24+ Delicious Summer Ravioli Recipes for Every Occasion

Summer is the perfect season to explore fresh, vibrant flavors, and what better way to embrace the warmth of the sun than with a plate of homemade ravioli?

Whether you’re cooking for a family dinner, hosting friends for a barbecue, or simply enjoying a quiet meal on the porch, ravioli offers an amazing opportunity to experiment with seasonal ingredients and create something both refreshing and satisfying.

In this article, we’ve curated a list of 24+ summer ravioli recipes that combine fresh produce, bright flavors, and indulgent fillings.

From sweet corn and lobster to vibrant zucchini and ricotta, each recipe brings a little bit of sunshine to your plate.

These recipes are perfect for summer gatherings or a cozy night at home, offering a variety of options that are as delicious as they are beautiful.

So, roll up your sleeves, gather your favorite summer ingredients, and get ready to make ravioli that will impress everyone at the table.

24+ Delicious Summer Ravioli Recipes for Every Occasion

As the summer season unfolds, there’s no better way to celebrate the bounty of fresh vegetables, fruits, and herbs than with a plate of homemade ravioli.

Whether you prefer light and fresh fillings like ricotta and zucchini, or you want to indulge in more decadent flavors like lobster or brown butter sage sauce, these 24+ summer ravioli recipes are sure to add joy and flavor to your dining table.

The versatility of ravioli allows you to get creative, experimenting with both sweet and savory fillings.

And with summer’s abundance of produce, the possibilities are endless.

Whether you’re a seasoned chef or a beginner, these recipes will help you craft delicious dishes that will be a hit at your next summer gathering.

Lemon Ricotta Ravioli with Fresh Basil Butter Sauce

A bright, zesty dish that brings the essence of summer to your plate, this lemon ricotta ravioli is light yet satisfying.

The creamy ricotta filling is elevated by a hint of lemon zest, while a silky basil butter sauce adds aromatic richness without weighing it down. It’s the perfect way to showcase seasonal herbs and keep things fresh and breezy.

Ingredients:

For the Ravioli Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup ricotta cheese
• Zest of 1 lemon
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Sauce:

• 1/2 cup unsalted butter
• 1/4 cup fresh basil leaves, chopped
• 1 clove garlic, minced
• Juice of half a lemon

Instructions:

1. Make the pasta dough by mixing flour, eggs, olive oil, and salt until a smooth dough forms. Let it rest for 30 minutes.
2. Combine ricotta, lemon zest, Parmesan, salt, and pepper in a bowl for the filling.
3. Roll out the dough thinly, cut into squares or circles, and place small dollops of filling on one side. Cover with another piece of dough and press to seal.
4. Boil ravioli in salted water for 3–4 minutes until they float.
5. In a skillet, melt butter and sauté garlic until fragrant. Stir in basil and lemon juice.
6. Gently toss ravioli in the basil butter sauce and serve warm.

This ravioli is a celebration of simplicity and flavor.

The lemon’s brightness and the richness of the butter blend harmoniously, while fresh basil adds a layer of fragrant summer complexity. Serve with a chilled glass of white wine and a side of fresh greens for a refreshing, elegant meal.

Sweet Corn and Mascarpone Ravioli with Tomato Salad

This ravioli recipe is sunshine on a plate. With a sweet corn and mascarpone filling, it captures the peak flavor of fresh summer corn.

Paired with a vibrant cherry tomato salad tossed in olive oil and balsamic, it’s light, colorful, and bursting with seasonal sweetness and tang.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 3 eggs
• Pinch of salt

For the Filling:

• 1 cup fresh corn kernels (cooked and cooled)
• 1/2 cup mascarpone cheese
• 2 tbsp grated Parmesan
• Salt and pepper

For the Tomato Salad:

• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt, pepper, and fresh basil

Instructions:

1. Prepare the pasta dough as usual and let it rest.
2. Pulse corn in a food processor until slightly broken down. Mix with mascarpone, Parmesan, salt, and pepper.
3. Roll out dough and form ravioli with small spoonfuls of the corn mixture.
4. Boil ravioli until they float, about 3 minutes.
5. In a bowl, toss tomatoes with olive oil, balsamic, salt, pepper, and basil.
6. Plate ravioli and top with the fresh tomato salad.

