National Ravioli Day Recipes

15 Fresh Ravioli Recipes for National Ravioli Day

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Celebrate National Ravioli Day with a twist. Try classic cheese or spinach and ricotta fillings, or get adventurous with lobster and shrimp. You can also explore unique fillings like butternut squash or sweet potato.

Discover your new favorite ravioli combination with 15 fresh recipes to try. From creamy sauces to light and zesty ones, the choices are endless. What fillings will you try on this special day to make your taste buds happy?

Table of Contents

Classic Cheese Ravioli With Fresh Herbs

italian pasta with herbs SAVE IT

Classic Cheese Ravioli With Fresh Herbs is a traditional Italian dish.

Ingredients

  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • Salt, to taste
  • 1 tablespoon olive oil

Instructions

  1. Combine flour and eggs to make the pasta dough.
  2. Knead the dough for 10 minutes until smooth and elastic.
  3. Divide the dough into 4 equal parts and roll out each part into a thin sheet.
  4. Mix ricotta cheese, Parmesan cheese, parsley, and basil in a bowl.
  5. Place small spoonfuls of the cheese mixture onto one of the pasta sheets.
  6. Cover with another pasta sheet and press edges to seal.
  7. Cut into ravioli shapes and cook in boiling water for 3-5 minutes.
  8. Drain and serve with olive oil and salt to taste.

Spinach and Ricotta Ravioli With Garlic Butter

italian pasta with garlic SAVE IT

Delicate pasta pockets filled with spinach and ricotta, served in garlic butter.

Ingredients

  • 1 package round wonton wrappers
  • 1 cup fresh spinach
  • 1 cup ricotta cheese
  • 2 cloves garlic
  • 1/2 cup grated Parmesan
  • 1/4 cup garlic butter
  • Salt and pepper to taste

Instructions

  1. Combine spinach and ricotta cheese in a bowl.
  2. Lay a wonton wrapper on a flat surface.
  3. Place a tablespoon of spinach and ricotta mixture in the center of the wrapper.
  4. Dip your finger in water and run it along the edges of the wrapper.
  5. Fold the wrapper into a triangle by bringing the two opposite corners together.
  6. Press the edges together to seal the ravioli.
  7. Repeat with the remaining wrappers and filling.
  8. Bring a large pot of salted water to a boil and gently add the ravioli.
  9. Cook for 3-5 minutes or until the ravioli float to the surface.
  10. While the ravioli are cooking, melt the garlic butter in a saucepan over medium heat.
  11. Add minced garlic and cook for 1 minute.
  12. Remove the ravioli from the water with a slotted spoon and add to the garlic butter sauce.
  13. Toss the ravioli in the sauce to coat.
  14. Season with salt, pepper, and Parmesan cheese.
  15. Serve immediately.

Butternut Squash and Sage Ravioli With Brown Butter

squash filled italian pasta SAVE IT

Butternut squash and sage ravioli with brown butter is a delicious fall dish.

Ingredients

  • 1 package of fresh ravioli
  • 1 butternut squash
  • 2 tablespoons of olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1/4 cup of sage leaves
  • 1/2 cup of brown butter
  • Salt and pepper to taste
  • Grated Parmesan cheese

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the butternut squash in half and roast it in the oven for 30-40 minutes, until tender.
  3. Scoop out the flesh of the squash and set it aside.
  4. In a pan, heat the olive oil and sauté the onion and garlic until softened.
  5. Add the sage leaves to the pan and cook until fragrant.
  6. Cook the ravioli according to package instructions.
  7. In a separate pan, melt the brown butter over medium heat.
  8. Add the cooked ravioli to the brown butter and toss to coat.
  9. Combine the roasted squash, cooked ravioli, and sage mixture.
  10. Season with salt and pepper to taste.
  11. Serve hot, topped with grated Parmesan cheese.

Mushroom and Truffle Ravioli With Cream Sauce

rich italian pasta dish SAVE IT

Indulge in earthy mushroom and truffle flavors in a rich cream sauce.

