As the leaves begin to change color and the air turns crisp, it’s time to embrace the flavors of fall. One of the most delightful ways to celebrate this season is through the art of ravioli making. Whether you’re a seasoned chef or a novice in the kitchen, ravioli provides a perfect canvas for seasonal ingredients.
From hearty squash and ricotta to savory mushrooms and chestnuts, the fillings can be as diverse as the autumn harvest itself. Not only do these recipes highlight the best flavors of fall, but they also offer a wonderful opportunity for creativity in the kitchen.
This collection features over 50 fall-inspired ravioli recipes that will warm your heart and satisfy your cravings.
In this article, you’ll find a variety of ravioli recipes that embrace the essence of autumn, whether you prefer sweet or savory fillings.
Each recipe is designed to be approachable and delicious, ensuring that you can bring the warmth of the season to your dining table.
So roll up your sleeves, grab your rolling pin, and let’s dive into the wonderful world of fall ravioli!
50+ Delicious Fall Ravioli Recipes to Celebrate Autumn’s Bounty
As the days grow shorter and the temperatures drop, there’s nothing quite like the warmth of a delicious plate of ravioli to brighten your fall evenings.
This collection of 50+ fall ravioli recipes showcases the vibrant flavors of the season, allowing you to create comforting meals that bring friends and family together.
Whether you choose to fill your ravioli with roasted butternut squash, earthy mushrooms, or sweet apples, these recipes offer something for everyone. Each bite is a reminder of the beauty and bounty of autumn.
So gather your ingredients, invite some loved ones into your kitchen, and enjoy the process of making these delightful pasta pockets.
With these recipes at your fingertips, you’ll have plenty of delicious meals to enjoy all season long.
Butternut Squash and Sage Ravioli
This homemade butternut squash and sage ravioli is a delightful way to celebrate fall. The sweet and nutty flavor of the roasted squash pairs beautifully with the earthy notes of fresh sage. Topped with a brown butter sauce, this dish is not only comforting but also visually stunning, making it perfect for a dinner party or a cozy night in.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup roasted butternut squash, pureed
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon nutmeg
- Salt and pepper to taste
For the sauce:
- 1/2 cup unsalted butter
- 10-12 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Ravioli Dough:
On a clean surface, mound the flour and create a well in the center. Add eggs and a pinch of salt. Gradually incorporate the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, mix the butternut squash puree, ricotta, Parmesan, nutmeg, salt, and pepper until well combined. - Roll Out the Dough:
Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. - Assemble the Ravioli:
Place a teaspoon of filling on one sheet of dough, spacing them about 2 inches apart. Brush around the filling with water, then place another sheet of dough on top. Press down around the filling to seal, then cut into squares or circles. - Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the top. - Make the Sauce:
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy. - Serve:
Toss the cooked ravioli in the brown butter sauce, season with salt and pepper, and serve with grated Parmesan cheese on top.
Butternut squash and sage ravioli is the quintessential fall dish, combining seasonal ingredients in a comforting and elegant way. The rich flavors of roasted squash and nutty Parmesan are perfectly complemented by the aromatic sage, creating a dish that feels both gourmet and homey. This recipe is not only a feast for the taste buds but also a delight to the eyes, making it a wonderful centerpiece for any autumn gathering.