This dish is summer at its most playful and colorful.

The creamy corn filling delivers a mild sweetness, beautifully balanced by the acidity and herbaceousness of the tomato salad. It’s a picnic-worthy pasta dish that doesn’t skimp on flavor or charm.

Grilled Zucchini and Goat Cheese Ravioli with Mint Pesto

For a truly garden-inspired pasta, this ravioli features grilled zucchini and creamy goat cheese wrapped in delicate pasta sheets.

Topped with a cool mint pesto, it’s herbaceous, savory, and ideal for warm evenings when the garden is overflowing with zucchini and fresh herbs.

Ingredients:

For the Dough:

• 2 cups flour
• 3 eggs
• 1 tbsp olive oil
• Salt

For the Filling:

• 1 medium zucchini, grilled and finely chopped
• 1/2 cup goat cheese
• 1 tbsp lemon juice
• Salt and pepper

For the Mint Pesto:

• 1/2 cup mint leaves
• 1/4 cup parsley
• 1/4 cup almonds or pine nuts
• 1/4 cup olive oil
• 1 garlic clove
• Salt to taste

Instructions:

1. Make and rest the pasta dough.
2. Mix grilled zucchini, goat cheese, lemon juice, salt, and pepper for the filling.
3. Form ravioli using rolled-out dough and small scoops of the zucchini mixture.
4. Boil ravioli for 3–4 minutes.
5. Blend mint, parsley, nuts, garlic, and olive oil into a smooth pesto.
6. Spoon pesto over warm ravioli and serve immediately.

The char from the grilled zucchini pairs perfectly with the tangy goat cheese, while the mint pesto cuts through with a cool, green freshness.

This dish is both comforting and invigorating—an ode to summer gardens, ideal for dining al fresco with friends and chilled wine.

Pesto and Burrata Ravioli with Roasted Cherry Tomatoes

This ravioli takes classic pesto to a new level, combining it with the creamy indulgence of burrata cheese.

Paired with roasted cherry tomatoes that bring a burst of sweetness, this dish offers a perfect balance of freshness and richness that’s ideal for a summer meal.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup fresh basil pesto (store-bought or homemade)
• 1/2 cup burrata cheese, torn into small pieces
• 1 tbsp Parmesan cheese, grated

For the Roasted Tomatoes:

• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. Prepare the pasta dough and allow it to rest.
2. For the filling, mix pesto, burrata, and Parmesan together until well combined.
3. Roll out the dough and place spoonfuls of the pesto-burrata mixture. Fold and seal into ravioli.
4. Roast cherry tomatoes by tossing them in olive oil, salt, and pepper, then baking at 375°F for 15-20 minutes.
5. Boil the ravioli for 3-4 minutes until they float.
6. Serve the ravioli topped with roasted tomatoes.

This ravioli is a heavenly marriage of creamy, herby, and slightly tangy flavors.

The burst of roasted tomatoes provides an earthy sweetness that complements the richness of the burrata. Each bite feels like a summer hug, perfect for a light yet indulgent dinner.

Peach and Ricotta Ravioli with Honey-Glazed Walnuts

If you’re looking to celebrate summer’s sweetest fruits in a savory dish, this peach and ricotta ravioli is a must-try.

The ricotta filling is infused with fresh peaches, and the addition of honey-glazed walnuts gives a sweet, crunchy contrast that balances the dish beautifully. It’s an elegant and unexpected summer treat.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 ripe peach, finely chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the Honey-Glazed Walnuts:

• 1/2 cup walnuts
• 1 tbsp honey
• Pinch of salt

Instructions:

1. Prepare the dough and let it rest.
2. For the filling, combine ricotta, chopped peaches, Parmesan, thyme, salt, and pepper.
3. Roll out dough and form ravioli with spoonfuls of the peach-ricotta filling.
4. Boil the ravioli for 3-4 minutes.
5. To make the honey-glazed walnuts, heat honey in a pan, add walnuts, and cook for a couple of minutes until caramelized.
6. Serve ravioli with the honey-glazed walnuts sprinkled on top.

