Filled pasta turns a family meal into something special. From classic spinach and ricotta ravioli to rich beef agnolotti, each parcel delivers comforting Italian flavour. At Italian Street Kitchen, fresh handmade pasta is central to our cooking. Use these filling and sauce combinations for inspiration, or explore our pasta menu when you would rather leave the cooking to us.
- Highlighted 15 filled pasta recipes perfect for home cooking, showcasing ravioli, tortelloni, cannelloni and other stuffed varieties.
- Recipes favour classic flavour pairings like spinach and ricotta, pumpkin with sage brown butter, and prosciutto with parmesan.
- Many dishes offer practical shortcuts or regional variations, making filled pasta approachable and impressive for family meals.
What Is Filled Pasta?
Filled pasta is made by enclosing meat, cheese, vegetables or seafood between thin sheets of pasta dough. Ravioli may be the best-known variety, but Italy has many regional shapes, including tortellini, agnolotti, cappelletti and mezzaluna.
A good filling should be flavourful without being wet, while its sauce should never overpower it. New cooks can start with our homemade pasta dough guide.
15 Ravioli and Filled Pasta Ideas
1. Spinach and Ricotta Ravioli
Combine drained ricotta with cooked spinach, parmesan, nutmeg and lemon zest. Serve with sage butter or a light tomato sauce for a dependable family favourite.
2. Pumpkin and Sage Ravioli
Roasted pumpkin creates a naturally sweet filling. Pair it with ricotta, parmesan and nutmeg, then finish the pasta with brown butter, crisp sage and toasted hazelnuts.
3. Beef and Red Wine Agnolotti
Slow-cooked beef makes a rich, tender filling. Serve these small Piedmontese parcels with reduced cooking juices and parmesan for a satisfying weekend dinner.
4. Mushroom Ravioli
Cook mushrooms until their moisture evaporates, then mix them with ricotta, thyme and garlic. A creamy parmesan sauce or simple butter sauce works beautifully.
5. Four Cheese Ravioli
Blend ricotta, mozzarella, parmesan and gorgonzola for a creamy filling with gentle sharpness. Balance the richness with tomato sugo or lemon butter.
6. Chicken and Herb Tortellini
Finely chopped cooked chicken, ricotta, parsley and parmesan create a mild filling that children can enjoy. Serve in broth or with a delicate cream sauce.
7. Prawn and Lemon Ravioli
Combine chopped prawns with ricotta, lemon zest and parsley. Dress with garlic butter and fresh lemon, keeping the sauce light enough for the seafood to shine.
8. Prosciutto and Parmesan Tortellini
Prosciutto, Parmesan and ricotta produce a savoury filling with plenty of depth. These tortellini are excellent in broth or with butter and cracked pepper.
9. Egg Yolk Raviolo
Place seasoned ricotta around a fresh egg yolk before sealing one large pasta parcel. When cut, the yolk becomes a luxurious sauce. Serve simply with sage butter.
10. Pea and Mint Mezzalune
Blend peas with ricotta, mint and parmesan for a fresh filling. The half-moon parcels pair well with lemon butter and are ideal for spring dining.
11. Sweet Potato and Goat’s Cheese Ravioli
Sweet potato and tangy goat’s cheese create a well-balanced centre. Add toasted walnuts and brown butter for texture, or choose tomato sugo for a lighter finish.
12. Crab and Chilli Ravioli
Mix crab meat with ricotta, lemon and a small amount of chilli. Serve with olive oil, garlic and parsley so the delicate crab remains the focus.
13. Eggplant and Mozzarella Ravioli
Roasted eggplant, mozzarella, basil and parmesan bring the flavours of southern Italy into each parcel. Tomato and basil sauce is the natural accompaniment.
14. Lamb and Rosemary Agnolotti
Slow-cooked lamb, rosemary and parmesan create a deeply savoury filling. Finish with lamb jus or butter, lemon and pecorino. For more shape and sauce inspiration, see our guide to 20 pasta types and when to use them.
15. Chocolate and Mascarpone Ravioli
Filled pasta can also become dessert. Add chocolate and mascarpone to fresh pasta parcels, cook briefly, then serve with berries and a light dusting of icing sugar.
Great Italian Food across Australia
The best Italian food in Australia awaits you at Italian Street Kitchen!
Our Italian restaurants in Sydney, Brisbane and Perth aren’t just places to eat incredible Italian food. They’re also casual spaces to relax and unwind, catch up with friends and experience the true magic of an authentic Italian dining experience.
Tips for Making Better Ravioli at Home
- Roll the dough thinly and evenly so the pasta cooks at the same rate.
- Keep fillings firm and cool to prevent leaking.
- Remove trapped air before sealing each parcel.
- Use a small amount of water to help the pasta edges stick.
- Cook ravioli gently in salted water rather than at a violent boil.
- Match delicate fillings with light sauces and richer fillings with deeper sauces.
Enjoy Fresh Italian Pasta With the Family
Try these combinations at home, or discover fresh pasta and other favourites on our all-day menu. Gather the family and book your table at Italian Street Kitchen.
Frequently Asked Questions
What is the best flour for homemade ravioli?
Italian 00 flour creates smooth, elastic dough. Many cooks combine it with fine semolina for additional texture and strength.
How do I stop ravioli from opening while cooking?
Avoid overfilling, remove air pockets and press the edges firmly. Keep flour away from the seam because it can prevent a secure seal.
Can homemade ravioli be frozen?
Yes. Arrange uncooked ravioli in one layer on a floured tray, freeze until firm, then transfer them to a sealed container. Cook from frozen.
How long should fresh ravioli cook?
Most fresh ravioli takes about three to five minutes, depending on its size and dough thickness. It usually rises when nearly ready.
Which sauce is best for ravioli?
Choose sauce according to the filling. Sage butter suits pumpkin, tomato complements cheese, and light lemon butter works well with seafood.