Ingredients

  • 1 package of fresh ravioli
  • 2 cups mixed mushrooms
  • 1/2 cup truffle oil
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan
  • 2 cloves garlic
  • Salt and pepper

Instructions

  1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
  2. In a pan, sauté the mixed mushrooms in truffle oil until they’re tender and fragrant.
  3. Add heavy cream to the pan and stir until the sauce thickens.
  4. Add grated Parmesan and garlic to the sauce and stir until combined.
  5. Drain the cooked ravioli and add it to the cream sauce.
  6. Season with salt and pepper to taste.
  7. Serve the mushroom and truffle ravioli hot, garnished with additional Parmesan if desired.

Lobster and Shrimp Ravioli With Lemon Butter

seafood filled pasta dish SAVE IT

Lobster and shrimp ravioli with lemon butter is a decadent seafood dish.

Ingredients

  • 1 pound lobster meat
  • 1/2 pound shrimp
  • 1 cup ricotta cheese
  • 1 egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1/4 cup butter
  • Salt and pepper
  • Fresh parsley
  • Ravioli dough

Instructions

  1. Combine lobster, shrimp, ricotta, egg, lemon zest, salt, and pepper in a bowl.
  2. Lay out ravioli dough and cut into circles.
  3. Place a spoonful of filling in the center of each dough circle.
  4. Fold the dough over the filling to form a half-moon shape.
  5. Press the edges together to seal the ravioli.
  6. Bring a large pot of salted water to a boil and cook the ravioli for 3-5 minutes.
  7. In a saucepan, melt the butter over medium heat.
  8. Add lemon juice to the melted butter and stir to combine.
  9. Remove the ravioli from the water with a slotted spoon.
  10. Serve the ravioli with lemon butter sauce and garnish with parsley.

Roasted Vegetable Ravioli With Goat Cheese

delicious italian pasta meal SAVE IT

Roasted vegetable ravioli with goat cheese is a delicious and flavorful Italian dish.

Ingredients

  • 1 package of fresh ravioli
  • 1 cup of mixed roasted vegetables
  • 1/2 cup of goat cheese
  • 1/4 cup of olive oil
  • 2 cloves of garlic
  • Salt and pepper to taste
  • Fresh basil leaves

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the mixed vegetables with olive oil, salt, and pepper, and roast in the oven for 20-25 minutes.
  3. Cook the ravioli according to package instructions.
  4. In a pan, combine the roasted vegetables, garlic, and goat cheese.
  5. Combine the cooked ravioli with the vegetable and cheese mixture.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh basil leaves and serve.

Prosciutto and Arugula Ravioli With Balsamic Glaze

italian styled pasta dish SAVE IT

Prosciutto and arugula ravioli with balsamic glaze is a flavorful Italian dish.

Ingredients

  • 1 package of fresh ravioli
  • 6 slices of prosciutto
  • 4 cups of arugula
  • 1 cup of balsamic vinegar
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Grana Padano cheese

Instructions

  1. Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions.
  2. In a pan, cook the prosciutto slices over medium heat until crispy.
  3. In a large bowl, combine the cooked ravioli, arugula, and crispy prosciutto.
  4. In a small saucepan, reduce the balsamic vinegar over low heat until thick and syrupy.
  5. Drizzle the balsamic glaze over the ravioli mixture and sprinkle with Grana Padano cheese.
  6. Season with salt and pepper to taste, and serve immediately.

Pumpkin and Sage Ravioli With Parmesan Cheese

italian fall season dish SAVE IT

Pumpkin and sage ravioli with parmesan cheese is a delicious fall-inspired dish.

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup sage leaves
  • 1/2 cup parmesan cheese
  • 1 egg
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • 1/4 cup olive oil

Instructions

  1. Combine pumpkin puree, sage leaves, and parmesan cheese to make the filling.
  2. Mix the egg and flour to make the pasta dough.
  3. Roll out the pasta dough and use a round cutter to create circles.
  4. Place a spoonful of the filling in the center of each circle.
  5. Fold the pasta over the filling and press the edges to seal.
  6. Bring a large pot of salted water to a boil and cook the ravioli for 3-5 minutes.
  7. Heat the olive oil in a pan and add the cooked ravioli.
  8. Season with salt and pepper to taste, and serve hot.

