Ravioli are Italian-style dumplings that taste great whether they’re filled with ricotta cheese or butternut squash. One of our favorite dishes is this oversize ravioli stuffed with ricotta and a whole egg. Homemade pasta dough gets cut and delicately filled with a cheesy mixture of feta, Parmesan and ricotta and an egg yolk. Serve with a simple tomato sauce, torn basil and shaved pecorino cheese—the soft yolk will spill out when you cut into the raviolo, thickening the sauce. For something a little simpler, try using wonton wrappers to make your own ravioli. We like to use a filling of goat cheese, ricotta, lemon zest and cilantro, and then fry the ravioli until they’re crispy. Serve with marinara sauce for a tasty appetizer or side dish. Get more great ravioli recipes from F&W’s guide.

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Food & Wine: How to Make Raviolo
How to Make Raviolo
At Chicago's Monteverde, there's never a question about how fresh the pasta is: At the pastificio right in the dining room, chef Sarah Grueneberg and her "pasta ladies" roll and cut dough and pipe out filling for the daily specials. One dish that we can't get enough of is uovo in raviolo, a giant pasta round stuffed with fresh ricotta, feta and a runny egg yolk. Instead of the traditional brown butter, Grueneberg opts for a light tomato sauce with a pinch of chile flakes. She was inspired by one of her favorite Italian dishes, uova in purgatorio (eggs in purgatory). From there, she says, she "just connected the dots." Here's how to #putanegginit at home.—Tina Ujlaki

The Best Ravioli Ideas

Easy Ravioli Recipes