Not much can beat soft pillows of ravioli expertly stuffed with a creamy filling. But ravioli’s other filled-pasta siblings may just give it a run for its money.
Agnolotti are ravioli’s oblong counterpart hailing from Piedmont, while the triangular pansotti got its start in Liguria. And the tightly folded, almost wonton-like tortellini is one of the culinary symbols of Bologna. Whatever shapes and forms take your fancy, the premise for these delicious homemade ravioli recipes is simple: fill, fold, eat and repeat. New to making pasta and starting off with a bang? Check out our guide to making the best fresh pasta first.
These are our best ravioli recipes to try this year.
Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers
Pumpkin ravioli with sage brown butter
Al Dente’s prawn ravioli
Al Dente’s tortellini cacio e pepe
Roast pumpkin tortellini with amaretti, sage and onion
Green ravioli with pecorino and butter sauce
A cheat’s recipe for spinach and ricotta ravioli
Leek and goat’s cheese tortellini with fennel sauce
Sweet ricotta-filled ravioli
Rocket and egg yolk ravioli with pancetta and sage
Osso buco tortellini
Casoncelli alla Bergamasca (the Al Dente way)
Beef cheek ravioli with mandarin mustard fruits
Agostino’s mushroom tortelloni with buffalo ricotta
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
Tortellini Bolognese
Pansotti with walnut sauce
Beetroot leaf ravioli with ricotta salata and herb sauce
Tipo 00’s potato and cauliflower tortelloni
Quail egg and ricotta ravioli
Prosciutto and parmesan cappellacci with brown butter and asparagus
Anna Maria Eoclidi’s tortelli caramelle
Pea tortellini
Nettle and ricotta ravioli with golden raisins
Beef agnolotti with hazelnut and sage butter
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
Ravioli FAQs
Whether you’re a traditionalist and relish a spinach or pumpkin ravioli, or like to veer left and try something more out of the box, you’re in good company. For more classic fillings, try our easy, cheat’s recipe for spinach and ricotta ravioli. For the more adventurous, look to our prosciutto and Parmesan cappallaci with brown butter and asparagus, our quail egg and ricotta ravioli or our beef agnolotti with nutty hazelnut and sage butter. There’s a recipe here for every preference.
While a tomato-based sauce can never go astray, we dabble in all varieties of sauces, from rich buttery numbers infused with sage or nuts like walnuts, to homemade Italian-style chicken broths (brodo). Just remember to take your filling into consideration.
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