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Ravioli Filling Recipes
You can fill ravioli with any number of combinations of ingredients; meat, cheese, vegetables. We're providing you with a variety of ravioli filling ideas, but be creative and try adding some of your own favorite flavors.  Ravioli can easily be made ahead of time and kept refrigerated.  To freeze ravioli, place them on a cornmeal dusted baking sheet in a single layer.  Freeze for several hours and then pack the ravioli into freezer bags.  You can take out how many you need each time and keep the rest frozen.
RECIPES
Crabmeat Ravioli
Artichoke Ravioli
Chicken Ravioli

Eggplant Ravioli
Potato and Garlic Ravioli
Mushroom Ravioli

Pear and Pecorino Ravioli
Potato, Leek, and Bacon Ravioli
Crabmeat Ravioli Filling


Ingredients:

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper

Directions:

Sauté shallot and garlic in butter and olive oil. 1-2 minutes.  Add crabmeat and basil.  Stir to combine.  Remove from heat.  Stir in goat cheese and salt and pepper to taste.  Fill ravioli.
Artichoke Ravioli Filling


Ingredients:

8 ounces frozen or canned artichoke hearts, finely chopped
1 cup ricotta cheese
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup asiago cheese, grated
3 tablespoons fresh basil, chopped
2 garlic cloves, minced
2 tablespoons parsley
1 egg

Directions:

Combine all of the ingredients in a bowl and fill ravioli.
Chicken Ravioli Filling


Ingredients:

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper

Directions:

Sauté celery, carrot, and onion in butter about 3 minutes.  Add chicken and sauté 3-4 minutes, until chicken starts to brown.  Add Marsala wine and cook additional 2 minutes.  Remove from heat.  Put chicken mixture in a food processor and pulse to chop.   Add egg yolk, cheese, salt and pepper. 
Fill ravioli.
Eggplant Ravioli Filling


Ingredients:

3 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, diced
2 teaspoons dried basil or oregano
1/2 cup ricotta cheese
3 tablespoons asiago cheese, grated
1 egg yolk
Salt and pepper

Directions:

Sauté garlic in olive oil over low heat about 2 minutes.  Add eggplant and dried herb, cover and cook 10 minutes.  Remove from heat, cool, and pulse in food processor to chop finely.  Add remaining ingredients and fill ravioli.
Potato and Garlic Ravioli Filling


Ingredients:

2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cups potatoes, cubed and cooked
4-5 garlic cloves, cut in half
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup Parmesan cheese
1 egg
Salt and pepper

Directions:

Sauté onion in olive oil and butter over low heat 2-3 minutes.  In another small saucepan, heat the garlic cloves in milk over low heat about 15 minutes.
Put cooked potatoes in a bowl, pour onion mixture and garlic with milk over them.  Mash well.  Add remaining ingredients and fill ravioli.
Mushroom Ravioli Filling


Ingredients:

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped 
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper

Directions:

Saute onion and garlic in butter 2-3 minutes.  Add mushrooms and sauté until brown and most of the liquid has evaporated.  Add prosciutto and cook 1 more minute just to heat through.  Remove from heat and add remaining ingredients.  Fill ravioli.
Pear and Pecorino Ravioli


Pear and pecorino ravioli have a very delicate texture and flavor.  Serve them with melted butter and lots of black pepper.  Pass additional grated pecorino cheese for sprinkling on top.

Ingredients:

8 ounces firm ripe pear
8 ounces pecorino Romano, shredded
1-1/2 tablespoons cream cheese

Directions:

Peel and core the pear.  Shred it on the large holes of a box grater.  Combine the pear with the pecorino and cream cheese.  Fill ravioli.
Potato, Leek, and Bacon Ravioli


Serve with a Butter and Sage Sauce or Traditional Tomato Sauce thinned slightly with chicken broth.

Ingredients:

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese

Directions:

Peel and cube the potatoes.  Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.  Set aside.

Heat the oil and bacon in a skillet over medium heat.  Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.  Add the leeks and cook another 3 minutes until the leeks are wilted.  Add the bacon and leek mixture to the potatoes.  Season with salt and pepper.  Add the grated Parmesan cheese and stir to combine all the ingredients.
Ravioli Recipes
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MADE IN ITALY
Make authentic pasta in your home with the Italian-made Atlas pasta machine.  The body is made of chrome plated steel; rollers and cutters made of anodized aluminum.   Easily adjustable, 9-position dial regulates thickness of pasta dough.
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PASTA RECIPES  >  RAVIOLI RECIPES
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
Ravioli Recipes
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GOURMET PASTA ATTACHMENT
No longer settle for pre-packaged pasta when making it fresh is easy and tastes so much better. Powered by the KitchenAid Stand Mixer, the Gourmet Pasta Press makes six different types of fresh pasta from scratch quickly and easily; Spaghetti, Bucatini, Fusilli, Rigatoni, Small Macaroni and Large Macaroni.
ARTISAN PASTA MAKING
Learn more about Pasta alla Chitarra from the Abruzzo region of Italy
The word "gnocco" in Italian means a little lump, which describes the shape of gnocchi.
Try one of our delicious Gnocchi Recipes.
Croxetti  (also called corzetti) are small, thin coin-shaped disks of embossed pasta that are about 2 inches in diameter.  The embossed decoration is created by using a special wooden hand-tool or by machine.
Learn how to make Corzetti, a special pasta from Liquria.
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MAKING RAVIOLI
This flour makes all the difference in the world when it comes to making fresh pasta.  The dough is silky smooth, easy to stretch, and tastes great.  If your ravioli using typical American all-purpose flour  are always a little disappointing, you should try this flour.
COOKING ONIONS
Sauteing onions until soft, 5 to 10 minutes, is the first step in many recipes.  The reason is that softened onions add body and sweetness.  Browning onions, 10 to 15 minutes, gives the onions a deeper flavor that makes them great with sauteed greens or in a savory tart.  Lowering the heat and cooking the onions for 30 minutes or more will caramelize them.  Longer cooking brings out the onion's sweet side. Caramelized onions are nice on pizza or in pasta.
FOR YOUR FAVORITE ITALIAN CHEF
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