I love tinkering with recipes for stuffed pasta, and I’ve assembled a truly top-notch collection for you. They range from the ubiquitous Ricotta and Spinach Ravioli (a classic, and for good reason) to the downright luxurious Truffle and Ricotta Mezzalune (an incredible taste experience).
Each dish is an overloaded flavor bomb, and they also present a wonderfully varied textural experience. Some of the recipes will surprise you in a delightful way.
Yes, there is Goat Cheese and Beet Ravioli. Maybe you’re more familiar with (and satisfied by) the recipe for Sausage and Kale Agnolotti.
Let’s get into it!
The 16 Best stuffed pasta recipes
1. Ricotta and Spinach Ravioli
The Ravioli with Ricotta and Spinach offers a creamy filling of ricotta cheese and finely chopped spinach, the flavors boosted by some grated Parmesan and a touch of nutmeg. That pleasantly nutty aroma wafting from the kitchen?
All thanks to the wonderful pairing of melted butter and nutmeg. The sauce may be simple, but it’s as satisfying as any Italian dish there is.
Ingredients
Ricotta cheese (1 cup)
Fresh spinach, chopped (2 cups)
Egg (1, lightly beaten)
Grated Parmesan cheese (1/4 cup)
Nutmeg (a pinch)
Salt and pepper (to taste)
Fresh pasta sheets or wonton wrappers
Instructions
1. In a big frying pan, over a medium flame, make the fresh spinach wilt. Allow it a moment to cool, then work out any extra moisture by squeezing it. Finally, chop the spinach finely.
2. In a bowl for mixing, combine the chopped spinach, the beaten egg, the ricotta cheese, the grated Parmesan cheese, the nutmeg, and the spinach. Combine thoroughly.
3. Clean a surface and lay out the pasta sheets or wonton wrappers. Put a teaspoon of filling in the middle of each piece.
4. Using water, moisten the edges of the dough. Fold the dough over to make the ravioli, and press the edges together. This is a very important step. If the ravioli edges are not sealed well, the cheese will cook right out of the pasta. (Think of it as cheese sauce.) Boil these babies in salted water until they float. Serve with your favorite sauce (or no sauce at all).
2. Cheese Tortellini
Italian tortellini al formaggio is a divine dish featuring pasta filled with cheese, accompanied by a creamy sauce that consists of olive oil, garlic, heavy cream, and freshly grated Parmesan. Finished with a sprinkle of fresh basil for aroma, it is heaven on a plate.
Ingredients
8 oz cheese tortellini
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
1. Prepare the cheese tortellini according to the directions on the package. Drain and set aside.
2. In a big frying pan over medium heat, warm the olive oil. Toss in the minced garlic and sauté for about 1 minute until the aroma is mouthwatering.
3. Add the heavy cream and bring to a simmer. Reduce the heat and stir in the Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
4. In the skillet, add cooked tortellini, tossing gently to coat with the sauce. Serve at once, garnished with fresh basil.
3. Lobster Ravioli
This pasta dish is filled with a mixture of lobster, ricotta cheese, parsley, and lemon juice. The sheets of fresh pasta are draped over the filling and then sealed shut along the edges.
Once the ravioli is cooked, the pasta serves as a luxurious transport for the sweet, tender meat inside.
Ingredients
- Fresh pasta sheets or wonton wrappers
- 1 cup cooked lobster meat, chopped
- 1/4 cup ricotta cheese
- 1 tablespoon parsley, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 egg, beaten (for sealing)
Instructions
1. In a bowl, mix well the following ingredients: chopped lobster meat, ricotta cheese, parsley, lemon juice, and a pinch of salt and pepper.
2. Arrange the pasta sheets or wonton wrappers on a flat surface. In the middle of every square or circle, place roughly a teaspoon of the filling made from lobster.
3. To seal the pasta tightly, brush the edges with beaten egg, then fold the pasta over. When folding over the pasta, ensure that you press out any air.
4. A big pot of salted water should be brought to a boil, and the ravioli should be cooked in that for 3-4 minutes (or until they float to the top). The next step is to drain the cooked ravioli before serving. That’s them tossed with your choice of sauce. A light cream sauce is good, as is melted butter with herbs.