Mushroom and Truffle Oil Ravioli
Indulge in the earthy flavors of fall with this mushroom and truffle oil ravioli. The rich, umami taste of the mushrooms combined with the luxurious aroma of truffle oil creates a ravioli dish that feels truly decadent. This recipe is perfect for impressing guests at a dinner party or for treating yourself to a special meal.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup mixed mushrooms (shiitake, cremini, portobello), finely chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- Salt and pepper to taste
For the sauce:
- 1/2 cup unsalted butter
- 1/4 cup chopped fresh parsley
- 1 tablespoon truffle oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Prepare the Dough:
Create a mound of flour on a clean surface and form a well in the center. Add the eggs and a pinch of salt, gradually mixing the flour into the eggs. Knead the dough for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Make the Filling:
In a skillet over medium heat, sauté the mushrooms until they release their moisture and are golden brown. Allow to cool slightly, then mix with ricotta, Parmesan, truffle oil, salt, and pepper. - Roll Out the Dough:
Divide the dough into four sections and roll out each section into thin sheets. - Assemble the Ravioli:
Spoon filling onto one sheet of dough, spacing it evenly. Brush around the filling with water, place another sheet on top, press to seal, and cut into desired shapes. - Cook the Ravioli:
Boil salted water in a large pot and cook the ravioli for 3-4 minutes until they float. - Make the Sauce:
In a skillet, melt the butter, then add the chopped parsley and truffle oil. Cook for a couple of minutes. - Serve:
Toss the ravioli in the truffle butter sauce and serve with grated Parmesan.
Mushroom and truffle oil ravioli is a luxurious dish that embodies the richness of fall. The umami flavors of the mushrooms combined with the earthy aroma of truffle oil create an unforgettable dining experience. This recipe not only satisfies your cravings for comfort food but also elevates any meal into something special. Serve it on a chilly evening, and let the warmth of this dish envelop you in seasonal bliss.
Spinach and Ricotta Ravioli with Pumpkin Cream Sauce
This vibrant spinach and ricotta ravioli paired with a creamy pumpkin sauce is a fantastic way to incorporate seasonal produce into a delicious meal. The creamy, slightly sweet pumpkin sauce complements the fresh filling beautifully, resulting in a dish that is both comforting and elegant, perfect for the fall table.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the pumpkin cream sauce:
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
- 1 tablespoon olive oil
Instructions:
- Make the Ravioli Dough:
On a clean surface, create a mound of flour with a well in the center. Add the eggs and a pinch of salt, mixing until a dough forms. Knead for about 5-7 minutes until smooth. Cover with plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, combine chopped spinach, ricotta, Parmesan, salt, and pepper until well mixed. - Roll Out the Dough:
Divide the dough into four pieces and roll out each piece into thin sheets. - Assemble the Ravioli:
Place teaspoons of filling on one sheet, brush with water around the filling, place another sheet on top, seal, and cut. - Cook the Ravioli:
Bring salted water to a boil and cook the ravioli for 3-4 minutes until they float. - Make the Pumpkin Cream Sauce:
In a saucepan, combine pumpkin puree, heavy cream, garlic powder, onion powder, nutmeg, olive oil, salt, and pepper. Heat over medium heat until warmed through, stirring to combine. - Serve:
Toss the cooked ravioli in the pumpkin cream sauce and serve hot.
The spinach and ricotta ravioli with pumpkin cream sauce is a beautiful representation of autumn flavors, seamlessly blending the freshness of spinach with the comforting warmth of pumpkin. This dish not only nourishes the body but also brings a sense of joy and warmth to the table, making it perfect for family gatherings or intimate dinners. The rich, creamy sauce perfectly complements the delicate ravioli, offering a delightful balance that will leave your guests craving more.
Apple and Cheddar Ravioli with Maple Cream Sauce
Experience the sweet and savory combination of apple and cheddar in these delightful ravioli. The filling is made from tart apples and sharp cheddar cheese, creating a unique flavor profile that is complemented by a luscious maple cream sauce. This dish is perfect for showcasing fall’s bounty and is sure to impress your family and friends at any gathering.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup tart apples (like Granny Smith), peeled and diced
- 1 cup sharp cheddar cheese, grated
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the maple cream sauce:
- 1/2 cup heavy cream
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1 teaspoon cinnamon
- Salt to taste
Instructions:
- Prepare the Dough:
On a clean surface, make a mound of flour with a well in the center. Add eggs and a pinch of salt, gradually mixing the flour into the eggs to form a dough. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Make the Filling:
In a skillet over medium heat, sauté the diced apples with lemon juice, salt, and pepper until slightly softened, about 3-4 minutes. Remove from heat and let cool. In a bowl, mix the sautéed apples with the cheddar cheese. - Roll Out the Dough:
Divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin. - Assemble the Ravioli:
Place teaspoons of the apple and cheddar mixture on one sheet of dough, spacing them about 2 inches apart. Brush around the filling with water, then place another sheet on top. Press down around the filling to seal, and cut into squares or circles. - Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the top. - Make the Maple Cream Sauce:
In a saucepan, combine heavy cream, maple syrup, butter, cinnamon, and salt. Heat over medium heat until warm, stirring to combine. - Serve:
Toss the cooked ravioli in the maple cream sauce and serve warm.
