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Ravioli Fillings: 5 Italian Classics

5 super easy Italian Classic Ravioli Fillings recipes, to make your homemade ravioli as a real Italian housewife would do!

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From the picturesque north to the sun-kissed south of Italy, there’s a culinary delight that unites us all: ravioli. This stuffed pasta isn’t just a dish; it’s a celebration of Italian flavors and traditions, bringing joy to tables worldwide.

It’s no wonder that ravioli holds a special place in the hearts and stomachs of many. Its versatility and comforting appeal have solidified its status as one of Italy’s most beloved pasta dishes, beloved across continents.

For those who’ve been following our culinary adventures, you might recall our previous guide on crafting these delectable parcels of joy from scratch. If you haven’t had the chance to dive into the art of homemade ravioli yet, fear not!

So head over to our step-by-step guide on How to make Ravioli at home. We ensure that your pasta-making journey will be as rewarding as it is delicious.

Anyway, in our mentioned short guide, we have voluntarily left aside the ravioli fillings chapter.

lets make ravioli

Wonder why we left the Ravioli Fillings chapter apart?

The main reason, to answer this question is because the fillings for ravioli is a whole different story.

At first, as you will see below, in Italy each area has its own traditional recipes. In fact, all kinds of stuffed pasta mostly reflect the regions of northern Italy. So, in places like Piedmont or in the mountains of the Alps there have been exceptional recipes for centuries.

Then, there are the seaside regions – like Sicily and Liguria, where women have always enriched their recipes with what is caught in the sea.

In addition, every family has evergreens recipes that everyone loves and that they use to make on Sundays or in Festive lunches with relatives and friends.

So here is our top 5 recipes for Ravioli Fillings

  1. Piedmontese Ravioli with cheese and ricotta
  2. Traditional Ravioli filled with Ricotta and Spinach
  3. Ravioli Mantovani with pumpkin and amaretto
  4. Sicilian ravioli stuffed with fish and potatoes
  5. Casunzei Ampezzani stuffed with beetroot

1. Piedmontese ravioli with Castelmagno cheese

ravioli fillings with ricotta and spinach
Ph. by Adam Steinberg

For this recipe you will need:

  • 200 g Castelmagno cheese
  • 50 ml milk
  • 100 g Ricotta cheese
  • 50 g Parmigiano Reggiano
  • 3 egg yolks
  • 1 pinch of salt

This typical recipe requires Castelmagno cheese, which is a crumbly cheese with some blue-green veins and a delicate taste. Anyway, it may be hard to find this overseas. A few valid Substitutions are Fiore Sardo Italian Cheese, Aged Provolone Cheese, Sottocenere Truffled Cheese, or Moliterno Italian Cheese.

Cut the cheese into small pieces and place it in a saucepan dipped in milk. Melt the cheese in the milk on the low heat stove. Remove from the heat and add the ricotta and the parmigiano. Then, separate the yolks from the eggs and add them to the dough. Add a pinch of salt and leave to cool for at least 20 minutes in the fridge.

The cooking time for Piedmontese Ravioli with Castelmagno cheese is about 4 minutes from boiling. This recipe is exceptional when served with White Truffle Butter!

2. Ravioli with Ricotta & Spinach

Undoubtedly, this filling reigns supreme as a classic choice for Sunday lunches across Italy.

Crafting ricotta and spinach ravioli is a breeze, offering a delightful blend of simplicity and versatility. Moreover, it’s a canvas ripe for customization, allowing you to incorporate your favorite vegetables with ease.

ravioli with ricotta and spinach fillings
Ph. by Sara Scarpa


  • 250 g boiled spinach
  • 200 g cow’s milk ricotta
  • 100 g Parmigiano o grana padano
  • 1 pinch of salt
  • nutmeg (optional)

Once you’ve boiled the spinach in salted water, drain and allow it to cool. Once cooled, gently squeeze out any excess water. Meanwhile, in a bowl, combine the ricotta, Parmigiano cheese, salt, and nutmeg.

Next, finely chop the spinach using a knife or blend them with an immersion blender. Add the chopped spinach to the ricotta mixture and stir until thoroughly combined. Let the mixture rest in the fridge for at least 20 minutes. If the mixture is too soft, you can adjust the consistency by adding more Parmigiano or breadcrumbs.

After chilling, remove the mixture from the fridge and use it to fill your ravioli.

When cooking the Ricotta & Spinach Ravioli, boil them for approximately 2 minutes. Serve these delightful parcels with a light basil and tomato dip for an extra burst of flavor!

3. Ravioli alla Mantovana with Pumpkin and Amaretto

The uniqueness of this recipe shines through the marriage of pumpkin and Amaretto, the Iconic Saronno Biscuit.

  • 500 g Pumpkin Pulp
  • 250 g of Parmigiano Reggiano or Grana Padano
  • 100 g of Amaretti
  • 2 tablespoons of mustard
  • 2 pinches of sale
  • nutmeg

Begin by cutting the pumpkin into large pieces and baking them in the oven for 10 minutes at 160°C. While steaming is an option, the authentic flavor is achieved through oven roasting. Alternatively, if convenience is preferred, canned pumpkin can be used, but ensure thorough squeezing to eliminate excess liquid.

