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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Toasted St. Louis-Style Ravioli
Pick your favorite store-bought refrigerated ravioli for this iconic Italian-American recipe, which transforms the stuffed pasta into a crunchy and super-satisfying appetizer. Breading the ravioli with panko and Parmesan helps them form a crispy shell when fried, and a gently garlicky marinara sauce is the perfect partner for dipping. To add an extra layer of flavor and texture, use the same oil to fry up rosemary and sage leaves, too.
Spinach-and-Prosciutto Ravioli
As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag. The bright acidity and bubbles of a Franciacorta like Ronco Calino Brut amplify the nutty brown butter notes in the pasta.Slideshow: 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
Uovo in Raviolo with Hand-Grated-Tomato Sauce
Rating: Unrated
You can buy many kinds of stuffed and filled fresh pasta, but you won’t find these oversize ricotta-and-egg-filled ravioli, from chef Sarah Grueneberg of Chicago’s Monteverde, in a shop. That’s why they’re the ultimate filled pasta to make at home. Slideshow:  More Pasta Recipes 
Ravioli Recipes
Crispy ricotta and mint wonton ravioli, a vegetable-and-ravioli lasagna and ravioli nudi in tomato sauce top our list of delicious pasta recipes, all highlighting variations of ravioli.
Perfecting Ravioli
Cookbook author Domenica Marchetti makes her stellar ravioli with three great fillings. "Ravioli should be tender, but not wimpy," she says. Marchetti is known for easy-to-follow, reliably delicious Italian recipes, like those in her cookbook Big Night In.

More Ravioli

Easy Ravioli
Rating: Unrated
You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling. Dough Tip"Always err on the side of making ravioli dough a little bit sticky," Domenica Marchetti says. "You can sprinkle on more flour as you roll it out."