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Ravioli stands as one of Italy’s treasured contributions to world cuisine, a stuffed pasta that has delighted diners for centuries. These small, pillowy parcels of filled pasta appear on tables across Italy and beyond, each region proudly claiming its own variation.
Whether swimming in a rich butter sauce or nestled in a hearty tomato base, ravioli represents Italian cooking at its finest: simple ingredients transformed into something extraordinary through skill and tradition.
The beauty of ravioli lies in its versatility. You might encounter versions stuffed with ricotta and spinach in one town, whilst the next village over serves pockets filled with braised meat or pumpkin. This adaptability has allowed ravioli to travel far beyond Italian borders.
For anyone seeking to understand Italian food culture, ravioli offers a delicious entry point into the country’s regional cooking traditions and time-honoured techniques.
Want to dive deeper into Italian cuisine? Don’t miss our post on 20 Traditional Italian Foods to Try
What Is Ravioli?
Ravioli consists of two thin sheets of pasta dough pressed together around a savoury or occasionally sweet filling. The pasta gets sealed along the edges, creating individual pockets that can be square, circular, or even half-moon shaped depending on regional preferences.
Each piece typically measures about three to five centimetres across, making them the perfect size for a few satisfying bites. The pasta dough itself follows traditional Italian pasta principles: flour and eggs worked together until smooth and elastic.
Rolling the dough thin enough to showcase the filling yet sturdy enough to contain it requires practice and patience. Home cooks and restaurants alike take pride in achieving that ideal thickness, where you can almost see through the pasta but it still holds up during cooking.
Once formed, ravioli gets cooked in boiling salted water for just a few minutes. The pasta should be tender but still maintain a slight bite, what Italians call al dente. Getting the timing right makes all the difference between mediocre ravioli and exceptional ones.
Ingredients and Taste
Traditional ravioli dough requires just two main components: soft wheat flour (often tipo 00) and fresh eggs. Some recipes add a splash of olive oil or a pinch of salt, but the foundation remains wonderfully simple. The ratio typically runs about 100 grams of flour per egg.
The fillings present endless possibilities. Ricotta and spinach creates perhaps the best known combination, offering creamy, mild cheese balanced by earthy greens. Meat fillings often feature braised beef, pork, or veal mixed with Parmigiano Reggiano and sometimes mortadella.
In Liguria, you’ll find ravioli stuffed with a mixture including wild herbs and prescinsêua, a local soft cheese. Butternut squash or pumpkin fillings appear frequently in northern regions, their sweetness complemented by amaretti biscuits and mostarda.
Sauces range from straightforward to complex. Brown butter with sage provides an elegant, simple dressing that lets quality fillings shine. Tomato sauce, whether smooth or chunky, offers a classic pairing that works with nearly any filling.
Cream based sauces add richness, whilst lighter brothed preparations keep things delicate. A generous grating of Parmigiano Reggiano typically finishes the dish, adding a salty, nutty element that brings everything together beautifully.
The taste experience combines textures and flavours beautifully. Your fork pierces the tender pasta exterior, releasing the warm filling inside. Each variety offers its own personality: ricotta versions taste mild and comforting, meat fillings bring savoury depth.
Squash types provide subtle sweetness that plays against savoury cheese and butter. The pasta itself contributes a slight wheaty flavour and pleasant chew that frames everything else, creating a complete and satisfying bite every time.
A Taste of History
Ravioli’s exact origins remain somewhat mysterious, though references to stuffed pasta appear in Italian texts dating back to the 14th century. The merchant Francesco di Marco Datini’s letters from the 1390s mention ravioli, suggesting it already held an established place in Italian kitchens.
Medieval Italian cooks likely developed stuffed pasta as a practical way to use leftover ingredients, wrapping them in pasta dough to create satisfying meals. The name itself possibly derives from the Italian word “riavvolgere,” meaning to wrap or fold.
Other theories connect it to “rapa,” the Italian word for turnip, suggesting early fillings might have featured this humble vegetable. Regional variations developed over centuries as different areas put their local ingredients and preferences into practice.
Genoa and surrounding Liguria claim particularly deep ravioli roots. Their traditional recipe involves filling these pasta pockets with meat, wild herbs, and cheese, then serving them in a rich meat sauce. This version, called “ravioli al tocco,” remains a Sunday lunch staple.