4. Pumpkin Agnolotti
A delicious pasta dish is the Pumpkin Agnolotti. The creamy filling features pumpkin puree, ricotta, and Parmesan cheese, all accented with nutmeg.
The fresh pasta squares encasing the filling are tossed with a butter sauce.
Ingredients
Pumpkin puree
Ricotta cheese
Grated Parmesan cheese
Nutmeg
Salt
Fresh pasta sheets
Butter
Instructions
1. Pumpkin puree, ricotta cheese, Parmesan cheese, a pinch of nutmeg, and salt come together in a bowl to make the filling.
2. Take sheets of freshly cut pasta and cut them into even squares. Place a small spoonful of the filling into the center of each square.
3. The pasta squares are folded over the filling to form triangles, with the edges pressed tightly to create a good seal.
4. Boiling salted water Cook the agnolotti in for minutes 3-4, drain, and then toss with melted butter before serving.
5. Beef and Porcini Mushroom Ravioli
Ravioli filled with minced beef and porcini mushrooms combines the richness of beef mince and the earthiness of porcini mushrooms with the elegance of homemade pasta. Toss the ravioli with a simple sauce of butter and sage for a dish perfectly fitting for a date night or any night that calls for elevated comfort food.
Ingredients
200g beef mince
50g dried porcini mushrooms
2 tablespoons grated Parmesan cheese
200g all-purpose flour
2 large eggs
Salt and pepper to taste
Instructions
1. Place the dried porcini mushrooms in a bowl. Pour in enough warm water to cover them entirely. Let them soak for about 20 minutes. Then, drain the mushrooms and chop them finely.
2. In a skillet over medium heat, brown the ground beef, adding the diced porcini mushrooms halfway through, and seasoning with salt and pepper.
3. In a bowl or on a clean workspace, make a well in the flour, add the eggs, and mix in the flour to form a rough dough. Knead the dough until it’s smooth and elastic—10 minutes by machine, or 20 by hand—and let it rest in a covered bowl for 30 minutes.
4. The pasta dough should be rolled out to your desired thickness and then cut into squares. On each square, place a spoonful of the beef and porcini mixture, then fold over and seal to form ravioli. In boiling salted water, cook the pasta for 3 to 4 minutes, drain, and serve topped with Parmesan.
6. Spinach and Cheese Tortelloni
Tortelloni di Spinaci e Ricotta is an elegant dish. Spinach and Cheese Tortelloni are not your everyday tortellini.
Fresh spinach, ricotta, and Parmesan cheese—a hint of nutmeg lingers on the sheet of pasta after the dish is cooked—create a filling that is fresh-tasting and delightful. The tortelloni itself is unadorned.
Ingredients
- 2 cups fresh spinach, washed and chopped
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package fresh pasta sheets or wonton wrappers
- 1 egg, beaten (for sealing the pasta)
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Instructions
1. In a frying pan, cook the spinach until it is wilted, then drain and chop it very fine. Mix that with the next five ingredients in a bowl.
2. Arrange the pasta sheets or wonton wrappers. Put a little amount of filling in the center of each; then brush the edges with beaten egg.
3. Take the wrapper and fold it over into a triangle or half-moon shape, pressing the edges to seal. To make tortelloni, bring the two points together and press.
4. Salted water is used to boil the tortelloni for 3 to 4 minutes. They are cooked until they float. After they are drained, serve them with whatever sauce you view as the favorite.
7. Butternut Squash Cappellacci
Cappellacci di Zucca is an Italian pasta dish that envelops in pasta sheets a creamy filling of roasted butternut squash, ricotta, and nutmeg. Beyond the flavors of the dish—subtle and comforting, seasoning autumn with a kind of earthy warmth—what really matters when making cappellacci is the texture of the dough.