The sweetness of the peaches and honey-glazed walnuts creates a sophisticated contrast to the creamy ricotta, making this ravioli a truly unique dish. It’s a great way to enjoy summer peaches in a savory context, with the walnuts adding a satisfying crunch.

This is a perfect dish for those warm evenings when you want something sweet but not too heavy.

Shrimp and Avocado Ravioli with Lime-Cilantro Cream Sauce

For a refreshing, coastal-inspired ravioli, this shrimp and avocado filling is the way to go. The creamy avocado and tender shrimp create a luxurious yet light filling, complemented by a zesty lime-cilantro cream sauce that adds a fresh, citrusy kick.

Perfect for a summer gathering or a light, satisfying dinner.

Ingredients:

For the Dough:

• 2 cups flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1/2 pound shrimp, peeled and chopped
• 1 ripe avocado, mashed
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

For the Lime-Cilantro Cream Sauce:

• 1/2 cup sour cream
• 2 tbsp lime juice
• 1 tbsp fresh cilantro, chopped
• Salt and pepper

Instructions:

1. Make the dough and let it rest.
2. For the filling, combine shrimp, avocado, cilantro, lime juice, salt, and pepper.
3. Roll out the dough and fill with shrimp-avocado mixture, sealing the edges well.
4. Boil the ravioli for 3-4 minutes.
5. In a small bowl, mix sour cream, lime juice, cilantro, salt, and pepper to create the sauce.
6. Drizzle the lime-cilantro cream sauce over the ravioli and serve.

This ravioli offers a burst of tropical flavors with the creamy avocado and shrimp filling, while the lime-cilantro sauce brings a cool, refreshing finish.

The combination of rich and tangy elements makes this dish the perfect choice for a summer dinner with a bit of a twist. It’s vibrant, fresh, and totally satisfying!

Summer Squash and Ricotta Ravioli with Sage Brown Butter

This ravioli recipe is a celebration of summer’s bounty, featuring sweet summer squash and creamy ricotta cheese.

The ravioli is finished off with a rich, nutty sage brown butter sauce that adds a fragrant and slightly earthy layer, creating the perfect balance between fresh vegetables and comforting warmth.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 medium summer squash, grated
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Sage Brown Butter:

• 1/2 cup unsalted butter
• 10-12 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Prepare the pasta dough and let it rest for 30 minutes.
2. Grate the summer squash and squeeze out excess moisture. Mix with ricotta, Parmesan, salt, and pepper.
3. Roll out the dough and place spoonfuls of the filling on one sheet of dough. Top with another sheet and press to seal.
4. Boil ravioli for 3-4 minutes, until they float.
5. In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown, about 3-4 minutes.
6. Toss the cooked ravioli in the sage brown butter and serve immediately.

This ravioli is wonderfully comforting yet light, with the earthy brown butter complementing the creamy squash and ricotta filling.

The sage adds a touch of herbal depth, making this a warm and satisfying dish that highlights the flavors of summer. It’s the perfect pasta for an evening dinner on a cool summer night.

Roasted Red Pepper and Goat Cheese Ravioli with Balsamic Glaze

A bright and vibrant dish, this roasted red pepper and goat cheese ravioli captures the essence of summer with its sweet, smoky flavor from the peppers.

The creamy goat cheese filling brings a tangy contrast, while the balsamic glaze adds a rich, sweet finish that elevates the dish to an elegant level.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 2 roasted red peppers, peeled and chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup cream cheese
• Salt and pepper to taste

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Make the pasta dough and let it rest.
2. For the filling, combine roasted red peppers, goat cheese, cream cheese, salt, and pepper in a bowl.
3. Roll out the dough and fill with the roasted pepper mixture, sealing the edges tightly.
4. Boil ravioli for 3-4 minutes until they float.
5. In a small saucepan, combine balsamic vinegar and honey. Simmer over low heat until thickened into a glaze.
6. Drizzle the balsamic glaze over the ravioli before serving.

This ravioli is a beautiful blend of smoky, creamy, and tangy flavors.

