12 Homemade Ravioli Recipes from Scratch
There’s something magical about homemade ravioli that transports me back to my childhood kitchen in Italy, where my Nonna would spend Sundays rolling out fresh pasta dough by hand. The air filled with the scent of simmering sauces and ricotta, as we’d all gather around the table to fill and seal the little pillows of joy. Those afternoons weren’t just about food—they were about family, patience, and the simple pleasure of creating something from scratch that tasted like pure love.
Lately, I’ve been experimenting in my own kitchen, tweaking classic fillings with seasonal twists and bold flavors to make ravioli night feel exciting again. In a world of store-bought shortcuts, going from scratch matters more than ever—it’s cheaper, healthier (you control the ingredients), and infinitely more satisfying. These 12 recipes are my latest obsessions, perfect for impressing dinner guests or cozy weeknights.
Classic Cheese Ravioli
For the pasta dough: 2 cups ’00’ flour, 3 large eggs. For the filling: 15 oz ricotta, 1 cup grated Parmesan, 1 egg, salt, pepper, nutmeg. Knead dough, roll thin, mix filling, place teaspoonfuls on half, seal with other half, boil 3-4 minutes. Serve with marinara.
This timeless recipe is beginner-friendly, packed with protein from cheese, and versatile—benefits include better digestion from fresh ingredients and that unbeatable homemade texture.
Spinach and Ricotta Ravioli
Dough as above. Filling: 10 oz cooked spinach (squeezed dry), 15 oz ricotta, ½ cup Parmesan, 1 egg, garlic, salt. Roll dough, fill, seal, boil briefly, toss in browned butter sage.
A veggie powerhouse loaded with iron and vitamins, this green gem supports heart health and adds freshness to meals without heaviness.
Wild Mushroom Ravioli
Dough base. Filling: 2 cups mixed wild mushrooms (sautéed with shallots, garlic), ½ cup mascarpone, ¼ cup Parmesan, thyme. Portion, crimp edges, cook al dente, pair with truffle oil.
Earthy and umami-rich, mushrooms boost immunity and provide antioxidants—ideal for cozy fall dinners with gourmet appeal on a budget.
Butternut Squash Ravioli
Dough recipe. Filling: 2 cups roasted butternut squash puree, ½ cup ricotta, ⅓ cup Parmesan, sage, nutmeg, egg. Form ravioli, boil, finish with walnut-sage butter.
Naturally sweet and nutrient-dense with vitamin A for eye health, this autumnal delight is vegan-adaptable and naturally gluten-free in filling.
Lobster Ravioli
Dough. Filling: 8 oz cooked lobster meat, 4 oz ricotta, lemon zest, chives, ¼ cup cream cheese. Seal pockets, poach gently, serve in light cream sauce.
Luxurious yet simple, it’s high in lean protein and omega-3s for brain health—perfect for special occasions without restaurant prices.
Beef and Spinach Ravioli
Dough. Filling: ½ lb ground beef (browned with onion, garlic), 5 oz spinach, ½ cup mozzarella, egg. Cut and fill, simmer in tomato broth.
Hearty and iron-rich for energy boosts, this meaty version satisfies cravings while sneaking in greens for balanced nutrition.
Pumpkin Ravioli with Amaretto Sauce
Dough. Filling: 1.5 cups pumpkin puree, ½ cup goat cheese, ginger, cinnamon, egg yolk. Ravioli style, boil, deglaze pan with amaretto for sauce.
Festive and fiber-packed for gut health, the subtle spice warms souls and pairs brilliantly with holiday meals.
Lemon Herb Chicken Ravioli
Dough. Filling: 1 cup shredded cooked chicken, ½ cup cream cheese, lemon juice/zest, dill, parsley. Assemble, cook, lemon butter finish.
Bright and protein-forward with vitamin C from citrus for immunity, it’s a fresh twist on poultry for lighter dinners.
Sausage and Fennel Ravioli
Dough. Filling: ½ lb Italian sausage (crumbled, cooked), 1 fennel bulb (sautéed), ⅓ cup fontina, fennel seeds. Seal, boil, spicy arrabbiata sauce.
Flavor explosion with fennel aiding digestion, this bold recipe delivers comfort food with anti-inflammatory benefits.
Sweet Potato and Sage Ravioli
Dough. Filling: 2 roasted sweet potatoes (mashed), ½ cup Parmesan, sage, brown butter hints, egg. Form, boil, maple-sage glaze.
Beta-carotene rich for skin health, this sweet-savory hybrid is naturally gluten-free friendly and kid-approved.
Pesto Shrimp Ravioli
Dough. Filling: 8 oz shrimp (chopped, sautéed), ¼ cup pesto, ½ cup ricotta. Pocket-seal, quick boil, extra pesto drizzle.
Seafood-fresh with basil’s antioxidants, it’s low-cal yet indulgent, boosting mood via healthy fats.
Crab and Corn Ravioli
Dough. Filling: 8 oz lump crab, 1 cup sweet corn (sautéed), Old Bay, cream cheese, chives. Crimp, steam-boil, corn chowder pour-over.
Summer vibes in every bite, with crab’s B12 for energy and corn’s fiber—coastal luxury made easy at home.
Roll up your sleeves and dive into these ravioli recipes—they’re not just meals, they’re therapy in pasta form. Your kitchen will smell divine, and the compliments will roll in. Which one will you make first? Tag me in your creations!