As Italian immigrants travelled worldwide throughout the 19th and 20th centuries, they brought ravioli recipes with them. The dish adapted to new environments whilst maintaining its essential character, becoming beloved in countries far from its Mediterranean origins.
Today, you can find ravioli prepared everywhere from high-end restaurants to home kitchens, each cook adding their own touch to this enduring classic. The tradition continues to evolve whilst respecting its historical foundations.
How to Make Ravioli (Stuffed Pasta Pocket)
Ravioli are delicate pillows of fresh egg pasta filled with a savoury ricotta and spinach mixture, a hallmark of Italian home cooking. Making them by hand is both rewarding and meditative, with each fold sealing in the taste of Italy’s rustic kitchens. See the recipe card at the bottom for printable directions
Ingredients
For the Pasta Dough
- 300 g Italian 00 flour (plus extra for dusting)
- 3 large free-range eggs
- 1 tbsp olive oil
- A pinch of fine sea salt
For the Filling
- 250 g ricotta cheese (well drained)
- 150 g fresh spinach (washed and wilted)
- 40 g grated Parmigiano Reggiano
- 1 egg yolk
- A pinch of grated nutmeg
- Salt and freshly ground black pepper, to taste
For the Sauce
- 50 g unsalted butter
- 6 fresh sage leaves
- Extra grated Parmigiano Reggiano, for serving
Cooking Instructions
Step 1: Prepare the pasta dough
On a clean surface, make a mound with the flour and create a well in the centre. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs, gradually drawing in flour from the edges until a soft dough begins to form.
Step 2: Knead and rest the dough
Once combined, knead the dough for about 8–10 minutes until smooth and elastic. If it feels too dry, add a few drops of water. Wrap tightly in cling film and rest at room temperature for 30 minutes. This allows the gluten to relax for easier rolling later.
Step 3: Prepare the filling
While the dough rests, finely chop the cooked spinach and place it in a bowl with ricotta, Parmigiano Reggiano, egg yolk, nutmeg, salt and pepper. Mix until smooth and well blended. Taste and adjust seasoning to preference.
Step 4: Roll out the pasta sheets
Cut the dough into two portions. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1 mm thick). Dust lightly with flour to prevent sticking. Traditional ravioli dough should be thin yet sturdy enough to hold the filling.
Step 5: Shape the ravioli
Place small teaspoons of filling evenly along one sheet, leaving space between each mound. Brush around the filling with a little water to help seal. Lay the second sheet over the top, pressing gently around the mounds to remove air.
Step 6: Cut and seal the ravioli
Use a ravioli cutter or sharp knife to cut individual pieces. Press the edges firmly with your fingers or the tines of a fork to ensure a tight seal. Lay them on a floured tray, taking care not to overlap.
Step 7: Boil the ravioli
Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for 3–4 minutes, or until they rise to the surface and are tender. Avoid overcrowding the pot to prevent sticking.
Step 8: Prepare the sauce
In a large pan, melt butter over medium heat. Add sage leaves and cook until the butter turns golden and aromatic. The sage should sizzle gently without burning.
Step 9: Combine and toss
Using a slotted spoon, transfer the cooked ravioli directly into the pan with the butter and sage. Gently toss to coat evenly, allowing the flavours to infuse for about a minute.
Step 10: Serve and garnish
Arrange the ravioli on warm plates, spooning over the butter and sage sauce. Finish with a sprinkle of Parmigiano Reggiano. Serve immediately with crusty bread and a glass of white wine for a complete Italian experience.
Variations and Substitutions
- Filling options: Substitute spinach with finely chopped wild mushrooms or pumpkin purée for seasonal variations.
- Cheese alternatives: If ricotta is unavailable, use cottage cheese drained through muslin overnight.
- Sauce: For a tomato-based version, replace butter and sage with a simple fresh tomato and basil sauce.
- Flour substitution: Plain flour can be used if 00 flour is unavailable, though the texture will be slightly less silky.
Cooking Tips for Perfect Ravioli
- Use well drained ricotta to prevent soggy pasta.
- Seal edges carefully to avoid filling leakage during boiling.
- Lightly flour each ravioli to stop them from sticking together before cooking.
- Always cook ravioli in gently boiling water, not a rapid boil, to keep them intact.