Chicken and Mushroom Ravioli With Pesto Cream

italian dish with pesto SAVE IT

Chicken and mushroom ravioli with pesto cream is a creamy and savory Italian dish.

Ingredients

  • 1 package of fresh ravioli
  • 1 cup mixed mushrooms
  • 1 cup cooked chicken
  • 1/2 cup pesto
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan
  • Salt and pepper to taste
  • Fresh basil leaves

Instructions

  1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
  2. In a large skillet, sauté the mixed mushrooms in a little bit of oil until they’re tender.
  3. Add the cooked chicken to the skillet and stir to combine with the mushrooms.
  4. In a small bowl, whisk together the pesto and heavy cream until smooth.
  5. Add the pesto cream to the skillet with the chicken and mushrooms, and stir to combine.
  6. Drain the cooked ravioli and add it to the skillet, tossing to coat with the pesto cream sauce.
  7. Season with salt and pepper to taste, then transfer the ravioli to a serving dish.
  8. Top with grated parmesan and a sprinkle of fresh basil leaves.
  9. Serve immediately and enjoy.

Asparagus and Parmesan Ravioli With Light Sauce

delicate italian pasta dish SAVE IT

Asparagus and Parmesan Ravioli With Light Sauce is a delicious Italian dish.

Ingredients

  • 1 pound fresh ravioli
  • 1 pound asparagus
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
  2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
  3. Add the asparagus to the skillet and cook until tender, about 5 minutes.
  4. In a small bowl, whisk together the chicken broth and Parmesan cheese.
  5. Add the broth and cheese mixture to the skillet with the asparagus and stir to combine.
  6. Drain the cooked ravioli and add it to the skillet, tossing to coat with the sauce.
  7. Season with salt and pepper to taste, then serve hot garnished with chopped parsley.

Sweet Potato and Sage Ravioli With Crispy Sage

italian autumn food dish SAVE IT

Sweet potato and sage ravioli with crispy sage is a delicious fall dish.

Ingredients

  • 2 large sweet potatoes
  • 1/4 cup sage leaves
  • 1/2 cup all-purpose flour
  • 1/2 cup semolina flour
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/4 cup olive oil
  • 1/4 cup butter

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes with a fork a few times and bake for 45-60 minutes, or until tender.
  3. Scoop out the sweet potato flesh and mash in a bowl.
  4. Add the sage leaves, all-purpose flour, semolina flour, egg, Parmesan cheese, salt, and pepper to the bowl and mix until a dough forms.
  5. Knead the dough for 10 minutes until smooth and elastic.
  6. Divide the dough into 4 equal pieces and roll out each piece into a thin sheet.
  7. Use a round cookie cutter or a glass to cut out circles of dough.
  8. Place a spoonful of the sweet potato mixture in the center of each dough circle.
  9. Fold the dough over the filling to form a half-moon shape and press the edges together to seal the ravioli.
  10. Bring a large pot of salted water to a boil and cook the ravioli for 3-5 minutes, or until they float to the surface.
  11. While the ravioli are cooking, melt the butter in a pan over medium heat and add the olive oil.
  12. Add the crispy sage leaves to the pan and cook for 1-2 minutes, or until fragrant.
  13. Serve the ravioli with the crispy sage and butter sauce.

Crab and Cream Cheese Ravioli With Dill Sauce

seafood filled pasta dish SAVE IT

Crab and cream cheese filled ravioli served with a revitalizing dill sauce.