Once baked, puree the pumpkin pulp. In a mixing bowl, combine the pumpkin with crumbled amaretti biscuits and mustard. Incorporate Parmigiano, salt, and grated nutmeg, ensuring a harmonious blend of flavors.

Allow the mixture to rest overnight in the refrigerator, allowing the flavors to meld and deepen, culminating in a delightful filling for your ravioli.

ravioli fillings with pumpkin and amaretto
Ph by Maria Bortolotto

Once you have made your ravioli, cook a little at a time for about 5 minutes from when it boils.
Then, drizzle Ravioli with plenty of melted butter in a few sage leaves and a sprinkle of cheese.

4. Casunzei all’Ampezzana

“Casunzièi” are the quintessential ravioli of the Dolomites, boasting a distinctive half-moon shape and a delightful beetroot filling. These culinary gems stand as the hallmark specialty of the renowned ski resort of Cortina d’Ampezzo.

beetroots for filling ravioli
Ph. by Pirko Seitsenpiste

Let’s see how to make the filling:

  • 350 g red beetroots
  • 1 large potato
  • 1 yellow beetroot (optional)
  • 2 pinches of coarse salt
  • 1 pinch of salt (if needed)
  • Poppy seeds

Begin by boiling the potatoes in salted water until tender. Once cooked, drain and peel them while still warm. Mash the potatoes with a potato masher, collecting the creamy puree in a bowl.

In a separate pot, cook the beetroots in salted water until tender. Peel and grate the beetroots, then drain them to remove excess liquid. Combine the vibrant red beetroot mixture with the boiled yellow beetroot and the mashed potatoes. Season with salt and sprinkle with poppy seeds for an extra burst of flavor.

Once filled, cook the Casunzièi ravioli in batches in salted water, allowing them to cook for 2 to 3 minutes after surfacing.

For a chef-worthy finishing touch, sauté the Casunzièi in melted Alpine butter, then garnish with a generous sprinkle of poppy seeds and Aged Parmigiano Reggiano, elevating these delicacies to a whole new level of indulgence!

5. Sicilian Ravioli with Fish and Potatoes

Indulge in the vibrant flavors of the Mediterranean with our Sicilian Ravioli, featuring a delightful fusion of fish and potatoes.

This is a kind of ravioli filling that you can customize in the way you like best.

Here I leave my favorite version:

  • 450 g fish fillets (such as sea bream, sea bass, or red snapper)
  • 2 boiled potatoes
  • 2 pinches salt
  • 1 pinch of white pepper
  • 1 egg
  • zest of ½ lemon
  • a few leaves of marjoram

To prepare our Sicilian Ravioli with Fish and Potatoes, start by cooking the fish in a pan for 10 minutes, or alternatively, bake it in the oven at 180°C for approximately 15 minutes on a greased baking sheet.

Next, mash the boiled potatoes in a bowl. Once the fish fillets are cooked, remove any bones and finely chop them before adding them to the mashed potatoes. Incorporate the egg, grated lemon zest, salt, pepper, and chopped marjoram leaves, mixing thoroughly to create a rich and flavorful dough. Allow the mixture to rest in the fridge for 20 minutes.

When ready to cook, boil the Sicilian Ravioli in a pot of water for 4 minutes. Serve them in true Sicilian style, adorned with a decadent Pistachio Pesto, for a culinary experience that transports you to the sunny shores of Sicily.

ravioli fillings pin

Loved this Orecchiette Pugliesi recipe? Share the love! Leave a comment below and tell us how yours turned out. Get inspired with more authentic Italian recipes by following us on Pinterest, Instagram, or on our Facebook Page. Don’t forget to tag us with your culinary creations! #OrecchiettePugliesi #HomemadePasta #ItalianFood to be always updated with new ideas and recipes with an Authentically Italian Flavor.


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  2. Moscato is an Italian sweet wine created from Muscat Blanc grapes. It gets its name from the variety of grapes used to make it. Various lemon, peach, and orange aromas, as well as exquisite sweetness, come from these white grapes. Because of its modest alcohol concentration (ranging from 5 to 7 percent), Moscato is considered a sweet wine rather than a dry one.

    1. cucchiarella says:

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  3. All of these sound amazing, but the pumpkin one especially so! Making ravioli sounds like such a fun way to spend a night at home!

  4. Wow, i have never heard of fish as a ravioli filling! I must try some of recipes, especially the cheese and ricotta one!

  5. Wow these recipes are different and sound delicious. I love spinach and ricotta ravioli.

  6. What a treat, literally! I’ve always enjoyed Italian food, and I appreciate the simple layout for recipes! The Fish filling ravioli may have to be next on my menu!

  7. I love the variety of ravioli! So many different options!

  8. Oh wow it’s so interesting how different parts of Italy fill their ravioli with different ingredients.

  9. Wow, all of these look amazing! I can’t wait to try these with your homemade ravioli pasta recipe😁

  10. We love ravioli at my home, but I haven’t made them from scratch. It’s too intimidating for me, but I would love to try making them.
    All those ravioli filling look so good, especially the Ravioli alla Mantovana with Pumpkin and Amaretto, yum! I have to try this recipe. Thanks for teaching us about Italian food.

  11. These are beautiful ravioli! They look amazing and delicious

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