64 ravioli recipes

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Handmade pumpkin ravioli filled with ricotta and pumpkin, served in a creamy pumpkin seed sauce with green chiles. A from-scratch fall pasta project.

Homemade ravioli stuffed with flaked smoked salmon and melted fontina cheese, served with silky dill cream sauce. This elegant pasta dish brings restaurant-quality flavor to your dinner table.

Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.

Lamb Ravioli with Yogurt, Garlic & Mint of Turkey recipe

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Pizza spinach casserole layered with ground beef in pizza sauce, ravioli, cottage cheese, black olives, and Parmesan. Freezer-friendly and makes two casseroles at once.

Due to its rich beefy flavor, and the hearty belly warming cheese tortellini, this beef tortellini soup has been a family favorite at our home for years.

During the fall and winter I make homemade soup once a week. I’ve got dozens of delicious soup recipes, but the Pizza Soup was the favorite of our sons, Keith and Mark. It’s really easy to make. I apologize for the inexact quantities, but this is another recipe that I’ve never written down…and haven’t made it since last winter! I’ve given the basic recipe, but don’t be afraid to add other items you enjoy on your pizza…including a dash of red pepper sauce!

This deep mahogany sauce with snow peas, mushrooms and carrots turns soba noodles, fettuccini or ravioli into a delicious Asian pasta primavera.

Cheese tortellini tossed in a creamy walnut pesto with Romano cheese, garlic, and heavy cream, garnished with sliced sun-dried tomatoes. Indulgent and ready in 45 minutes.

Italian spinach pasta (pasta verde): three-ingredient homemade green pasta of blanched spinach, eggs, and flour. Classic Emilia-Romagna technique for tagliatelle, lasagna, or ravioli.

Consistently exceptional and easy fresh pasta dough recipe. This makes especially great homemade linguine or ravioli either cut by hand or using a manual pasta machine.

Homemade pasta triangles stuffed with salmon, cream cheese, and peppers, dried for an hour, then baked in tomato soup and topped with melted cheddar: unique salmon ravioli casserole.

Whole wheat pasta dough: a simple eggless pasta made with whole wheat pastry flour and all-purpose flour, water, and a touch of olive oil. The base for handmade fettuccine, lasagna sheets, or ravioli.

Homemade tomato pasta dough tinted a gorgeous rosy-orange from tomato paste, with optional fresh basil kneaded right in. Make it by hand or food processor, then roll into fettuccine, ravioli, or any shape you like.