22 Ravioli Recipes and Other Filled-Pasta Shapes

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.

Spring ravioli with peas, ricotta and zucchini flowers on blue plate with slice of lemon.

Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers

Spring is Sean Moran’s ultimate muse for this pasta.

Roast pumpkin tortellini with amaretti, sage and onion

The flavours of northern Italy are brought to life in this classic stuffed pasta dish.

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Tony Tan's recipe for stir-fried beef with chilli bean paste, dried chilli and capsicums

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Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida's Field

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Ciaramicola cake topped with Italian meringue and sprinkles

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A vibrant bowl of brodetto with calamari rings, prawns and mussels.

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Thai chicken curry with roti with large bowl of chicken, smaller bowl with rice and curry and roti on plates.

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Quince recipes can be sweet, savoury, simple and challenging depending on what you want.

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Leek and goat’s cheese tortellini with fennel sauce

Get your mixing fingers ready, these tortellini are well worth the effort.

Round, white, ridged plate holding three squares of green ravioli with a butter sauce, and cheese crumbled over the top.

Green ravioli with pecorino and butter sauce

A herb-powered pasta, a rich butter sauce – it’s a combination that can’t be beat.

Casoncelli alla Bergamasca (the Al Dente way)

The Melbourne eatery’s take on the filled pasta of Bergamo.

Tipo 00’s potato and cauliflower tortelloni

If there are black truffles in season, shave some on top – Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes “something extraordinary”.

Sarah Cicolini’s beef and ricotta cannelloni

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

Spinach and ricotta rotolo

This vibrant dish will thrill more than just the vegetarians at your Christmas table.

Quail egg and ricotta ravioli

Take care not to overcook the pasta; the ravioli are most impressive when the yolk in the centre is still runny.

Prosciutto and parmesan cappellacci with brown butter and asparagus

Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.

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Agostino’s mushroom tortelloni with buffalo ricotta

Seek out whatever ‘shrooms are in season, then make this filled pasta.

Al Dente’s tortellini cacio e pepe

All the goodness of cacio e pepe coddled in a silky pasta wrapping.

Pumpkin ravioli with sage brown butter

A combination that’s a classic for good reason.

Ricotta agnolotti with anchovy butter by Alberto’s Lounge

Yes, making your own ravioli can be time-consuming. But it pays big dividends.

A cheat’s recipe for spinach and ricotta ravioli

When it comes to these filled quadrilaterals, it pays to think outside the square.

Paccheri with sausage ragù and mozzarella

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

Anna Maria Eoclidi’s tortelli caramelle

Australian Gourmet Traveller Italian recipe for tortelli caramelle (pasta filled with wild greens and beetroot) by Anna Maria Eoclidi

James Hird and Todd Garratt: Pansotti with cime di rapa and salsa di noce (ravioli with cime di rapa and walnut sauce)

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Pea tortellini

Australian Gourmet Traveller recipe for pea tortellini.

Goat’s cheese ravioli with broccolini and salsa di noci

Australian Gourmet Traveller recipe for goat’s cheese ravioli with broccolini and salsa di noci from Buzo restaurant in Sydney.

Nettle and ricotta ravioli with golden raisins

Australian Gourmet Traveller recipe for nettle and ricotta ravioli with golden raisins.

Pansotti with walnut sauce

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Beef agnolotti with hazelnut and sage butter

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they’re just as delicious.

Ravioles

Australian Gourmet Traveller recipe for ravioles.

Tortellini Bolognese

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Tortellini in brodo

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Mezzalune di maiale con guanciale brasato e asparagi (mezzalune ravioli with braised pork cheek and asparagus)

Australian Gourmet Traveller recipe for Mezzalune di maiale con guanciale brasato e asparagi (mezzalune ravioli with braised pork cheek and asparagus)

Mitch Orr’s potato and leek ravioli

Australian Gourmet Traveller recipe for potato and leek ravioli by Mitchell Orr from 121BC in Sydney.

Ravioli alla Caprese

One of Capri’s signature dishes, these ravioli are made with three kinds of cheese for a rich and complex taste.

Mushroom cannelloni

Australian Gourmet Traveller recipe for mushroom cannelloni.

Al Dente’s prawn ravioli

A very luxe pasta indeed.

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.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

What are ravioli usually served with?

Do Italians put sauce on ravioli?

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