Ingredients
Butternut squash (about 1 medium-sized)
Ricotta cheese (1/2 cup)
Grated Parmesan cheese (1/4 cup)
Nutmeg (1/4 teaspoon)
Salt (to taste)
Fresh pasta sheets (about 16 ounces)
Butter (4 tablespoons)
Instructions
1. Your oven should be preheated to 400°F (200°C). A butternut squash should be cut in half, with the seeds removed, and then it should be placed facedown on a baking sheet. For this dish, a butternut squash must be roasted for 30-40 minutes until the flesh is completely tender. Once the squash is roasted, the flesh inside must be scooped out and mashed up very well.
2. In a bowl, blend together the squash that you’ve already mashed, the ricotta, the Parmesan, the nutmeg, and the salt. And mix until it’s smooth and combined really well. This is the filling.
3. Fresh pasta sheets should be cut into 3-inch squares. A teaspoon of filling should be placed in the center of each square. The pasta should then be folded over to form a triangle, with the edges sealed tightly.
4. Boil a large pot of salted water. For 3-4 minutes, cook the cappellacci until they float. Meanwhile, melt the butter. After the pasta is done, toss it gently in the pan with the butter and serve.
8. Goat Cheese and Beet Ravioli
Beet and Goat Cheese Ravioli features roasted beets mixed with goat cheese and ricotta for a colorful filling. The ravioli are made with wonton wrappers and are simply seasoned with salt and pepper.
They are a lovely dish, showcasing their vibrant filling beautifully, and an easy precursor to a more demanding dish like homemade pasta.
Ingredients
2 medium beets, roasted and peeled
1 cup goat cheese
1/4 cup ricotta cheese
Salt and pepper to taste
1 package wonton wrappers
1 egg, beaten
Instructions
1. Blend the roasted beets in a food processor to a smooth puree. Combine the beet puree with the following in a bowl: goat cheese, ricotta cheese, salt, and pepper. Both the original recipe and my adapted version are for an appetizer that serves four.
2. Put a small spoonful of the mixture of beet and cheese in the middle of each of the wonton wrappers. Brush the edges of the wonton wrappers with beaten egg, then fold over to seal, pressing the edges firmly to keep the mixture from leaking out while cooking.
3. Get a big pot of salted water boiling. Cook the ravioli in batches for about 2-3 minutes or until they float to the top. Remove with a slotted spoon and serve with your choice of sauce.
9. Chicken and Herb Agnolotti
Agnolotti di Pollo e Erbe is a delightful dumpling dish with an incredible filling made of shredded cooked chicken, ricotta, Parmesan, fresh parsley, and thyme. This dish is well worth the effort; once you make it, you will savor the experience for a long time to come.
Ingredients
2 cups cooked chicken, shredded
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme, chopped
Salt and pepper to taste
Fresh pasta sheets
Instructions
1. In a mixing bowl, combine the cooked chicken, ricotta cheese, Parmesan cheese, parsley, and thyme. Season with salt and pepper to taste.
2. Take the fresh pasta sheets and cut them into small squares. In the middle of each square, place a small spoonful of the chicken and herb mixture.
3. To form triangles, fold the pasta over the filling and press the edges to seal. To gently shape the agnolotti, do this: pinch the edges.
4. A pot of boiling salted water should be used to cook the agnolotti. The cooking time is 3-4 minutes or until they float to the top. Serve with your sauce of choice.
10. Truffle and Ricotta Mezzalune
Mezzalune di Trifola e Ricotta is a truly delightful dish featuring fresh pasta dough, creamy ricotta, and savory black truffle paste. The crescent-shaped pieces are filled with rich Parmesan cheese.
Mezzalune are perfect for a gourmet experience.
Ingredients
Fresh pasta dough
1 cup ricotta cheese
2 tablespoons black truffle paste
1/2 cup grated Parmesan cheese
1 egg yolk
Salt and pepper to taste
1 tablespoon unsalted butter
Instructions
1. On a floured surface, roll out the fresh pasta dough until it is thin enough that you can see your fingers through it.
2. In a bowl, blend the ricotta cheese, black truffle paste, Parmesan cheese, egg yolk, salt, and pepper until well integrated.
3. Using a cutter, cut the pasta into circles. Place a small amount of filling in the center of each circle. Fold them in half, and seal the edges with a fork or by pinching them to form mezzalune shapes.