The roasted red pepper filling offers a sweet smokiness, while the goat cheese adds richness. The balsamic glaze provides a perfect sweet-acidic contrast, making this dish an impressive addition to any summer dinner table.

Caprese Ravioli with Pesto Vinaigrette

Inspired by the classic Caprese salad, this ravioli is filled with creamy mozzarella and fresh basil, topped with a vibrant pesto vinaigrette that mirrors the flavors of the Italian favorite.

It’s a fresh and light dish that’s perfect for a warm summer evening.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup fresh mozzarella, cut into small cubes
• 1/4 cup fresh basil, chopped
• 1 tbsp Parmesan cheese, grated
• Salt and pepper to taste

For the Pesto Vinaigrette:

• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper

Instructions:

1. Prepare the dough and let it rest.
2. For the filling, combine mozzarella, basil, Parmesan, salt, and pepper in a bowl.
3. Roll out the dough and fill with the mozzarella mixture, sealing the edges well.
4. Boil ravioli for 3-4 minutes until they float.
5. In a small bowl, whisk together pesto, olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.
6. Drizzle the pesto vinaigrette over the cooked ravioli and serve.

This ravioli is a modern twist on the Caprese salad, with the creamy mozzarella and basil filling beautifully complemented by the fresh, tangy pesto vinaigrette.

The dish is refreshing and light, perfect for a summer lunch or dinner when you want something full of flavor without being heavy. It’s a simple yet elegant way to enjoy summer’s finest ingredients.

Spicy Sausage and Roasted Tomato Ravioli with Garlic-Parmesan Sauce

A flavorful and hearty ravioli, this recipe combines the richness of spicy sausage with the deep sweetness of roasted tomatoes.

The savory garlic-Parmesan sauce adds a creamy and slightly tangy finish, making this dish perfect for a comforting, yet vibrant summer dinner.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1/2 pound spicy Italian sausage, crumbled and cooked
• 1 cup roasted cherry tomatoes, chopped
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Garlic-Parmesan Sauce:

• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Prepare the pasta dough and set it aside to rest.
2. For the filling, combine cooked sausage, roasted tomatoes, ricotta, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the sausage and tomato mixture, sealing the edges tightly.
4. Boil ravioli for 3-4 minutes until they float.
5. In a pan, melt butter and sauté minced garlic until fragrant. Add heavy cream and Parmesan, stirring until the sauce thickens.
6. Toss the cooked ravioli in the garlic-Parmesan sauce and serve.

This ravioli brings together the rich flavors of spicy sausage and sweet roasted tomatoes, enhanced by the creamy, garlicky sauce.

It’s a comforting, full-flavored dish that’s perfect for a cozy summer evening or for when you want to impress guests with a slightly spicy twist on classic ravioli.

Grilled Peaches and Prosciutto Ravioli with Arugula-Walnut Pesto

A sweet and savory ravioli that takes full advantage of summer’s best offerings, this dish combines the juicy sweetness of grilled peaches with the salty richness of prosciutto.

Paired with a peppery arugula-walnut pesto, it’s a delightful balance of flavors that will have everyone asking for more.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 2 ripe peaches, grilled and diced
• 1/2 cup prosciutto, chopped
• 1/4 cup ricotta cheese
• Salt and pepper to taste

For the Arugula-Walnut Pesto:

• 1 cup fresh arugula
• 1/4 cup walnuts
• 1/4 cup grated Parmesan
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Prepare the pasta dough and let it rest.
2. For the filling, mix together grilled peaches, prosciutto, ricotta, salt, and pepper.
3. Roll out the dough and fill with the peach-prosciutto mixture, sealing the ravioli edges.
4. Boil ravioli for 3-4 minutes until they float.
5. For the pesto, blend arugula, walnuts, Parmesan, olive oil, garlic, salt, and pepper until smooth.
6. Toss the cooked ravioli in the arugula-walnut pesto and serve.

This ravioli is an unexpected blend of sweet, salty, and savory flavors.

The grilled peaches provide a rich sweetness, balanced by the salty prosciutto and the peppery, nutty pesto. It’s a fresh and exciting way to enjoy summer fruits and greens in a savory context.

