Ravioli is a beloved Italian pasta shape that has been enjoyed for centuries. These delectable little parcels are filled with a variety of ingredients, from cheese and spinach to meat and seafood, and can be served in a range of different sauces and accompaniments. Whether you prefer your ravioli smothered in a rich tomato sauce or tossed in a simple garlic and herb butter, we have something for everyone. Keen to learn to make your own pasta dough too? Perfecting the art of pasta making can be tricky, but these three recipes are on hand to guide you through step by step offering guidance for novice home cooks and seasoned chefs alike.
Spinach and Ricotta Ravioli with Sage Butter
Spinach and ricotta is a truly classic ravioli filling so it’s a great place to start when first attempting your own. It really does pay to make your own pasta and with straightforward steps, this recipe is a great place to start.
Meat Ravioli
If you’re looking for authenticity, head for Anna Del Conte’s recipes. Anna, who grew up in Milan, has been making these meat-stuffed ravioli her whole life. Here she shares her family recipe, providing handy tips for beginners and seasoned makers alike.
Saffron and Ricotta Ravioli
A dish to impress your friends, this easy to follow recipe from A Love of Eating: Recipes from Tart London will have you mastering the art of ravioli making in no time. The addition of saffron to the ricotta filling gives the ravioli a luxurious touch and aromatic taste, making them perfect for dinner parties.
