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Ravioli

Explore 11 recipes, 1 video, and more

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Kale-and-Ricotta Ravioli

Time:45 mins
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Ravioli with Tomatoes and Basil Dressing

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Robiola-Cheese-Filled Ravioli

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Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

Ingredients
  • 3/4 cup fresh ricotta cheese (about 6 ounces), drained 30 minutes
  • 3/4 cup fresh goat cheese (about 5 ounces), room temperature
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh mint, plus small sprigs for garnish
  • Coarse salt and freshly ground pepper
  • 1/2 recipe Fresh Beet Pasta Dough
  • Semolina flour or fine cornmeal, for dusting
  • 2 tablespoons coarse salt
  • Extra-virgin olive oil, for drizzling
  • 6 tablespoons unsalted butter
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Mushroom Ravioli

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1/4 cup olive oil, plus more for serving
  • 2 medium shallots, finely chopped (1/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup ricotta cheese
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for serving
  • 1 cup coarse semolina or cornmeal, for sprinkling
  • Fresh Pasta
  • All-purpose flour, for dusting
  • Unsalted butter, for serving
  • Sprigs of fresh thyme, for serving
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Gallo Ravioli

Ingredients
  • Oil, for baking sheet
  • 3 whole skinless boneless chicken breasts
  • Coarse salt and freshly ground black pepper
  • 2 bunches Swiss chard, leaves only
  • 2 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 5 large eggs, beaten
  • 1 teaspoon freshly ground white pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 4 1/2 pounds fresh pasta sheets
  • All-purpose flour, for ravioli board
  • Marie's Pasta Sauce
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Mario's Baccala Ravioli

Other Ideas:
Cod, Italian, Main course
Ingredients
  • 1 pound dried cod (baccala), as evenly thick as possible
  • 3 cups all-purpose flour, plus more for dusting
  • 4 extra-large eggs
  • 1 cup extra-virgin olive oil
  • 1 large baking potato, boiled, peeled, and put through a ricer or mashed
  • 1 1/2 teaspoons chopped fresh rosemary leaves
  • 2 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • Semolina, for dusting
  • 1 cup Mario's Basic Tomato Sauce Mario Batali's Basic Tomato Sauce
  • 5 tablespoons chopped fresh thyme
  • 1 teaspoon crushed red-pepper flakes
  • 1/2 bunch roughly chopped fresh mint leaves
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Swiss Chard Ravioli

Ingredients
  • 3/4 pound ruby chard, washed and dried
  • 1 1/2 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 6 fresh sprigs thyme
  • Salt and freshly ground pepper
  • 6 tablespoons ricotta cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 24 three-and-a-half-inch square wonton wrappers
  • 1 large egg, lightly beaten
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Raviolo with Egg Yolk Truffle Butter

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Soft Farm-Egg Ravioli

Ingredients
  • 1 cup '00' flour
  • 1/2 cup (1 stick) unsalted butter
  • Freshly grated Parmesan cheese
  • 1 cup fresh cow's milk ricotta cheese
  • 1 tablespoon unsalted butter
  • 3 tablespoons unsalted butter
  • 6 fresh mint leaves, very thinly sliced
  • 1 cup panko breadcrumbs
  • 6 fresh sage leaves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 cup unbleached all-purpose flour, plus more for kneading and rolling
  • 4 shallots, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh sage
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon milk
  • 1 tablespoon chopped fresh rosemary
  • Zest of 1 lemon
  • 19 large egg yolks, plus 1 large whole egg
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • Coarse salt
  • 4 cups baby spinach
  • 2 tablespoons dry white wine, such as pinot grigio
  • 1/4 cup heavy cream
  • 1/4 cup finely grated Parmesan cheese
  • Pinch of freshly grated nutmeg
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