Apple and cheddar ravioli with maple cream sauce is a delightful combination of sweet and savory flavors that epitomizes the essence of fall. The tartness of the apples balances perfectly with the sharpness of the cheddar, while the creamy maple sauce adds a rich, sweet touch. This dish not only showcases the best of autumn produce but also brings a unique twist to traditional ravioli, making it a standout option for any fall meal.
Sweet Potato and Gorgonzola Ravioli with Walnut Sauce
Indulge in the rich and comforting flavors of sweet potato and Gorgonzola ravioli, enhanced by a toasty walnut sauce. The natural sweetness of the sweet potatoes pairs beautifully with the tangy Gorgonzola, creating a filling that is both satisfying and sophisticated. This dish is perfect for celebrating the flavors of fall and is sure to impress at your next dinner gathering.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup roasted sweet potatoes, mashed
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the walnut sauce:
- 1/2 cup walnuts, chopped
- 1/4 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Prepare the Dough:
On a clean surface, mound the flour and create a well in the center. Add eggs and a pinch of salt. Gradually mix the flour into the eggs until a dough forms. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Make the Filling:
In a bowl, mix the mashed sweet potatoes, Gorgonzola, nutmeg, salt, and pepper until well combined. - Roll Out the Dough:
Divide the dough into four pieces and roll each piece into thin sheets. - Assemble the Ravioli:
Place teaspoons of the sweet potato and Gorgonzola mixture on one sheet, brush with water around the filling, place another sheet on top, press to seal, and cut into desired shapes. - Cook the Ravioli:
Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float. - Make the Walnut Sauce:
In a skillet, melt the butter over medium heat. Add the chopped walnuts and thyme, cooking until the walnuts are toasted and fragrant, about 3-4 minutes. Season with salt and pepper. - Serve:
Toss the ravioli in the walnut sauce and serve with grated Parmesan cheese.
Sweet potato and Gorgonzola ravioli with walnut sauce is a celebration of fall flavors, merging the sweetness of roasted sweet potatoes with the rich, tangy notes of Gorgonzola. The nutty walnut sauce adds a delightful crunch and depth to the dish, making it a hearty option for autumn dinners. This recipe not only brings comfort to the table but also elevates the traditional ravioli to gourmet status, making it an impressive addition to any fall feast.
Spiced Pumpkin and Ricotta Ravioli with Sage Butter Sauce
Fall is incomplete without the warm, comforting flavors of pumpkin, and this spiced pumpkin and ricotta ravioli is a perfect example. The combination of pumpkin puree, creamy ricotta, and a hint of warming spices makes for a delicious filling that is perfectly complemented by a simple sage butter sauce. This recipe captures the essence of autumn and is ideal for cozy dinners.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup ricotta cheese
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the sage butter sauce:
- 1/2 cup unsalted butter
- 10-12 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough:
On a clean surface, create a mound of flour with a well in the center. Add eggs and a pinch of salt, gradually mixing the flour into the eggs to form a dough. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, combine pumpkin puree, ricotta, cinnamon, nutmeg, salt, and pepper until well mixed. - Roll Out the Dough:
Divide the dough into four pieces and roll out each piece into thin sheets. - Assemble the Ravioli:
Spoon the filling onto one sheet of dough, spacing it evenly. Brush with water around the filling, place another sheet on top, press to seal, and cut. - Cook the Ravioli:
Boil salted water in a large pot and cook the ravioli for 3-4 minutes until they float. - Make the Sage Butter Sauce:
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy. - Serve:
Toss the ravioli in the sage butter sauce and serve with grated Parmesan cheese.
