individual ravioli squares.

5. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-5 minutes or until they float to the top. Use a slotted spoon to remove them and set aside.

6. Make the Parmesan Cream Sauce: In a saucepan over low heat, melt the remaining tablespoon of butter. Add the heavy cream and bring to a simmer, stirring occasionally. Gradually stir in the remaining 1/2 cup of Parmesan cheese until melted and smooth. Season with salt and pepper.

7. Combine and Serve: Add the cooked ravioli to the sauce, gently tossing to coat. Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.

Extra Tips:

When making the dough, be certain your work surface is well-floured to prevent sticking. If the dough feels too dry while kneading, add a little water, a teaspoon at a time.

For the filling, make sure that the mushrooms are cooked until all moisture evaporates to prevent a soggy filling. If you don’t have a pasta machine, make sure to roll the dough as thinly as possible for tender ravioli.

Finally, be cautious with the truffle oil or paste, as its flavor can be quite strong; start with a smaller amount and adjust to taste.

Butternut Squash Ravioli in Sage Cream Sauce

Delight your taste buds with the rich and comforting flavors of homemade Butternut Squash Ravioli in Sage Cream Sauce. This dish combines the sweetness of roasted butternut squash with the subtle earthiness of sage, enveloped in a delicate pasta dough. The creamy sauce complements the ravioli perfectly, creating a luxurious meal that’s both satisfying and elegant. Ideal for a cozy dinner or a special occasion, this recipe is sure to impress your family and guests.

The preparation of butternut squash ravioli may require some time and effort, but the end result is well worth it. Making the ravioli from scratch allows you to control the freshness and quality of the ingredients, guaranteeing a delightful culinary experience. Whether you’re a seasoned cook or a beginner looking to explore the world of homemade pasta, this recipe provides clear guidance to help you achieve perfect results.

Ingredients (serving size: 4-6 people):

• 1 medium butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon nutmeg
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon water
• 1/2 cup unsalted butter
• 10 fresh sage leaves
• 1 cup heavy cream
• Additional Parmesan cheese for serving

Cooking Instructions:

1. Prepare the Butternut Squash Filling: Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, then place it on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, until the squash is tender and caramelized. Allow it to cool slightly, then mash the squash in a bowl. Mix in the ricotta cheese, Parmesan cheese, and nutmeg until well combined. Set aside.
2. 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 a tablespoon of water. Gradually mix the flour into the eggs with a fork until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
3. Roll and Fill the Ravioli: Divide the rested dough into four pieces. Roll each piece into thin sheets using a pasta machine or a rolling pin. Place small spoonfuls of the squash mixture onto one sheet, leaving space between each mound. Lay another sheet on top, pressing around the filling to seal. Cut out the ravioli using a cutter or knife. Repeat with the remaining dough and filling.
4. Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking them in batches if necessary. Cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
5. Prepare the Sage Cream Sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to brown and the leaves become crispy. Pour in the heavy cream, stirring continuously, and let it simmer for about 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
6. Combine and Serve: Add the cooked ravioli to the skillet with the sage cream sauce, gently tossing to coat. Serve immediately, garnished with additional Parmesan cheese.

Extra Tips:

When making ravioli, make certain the edges are sealed properly to prevent the filling from leaking out during cooking. You can use a little water or egg wash to help seal the edges if necessary.

Rolling the pasta dough to the right thickness is essential; it should be thin enough to see the filling but sturdy enough to hold together. If you have extra time, allow the ravioli to dry on a floured surface for 10-15 minutes before cooking to help them hold their shape better.

Enjoy this delightful dish with a side of crusty bread and a light salad for a well-rounded meal.

Chicken and Pesto Ravioli With Sun-Dried Tomato Cream Sauce

Indulge in the rich and flavorful delight that’s Chicken and Pesto Ravioli with Sun-Dried Tomato Cream Sauce. This dish combines tender chicken and aromatic pesto with the luxurious texture of ravioli, all smothered in a creamy and tangy sun-dried tomato sauce. Perfect for a family dinner or a special occasion, this recipe is sure to impress with its vibrant flavors and satisfying textures.