Ingredients

  • 1 package round wonton wrappers
  • 1/2 cup cream cheese
  • 1/4 cup jumbo lump crab meat
  • 1/4 cup chopped fresh dill
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. Combine cream cheese, crab meat, dill, and garlic in a bowl and mix well.
  2. Lay a wonton wrapper on a flat surface and place a tablespoon of the crab mixture in the center.
  3. Dip a finger in water and run it along the edges of the wrapper.
  4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
  5. Press the edges together to seal the ravioli.
  6. Repeat with the remaining wrappers and filling.
  7. Bring a large pot of salted water to a boil and gently add the ravioli.
  8. Cook for 3-5 minutes or until the ravioli float to the surface.
  9. While the ravioli are cooking, melt the butter in a saucepan over medium heat.
  10. Add the chicken broth and heavy cream to the saucepan and bring to a simmer.
  11. Stir in chopped fresh dill and season with salt and pepper to taste.
  12. Remove the cooked ravioli from the water with a slotted spoon and serve with the dill sauce.

Zucchini and Ricotta Ravioli With Tomato Sauce

italian pasta dish recipe SAVE IT

Delicate zucchini and ricotta filled ravioli served with a rich tomato sauce.

Ingredients

  • 2 medium zucchinis
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 cup tomato sauce
  • 1 tbsp olive oil
  • Fresh basil leaves

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Grate the zucchinis and squeeze out excess moisture.
  3. Mix the grated zucchinis with ricotta cheese and egg.
  4. Combine the flour and salt, then knead into a dough.
  5. Roll out the dough and cut into circles.
  6. Place a spoonful of the zucchini mixture onto each circle.
  7. Fold the dough into halves and press edges together.
  8. Cook the ravioli in boiling water for 3-5 minutes.
  9. Heat the tomato sauce with olive oil in a saucepan.
  10. Combine the cooked ravioli with the tomato sauce and serve hot, garnished with basil leaves.

Beef and Onion Ravioli With Red Wine Reduction

italian red wine sauce SAVE IT

Tender beef and onion ravioli served with a rich red wine reduction sauce.

Ingredients

  • 1 package of fresh ravioli
  • 1 large onion, finely chopped
  • 1 pound ground beef
  • 2 cloves of garlic, minced
  • 1 cup of red wine
  • 1 cup of beef broth
  • 2 tablespoons of olive oil
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese

Instructions

  1. Cook the ravioli according to package instructions and set aside.
  2. In a large skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent.
  3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces.
  4. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
  5. Add the red wine and beef broth to the skillet, stirring to deglaze the pan.
  6. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes, until the sauce has thickened.
  7. Stir in the dried thyme and season with salt and pepper to taste.
  8. Serve the cooked ravioli with the red wine reduction sauce spooned over the top, garnished with grated Parmesan cheese.

Broccoli and Cheddar Ravioli With Chive Cream Sauce

cheesy pasta cream sauce SAVE IT

Delicious homemade ravioli filled with broccoli and cheddar in a rich chive cream sauce.

Ingredients

  • 2 cups all-purpose flour
  • 2 eggs
  • 1 cup broccoli florets
  • 1 cup cheddar cheese
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 2 tablespoons chives
  • Salt and pepper to taste

Instructions

  1. Combine flour and eggs to make pasta dough, then knead for 10 minutes.
  2. Roll out the pasta dough to a thin sheet, about 1/16 inch thick.
  3. In a bowl, mix together broccoli and cheddar cheese.
  4. Use a round cookie cutter to cut out circles of pasta dough.
  5. Place a spoonful of broccoli and cheese mixture in the center of each pasta circle.
  6. Fold the pasta in half over the filling to form a half-moon shape, pressing edges to seal.
  7. Bring a large pot of salted water to a boil and cook ravioli for 3-5 minutes.
  8. In a saucepan, melt butter over medium heat, then add heavy cream and bring to a simmer.
  9. Stir in chives and season with salt and pepper to taste.
  10. Serve cooked ravioli with chive cream sauce spooned over the top.

Conclusion

You’ve opened a treasure chest of flavors with these 15 fresh ravioli recipes, and now your taste buds are sailing on a culinary sea, exploring new horizons with each delicious bite, as the ravioli dishes unfold like a map, guiding you to a world of gastronomic bliss.

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