Spiced pumpkin and ricotta ravioli with sage butter sauce is a heartwarming dish that perfectly encapsulates the flavors of fall. The creamy pumpkin filling combined with aromatic spices creates a delightful experience, while the crispy sage leaves in the butter sauce add an irresistible fragrance and flavor. This recipe is not only a celebration of seasonal ingredients but also a comforting meal that brings warmth and joy to any autumn table.
Mushroom and Truffle Oil Ravioli with Brown Butter Sauce
Mushroom and truffle oil ravioli is a luxurious dish that celebrates the earthy flavors of autumn mushrooms paired with the rich aroma of truffle oil. This dish is finished with a nutty brown butter sauce that adds depth and richness. Perfect for a cozy dinner, this ravioli brings the gourmet experience home, allowing you to indulge in the flavors of fall.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup mushrooms (shiitake, cremini, or a mix), finely chopped
- 1/2 cup ricotta cheese
- 2 tablespoons truffle oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon fresh parsley, chopped
For the brown butter sauce:
- 1/2 cup unsalted butter
- 1/2 cup walnuts, chopped (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Dough:
On a clean surface, create a mound of flour and form a well in the center. Add the eggs and a pinch of salt, gradually mixing in the flour to form a dough. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes. - Make the Filling:
In a skillet over medium heat, sauté the chopped mushrooms until they release their moisture and become golden brown, about 5-7 minutes. Let cool, then mix with ricotta cheese, truffle oil, salt, pepper, and parsley. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the mushroom mixture onto one sheet of dough, brushing around the filling with water. Place another sheet on top, press to seal, and cut into squares or circles. - Cook the Ravioli:
Boil salted water in a large pot and cook the ravioli for about 3-4 minutes until they float. - Make the Brown Butter Sauce:
In a skillet, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, about 5 minutes. If desired, add walnuts for extra flavor and crunch. - Serve:
Toss the cooked ravioli in the brown butter sauce and garnish with fresh parsley.
Mushroom and truffle oil ravioli with brown butter sauce is an elegant dish that combines the rich, earthy flavors of mushrooms with the luxurious aroma of truffles. The nutty brown butter enhances the dish, making it perfect for a special occasion or a comforting weeknight meal. This recipe not only showcases the wonderful ingredients of fall but also elevates your pasta experience to a whole new level.
Beet and Goat Cheese Ravioli with Citrus Vinaigrette
This vibrant beet and goat cheese ravioli is a feast for the eyes and the palate. The sweetness of roasted beets pairs beautifully with the creamy tang of goat cheese, creating a filling that is both colorful and flavorful. Dressed with a light citrus vinaigrette, this dish is perfect for a refreshing yet hearty fall meal.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup roasted beets, pureed
- 1/2 cup goat cheese, crumbled
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
For the citrus vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Make the Dough:
On a clean surface, create a mound of flour with a well in the center. Add eggs and a pinch of salt, mixing the flour into the eggs to form a dough. Knead for about 5-7 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, mix the pureed beets, goat cheese, thyme, salt, and pepper until well combined. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Place teaspoons of the beet mixture on one sheet of dough, brush with water around the filling, and place another sheet on top. Press to seal and cut into desired shapes. - Cook the Ravioli:
Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Citrus Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, orange juice, honey, salt, and pepper until well combined. - Serve:
Drizzle the citrus vinaigrette over the cooked ravioli and serve warm.
