We all know kids love ravioli and ham and cheese sandwiches. This recipe lets them enjoy both, and the assembly makes it fun for them to make.
Vegetable-Stuffed Ravioli Recipe
This simple ravioli recipe from Chef Lee Skawinski of Cinque Terre in Portland, Maine, begins with a basic cheese ravioli filling. If you wish to add more flavor and color, you can try adding one of the suggested filling additions. Tossing the ravioli with olive oil or butter before serving prevents each ravioli from sticking together, and imparts added flavor.
Click here to see the Vegetable-Stuffed Ravioli Recipe
Pumpkin Egg Ravioli Recipe
I love when pumpkins are in season because this is my all-time favorite ravioli dish to make. The orange juice and zest gives a nice tang to the filling, and the shrimp make the perfect addition with the rich brown butter sauce and crunchy pecans.
Click here to see the Pumpkin Egg Ravioli Recipe
Fresh Ravioli with Ricotta Recipe (pictured above)
Tender pillows of fresh pasta with ricotta filling.
Click here to see the Fresh Ravioli with Ricotta Recipe
Butternut Squash Ravioli Recipe
This is hands down my favorite way to use butternut squash. It's creamy, flavorful, filled with the flavors of fall, and best of all, it's easy to put together (with a little help from the store).
Click here to see the Butternut Squash Ravioli Recipe
Fried Ravioli Caprese Stacks Recipe
Don't just boil ravioli - fry them. A golden brown crust is the perfect welcoming gate to tender pasta and a cheesy filling. This recipe stacks the crunchy ravioli with mozzarella, basil, and tomatoes for a fun twist on the caprese salad.
Click here to see the Fried Ravioli Caprese Stacks Recipe
Bacon and Swiss Chard Ravioli Recipe
Bacon makes everything better, right? Definitely the case with these creamy, satisfying ravioli. The bacon adds a deliciously smoky taste to the earthy swiss chard and rich ricotta in the filling. Pair these with your favorite tomato sauce or just a light drizzle of olive oil. This pasta is best served fresh out of the pot, so don't drop them in the water until you're ready to eat.
4 slices bacon
1 teaspoon minced garlic
3 ½ cups chopped Swiss chard, washed and stems discarded
¾ cup ricotta cheese
2 tablespoons grated Parmesan cheese, plus more for garnish
Salt and freshly ground black pepper, to taste
36 wonton wrappers
Olive oil, for garnish
In a large skillet over medium heat, cook the bacon until crispy. Using tongs, transfer to a cutting board. Once cooled enough to handle, chop the bacon into fine pieces. Set aside.
Remove all but approximately 1 tablespoon of the bacon fat from the skillet and discard. Heat the remaining fat over medium-high heat until hot. Add the garlic and cook until fragrant, about 30 seconds. Add the chard to the skillet and cook until leaves are wilted and tender, about 3 minutes. Transfer chard to a medium-sized bowl and let cool slightly.
Add the bacon, ricotta cheese, and Parmesan to the chard and mix to combine. Season with salt and pepper, to taste.*
To assemble the ravioli, place 1 wonton wrapper on a lightly floured surface. Place approximately 1 tablespoon of filling in the center of the wrapper. Brush the edges of the wrapper with water. Place a second wonton wrapper on top of the first and press the edges down, making sure to push out any air. Seal the ravioli edges with another brush of water. Set aside on a clean kitchen towel. Repeat this process until all the filling and wonton wrappers have been used up.
Meanwhile, bring a large saucepan of water to boil over high heat. Once boiling, season the water with salt. Reduce to a gentle boil. Cook the raviolis, about 4-5 at a time, at a gentle boil for approximately 6 minutes, or until they rise to the surface and the wonton wrappers are tender and translucent.
Transfer raviolis to a plate, drizzle with olive oil, and sprink with Parmesan cheese. Serve immediately.
*Note: Bacon adds a lot of saltiness to this dish already, so be sure to taste before adding additional salt.
-The Daily Meal