15 Homemade Ravioli Recipes from Italy

Here in Italy, there are many types of traditional ravioli with all kinds of delicious fillings. Italians love to serve homemade ravioli on Sundays, special occasions, and holidays such as Christmas.

Why not release your inner Italian with this collection of homemade ravioli recipes from Italy? These recipes include vegetarian, seafood, and meat-filled pasta. So, something for everyone!

What are the different types of ravioli?

What many non-Italians refer to as ravioli often has different names in Italy. Of course, all are filled pasta, mostly made with a dough of flour and eggs or without eggs. But, the filling ingredients, the shape and size and the names vary throughout the country.

In fact, you can find filled pasta called ravioli, tortelli, tortellini, pansotti, agnolotti, cjarsons and many more.

Ravioli is almost always round or square. Tortelli is often rectangular or semi-circular or even large squares. But, there are also some types of tortelli which look like bonbons or sweets.

Other filled pasta types have more particular names which refer to the shape. For example, Ligurian pansotti are so called because this pasta resembles a pot belly and the name comes from the Genovese word for belly, ‘pansa’!

A little ravioli history.

Food history tells us that some types of filled pasta date back to Ancient Rome. However, the first written reference to ravioli is from the 12^th century. The word tortelli, on the other hand, comes from the Medieval ‘torta’, a savory pie.

From torta, the Italians use tortelli, tortellini, and tortelloni to express size variations. The word ‘riavvolgere’ means ‘to wrap’ in Italian. So, some believe this is the origin of the word ravioli. But, others think ravioli was actually named after a well-known 13th-century chef in the Genova Republic whose family name was Ravioli!

Whatever the origins of the different types of ravioli and tortelli, from the 1300s all kinds of filled pasta began to appear on tables throughout many parts of Central and Northern Italy.

Today, along with more contemporary types, there are many Italian filled pasta recipes. I would say even hundreds if you count the various fillings, shapes, sizes and dough ingredients. The selection of homemade ravioli recipes below is just a small sample of how Italians make and serve their filled pasta.

Why not treat your family and friends to a real authentic Italian ravioli recipe next time you want to make something special?

Click on the recipe name to learn more about the dish and get the recipe instructions.

Homemade Ravioli Recipes

1) Ricotta ravioli with steak ragu

This traditional homemade ravioli from the Marche region has a no-cook filling of ricotta, nutmeg, egg and Parmigiano. The sauce is a really flavourful steak ragu. But, you can easily make this recipe vegetarian by using a vegetarian parmesan and serving the ravioli in a tomato or vegetable sauce.

2) Fagottini Pasta with Eggplant and Mozzarella in a Cherry Tomato Sauce

This homemade fagottini has a savory filling of eggplant and mozzarella and is served with a fresh cherry tomato sauce. It's a creative type of ravioli that offers authentic Italian flavors while being a vegetarian-friendly recipe.

3) Homemade Meat Ravioli (Agnolotti)

Beautiful traditional homemade Italian ravioli or agnolotti, filled with a classic blend of meat and spinach that offers versatility in its serving options. Enjoy these savory pasta delights in a rich broth or an easy sage and butter sauce.

4) Cheese fondue filled pasta

Agnolotti or ravioli del plin is a beautiful type of filled pasta from Piemonte (Piedmont). This pasta may look a little complex to make but is actually quite easy. The filling in this recipe is a cheese fondue containing fontina cheese, butter, milk and an egg yolk. You can also use gruyère or provolone. The ravioli dough has soft wheat flour, eggs and a little olive oil.

Making agnolotti is similar to making small ravioli. In fact, the main difference is just that each ravioli is pinched at both ends to give the pasta its characteristic shape. In Piemonte, they traditionally serve this pasta dressed in a sage butter.

5) Homemade Fagottini Pasta Recipe

Fagottini pasta, also known as sacchetti or saccottini, is a stunning type of Italian tortellini that adds a touch of elegance to any meal. Crafted from fresh egg pasta, it can be made with a wide array of delicious fillings and served in numerous ways.

In this instance, you're introduced to two classic approaches for stuffing and presenting your homemade fagottini: one with a rich blend of four cheeses and another with a hearty meat and spinach combination.

6) Baked ravioli

This second recipe from Marche is for baked ravioli that's traditionally for Easter breakfast or brunch. But, I think you can serve these on any occasion. Known as piconi Ascolani, the filling in this ravioli has 3 types of cheese, eggs and lemon zest.

The dough is soft wheat flour, eggs, and a little olive oil or butter. In Marche, they bake this ravioli in the oven and eat it as finger food, like a savory pastry.

