Ravioli are a true hero of Italian cuisine, with roots dating back as far as the 14th century, appearing in the writing of a famous merchant of Prato, text that traces back to roughly 1380. Unlike many other types of pasta, there is no one specific centre of origin for ravioli. Instead, variants of the dish occur across Italy, with a number of regions and towns boasting their own take on the filling, and thus inviting a plethora of unique and inventive ravioli filling ideas, many of which inspire our pastai at Pasta Evangelists.
As the British springtime beckons, and the climate steadily warms, delicious fresh produce begins to bloom, inviting a noticeable shift in the food we savour. Gone are the hearty and comforting dishes of the winter, making way for fresh and light seasonal ingredients that complement the dawn of a more agreeable climate. A perfect means to satisfy this yearning for lighter dishes is the elegant ravioli, an aforementioned icon of versatility in Italian cuisine, that quite literally changes with the seasons. Fresh and delicious ravioli enrobed in a light yet luscious butter sauce prove a perfect way to hark in the new season and are a delicious meal to perhaps enjoy al fresco, should the capricious British sunshine permit it.
And should the famously temperamental British climate fail you, allow these four stunning ravioli filling recipes are sure to transport you to the idyllic, sun-drenched Amalfi coast. Buon Appetito!
Black Truffle and Burrata Ravioli Filling
Consider this elevated recipe for ravioli al formaggio (cheese ravioli) a celebration of Italy’s gastronomic prowess, showcasing some of the nation’s finest, most cherished exports. Though this dish boasts a humble elegance to the eye, each raviolo parcel conceals a filling of pure, unabashed luxury. Black truffles, or trifolati in their native Norcia, lend their famed punchy aroma, and these flecks of precious earthy flavour are suspended in creamy, fresh burrata - the jewel in the crown of Italian cheeses. Renowned for its indulgent, buttery consistency and delicate, milky flavour, burrata is a product forged by the deft hands of artisan cheesemakers located in the Apulia region of the sun-drenched south.
While the earthy flavour of black truffle is something typically associated with more autumnal cuisine, the light and fresh burrata cheese ensures this is an ideal dish for warmer spring climates.
Prep time: 60 mins
Cook time: 10 mins
Calories per serving: 306kcal (for the filling alone)
- 1 cup burrata cheese
- ¾ cup ricotta
- 2 tablespoons black truffle (you can also use truffle oil or truffle cream)
- In a large mixing bowl, combine the fresh burrata, ricotta and shaved black truffle, stirring gently until well combined, ensuring flecks of truffle are well dispersed in the mixture.
- Cover the mixture and place in the fridge
- To make your fresh pasta dough and complete your ravioli, follow the remaining steps in our making fresh ravioli recipe.
Creamy Salmon Ravioli Filling
Our smoked salmon & ricotta ravioli marries the fresh and smoky flavour of the succulent fish with creamy and mild ricotta cheese, and bright lemon and chives, all encased in a rich, handmade egg pasta raviolo shell. This well-balanced ravioli filling is at once light and refreshing, and bursting with bright flavours, perfect for an al fresco dinner on a warm spring evening.
Prep time: 60 minutes
Cook time: 10 minutes
Calories per serving: 267kcal
- 250g smoked salmon, minced
- 450g ricotta
- 1 lemon, zested
- Chives to taste
- Salt and pepper to taste
- In a large mixing bowl, combine your smoked salmon, ricotta cheese, chives, lemon zest, salt and pepper. Stir well to ensure the mixture is thoroughly combined.
- Cover the mixture and place in the refrigerator to firm up, for approximately an hour.
- You’re now ready to transform your mixture into delicious ravioli - to so do, simply follow our step-by-step guide to making fresh ravioli here.
Lemon & Ricotta Ravioli Filling
Limoni flourish in the sunkissed Italian spring, where they are nurtured and adored by natives. This notion rings particularly true along the Amalfi Coast, known for its sensational citrus exports, as well as in Sicily, where the sunny Mediterranean climate renders perfectly perfumed lemons. A celebration of limoni at their prime, our classic lemon and ricotta ravioli recipe showcases the citrusy gem of both Italian coast and cuisine, its bright flavour suspended in mild yet creamy ricotta, complemented by streaks of aromatic basil and salty Parmigiano Reggiano. Enveloped in fresh, handmade ravioli pasta, we scarcely believe you’ll encounter a more Italian collection of ingredients in a single, joy-inducing bite.
Prep time: 60 mins
Cook time: 10 mins
Calories per serving: 306kcal (filling only)
In a large mixing bowl, combine your ricotta, lemon zest, parmesan, shredded basil leaves, salt and pepper. Mix until fully incorporated.
Cover the mixture and refrigerate for an hour, allowing the mixture to firm up thereby easing the filling process.
You’re now ready to transform your mixture into delicious ravioli - to so do, simply follow our step-by-step guide to making fresh ravioli here.
Lobster & Crab Ravioli Filling
The soft azure of the exquisite mar Mediterraneo proves not only a visual delight, but a gastronomic haven, boasting some of the finest fresh seafood in the world. Our seafood ravioli lovingly pairs fresh, delicate lobster with juicy and sweet crab meat, paying homage to the beautiful, sunkissed coastal regions located in the nether of the boot.
Serves: 2 people
Prep time: 60 minutes
Cooking time: 10 minutes
Calories: 292 kcal per serving (excluding pasta)
- 125g mascarpone cheese, at room temperature
- 100g ricotta cheese, at room temperature
- 1 tbsp butter, at room temperature
- 125g cooked lobster meat, cut into ½ cm pieces
- 100g cooked crab meat, cut into ½ cm pieces
- ¼ cup white wine
- 1 shallot, finely diced
- 1 tbsp finely chopped fresh parsley
- 1 garlic clove, peeled and minced
- Salt and Black Pepper, to taste
To make your ravioli
- In a large bowl, mix together the mascarpone, ricotta, and butter until smooth.
- Cover and refrigerate for 1 hour.
- Add the remaining ingredients and mix until well combined
- Then, all you need to do is follow the remaining steps in our making fresh ravioli recipe.
Presumably you’ll want to transform these delicious fillings into fresh ravioli, right? Making fresh ravioli from scratch is somewhat a complex undertaking, but one eased by having the right tools. We offer a range of complete pasta-making kits that enable you to make fresh, delicious ravioli from the comfort of your own kitchen!
At Pasta Evangelists, we bring a taste of Italy to your kitchen. Prepared using the freshest ingredients, our gourmet pasta dishes are perfect for those looking to enjoy restaurant-quality meals, delivered to your door, and ready in under five minutes. Order from our weekly menu today, and we’ll offer you 25% off your first delivery - simply enter the code BLOG25 at checkout.
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