Beet and goat cheese ravioli with citrus vinaigrette is a stunning dish that combines the sweetness of beets with the tangy creaminess of goat cheese. The bright colors and refreshing citrus dressing make this a perfect option for a light yet satisfying fall meal. This recipe not only brings vibrant flavors to the table but also offers a unique way to enjoy seasonal ingredients, making it an excellent choice for gatherings or a cozy dinner at home.
Chestnut and Parmesan Ravioli with Sage Cream Sauce
Chestnuts are a quintessential fall ingredient, and this chestnut and Parmesan ravioli captures their rich, nutty flavor perfectly. Paired with a creamy sage sauce, this dish is both comforting and sophisticated, making it a delightful addition to any autumn dinner menu. The combination of textures and flavors will leave your guests impressed and satisfied.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup cooked chestnuts, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the sage cream sauce:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 10-12 fresh sage leaves
- Salt and pepper to taste
Instructions:
- Make the Dough:
On a clean surface, mound the flour and form a well in the center. Add the eggs and a pinch of salt, gradually incorporating the flour to form a dough. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, combine the chopped chestnuts, Parmesan cheese, nutmeg, salt, and pepper until well mixed. - Roll Out the Dough:
Divide the dough into four pieces and roll each piece into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the chestnut mixture onto one sheet of dough, brush with water around the filling, place another sheet on top, press to seal, and cut into desired shapes. - Cook the Ravioli:
Bring a pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float. - Make the Sage Cream Sauce:
In a saucepan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy. Pour in the heavy cream and stir to combine, cooking for an additional 2-3 minutes. - Serve:
Toss the cooked ravioli in the sage cream sauce and serve warm.
Chestnut and Parmesan ravioli with sage cream sauce is a luxurious dish that celebrates the flavors of fall in every bite. The nutty chestnuts combined with the sharpness of Parmesan create a rich filling, while the creamy sage sauce enhances the overall experience. This recipe not only showcases the beauty of seasonal ingredients but also offers a comforting yet elegant option for any autumn meal, making it a wonderful choice for special occasions or family dinners.
Pumpkin and Sage Ravioli with Parmesan Cream Sauce
This pumpkin and sage ravioli dish captures the essence of fall with its sweet pumpkin filling and aromatic sage. The homemade ravioli are paired with a creamy Parmesan sauce that complements the flavors beautifully. It’s a comforting and elegant dish that’s perfect for cozy family gatherings or festive occasions.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup pumpkin puree (canned or roasted)
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon fresh sage, finely chopped
For the Parmesan cream sauce:
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions:
- Make the Dough:
On a clean surface, create a mound of flour and form a well in the center. Add eggs and a pinch of salt, mixing the flour into the eggs to form a dough. Knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes. - Prepare the Filling:
In a bowl, mix pumpkin puree, ricotta cheese, chopped sage, nutmeg, salt, and pepper until well combined. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the pumpkin filling onto one sheet of dough, brush around the filling with water, and place another sheet on top. Press to seal and cut into squares or circles. - Cook the Ravioli:
Bring a large pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Parmesan Cream Sauce:
In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in the Parmesan cheese and season with salt and pepper, cooking until the sauce thickens slightly. - Serve:
Toss the cooked ravioli in the Parmesan cream sauce and garnish with fresh sage leaves.
Pumpkin and sage ravioli with Parmesan cream sauce is a quintessential fall dish that combines the sweetness of pumpkin with the aromatic flavor of sage. The rich and creamy sauce enhances the ravioli, making it a satisfying and elegant meal. This recipe is perfect for entertaining guests or enjoying a special dinner at home, showcasing the best flavors of the season.