4. Boil salted water in a pot big enough for the mezzalune to swim freely. Once the water rapidly boils, add the mezzalune and set a timer for 3-4 minutes. Use the timer as a guide for when to stop boiling the pasta. When the timer goes off, drain the pasta in a colander. While the pasta is draining, take a stick of unsalted butter and melt it in a saucepan.
11. Pear and Gorgonzola Fiocchetti
Fiocchetti with pear and Gorgonzola is a delicious filled pasta that features fresh egg dough stuffed with ripe pear and tangy Gorgonzola cheese. The filling is enhanced by a hint of nutmeg and finished with a buttery sauce.
Ingredients
2 cups all-purpose flour
2 large eggs
1 ripe pear, peeled and finely diced
1/2 cup crumbled Gorgonzola cheese
Salt, to taste
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
Instructions
1. In a bowl that is large enough, mound the flour and make a well in the middle. Crack the eggs into the well and mix with a fork. Ensure that you’re only mixing the eggs and not the surrounding flour—do so until the batter looks fairly uniform. Then, start to incorporate the flour gradually, mixing until a shaggy dough forms. The dough is not ready if it sticks to your wet hands or the bowl. Knead it until smooth, taking care not to over-knead, and let it rest for 30 minutes.
2. The diced pear, Gorgonzola cheese, a pinch of salt, and nutmeg in a small bowl become the filling when they mix and blend well.
3. After resting, pasta dough is rolled out into thin sheets. These sheets are cut into squares approximately 2 inches wide. In the center of each square is placed a small spoonful of filling made from pear and Gorgonzola. The sheet is then folded over the filling to form a triangle, and the edges are pressed to seal the dumpling.
4. Preparation method:
1. In a large pot, bring salted water to a boil.
2. Add the fiocchetti to the boiling water and cook for 3-4 minutes or until they float to the surface.
3. While they are cooking, melt the butter in a large skillet.
4. Using a slotted spoon, remove the fiocchetti from the boiling water and add them to the melted butter.
5. Toss the fiocchetti briefly in the butter before serving.
12. Mushroom and Truffle Tortellini
Tortellini with Mushrooms and Truffles combines the richness of finely chopped mixed mushrooms, minced garlic, and a touch of aromatic truffle oil with creamy ricotta and Parmesan cheese, all encased in fresh pasta dough.
Ingredients
200g mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
1 clove garlic, minced
2 tablespoons truffle oil
250g ricotta cheese
100g Parmesan cheese, grated
Fresh pasta dough (enough to make about 24 tortellini)
Salt and pepper to taste
Instructions
1. In a skillet, soften the finely chopped mushrooms and minced garlic in a tablespoon of truffle oil, sautéing until the mushrooms are tender and any liquid has evaporated. Salt and pepper the mixture to taste, then set it aside to cool.
2. In a bowl, combine the ricotta cheese, the Parmesan cheese, and the mushrooms that you have sautéed. Mix well to make the filling for the tortellini.
3. The pasta dough is rolled and cut into 3-inch circles. A small spoonful of the mushroom mixture is placed in the center of each circle. The pasta is folded over, making a half-moon shape, and the corners are brought together to form tortellini.
4. In a pot of boiling salted water, cook the tortellini until they float to the surface, about 3-5 minutes. They take a little longer than my handmade tortellini to cook but are equally good. Drizzle with the remaining truffle oil before serving.
13. Burrata-filled Ravioli
Ravioli filled with burrata features pasta made from scratch, using a mixture of flour, eggs, and salt. It’s filled with burrata—that’s right, two kinds of cheese—as well with a touch of lemon and pepper.
It’s finished with a drizzle of olive oil and a good grating of black pepper. You can also add fresh basil, if you like.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 8 ounces burrata cheese
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
1. Combine the salt and flour in a bowl, then pour into a mound on a clean work surface. Make a well in the center, and add the eggs. Using a fork, gradually mix the flour from the inner walls of the well into the egg mixture. Once incorporated, start kneading the dough. Knead for about 8-10 minutes until it is smooth and elastic. When the dough is done, wrap it in plastic wrap and allow it to rest for about 30 minutes.
