You know and love ravioli, those delightful pasta quadrilaterals that are stuffed, more often than not, with pumpkin and ricotta. After all, not much can beat homemade ravioli recipes in the cooler months. But are you familiar with its other filled-pasta cousins? Agnolotti are Piedmont’s oblong answer to ravioli, while tri-tipped pansotti hail from Liguria and tortellini come from Bologna. Whatever shape takes your fancy, the premise for these recipes is simple: fold, eat, repeat.
Here we have the classic ravioli filling recipe of spinach and ricotta, as well as prawn ravioli and pumpkin and ricotta cheese filling. If you’re after other filled pasta, try our mushroom cannelloni, tortellini Bolognese or beef agnolotti
These are our best ravioli recipes and other filled pastas.
Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers
Roast pumpkin tortellini with amaretti, sage and onion
Leek and goat’s cheese tortellini with fennel sauce
Green ravioli with pecorino and butter sauce
Casoncelli alla Bergamasca (the Al Dente way)
Tipo 00’s potato and cauliflower tortelloni
Sarah Cicolini’s beef and ricotta cannelloni
Spinach and ricotta rotolo
Quail egg and ricotta ravioli
Prosciutto and parmesan cappellacci with brown butter and asparagus
Agostino’s mushroom tortelloni with buffalo ricotta
Al Dente’s tortellini cacio e pepe
Pumpkin ravioli with sage brown butter
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
A cheat’s recipe for spinach and ricotta ravioli
Paccheri with sausage ragù and mozzarella
Anna Maria Eoclidi’s tortelli caramelle
James Hird and Todd Garratt: Pansotti with cime di rapa and salsa di noce (ravioli with cime di rapa and walnut sauce)
Pea tortellini
Goat’s cheese ravioli with broccolini and salsa di noci
Nettle and ricotta ravioli with golden raisins
Pansotti with walnut sauce
Beef agnolotti with hazelnut and sage butter
Ravioles
Tortellini Bolognese
Tortellini in brodo
Mezzalune di maiale con guanciale brasato e asparagi (mezzalune ravioli with braised pork cheek and asparagus)
Mitch Orr’s potato and leek ravioli
Ravioli alla Caprese
Mushroom cannelloni
Al Dente’s prawn ravioli
What are ravioli usually served with?
Depending on your choice of recipe and filling, the perfect sauce for your pasta parcels will vary. If you’re going with something classic like a spinach and ricotta ravioli recipe, then a simple tomato and basil sauce will complement your pasta perfectly. For pumpkin and sage, a burnt butter sauce is ideal. And for something a little funkier like a seafood or prawn ravioli, a bisque is your best option.
Do Italians put sauce on ravioli?
In Italy, ravioli is commonly served with a sauce or a bisque, depending on the filling of the pasta. As above, a tomato-based or butter is common, but ragù, gorgonzola or porcini sauces are also delicious accompaniments.
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