Sweet Potato and Spinach Ravioli with Garlic Brown Butter Sauce
Sweet potato and spinach ravioli are a delightful combination that brings together the sweetness of roasted sweet potatoes and the freshness of spinach. Finished with a fragrant garlic brown butter sauce, this dish is comforting and satisfying, making it a fantastic choice for a fall dinner that’s both nourishing and flavorful.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup roasted sweet potato, mashed
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
For the garlic brown butter sauce:
- 1/2 cup unsalted butter
- 3-4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Make the Dough:
On a clean surface, mound the flour and create a well in the center. Add the eggs and a pinch of salt, gradually mixing in the flour to form a dough. Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, mix the mashed sweet potato, chopped spinach, ricotta cheese, cinnamon, salt, and pepper until well combined. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the filling onto one sheet of dough, brush around the filling with water, and place another sheet on top. Press to seal and cut into desired shapes. - Cook the Ravioli:
Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Garlic Brown Butter Sauce:
In a skillet, melt the butter over medium heat. Add minced garlic and cook until fragrant and golden, about 2-3 minutes. Season with salt and pepper. - Serve:
Toss the cooked ravioli in the garlic brown butter sauce and garnish with fresh parsley.
Sweet potato and spinach ravioli with garlic brown butter sauce is a vibrant and hearty dish that showcases the flavors of fall. The combination of sweet potatoes and spinach creates a nourishing filling, while the garlic brown butter sauce adds richness and depth. This recipe is a wonderful way to enjoy seasonal ingredients, making it perfect for both family dinners and special occasions.
Caramelized Onion and Goat Cheese Ravioli with Thyme Cream Sauce
Caramelized onion and goat cheese ravioli is a delightful dish that balances the sweetness of caramelized onions with the tangy creaminess of goat cheese. Paired with a fragrant thyme cream sauce, this recipe is perfect for celebrating the flavors of fall. It’s an elegant choice for dinner parties or cozy evenings at home.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 2 large onions, thinly sliced
- 1 cup goat cheese, crumbled
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
For the thyme cream sauce:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- Make the Dough:
On a clean surface, mound the flour and create a well in the center. Add the eggs and a pinch of salt, mixing in the flour to form a dough. Knead for 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes. - Caramelize the Onions:
In a skillet, heat olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Let cool slightly. - Prepare the Filling:
In a bowl, mix the caramelized onions with goat cheese, thyme, salt, and pepper until well combined. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the filling onto one sheet of dough, brush around the filling with water, and place another sheet on top. Press to seal and cut into desired shapes. - Cook the Ravioli:
Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Thyme Cream Sauce:
In a saucepan, melt the butter over medium heat. Add heavy cream and thyme, seasoning with salt and pepper. Stir until heated through. - Serve:
Toss the cooked ravioli in the thyme cream sauce and serve warm.
Caramelized onion and goat cheese ravioli with thyme cream sauce is a sophisticated dish that beautifully combines sweet and savory flavors. The creamy goat cheese filling, enriched by the sweetness of caramelized onions, pairs perfectly with the aromatic thyme sauce. This recipe not only highlights the best of fall’s ingredients but also creates a memorable dining experience that will impress family and friends alike.
Butternut Squash and Ricotta Ravioli with Sage Brown Butter
Butternut squash and ricotta ravioli is a fall favorite that perfectly blends sweet and savory flavors. The creamy ricotta and roasted butternut squash filling pairs beautifully with a rich sage brown butter sauce. This dish not only showcases the seasonal produce but also offers a comforting meal that’s ideal for gatherings or cozy nights in.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup butternut squash, roasted and mashed
- 1/2 cup ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
For the sage brown butter:
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough:
On a clean surface, create a mound of flour and make a well in the center. Add eggs and a pinch of salt, mixing the flour into the eggs to form a dough. Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, combine the roasted butternut squash, ricotta cheese, nutmeg, salt, and pepper until smooth. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the filling onto one sheet of dough, brush around the filling with water, and place another sheet on top. Press to seal and cut into desired shapes. - Cook the Ravioli:
Bring a large pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Sage Brown Butter:
In a skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden brown and the sage is crispy, about 3-4 minutes. Season with salt and pepper. - Serve:
Toss the cooked ravioli in the sage brown butter and serve with grated Parmesan cheese.
