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 rolling out on her wooden board, flour dusting every surface as she and I stuffed pillows of pasta with ricotta and spinach. Those afternoons weren’t just about food—they were lessons in patience and love, each imperfect ravioli a testament to family tradition.

Lately, I’ve been experimenting in my own kitchen, tweaking classic fillings with seasonal twists and bold flavors during rainy weekend sessions. With store-bought pasta feeling like a shortcut after years of mastering from-scratch dough, I’ve rediscovered why ravioli matters today: it’s customizable, healthier without preservatives, and endlessly versatile for dietary needs or creative whims.

Classic Cheese Ravioli

For the pasta dough: 2 cups “00” flour, 3 large eggs. For the filling: 1 cup ricotta, ½ cup grated Parmesan, 1 egg yolk, salt, pepper, nutmeg. Knead flour and eggs into a smooth dough, rest 30 minutes, roll thin. Mix filling ingredients. Place teaspoonfuls on one dough sheet, top with second, seal edges, cut into squares. Boil 3-4 minutes.
This timeless recipe offers creamy comfort with simple pantry staples, providing protein-rich satisfaction and easy customization for vegetarians—perfect for weeknight dinners bursting with nostalgia.

Spinach and Ricotta Ravioli

Pasta dough as above. Filling: 10 oz cooked spinach (squeezed dry), 1 cup ricotta, ½ cup mozzarella, ¼ cup Parmesan, 1 egg, garlic, salt. Roll dough, dot with filling, seal and cut. Cook al dente in boiling water.
Loaded with greens, this ravioli boosts iron and vitamins while keeping things light and fresh—ideal for health-conscious eaters seeking an authentic Italian green machine.

Wild Mushroom Ravioli

Dough: same base. Filling: 2 cups mixed wild mushrooms (sautéed with shallots, garlic, thyme), ½ cup mascarpone, ¼ cup Parmesan, truffle oil drizzle. Portion filling, enclose in dough, boil briefly.
Earthy and umami-packed, these ravioli elevate meatless meals with antioxidants from mushrooms, offering gourmet flair without complexity.

Pumpkin Sage Ravioli

Dough standard. Filling: 1 cup roasted pumpkin puree, ½ cup ricotta, ¼ cup goat cheese, sage, cinnamon, salt. Assemble pillows, boil, toss in browned butter-sage sauce.
Seasonal and sweet-savory, this delivers beta-carotene benefits and autumn warmth, comforting yet low-calorie for holiday tables.

Lobster Ravioli with Lemon Zest

Dough recipe. Filling: 8 oz cooked lobster meat, ½ cup ricotta, lemon zest, chives, white pepper. Seal ravioli, poach gently. Serve with light cream sauce.
Luxurious seafood indulgence rich in omega-3s, this impresses guests with fresh, briny elegance and minimal ingredients.

Butternut Squash and Amaretto Ravioli

Dough base. Filling: 1 cup roasted butternut squash, 2 tbsp crushed amaretti cookies, ½ cup Parmesan, nutmeg. Cut and boil ravioli.
Nutty and subtly sweet, it provides vitamin A abundance and a sophisticated twist on squash for fall feasts.

Bolognese Beef Ravioli

Dough as before. Filling: 1 cup cooked Bolognese (ground beef, tomatoes, carrots, onion), ¼ cup Parmesan, egg to bind. Enclose, simmer in broth.
Hearty protein powerhouse mimicking lasagna in bite form, fueling busy days with slow-cooked flavor efficiency.

Sweet Potato and Goat Cheese Ravioli

Standard dough. Filling: 1 cup mashed roasted sweet potato, ½ cup goat cheese, rosemary, black pepper. Assemble and boil.
Vibrant with vitamins and tangy creaminess, this vegan-adaptable recipe energizes with natural sweetness.

Lemon Herb Chicken Ravioli

Dough. Filling: 1 cup finely chopped cooked chicken, lemon juice/zest, fresh herbs (parsley, dill), ricotta binder. Seal, cook quickly.
Bright and lean protein-packed, it refreshes palates with citrus zing and herb antioxidants for lighter meals.

Pesto and Walnut Ravioli

Dough base. Filling: ½ cup basil pesto, ½ cup ricotta, chopped walnuts, Parmesan. Form ravioli, boil al dente.
Nutrient-dense with healthy fats from walnuts and pesto vibrancy, it’s a no-cook filling winner for speedy gourmet nights.

Spicy Sausage and Fennel Ravioli

Dough. Filling: 1 cup cooked spicy Italian sausage, sautéed fennel, ricotta, fennel seeds. Enclose and boil.
Bold flavors with fennel digestion aids and sausage satisfaction—spicy comfort for flavor adventurers.

Truffle Porcini Ravioli

Dough standard. Filling: rehydrated porcini mushrooms, truffle paste, mascarpone, Parmesan. Cut ravioli, serve with olive oil.
Decadent umami bomb rich in immune-boosting fungi, for indulgent, restaurant-quality bites at home.

Roll up your sleeves, gather your loved ones, and dive into these 12 homemade ravioli recipes—your kitchen adventures will yield pillow-perfect delights far superior to anything store-bought. Buon appetito!