Roasted Beet and Ricotta Ravioli with Orange Balsamic Reduction

For a dish that’s as vibrant in color as it is in flavor, this roasted beet and ricotta ravioli is the perfect summer pasta.

The earthy sweetness of the beets pairs beautifully with the creamy ricotta filling, while the orange balsamic reduction adds a tangy, citrusy kick that enhances the dish’s overall freshness.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 2 medium beets, roasted, peeled, and mashed
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Orange Balsamic Reduction:

• 1/2 cup balsamic vinegar
• 1/4 cup orange juice
• 1 tbsp honey

Instructions:

1. Prepare the dough and let it rest.
2. For the filling, combine mashed beets, ricotta, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the beet-ricotta mixture, sealing edges well.
4. Boil ravioli for 3-4 minutes until they float.
5. For the orange balsamic reduction, combine balsamic vinegar, orange juice, and honey in a small saucepan. Simmer until the sauce thickens.
6. Drizzle the reduction over the cooked ravioli and serve.

This ravioli is as visually stunning as it is flavorful. The earthy beets provide a natural sweetness that’s beautifully complemented by the creamy ricotta.

The orange balsamic reduction adds a tangy, fruity finish that brightens the dish, making it a perfect choice for a special summer meal.

Asparagus and Lemon Ricotta Ravioli with Chive Butter Sauce

A light, fresh ravioli that’s perfect for spring or early summer, this recipe brings together the delicate flavor of asparagus with the creamy tang of lemon ricotta.

The chive butter sauce adds a fragrant herbal note, complementing the asparagus perfectly. It’s a simple yet elegant dish that embodies the freshness of the season.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 bunch asparagus, trimmed and steamed
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

For the Chive Butter Sauce:

• 1/2 cup unsalted butter
• 2 tbsp fresh chives, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest for 30 minutes.
2. For the filling, steam the asparagus until tender, then chop it finely. Mix with ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the asparagus-ricotta mixture, sealing the edges.
4. Boil ravioli for 3-4 minutes until they float.
5. In a pan, melt butter and sauté chives until fragrant. Add lemon juice and stir.
6. Toss the ravioli in the chive butter sauce and serve.

This ravioli is all about bright, fresh flavors. The creamy ricotta filling paired with the earthy asparagus and the zesty lemon creates a perfectly balanced dish.

The chive butter sauce adds a fragrant herbal touch, making this an elegant option for a light, spring or summer meal.

Mushroom and Truffle Ravioli with Creamy Parmesan Sauce

For a rich and indulgent dish, this mushroom and truffle ravioli is a luxurious treat.

The earthy mushrooms are enhanced by the depth of truffle oil, while the creamy Parmesan sauce provides a velvety richness. This ravioli is ideal for a special occasion or when you want to bring a touch of elegance to your table.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 2 cups mixed mushrooms, finely chopped (such as cremini, shiitake, or button)
• 1/4 cup ricotta cheese
• 1 tbsp truffle oil
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Creamy Parmesan Sauce:

• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest.
2. Sauté the mushrooms in a pan with a little olive oil until soft and any liquid has evaporated. Let them cool, then combine with ricotta, truffle oil, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the mushroom mixture, sealing the ravioli edges.
4. Boil ravioli for 3-4 minutes until they float.
5. In a saucepan, melt butter and add heavy cream. Stir in Parmesan and simmer until the sauce thickens.
6. Toss the ravioli in the creamy Parmesan sauce and serve.

This ravioli brings a sense of sophistication to the table.

The mushrooms’ earthy, savory flavor is beautifully elevated by the luxurious truffle oil, while the creamy Parmesan sauce provides the perfect, rich finish. It’s an indulgent dish that makes for an unforgettable meal.

Watermelon and Feta Ravioli with Mint-Lemon Dressing

A light, refreshing, and playful take on summer ravioli, this recipe uses watermelon and feta for a sweet and savory combination that’s perfect for hot weather.

