28 Delicious Ravioli Recipes to Elevate Your Pasta Game

1 cup pumpkin puree

1/4 cup grated Parmesan cheese

1/4 teaspoon nutmeg

1/2 teaspoon salt

24 wonton wrappers

1 egg, beaten

1/2 cup walnuts

1/4 cup olive oil

1 garlic clove

1/4 cup fresh basil leaves

Combine 1 cup pumpkin puree, 1/4 cup grated Parmesan cheese, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt in a bowl until smooth.

Lay 12 wonton wrappers flat on a clean surface and brush the edges lightly with the beaten egg using a pastry brush.

Place 1 tablespoon of the pumpkin mixture in the center of each brushed wrapper.

Top each filled wrapper with another wonton wrapper, pressing the edges firmly to seal and remove any air pockets. Tip: Run your finger along the edges to ensure a tight seal—this prevents filling leaks during cooking.

Bring a large pot of salted water to a rolling boil over high heat.

Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface and the wrappers turn translucent.

While the ravioli cooks, toast 1/2 cup walnuts in a dry skillet over medium heat for 5 minutes, shaking the pan occasionally, until fragrant and lightly browned.

Combine the toasted walnuts, 1/4 cup olive oil, 1 garlic clove, and 1/4 cup fresh basil leaves in a food processor and pulse until a coarse pesto forms. Tip: Pulse briefly to keep texture—over-blending can make the pesto bitter.

Drain the cooked ravioli gently using a slotted spoon and transfer to a serving bowl.

Toss the hot ravioli with the walnut pesto until evenly coated. Tip: Serve immediately while hot—the warmth helps the pesto cling to the pasta beautifully.

1 package fresh cheese ravioli

8 oz raw shrimp, peeled and deveined

8 oz sea scallops

2 tbsp olive oil

1 cup lobster stock

1/2 cup heavy cream

2 tbsp tomato paste

1/4 cup dry white wine

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

1/4 tsp red pepper flakes

Salt to taste

Black pepper to taste

Pat shrimp and scallops completely dry with paper towels to ensure proper searing.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Season shrimp and scallops generously with salt and black pepper on both sides.

Sear scallops for 2 minutes per side until golden brown crust forms, then transfer to a plate.

Cook shrimp in the same skillet for 1-2 minutes per side until pink and opaque, then transfer to plate with scallops.

Add minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

Deglaze the pan with white wine, scraping up all the browned bits from the bottom.

Whisk in tomato paste and cook for 1 minute to deepen its flavor.

Pour in lobster stock and bring to a simmer, reducing heat to medium.

Stir in heavy cream and red pepper flakes, simmering for 3 minutes until slightly thickened.

Meanwhile, cook ravioli in boiling water according to package directions, typically 3-4 minutes until they float.

Drain ravioli thoroughly and add directly to the sauce in the skillet.

Gently fold in seared shrimp and scallops, heating through for 1 minute.

Sprinkle with fresh parsley just before serving to maintain its bright color and fresh flavor.

1 package (9 oz) wonton wrappers

4 oz goat cheese, softened

1/4 cup sun-dried tomatoes in oil, drained and finely chopped

1 tbsp fresh basil, finely chopped

1/4 tsp garlic powder

1/4 tsp black pepper

1 large egg, beaten

In a medium bowl, combine 4 oz softened goat cheese, 1/4 cup chopped sun-dried tomatoes, 1 tbsp fresh basil, 1/4 tsp garlic powder, and 1/4 tsp black pepper until fully incorporated.

Lay 12 wonton wrappers flat on a clean work surface, keeping the remaining wrappers covered with a damp cloth to prevent drying.

Place 1 tsp of the cheese mixture in the center of each wonton wrapper.

Using a pastry brush, lightly brush the edges of each wrapper with the beaten egg to create a seal.

Carefully place another wonton wrapper on top of each filled wrapper, pressing firmly around the edges to seal and remove any air pockets. Tip: Use your fingers to press outwards from the center to prevent filling from leaking during cooking.

Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering but not smoking.

Working in batches to avoid overcrowding, place ravioli in the hot skillet and cook for 2-3 minutes per side until golden brown and crispy.

Transfer cooked ravioli to a paper towel-lined plate to drain excess oil. Tip: Let the skillet reheat for 30 seconds between batches for consistent browning.

Sprinkle hot ravioli with 1/4 cup grated Parmesan cheese immediately after cooking.

Serve immediately while the cheese is still melty and the edges remain crisp. Tip: The filling will be very hot—let ravioli rest for 1 minute before biting to avoid burning your mouth.

2 cups all-purpose flour

3 large eggs

1 tbsp olive oil

1 cup ricotta cheese

1 medium zucchini, grated

1/4 cup fresh mint, chopped

1 lemon, zested and juiced

2 tbsp butter

1/4 tsp salt

Combine 2 cups all-purpose flour, 3 large eggs, and 1 tbsp olive oil in a bowl until a dough forms.

Knead the dough on a floured surface for 8 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Mix 1 cup ricotta cheese, 1 grated zucchini, 1/4 cup chopped mint, and 1/4 tsp salt in a bowl for the filling.

Roll the dough into thin sheets using a pasta machine or rolling pin until 1/8-inch thick.

Place teaspoon-sized mounds of filling 2 inches apart on one dough sheet.

Brush water around the filling mounds, then top with a second dough sheet.

Press around the filling to seal, then cut into ravioli squares with a knife or cutter.

Bring a large pot of salted water to a boil over high heat.

Cook the ravioli for 3-4 minutes until they float to the surface.

Melt 2 tbsp butter in a skillet over medium heat until foamy.

Add 1/2 cup heavy cream, lemon zest, and 2 tbsp lemon juice to the skillet, stirring for 2 minutes until slightly thickened.

Drain the ravioli and toss them gently in the sauce to coat.

4 duck legs

2 cups duck fat

1 tsp salt

1/2 tsp black pepper

2 cups fresh cherries, pitted

1/4 cup sugar

1/4 cup red wine

1 tbsp balsamic vinegar

2 tbsp unsalted butter

2 tbsp fresh thyme leaves

Combine 2 cups all-purpose flour, 3 large eggs, and 1 tbsp olive oil in a bowl until a shaggy dough forms.

Knead the dough on a floured surface for 8 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.

Season 4 duck legs evenly with 1 tsp salt and 1/2 tsp black pepper, rubbing into the skin.

Place duck legs in a single layer in a baking dish and completely submerge in 2 cups melted duck fat.

Cover the dish with foil and bake at 300°F for 2.5 hours until the meat pulls easily from the bone.

Remove duck from fat, let cool slightly, then shred the meat discarding bones and skin.

Roll the rested dough through a pasta machine to the second-thinnest setting, creating two large sheets.

Place teaspoon-sized mounds of shredded duck confit 2 inches apart on one pasta sheet.

Brush water around each filling mound, then top with the second pasta sheet, pressing firmly to seal edges.

Use a ravioli cutter to cut individual squares, ensuring no air pockets remain inside.

Bring a large pot of salted water to a rolling boil and cook ravioli for 3-4 minutes until they float.

While ravioli cooks, combine 2 cups pitted cherries, 1/4 cup sugar, 1/4 cup red wine, and 1 tbsp balsamic vinegar in a saucepan.

Simmer the cherry mixture over medium heat for 12-15 minutes until reduced by half and syrupy.

Stir 2 tbsp butter into the reduction until melted and glossy.

Drain cooked ravioli and toss gently with the cherry reduction sauce.

Garnish with 1/4 cup grated Parmesan cheese and 2 tbsp fresh thyme leaves before serving.