Spice up ravioli with different cheeses, sauces, and toppings!
| RAVIOLI | SAUCE | CHEESE FILLING | TOPPINGS |
| Lemon Goat Cheese Ravioli | Lemon zest, lemon juice, olive oil | Goat cheese | Red pepper flakes |
| Brown Butter Blue Cheese Ravioli | Brown butter | Blue cheese, mascarpone | Toasted walnuts, chopped thyme |
| Pea and Parmesan Ravioli | Pea pesto | Ricotta | Grated parmesan |
| Smoky Sweet Potato Ravioli | Roasted red pepper sauce | Sweet potato, parmesan, smoked paprika | Chopped chives |
Ravioli Reminders
- When working with fresh pasta, keep any pieces of dough waiting to be rolled out covered with a damp towel to prevent them from drying out.
- Less is more: Too-thick pasta will cook up gummy, so roll your dough out into sheets that are practically see-through. A pasta machine—plus the help of a friend—works best here.
- If you’re short on time, wonton wrappers can be used in place of fresh pasta dough.
- Want to get ahead of the game? Freeze uncooked ravioli in a single layer on a floured baking sheet until solid, then transfer to a freezer-safe plastic bag and store for up to two months. When ready to eat, boil as you would any other frozen pasta.
Find a beginner-friendly dough recipe here.
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
