12 Homemade Ravioli Recipes from Scratch

There’s something magical about homemade ravioli that transports me back to my childhood Sundays in my Nonna’s bustling Italian kitchen. The air thick with the scent of fresh dough and simmering sauces, she’d roll out pasta sheets thinner than paper while regaling us with stories from her youth in Tuscany. We’d all pitch in, crimping edges with floured forks, and the first steamy bite was pure comfort—a labor of love that no store-bought version could match.

Lately, I’ve been on a ravioli renaissance in my own kitchen, experimenting after a trip to a local farmers’ market where I scored heirloom tomatoes and wild mushrooms. Rolling dough by hand (no machines here!) and dreaming up fillings has become my weekend therapy. In today’s fast-paced world, these recipes remind us that slow food fosters connection—whether sharing with family or savoring solo. They’re versatile, customizable, and way healthier than pre-packaged pasta.

Classic Cheese Ravioli

For the dough: 2 cups “00” flour, 3 eggs, pinch of salt. For the filling: 1 cup ricotta, ½ cup grated Parmesan, 1 egg, salt, pepper, nutmeg. Knead dough until smooth, rest 30 minutes, roll thin. Mix filling. Spoon onto half of dough sheets, top with second sheet, cut into squares, seal edges. Boil 3-4 minutes. Benefits: Simple, protein-packed comfort food that’s beginner-friendly and customizable with any sauce.

Spinach and Ricotta Ravioli

Dough as above. Filling: 2 cups cooked spinach (squeezed dry), 1 cup ricotta, ½ cup mozzarella, ¼ cup Parmesan, 1 egg, garlic, salt. Prepare dough, blend filling smooth. Portion filling on dough base, cover, crimp ravioli shapes. Cook in salted boiling water. Benefits: Nutrient-dense with iron from spinach, lighter than meat versions, perfect vegetarian option for weeknights.

Wild Mushroom Ravioli

Dough base. Filling: 2 cups mixed wild mushrooms (sautéed with shallots, garlic, thyme), ½ cup ricotta, ¼ cup goat cheese, truffle oil splash. Finely chop cooled mushrooms, mix cheeses. Assemble ravioli as usual, boil briefly. Benefits: Earthy umami boost, low-carb filling highlights seasonal fungi, impressive for dinner parties.

Butternut Squash Ravioli

Dough recipe. Filling: 1 cup roasted butternut squash puree, ½ cup ricotta, ¼ cup Parmesan, sage, brown butter. Roast squash, mash with seasonings. Fill thin dough sheets, seal well to prevent leaks. Simmer 4 minutes. Benefits: Naturally sweet, vitamin A-rich autumn delight that’s vegan-adaptable and pairs with browned butter.

Lobster Ravioli

Dough from scratch. Filling: 1 cup cooked lobster meat, ½ cup ricotta, lemon zest, chives, white pepper. Chop lobster finely, mix gently. Form ravioli pillows, poach delicately. Benefits: Luxurious seafood treat with lean protein, ideal for special occasions without restaurant prices.

Pumpkin Ravioli with Amaretto

Dough standard. Filling: 1 cup pumpkin puree, ½ cup mascarpone, crushed amaretto cookies, cinnamon, nutmeg. Blend smooth, mound on dough, fold and cut. Boil, toss in sage butter. Benefits: Festive fall flavor with antioxidants, subtle cookie crunch adds texture contrast.

Short Rib Ravioli

Dough. Filling: 1.5 cups braised short rib (shredded, cooled), ½ cup Parmesan, rosemary, red wine reduction. Slow-braise ribs, shred meat, bind with cheese. Encase in dough, cook al dente. Benefits: Hearty, collagen-rich for joint health, transforms leftovers into gourmet pasta.

Pesto Chicken Ravioli

Dough base. Filling: 1 cup shredded poached chicken, ⅓ cup basil pesto, ½ cup mozzarella, pine nuts. Mix thoroughly, pipe onto dough for neat ravioli. Boil fresh. Benefits: Bright herby freshness, high-protein for fitness enthusiasts, no-cook filling speeds prep.

Sweet Potato and Sage Ravioli

Dough. Filling: 1 cup mashed roasted sweet potato, ¼ cup feta, fresh sage, black pepper. Season mash boldly, fill and crimp ravioli. Quick boil. Benefits: Beta-carotene powerhouse, gluten-free adaptable dough option, cozy yet healthy twist.

Crab and Corn Ravioli

Dough recipe. Filling: 1 cup lump crab, ½ cup sweet corn kernels, cream cheese, Old Bay, lime. Fold gently to keep crab chunky. Shape ravioli, simmer. Benefits: Summery seafood delight with low calories, supports coastal cuisine sustainably.

Lemon Ricotta Ravioli

Dough. Filling: 1 cup ricotta, lemon zest/juice from 2 lemons, ¼ cup Parmesan, mint. Whip airy, dollop generously. Seal ravioli, cook lightly. Benefits: Zesty, refreshing citrus burst aids digestion, brightens heavy meals.

Truffle Porcini Ravioli

Dough from scratch. Filling: 1 cup rehydrated porcini mushrooms, ½ cup fontina, black truffle paste, garlic. Sauté mushrooms, grate cheese in. Assemble, boil. Benefits: Intense gourmet flavor elevates simple ingredients, antioxidant-rich fungi for immunity.

These 12 homemade ravioli recipes prove that with a bit of dough-rolling patience, you can create restaurant-worthy meals at home. Grab your apron, invite friends over, and dive into the joy of from-scratch pasta—your taste buds (and family) will thank you! Which one will you try first? Share in the comments.