The mint-lemon dressing ties it all together with a refreshing, citrusy zing. This dish is ideal for a fun, vibrant appetizer or a unique summer meal.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup watermelon, finely diced and excess moisture drained
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

For the Mint-Lemon Dressing:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest.
2. For the filling, combine diced watermelon, feta, basil, salt, and pepper.
3. Roll out the dough and fill with the watermelon-feta mixture, sealing the ravioli well.
4. Boil ravioli for 3-4 minutes until they float.
5. In a small bowl, whisk together olive oil, lemon juice, mint, salt, and pepper for the dressing.
6. Drizzle the mint-lemon dressing over the ravioli and serve.

This ravioli is a fun and lighthearted dish, offering a refreshing twist on traditional ravioli.

The sweetness of the watermelon and the tanginess of the feta create a delightful contrast, while the mint-lemon dressing adds a cool, zesty finish. It’s a unique and perfect way to celebrate the flavors of summer.

Lobster and Corn Ravioli with Lemon-Dill Cream Sauce

For a truly indulgent summer ravioli, this lobster and corn filling is paired with a creamy lemon-dill sauce that offers a fresh, citrusy touch.

The sweetness of the corn and the richness of lobster combine beautifully in this dish, making it a luxurious option for a special occasion or a summer feast.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1/2 pound lobster meat, cooked and chopped
• 1/2 cup fresh corn kernels (or frozen, thawed)
• 1/4 cup ricotta cheese
• 1 tbsp fresh tarragon, chopped
• Salt and pepper to taste

For the Lemon-Dill Cream Sauce:

• 1/2 cup heavy cream
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest for 30 minutes.
2. For the filling, mix together lobster meat, corn, ricotta, tarragon, salt, and pepper.
3. Roll out the dough and form ravioli with the lobster-corn mixture, ensuring the edges are sealed.
4. Boil ravioli for 3-4 minutes until they float.
5. In a saucepan, melt butter and add heavy cream. Stir in lemon juice and dill, cooking until the sauce thickens.
6. Drizzle the lemon-dill cream sauce over the ravioli and serve immediately.

This ravioli is a perfect blend of oceanic luxury and fresh summer produce.

The sweetness of the corn and the delicate lobster flavor are beautifully balanced by the creamy, zesty lemon-dill sauce. It’s a perfect dish for a celebration or when you’re craving a touch of seafood elegance.

Sweet Potato and Brown Butter Ravioli with Sage and Pecan Sauce

This ravioli is a celebration of autumn flavors in a summer-friendly dish. The creamy, slightly sweet sweet potato filling is complemented by a nutty brown butter sauce with crispy sage and toasted pecans.

It’s a warm, comforting dish with just the right balance of savory and sweet, making it perfect for cozy summer nights.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 2 medium sweet potatoes, roasted and mashed
• 1/4 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

For the Brown Butter Sauce:

• 1/2 cup unsalted butter
• 10-12 fresh sage leaves
• 1/4 cup toasted pecans, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest for 30 minutes.
2. For the filling, combine roasted sweet potatoes, ricotta, Parmesan, salt, and pepper in a bowl.
3. Roll out the dough and fill with the sweet potato mixture, sealing the edges to form ravioli.
4. Boil ravioli for 3-4 minutes until they float.
5. In a skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown. Stir in toasted pecans, salt, and pepper.
6. Toss the cooked ravioli in the brown butter sauce and serve immediately.

This ravioli combines the earthiness of sweet potato with the nutty richness of brown butter and pecans.

The crispy sage adds a fragrant, herbal layer, making this dish the perfect combination of savory and slightly sweet flavors. It’s a wonderful comfort food with a sophisticated touch, perfect for summer nights that call for something hearty yet elegant.

Zucchini and Ricotta Ravioli with Basil-Mint Pesto

A refreshing, light ravioli that captures the essence of summer, this zucchini and ricotta filling is paired with a bright, herbaceous basil-mint pesto.