The combination of fresh basil pesto and sun-dried tomatoes offers a taste of Italy in every bite, making it a go-to choice for pasta lovers. The ravioli is filled with a savory mixture of tender chicken and fragrant pesto, creating a perfect harmony of flavors.

The accompanying sun-dried tomato cream sauce adds a delightful tanginess and a rich, velvety finish to the dish. Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding. With a few simple steps, you can create an elegant and delicious meal that serves 4-6 people, perfect for sharing with friends and family.

Ingredients:

• 1 pound chicken breast, cooked and shredded
• 1/2 cup basil pesto
• 1 package (about 24 ounces) cheese ravioli
• 1 cup sun-dried tomatoes, chopped
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Chicken Mixture: In a medium-sized bowl, combine the cooked and shredded chicken with the basil pesto. Mix until the chicken is well-coated with the pesto. Set aside.
2. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions until they’re al dente. Drain the ravioli and set aside.
3. Make the Sun-Dried Tomato Cream Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and continue to cook for another 2 minutes.
4. Simmer the Sauce: Pour in the heavy cream and chicken broth. Stir well and let the mixture come to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally, until the sauce slightly thickens.
5. Add Cheese and Seasoning: Stir in the grated Parmesan cheese and season the sauce with salt and pepper to taste. Mix until the cheese is completely melted and the sauce is smooth.
6. Combine Ingredients: Add the cooked ravioli and the chicken-pesto mixture to the skillet with the sauce. Gently toss everything together until the ravioli and chicken are well-coated with the creamy sauce.
7. Garnish and Serve: Transfer the ravioli to a serving platter and garnish with fresh basil leaves. Serve immediately while hot.

Extra Tips:

To enhance the flavor of the dish, consider using homemade basil pesto if you have time. It adds a fresher and more vibrant taste compared to store-bought options.

If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce during cooking. Additionally, you can substitute the cheese ravioli with spinach or mushroom ravioli for a different twist on the recipe.

Make sure to taste the sauce before serving and adjust the seasoning as needed to suit your preference. Enjoy your delicious Italian-inspired meal!

Artichoke and Goat Cheese Ravioli in Garlic Cream Sauce

Artichoke and Goat Cheese Ravioli in Garlic Cream Sauce is a delightful and sophisticated dish that combines the tangy richness of goat cheese with the earthy flavor of artichokes. This recipe is perfect for those who appreciate the delicate balance of creamy and savory elements in their meals.

A luscious garlic cream sauce envelops the ravioli, enhancing the flavors and creating a luxurious dining experience. Making your own ravioli from scratch can be a rewarding culinary adventure, but for a quicker preparation, you can also use store-bought ravioli. The key to this recipe is in the sauce – a creamy garlic concoction that complements the ravioli perfectly.

Whether you’re preparing a special meal for a family gathering or a romantic dinner, this Artichoke and Goat Cheese Ravioli in Garlic Cream Sauce will surely impress.

Ingredients (Serves 4-6)

• 1 package (about 20 ounces) of artichoke and goat cheese ravioli
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: 1/4 teaspoon red pepper flakes

Cooking Instructions

1. Cook the Ravioli: In a large pot, bring salted water to a boil. Add the ravioli and cook according to the package instructions, usually about 4-6 minutes. Once cooked, drain the ravioli and set aside.
2. Prepare the Garlic Cream Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
3. Combine Ingredients for the Sauce: Pour the heavy cream and chicken or vegetable broth into the skillet with the garlic. Stir well, and allow the mixture to come to a gentle simmer.
4. Thicken the Sauce: Reduce the heat to low and let the sauce simmer for about 5 minutes, stirring occasionally, until it starts to thicken. Add the grated Parmesan cheese and stir until melted and well incorporated.
5. Season the Sauce: Season the sauce with salt, pepper, and optional red pepper flakes to taste. Stir in the lemon juice, which will add a touch of brightness to the sauce.
6. Combine Ravioli and Sauce: Gently add the cooked ravioli to the skillet, tossing them in the garlic cream sauce until well coated.
7. Garnish and Serve: Remove the skillet from the heat and sprinkle the chopped fresh parsley over the ravioli. Serve immediately while hot, with extra Parmesan cheese on the side if desired.