- Resting the dough ensures flexibility and easier handling during shaping.
How to Store and Reheat
Fresh, uncooked ravioli keeps best when frozen rather than refrigerated. Arrange the pieces in a single layer on a floured baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They’ll maintain quality for up to three months.
Cook frozen ravioli straight from the freezer, adding just a minute or two to the usual cooking time. Refrigerating fresh ravioli works only for very short periods, typically no longer than a day, as the pasta dough can become soggy as moisture migrates outward.
If you must refrigerate them, dust the ravioli generously with flour and keep them in a single layer to prevent sticking. Cooked ravioli presents different storage challenges altogether and requires more careful handling to maintain quality.
Place any leftovers in an airtight container with a bit of their sauce to prevent drying. They’ll last three to four days in the refrigerator. Freezing cooked ravioli isn’t recommended as it compromises the texture significantly upon thawing.
For reheating, gentle methods work best. Place refrigerated cooked ravioli in a pan with a splash of water or extra sauce over medium heat. Cover and warm through, adding more liquid if needed to prevent sticking or drying out.
Alternatively, microwave briefly in 30 second intervals, checking frequently to avoid overheating. The goal is warming them through without making the pasta mushy or the filling dried out and unpleasant.
A quick finish in a hot pan with butter can restore some textural appeal to reheated ravioli, giving them a slightly crisp exterior whilst keeping the interior tender. This method brings back some of the freshly cooked quality that refrigeration diminishes.
Italian Ravioli (Stuffed Pasta Pocket)
Equipment
- Mixing bowl
- Rolling pin or pasta machine
- Knife or ravioli cutter
- Pot for boiling
- Skillet or frying pan
- Slotted spoon
Ingredients
For the Pasta Dough
- 300 g Italian 00 flour plus extra for dusting
- 3 large free-range eggs
- 1 tbsp olive oil
- A pinch of fine sea salt
For the Filling
- 250 g ricotta cheese well-drained
- 150 g fresh spinach washed and wilted
- 40 g grated Parmigiano Reggiano
- 1 egg yolk
- A pinch of grated nutmeg
- Salt and freshly ground black pepper to taste
For the Sauce
- 50 g unsalted butter
- 6 fresh sage leaves
- Extra grated Parmigiano Reggiano for serving
Instructions
- On a clean surface, make a mound with the flour and create a well in the centre. Crack the eggs into the well, add olive oil and a pinch of salt. Using a fork, gently whisk the eggs, gradually drawing in flour from the edges until a soft dough begins to form.
- Once combined, knead the dough for about 8–10 minutes until smooth and elastic. If it feels too dry, add a few drops of water. Wrap tightly in cling film and rest at room temperature for 30 minutes. This allows the gluten to relax for easier rolling later.
- While the dough rests, finely chop the cooked spinach and place it in a bowl with ricotta, Parmigiano Reggiano, egg yolk, nutmeg, salt and pepper. Mix until smooth and well blended. Taste and adjust seasoning to preference.
- Cut the dough into two portions. Using a pasta machine or rolling pin, roll each piece into thin sheets (about 1 mm thick). Dust lightly with flour to prevent sticking. Traditional ravioli dough should be thin yet sturdy enough to hold the filling.
- Place small teaspoons of filling evenly along one sheet, leaving space between each mound. Brush around the filling with a little water to help seal. Lay the second sheet over the top, pressing gently around the mounds to remove air.
- Use a ravioli cutter or sharp knife to cut individual pieces. Press the edges firmly with your fingers or the tines of a fork to ensure a tight seal. Lay them on a floured tray, taking care not to overlap.
- Bring a large pot of salted water to a gentle boil. Carefully drop in the ravioli and cook for 3–4 minutes, or until they rise to the surface and are tender. Avoid overcrowding the pot to prevent sticking.
- In a large pan, melt butter over medium heat. Add sage leaves and cook until the butter turns golden and aromatic. The sage should sizzle gently without burning.
- Using a slotted spoon, transfer the cooked ravioli directly into the pan with the butter and sage. Gently toss to coat evenly, allowing the flavours to infuse for about a minute.
- Arrange the ravioli on warm plates, spooning over the butter and sage sauce. Finish with a sprinkle of Parmigiano Reggiano. Serve immediately with crusty bread and a glass of white wine for a complete Italian experience.