The freshness of the zucchini shines through, while the creamy ricotta balances out the dish, and the pesto adds a punch of flavor that’s perfect for hot weather.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 medium zucchini, grated and excess moisture squeezed out
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Basil-Mint Pesto:

• 1 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest for 30 minutes.
2. For the filling, combine grated zucchini, ricotta, Parmesan, salt, and pepper in a bowl.
3. Roll out the dough and fill with the zucchini-ricotta mixture, sealing the ravioli well.
4. Boil ravioli for 3-4 minutes until they float.
5. For the pesto, blend basil, mint, pine nuts, Parmesan, olive oil, garlic, salt, and pepper until smooth.
6. Toss the ravioli in the basil-mint pesto and serve.

This ravioli is a celebration of fresh summer produce, with the zucchini providing a mild, sweet flavor that pairs perfectly with the creamy ricotta.

The basil-mint pesto adds a vibrant, aromatic kick, making this a refreshing, healthy option for a summer meal. It’s light yet satisfying, ideal for a warm evening dinner.

Lemon and Ricotta Ravioli with Asparagus and Parmesan Cream Sauce

A bright, zesty ravioli that celebrates the season, this dish combines creamy ricotta and tangy lemon for a refreshing filling.

Paired with a delicate asparagus and Parmesan cream sauce, this ravioli is the perfect balance of fresh and rich, making it a light yet satisfying summer meal.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Asparagus Parmesan Cream Sauce:

• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into small pieces
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest.
2. For the filling, mix together ricotta, lemon zest, lemon juice, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the ricotta-lemon mixture, sealing the ravioli well.
4. Boil ravioli for 3-4 minutes until they float.
5. In a pan, heat olive oil and sauté asparagus until tender, about 3-4 minutes. Add heavy cream, Parmesan, salt, and pepper, and cook until the sauce thickens.
6. Toss the cooked ravioli in the asparagus Parmesan cream sauce and serve.

This ravioli is a refreshing and creamy dish that beautifully highlights the flavors of summer.

The ricotta and lemon filling adds a fresh, tangy note, while the creamy asparagus sauce rounds out the dish with richness and depth. It’s a light, satisfying meal that is perfect for a warm summer evening.

Spinach and Artichoke Ravioli with Garlic-Parmesan Butter

Inspired by the popular spinach and artichoke dip, this ravioli combines the creamy, savory flavors of spinach and artichokes into a delightful pasta filling.

The garlic-Parmesan butter sauce adds an extra layer of indulgence, making this ravioli perfect for those who enjoy rich, comforting dishes.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup cooked spinach, squeezed dry and chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/4 cup cream cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Garlic-Parmesan Butter Sauce:

• 1/2 cup unsalted butter
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest for 30 minutes.
2. For the filling, combine cooked spinach, chopped artichokes, cream cheese, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the spinach-artichoke mixture, sealing the ravioli well.
4. Boil ravioli for 3-4 minutes until they float.
5. In a pan, melt butter and sauté garlic until fragrant. Add Parmesan, salt, and pepper, and stir to combine.
6. Toss the cooked ravioli in the garlic-Parmesan butter sauce and serve.

This ravioli takes the beloved flavors of spinach and artichoke dip and transforms them into a comforting pasta dish.

The creamy filling is perfectly complemented by the rich garlic-Parmesan butter sauce, making this a decadent meal that’s sure to satisfy.

Roasted Garlic and Cauliflower Ravioli with Brown Butter Sage Sauce

A comforting, rich ravioli that’s perfect for a cooler summer evening, this dish features the earthy sweetness of roasted cauliflower paired with roasted garlic for depth of flavor.

The brown butter sage sauce brings a nutty, aromatic touch to the dish, making it a luxurious, flavorful choice.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 medium cauliflower, roasted and mashed
• 1 head of garlic, roasted and mashed
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Brown Butter Sage Sauce:

• 1/2 cup unsalted butter
• 10-12 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest.
2. Roast cauliflower and garlic in the oven until tender. Mash them together and mix with ricotta, Parmesan, salt, and pepper for the filling.
3. Roll out the dough and fill with the cauliflower-garlic mixture, sealing the ravioli edges well.
4. Boil ravioli for 3-4 minutes until they float.
5. In a skillet, melt butter over medium heat and add sage leaves. Cook until the butter turns golden brown and the sage is crisp.
6. Toss the ravioli in the brown butter sage sauce and serve.