7) Potato and mint ravioli

Known as le turle de Mendatica in the local dialect, this Ligurian potato and mint ravioli is a traditional dish from the Ligurian Alps, where there is a unique local cuisine they call la cucina bianca della Liguria (the white cuisine of Liguria).

The ravioli dough calls for soft wheat flour, eggs and warm water. The filling has potatoes, eggs, mint and a local cheese Italians call Toma. You can also use brie, fontina, provolone or ricotta.

8) Baked fish ravioli

This homemade seafood ravioli recipe from Liguria is a perfect elegant dish for special occasions. The ravioli is filled with baked white fish. I used bream and snapper. Other filling ingredients are herbs, garlic, a little Parmigiano and eggs.

The dough is just soft wheat flour and eggs. And, the ravioli is served in a delicious seafood sauce of calamari, mussels, clams and shrimp.

9) Pansotti with walnut sauce

Similar to cappelletti or tortellini, the pansotti (or pansoti) filling consists of ricotta and a variety of herbs and greens. The pasta dough has soft wheat flour, eggs, water and wine, although you can also make it without eggs.

In Liguria, they eat this ravioli-like pasta with a walnut sauce, although some people serve it with a hazelnut sauce instead or just melted butter and sage. You can easily make this recipe vegetarian by replacing the Parmigiano in the filling and sauce with a vegetarian parmesan.

10) Sweet ravioli (cjarsons)

Sometimes called agnolotti di Pontebba, these cjarsons are a traditional sweet ravioli from the town of Pontebba in the Carnia Alps area of Friuli Venezia Giulia, near the border with Austria. The ravioli filling has ricotta, figs, prunes and a little sugar and salt.

The dough is soft wheat flour, eggs and water. Traditionally, this pasta is served with melted butter, sugar and cinnamon. It’s popular at weddings and on holidays such as Christmas.

11) Gnocchi ravioli (ofelle alla triestina)

This unique ravioli from the city of Trieste is made with potato gnocchi dough which you roll out, cut and fill like normal pasta dough. The filling has sausage meat, ground veal and spinach along with onion and butter. Known as ofelle alla triestina, this homemade ravioli is usually served with melted butter and grated Montasio cheese or Parmigiano.

12) Homemade Fried Rye Flour Ravioli

Tirtlen, or tortelli alle erbe, is a vegetarian delight featuring homemade fried ravioli made from rye flour. It's a traditional recipe from the beautiful Alto Adige (South Tyrol) in Northeast Italy.

In this area, rye flour is a staple ingredient in the preparation of bread, pasta, and various dishes. The ricotta and spinach filling of these ravioli makes them not only easy to prepare but also irresistibly delicious.

13) Ricotta and saffron ravioli

There are many types of Sardinian filled pasta, this recipe is for a simple ravioli known as cruxionis de arrascottu in the local dialect. This pasta filling consists of sheep’s ricotta, lemon, eggs and saffron. You can of course, use cow’s milk ricotta instead.

To make the ravioli dough, you will need durum wheat semolina flour plus a little soft wheat flour. This dough is eggless. Instead, the liquid is warm water and some olive oil. I served this homemade ravioli with a traditional tomato sauce, which makes this recipe vegetarian as is.

14) Christmas pumpkin tortelli

Seasoned with butter and sage, this traditional Christmas pumpkin tortelli is a divine historical stuffed pasta from Mantova in Lombardy. This pasta recipe dates back to the Renaissance when pumpkins first appeared in Europe from Central America.

The filling consists of roasted pumpkin, amaretti biscuits, eggs, Parmigiano cheese, nutmeg and lemon zest or Italian mostarda. The dough is a classic pasta dough made with soft wheat flour and eggs. Make this tortelli vegetarian by replacing the Italian Parmigiano with vegetarian parmesan.

15) Heart-shaped chocolate ravioli

Make your Valentine's Day unforgettable with this easy-to-make yet divine heart-shaped chocolate ravioli! These homemade delights are stuffed with a luscious blend of mascarpone, ricotta, and pears, lying on a bed of mascarpone and strawberries. Your special someone will surely adore the effort and love poured into making them!

More Recipe Collections You May Like

• Best Italian Tagliatelle Recipes
• Best Spaghetti Recipes From Italy
• Stuffed Pasta Recipes
• Italian Cheesy Pasta Recipes
• Pasta with Nuts Recipes
• Leftover Meat Sauce or Bolognese Recipes

Let me know what you think.

If you do try any of these recipes, I’d love to hear how it turned out. Please, do write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools?