Uovo in Raviolo with Hand-Grated-Tomato Sauce
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.
Crispy Ricotta and Mint Wonton Ravioli
These crispy ricotta and mint ravioli are easy-to-make, thanks to store-bought wonton wrappers.
Pecorino Ravioli with Walnuts and Marjoram
In adapting this recipe from executive chef Shea Gallante at Cru in New York City, F&W's Marcia Kiesel traded a labor-intensive fresh pasta for premade wonton wrappers and was thrilled with the results. Wonton wrappers are milder-tasting than fresh pasta, which makes them a better showcase for the nutty brown butter, delicate young pecorino cheese and fresh marjoram.
Easy Wonton Ricotta and Mint Ravioli
This easy ravioli is stuffed with an easy mint ricotta filling.
Eggplant Ravioli with Gewürztraminer and Bacon
Jean-Georges Vongerichten transforms Gewurztraminer, a fruity white wine, into a light syrup. After swirling it with extra-virgin olive oil, basil and bacon, he drizzles the dressing over eggplant ravioli. It would also be superb on a green salad.
Crispy Wonton Goat Cheese Ravioli
A great side dish or appetizer, these crispy wonton goat cheese raviolis pair perfectly with red wine.
Easy Wonton Spinach and Feta Ravioli
Wonton wrappers make these great spinach and feta ravioli easy to make for a quick weeknight dinner.
Crab Ravioli with Shallot Cream
The cream, shallots and touch of mustard in the sauce match the simple elegance of the crab. Chinese wonton skins, available in most supermarkets, make an instant and delicate wrapping.
Beet-and-Goat Cheese "Ravioli"
When Han Feng develops a menu for a dinner party, she focuses on balancing colors as well as flavors and textures. For her gorgeous riff on the classic combination of beets and goat cheese, she tucks the creamy cheese between magenta-hued disks of cooked beet and adds a light soy-sauce dressing.
Ravioli Nudi in Tomato Sauce
Hear the name ravioli nudi--literally, naked ravioli--and you may envision little sauceless pasta packets, but in fact it's not the sauce that's missing, but the pasta itself. Ravioli filling, in this case spinach and ricotta, is simmered like tender little dumplings. To save time, buy precleaned spinach from the salad bar.
Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
Pecorino Ravioli with Orange Zest
If you're not inclined to make pasta, you can buy gyoza wrappers for these potent Pecorino ravioli; lightly moisten the edges of the wrappers before folding them over the cheese in Step 3.
Use this filling to make Easy Ravioli.
You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling.
Crispy Wonton Spinach and Feta Ravioli
These delicious crispy wonton spinach and feta ravioli are the perfect finger food or appetizer for any gathering or party.
Goat Cheese Ravioli with Orange and Fennel
Using wonton wrappers is a great shortcut for making Mario Batali's tangy herbed goat cheese ravioli.
Baked Broccoli Ravioli
Bill Telepan's fresh free-form ravioli are filled with broccoli and cheese, then boiled and baked until crisp at the edges.
Cauliflower and Crab Ravioli
These impressive supersized ravioli are constructed with large rectangles of homemade pasta that are dotted with whole parsley leaves and filled with the unexpectedly alluring combination of crab and cauliflower.