This ravioli features deep, roasted flavors that combine beautifully with the nutty brown butter and crispy sage. The richness of the cauliflower and garlic filling is perfectly complemented by the fragrant, buttery sauce, making it a comforting and sophisticated dish.

It’s ideal for those cooler summer nights when you crave something hearty but still light and flavorful.

Roasted Red Pepper and Goat Cheese Ravioli with Basil Cream Sauce

A colorful and flavorful ravioli that combines the sweetness of roasted red peppers with the tanginess of goat cheese.

The creamy basil sauce brings an aromatic herbaceousness that perfectly balances the richness of the filling. This dish is ideal for a lively, vibrant summer meal or an elegant dinner.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 2 roasted red peppers, peeled and chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup ricotta cheese
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

For the Basil Cream Sauce:

• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the dough and set aside to rest.
2. For the filling, blend together roasted red peppers, goat cheese, ricotta, basil, salt, and pepper until smooth.
3. Roll out the dough and fill with the roasted red pepper mixture, sealing the ravioli tightly.
4. Boil ravioli for 3-4 minutes until they float.
5. In a pan, heat olive oil and add heavy cream. Stir in fresh basil and season with salt and pepper. Simmer until the sauce thickens slightly.
6. Toss the ravioli in the basil cream sauce and serve.

This ravioli offers a delightful combination of sweetness from the roasted red peppers and tang from the goat cheese, while the creamy basil sauce ties everything together with a fresh, aromatic touch.

It’s an easy yet elegant dish that brings the essence of summer to your plate.

Burrata and Cherry Tomato Ravioli with Pesto Drizzle

A simple yet luxurious ravioli, this recipe features the creaminess of burrata cheese paired with the juicy burst of cherry tomatoes.

The pesto drizzle adds a burst of herbaceous flavor, making this dish a perfect, fresh choice for summer dining.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 ball of burrata cheese, drained and torn into pieces
• 1/2 cup fresh cherry tomatoes, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

For the Pesto Drizzle:

• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest.
2. For the filling, mix together burrata cheese, chopped tomatoes, basil, salt, and pepper.
3. Roll out the dough and fill with the burrata mixture, sealing the ravioli carefully.
4. Boil ravioli for 3-4 minutes until they float.
5. For the pesto, blend basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper until smooth.
6. Drizzle the pesto over the cooked ravioli and serve immediately.

This ravioli brings together the creamy richness of burrata cheese with the juicy burst of cherry tomatoes for a bright, flavorful filling.

The pesto drizzle adds a fresh, herbal kick, making this dish a perfect choice for a summery, light yet indulgent meal.

Ricotta and Mushroom Ravioli with Marsala Wine Sauce

A rich and earthy ravioli, this recipe combines the creamy texture of ricotta with the deep flavors of sautéed mushrooms.

The Marsala wine sauce adds a slight sweetness and depth, elevating the ravioli into an unforgettable dish perfect for a cozy evening or a special celebration.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 eggs
• 1 tbsp olive oil
• Pinch of salt

For the Filling:

• 1 cup mixed mushrooms, finely chopped
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan
• Salt and pepper to taste

For the Marsala Wine Sauce:

• 1/2 cup Marsala wine
• 1/2 cup vegetable broth
• 2 tbsp unsalted butter
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the dough and let it rest for 30 minutes.
2. Sauté mushrooms in a pan with olive oil until they are tender and browned. Let them cool slightly before mixing with ricotta, Parmesan, salt, and pepper.
3. Roll out the dough and fill with the ricotta-mushroom mixture, sealing the ravioli tightly.
4. Boil ravioli for 3-4 minutes until they float.
5. In a pan, melt butter and sauté garlic until fragrant. Add Marsala wine and vegetable broth, simmering until the sauce thickens slightly.
6. Toss the cooked ravioli in the Marsala wine sauce and serve immediately.

This ravioli is rich with earthy mushroom flavor, beautifully balanced by the creamy ricotta and Parmesan filling.

The Marsala wine sauce adds an elegant sweetness that complements the savory depth of the mushrooms, making it a sophisticated and hearty dish perfect for any occasion.