Butternut squash and ricotta ravioli with sage brown butter is a delightful dish that brings warmth and richness to any fall table. The combination of sweet butternut squash and creamy ricotta creates a luxurious filling, while the sage brown butter adds depth and flavor. This recipe is perfect for holiday gatherings or a comforting weeknight dinner, showcasing the best of autumn’s bounty.
Chestnut and Mushroom Ravioli with Creamy Thyme Sauce
Chestnut and mushroom ravioli offers a unique and earthy twist on traditional ravioli recipes, perfect for fall. The savory filling of chestnuts and mushrooms is enhanced by a creamy thyme sauce, creating a delicious and comforting dish. This recipe highlights seasonal ingredients and is perfect for impressing guests at dinner parties or enjoying a cozy meal at home.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup cooked chestnuts, chopped
- 1 cup mushrooms, finely chopped
- 1/2 cup ricotta cheese
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
For the creamy thyme sauce:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Make the Dough:
On a clean surface, mound the flour and create a well in the center. Add eggs and a pinch of salt, mixing in the flour to form a dough. Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a skillet, heat olive oil over medium heat. Add chopped mushrooms and cook until softened. Combine cooked mushrooms, chopped chestnuts, ricotta cheese, thyme, salt, and pepper in a bowl. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the filling onto one sheet of dough, brush around the filling with water, and place another sheet on top. Press to seal and cut into desired shapes. - Cook the Ravioli:
Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Creamy Thyme Sauce:
In a saucepan, melt butter over medium heat. Add heavy cream and thyme, seasoning with salt and pepper. Stir until heated through. - Serve:
Toss the cooked ravioli in the creamy thyme sauce and serve with grated Parmesan cheese.
Chestnut and mushroom ravioli with creamy thyme sauce is a sophisticated dish that celebrates the earthy flavors of fall. The combination of sweet chestnuts and savory mushrooms creates a rich and satisfying filling, complemented by a velvety thyme sauce. This recipe is ideal for a special occasion or an elegant dinner at home, showcasing the beauty of seasonal ingredients.
Apple and Cheddar Ravioli with Walnut Sage Pesto
Apple and cheddar ravioli is a delightful sweet-savory dish that highlights the flavors of fall. The combination of sweet apples and sharp cheddar cheese creates a unique filling that pairs beautifully with a nutty walnut sage pesto. This recipe is not only flavorful but also visually appealing, making it a fantastic option for entertaining or enjoying a cozy night in.
Ingredients:
For the ravioli:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup apples, peeled and finely chopped
- 1 cup sharp cheddar cheese, grated
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
For the walnut sage pesto:
- 1/2 cup walnuts, toasted
- 1 cup fresh sage leaves
- 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon lemon juice
Instructions:
- Make the Dough:
On a clean surface, mound the flour and create a well in the center. Add eggs and a pinch of salt, mixing in the flour to form a dough. Knead for 5-7 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes. - Prepare the Filling:
In a bowl, combine chopped apples, grated cheddar, cinnamon, salt, and pepper until well mixed. - Roll Out the Dough:
Divide the dough into four pieces and roll each into thin sheets. - Assemble the Ravioli:
Spoon teaspoons of the filling onto one sheet of dough, brush around the filling with water, and place another sheet on top. Press to seal and cut into desired shapes. - Cook the Ravioli:
Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes until they float. - Make the Walnut Sage Pesto:
In a food processor, combine toasted walnuts, sage leaves, olive oil, Parmesan cheese, lemon juice, salt, and pepper. Blend until smooth. - Serve:
Toss the cooked ravioli in the walnut sage pesto and serve warm.
Apple and cheddar ravioli with walnut sage pesto is a delightful blend of flavors that captures the essence of fall. The sweet and tangy filling is perfectly complemented by the nutty and aromatic pesto, creating a dish that is both comforting and sophisticated. This recipe is a fantastic way to celebrate seasonal ingredients and is sure to impress your family and friends at any gathering.
Note: More recipes are coming soon!