Extra Tips

For an even richer flavor, consider using roasted garlic instead of fresh garlic in the sauce. This will impart a deeper, more complex flavor profile.

If you prefer a lighter sauce, you can substitute half of the heavy cream with milk. When re-heating leftovers, add a splash of milk or broth to maintain the sauce’s creaminess.

Finally, for a touch of color and extra flavor, consider adding sun-dried tomatoes or sautéed spinach to the sauce. These additions won’t only enhance the dish visually but also complement the flavors beautifully.

Crab Ravioli With Champagne Cream Sauce

Crab Ravioli With Champagne Cream Sauce is a luxurious and indulgent dish that combines the delicate flavors of fresh crab meat with a rich and velvety champagne cream sauce. This dish is perfect for special occasions or when you want to impress your guests with something truly exquisite. The tender homemade ravioli is filled with a succulent crab mixture, and the sauce adds a touch of elegance that elevates the entire meal.

Whether you’re an experienced cook or trying your hand at homemade pasta for the first time, this recipe is sure to delight with its balance of flavors and textures. The key to a successful Crab Ravioli With Champagne Cream Sauce lies in the quality of the ingredients. Fresh crab meat is essential to achieve the sweet, oceanic flavor that pairs beautifully with the creamy sauce.

The champagne adds a subtle acidity that cuts through the richness, while herbs and aromatics enhance the depth of flavor. Making ravioli from scratch might seem intimidating, but with a little patience and practice, you’ll find it to be a rewarding process. This recipe yields enough to serve 4-6 people, making it an ideal choice for an intimate dinner party or a cozy family meal.

Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 cup fresh crab meat
• 1/2 cup ricotta cheese
• Zest of 1 lemon
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• 1 tablespoon butter
• 1 shallot, finely chopped
• 1 cup champagne
• 1 cup heavy cream
• Grated Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions:

1. Prepare the Ravioli Dough: In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the wet ingredients until a dough forms. Knead the dough on a lightly floured surface 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 Crab Filling: In a medium bowl, combine the crab meat, ricotta cheese, lemon zest, chives, and dill. Season with salt and pepper to taste. Mix well until all ingredients are evenly incorporated.
3. Roll Out the Dough: Divide the dough into four equal parts. Using a pasta machine or rolling pin, roll each piece into a thin sheet. Aim for a thickness of about 1/16 inch. If using a pasta machine, start with the thickest setting and gradually work your way down to the desired thickness.
4. Assemble the Ravioli: Place teaspoons of the crab filling onto one sheet of pasta, leaving about 1 inch between each mound. Brush around the filling with a little water, then cover with another sheet of pasta. Press around each filling to seal, making sure there are no air pockets. Use a ravioli cutter or sharp knife to cut out individual ravioli. Repeat with remaining dough and filling.
5. 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 top. Remove with a slotted spoon and set aside.
6. Make the Champagne Cream Sauce: In a large skillet, melt the butter over medium heat. Add the shallot and sauté until translucent. Pour in the champagne and simmer until reduced by half. Stir in the heavy cream and continue to cook until the sauce thickens slightly. Season with salt and pepper.
7. Combine and Serve: Gently add the cooked ravioli to the sauce, tossing to coat evenly. Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.

Extra Tips:

When making the ravioli dough, make sure it rests long enough to become pliable and easy to work with. If the dough is too sticky, dust with a little more flour; if it’s too dry, add a touch of water.

When sealing the ravioli, press firmly to avoid any openings that might cause the filling to leak during cooking. Finally, for an extra touch of flavor, you can add a splash of white wine vinegar to the sauce to enhance its brightness and contrast.

Pumpkin Ravioli With Brown Butter Cream Sauce

Pumpkin Ravioli With Brown Butter Cream Sauce is a delightful and savory dish that combines the sweetness of pumpkin with the richness of a brown butter cream sauce. This dish is perfect for a cozy dinner with family or friends, bringing a touch of autumn to your table with its warm flavors and comforting textures. The ravioli, filled with a creamy pumpkin mixture, pairs beautifully with the nutty aroma of browned butter, creating a harmonious blend of flavors that’s bound to impress.