2. On a floured surface, roll the pasta dough out thinly. Place small spoonfuls of burrata cheese that are spaced evenly in one sheet of dough. A second sheet of dough then goes on top, and is pressed to seal around the filling. Use a pasta cutter or knife to cut the sealed sheets into individual ravioli.
3. Ravioli should be cooked for 2-3 minutes in salted water that is boiling like a volcano. The pasta will rise to the surface, and after draining, a liberal application of olive oil will keep the delicate dumplings from becoming a sticky mass. Black pepper, freshly ground, makes a fine seasoning. These factory-made ravioli are excellent with any number of sauces; if you have some summer tomato sauce, serve it with that.
14. Prosciutto and Arugula Tortellini
Tortellini with Prosciutto and Arugula is a delightful Italian pasta dish starring finely chopped prosciutto, fresh arugula, creamy ricotta, and grated Parmesan. These ingredients are enclosed in fresh egg pasta, forming delicious homemade tortellini.
Ingredients
Prosciutto, finely chopped (4-5 slices)
Fresh arugula, chopped (1 cup)
Ricotta cheese (1 cup)
Grated Parmesan cheese (1/2 cup)
Salt and pepper to taste
Fresh egg pasta sheets (enough for about 24 tortellini)
Instructions
1. In a mixing bowl, combine the prosciutto, arugula, ricotta cheese, and Parmesan cheese. Season the mixture to taste with salt and pepper.
2. Take the fresh pasta sheets and cut them into approximately 3×3 inch squares. Put a small spoonful of the filling into the center of each square.
3. Shape the tortellini by folding the pasta over the filling to create a triangle, and then pressing the edges to seal. Take the two shorter corners of the triangle, bring them together, and press to form a tortellini shape.
4. Boil salted water and cook the tortellini in it for 3-4 minutes until they float to the top. Drain and serve them with whatever sauce you like.
15. Crab and Cream Cheese Ravioli
I made Crab and Cream Cheese Ravioli from a recipe that called for crab meat, cream cheese, and wonton wrappers. Chives and lemon zest were used to enrich the flavor and make these delicate ravioli an elegant dish for special occasions.
Ingredients
Crab meat (fresh or canned)
Cream cheese
Wonton wrappers
Chopped chives
Lemon zest
Salt
Black pepper
Instructions
1. In a bowl, blend well the crab meat, cream cheese, chives (or green onions), lemon zest, salt, and black pepper.
2. Put a small spoonful of the crab and cream cheese mix in the center of a wonton wrapper.
3. Make the edges of the wrapper damp with water, and fold them to form a triangle, pressing firmly to make a sealed edge.
4. In a large pot, bring salted water to a boil. Add the ravioli to the pot and allow them to reach a gentle boil for 3-4 minutes, or until they float. When cooked, serve with a sauce of your choice.
16. Sausage and Kale Agnolotti
Agnolotti with Sausage and Kale is a delightful pasta dish. It has Italian sausage, fresh kale, and creamy ricotta all wrapped in tender pasta squares, and it’s finished with steamed kale.
“It’s like a little present for your mouth there,” said Daniele Uditi, the chef at Pizzana, a pizzeria with locations in Pasadena and West LA.
Ingredients
1 pound Italian sausage, casings removed
2 cups chopped kale, stems removed
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 package fresh pasta sheets
Salt and pepper to taste
Instructions
1. In a skillet set over medium heat, brown the sausage, breaking it into small pieces. Stir in the chopped kale and continue cooking until the greens are wilted. Allow the mixture to cool before combining it with the ricotta and Parmesan in a medium bowl. Season with salt and pepper to taste.
2. The pasta sheets should be cut into squares. A teaspoon of filling should be placed in the center of each square. The squares should then be folded into agnolotti while the edges are sealed tightly with water or egg wash.
3. In a big pot, bring salted water to a boil, then reduce it to a simmer. Cook the agnolotti in batches for about 3-4 minutes until they float. Drain and serve with your choice of sauce or a drizzle of olive oil and more Parmesan cheese.