Whether you’re hosting a holiday gathering or simply enjoying a quiet evening at home, Pumpkin Ravioli With Brown Butter Cream Sauce is a recipe that elevates the dining experience. Making ravioli from scratch can be a rewarding process, allowing you to customize the filling to your preference and guaranteeing a fresh, homemade touch to the meal. Paired with a luscious cream sauce, this dish is both elegant and approachable, making it a must-try for anyone who loves Italian cuisine.

Ingredients (Serves 4-6):

• 2 cups all-purpose flour
• 3 large eggs
• 1 cup pumpkin puree
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup chopped fresh sage
• Additional grated Parmesan, for serving

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. Using a fork, beat the eggs gently, gradually incorporating flour from the edges until a dough forms. Knead the dough for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. Make the Filling: In a medium bowl, mix together pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Stir until well combined and set aside.
3. Roll Out the Dough: After resting, divide the dough into four pieces. Using a pasta machine or rolling pin, roll each piece into a thin sheet. Confirm the sheets are of equal size for uniform ravioli.
4. Shape the Ravioli: Place small teaspoons of the pumpkin filling onto one sheet of pasta, leaving space between each. Lightly brush water around each filling mound. Place another pasta sheet on top and press around the filling to seal. Cut into individual ravioli using a knife or ravioli cutter.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
6. Prepare the Sauce: In a large skillet over medium heat, melt the butter. Continue cooking until it turns golden brown and releases a nutty aroma. Add chopped sage and cook for another minute. Stir in the heavy cream and heat through.
7. Combine: Add the cooked ravioli to the skillet with the brown butter cream sauce. Toss gently to coat the ravioli evenly.
8. Serve: Plate the ravioli and sprinkle with additional grated Parmesan before serving.

Extra Tips: When making the pasta dough, confirm it’s smooth and elastic after kneading. This texture is vital for easy rolling and shaping. If the dough is too dry, add a little water; if too sticky, add more flour.

When browning the butter, watch it closely to prevent burning; it should have a golden hue and a fragrant, nutty aroma. Additionally, experiment with the filling by adding spices or herbs to match your taste preference. Enjoy your homemade Pumpkin Ravioli With Brown Butter Cream Sauce with a side salad and a glass of your favorite wine for a complete meal.

Sausage and Fennel Ravioli in Creamy Marinara Sauce

Indulge in the rich and savory flavors of Sausage and Fennel Ravioli in Creamy Marinara Sauce, a delightful Italian dish that marries the hearty taste of sausage with the subtle anise flavor of fennel. This homemade ravioli is filled with a savory mixture of Italian sausage and sautéed fennel, then enveloped in a silky, creamy marinara sauce that perfectly complements the filling.

Whether you’re hosting a dinner party or simply treating yourself to an Italian feast, this dish promises to impress with its layers of texture and flavor. Creating this dish involves making the ravioli from scratch, which allows you to customize the filling to your taste, and then crafting a luscious marinara sauce enriched with cream.

The process is both rewarding and therapeutic, as you knead the pasta dough, stuff the ravioli, and watch the sauce come together. With a savory aroma filling your kitchen, this Sausage and Fennel Ravioli in Creamy Marinara Sauce is sure to become a family favorite.

Ingredients for 4-6 people:

For the Ravioli:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 pound Italian sausage, casings removed
• 1 bulb fennel, finely chopped
• 1 clove garlic, minced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

For the Creamy Marinara Sauce:

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Pasta Dough: In a large bowl, combine the flour and salt. 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 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. Make the Filling: In a skillet over medium heat, cook the sausage until browned. Add the chopped fennel and garlic, and sauté until the fennel is tender. Remove from heat and let it cool slightly. Mix in the ricotta and Parmesan cheese.
3. Roll Out the Dough: After resting, divide the dough into four pieces. Roll each piece out into thin sheets using a pasta machine or rolling pin. Make sure the sheets are of uniform thickness and slightly translucent.
4. Assemble the Ravioli: Place small spoonfuls of the sausage and fennel mixture onto one sheet of pasta, leaving space between each mound. Cover with another sheet of pasta and press around the filling to seal. Cut into individual ravioli using a ravioli cutter or sharp knife.
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 Creamy Marinara Sauce: In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Pour in the crushed tomatoes and add oregano, salt, and pepper. Allow to simmer for about 10 minutes. Stir in the heavy cream and cook for another 5 minutes until the sauce thickens slightly.
7. Combine and Serve: Gently toss the cooked ravioli in the creamy marinara sauce until well coated. Serve hot, garnished with fresh basil leaves.

Extra Tips:

When making the pasta dough, make sure that it’s smooth and elastic before wrapping it for rest; this will result in a better texture for your ravioli.

Always taste your filling before assembling to adjust seasoning if necessary. If the dough sticks to your hands or surface, lightly dust with flour to prevent tearing.

When cooking the ravioli, be careful not to overcrowd the pot as this can cause them to stick together. Enjoy the process, and don’t rush; homemade ravioli is a labor of love that pays off with every delicious bite.

Shrimp and Asparagus Ravioli With Lemon Cream Sauce

Shrimp and Asparagus Ravioli With Lemon Cream Sauce is a delightful dish that combines the tender flavors of shrimp and asparagus with a rich and tangy lemon cream sauce. This recipe creates a luxurious meal perfect for a family dinner or a special occasion. The homemade ravioli is filled with a savory shrimp and asparagus mixture, which is then paired with a luscious lemon cream sauce that elevates the dish to new heights. With each bite, you’ll experience the perfect balance between the creamy sauce, the delicate pasta, and the fresh filling.

Creating this dish involves a few distinct steps, but the end result is well worth the effort. First, you’ll prepare the ravioli filling with shrimp, asparagus, and a blend of seasonings. Then, you’ll create the dough for the ravioli, roll it out, and fill it with the prepared mixture. Finally, you’ll cook the ravioli and whip up a simple yet decadent lemon cream sauce to coat the pasta. This recipe serves 4-6 people, making it ideal for a small gathering or a hearty family meal.

Ingredients for Shrimp and Asparagus Ravioli With Lemon Cream Sauce (serves 4-6):

• 1 pound of shrimp, peeled and deveined
• 1 bunch of asparagus, trimmed and chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon water
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup unsalted butter
• Fresh basil or parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and asparagus, and season with salt and pepper. Cook until the shrimp are pink and the asparagus is tender, about 3-4 minutes. Remove from heat and let cool slightly.

Chop the shrimp and asparagus mixture finely, and combine with ricotta and Parmesan cheese in a bowl. Set aside.

2. Make the Ravioli 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 water. 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 the dough in plastic wrap and let it rest for at least 30 minutes.

3. Assemble the Ravioli: Roll out the dough into thin sheets. Place small spoonfuls of the shrimp and asparagus filling onto one sheet of pasta, leaving space between each. Cover with another sheet of dough, pressing gently around each mound to remove air.

Cut into individual ravioli using a knife or a ravioli cutter. Seal the edges with a fork.

4. Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the top. Remove with a slotted spoon and set aside.

5. Make the Lemon Cream Sauce: In a saucepan, melt the butter over medium heat. Add the lemon zest and juice, and stir. Pour in the heavy cream and bring to a gentle simmer.

Allow the sauce to thicken slightly, about 3-5 minutes. Season with salt and pepper to taste.

6. Combine and Serve: Add the cooked ravioli to the lemon cream sauce, gently tossing to coat. Serve immediately, garnished with fresh basil or parsley if desired.

Extra Tips:

When making the ravioli dough, ascertain it’s well-kneaded and rested; this will make it easier to roll out and less likely to tear. If you don’t have a pasta machine, a rolling pin will work just fine, but make sure to roll the dough thinly enough for delicate pasta.

To save time, you can prepare the filling and dough a day ahead. Keep the filling refrigerated and the dough wrapped in plastic until you’re ready to assemble the ravioli. Enjoy this dish with a crisp white wine to complement the creamy and citrusy flavors.