From creamy casseroles to toasted appetizers, these recipes with ravioli transform the stuffed pasta into easy comfort food meals and snacks.
1/19
Ravioli Lasagna
From the Recipe Creator:
When you taste this dish, you’ll think it’s a from-scratch recipe—but it starts with frozen ravioli! —Patricia Smith, Asheboro, North Carolina
Nutrition Facts:
1 cup: 401 calories, 15g fat (6g saturated fat), 56mg cholesterol, 698mg sodium, 41g carbohydrate (9g sugars, 4g fiber), 23g protein.
2/19
Quick Ravioli & Spinach Soup
From the Recipe Creator:
I love my Italian American traditions, but I never had time to make a classic Italian wedding soup. So I created this shortcut version with ravioli. —Cynthia Bent, Newark, Delaware
Nutrition Facts:
1-2/3 cups: 292 calories, 11g fat (3g saturated fat), 91mg cholesterol, 1638mg sodium, 19g carbohydrate (2g sugars, 2g fiber), 28g protein.
You need a mere five ingredients to mix up this cozy soup. It’s a great option for when you need comfort food ASAP.
3/19
Ham Ravioli Bake
From the Recipe Creator:
I based this recipe on a dish my husband likes to order when we go out for Italian food. Not only does he love it, but my daughter does too! —Jennifer Berger, Eau Claire, Wisconsin
Nutrition Facts:
1 serving: 653 calories, 31g fat (16g saturated fat), 137mg cholesterol, 1496mg sodium, 61g carbohydrate (5g sugars, 3g fiber), 35g protein.
Leftover ham? Put it to work in this creamy casserole that comes together with veggies, ravioli and jarred Alfredo sauce. It’s an easy option for a busy weeknight or a post-holiday meal.
Here are some more stuffed pasta recipes for when you have some extra time to spend in the kitchen.
4/19
One-Pan Tuscan Ravioli
From the Recipe Creator:
Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don’t have eggplant. Very flexible! —Sonya Labbe, West Hollywood, California
Nutrition Facts:
1-1/2 cups: 376 calories, 10g fat (4g saturated fat), 36mg cholesterol, 1096mg sodium, 56g carbohydrate (11g sugars, 8g fiber), 16g protein.
Enjoy Meatless Monday with this simple ravioli recipe. To make it fully vegetarian, swap the chicken broth for vegetable broth. Plus, since this meal cooks in just one pan, cleanup’s a breeze.
5/19
Ravioli with Snap Peas & Mushrooms
From the Recipe Creator:
Topped with the toasty texture and flavor of hazelnuts, this pasta makes an easy, earthy weeknight dinner. I serve it with an herb and lettuce salad and white wine. —Charlene Chambers, Ormond Beach, Florida
Nutrition Facts:
1 cup: 347 calories, 11g fat (5g saturated fat), 36mg cholesterol, 470mg sodium, 44g carbohydrate (11g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.
This cheese ravioli recipe idea includes toasted hazelnuts, earthy sage, sauteed mushrooms and zingy lemon zest. A very light cream sauce lets the flavors jump out of the pan.
6/19
Greek-Style Ravioli
From the Recipe Creator:
Here's a flavorful Greek twist on an Italian classic. It’s an easy weekday meal that’s become one of our favorites. My husband and I enjoy it with garlic cheese toast. —Hetti Williams, Rapid City, South Dakota
Nutrition Facts:
1-1/4 cups: 333 calories, 12g fat (5g saturated fat), 61mg cholesterol, 851mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
Looking for global ravioli recipe ideas? Feta cheese, spinach and olives will instantly transport you to the Greek islands. Use ground lamb instead of beef for a more Mediterranean taste.
7/19
Ravioli Casserole
From the Recipe Creator:
The whole family will love this yummy dish that tastes like lasagna without all the fuss. Timesaving ingredients like prepared spaghetti sauce and frozen ravioli make it a cinch to put together. Children can help you assemble this one. —Mary Ann Rothert, Austin, Texas
Nutrition Facts:
1 cup: 518 calories, 25g fat (12g saturated fat), 88mg cholesterol, 1411mg sodium, 44g carbohydrate (13g sugars, 5g fiber), 30g protein.
This meal only tastes like it took all day. Made with just five timesaving ingredients, you can have dinner on the table in under an hour. Serve with garlic bread and a side salad.
8/19
Pasta with Creamy Fennel Sauce
From the Recipe Creator:
When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce—without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. —Deb Schwab, Moraga, California
Nutrition Facts:
1 serving: 309 calories, 7g fat (3g saturated fat), 19mg cholesterol, 690mg sodium, 51g carbohydrate (11g sugars, 5g fiber), 12g protein.
A homemade fennel sauce takes packaged ravioli to the next level. Plus, you can make the sauce up to three days in advance.
9/19
Ravioli Soup
From the Recipe Creator:
We adore everything pasta, so I used it as the inspiration for this unique soup. The meaty tomato base pairs perfectly with the cheesy ravioli pillows. My family can't get enough of this dish! —Shelley Way, Cheyenne, Wyoming
Nutrition Facts:
1 cup: 235 calories, 8g fat (4g saturated fat), 42mg cholesterol, 542mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.
If you like your soup on the thicker side, bust out your Dutch oven to make this (almost) one-pot meal. The base is meaty and the ravioli is cheesy.
10/19
Toasted Ravioli
From the Recipe Creator:
While visiting a friend who had just moved to St. Louis, Missouri, I tried toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
Nutrition Facts:
1 piece: 73 calories, 5g fat (1g saturated fat), 6mg cholesterol, 117mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.
Be prepared to practice your deep-frying skills with this Midwestern appetizer recipe. Seasoned breadcrumbs gives it extra crunch and flavor. Make this at home and you’ll never need the restaurant version again.
11/19
Fiesta Ravioli
From the Recipe Creator:
I adapted this recipe to suit our taste for spicy food. The ravioli taste like mini enchiladas. I serve them with a Mexican-inspired salad and pineapple sherbet for dessert. —Debbie Purdue, Freeland, Michigan
Nutrition Facts:
1 serving: 470 calories, 20g fat (9g saturated fat), 74mg cholesterol, 1342mg sodium, 48g carbohydrate (4g sugars, 6g fiber), 23g protein.
Italian ingredient, meet Mexican flavors. This fusion dinner recipe uses just five ingredients and gives ravioli the taste of mini enchiladas. Yum! Serve with a Mexican-inspired salad and pineapple sherbet for dessert.
12/19
Sage-Pecan Butternut Squash Ravioli
From the Recipe Creator:
I am addicted to this ravioli recipe. The sauce is incredible with any pasta, but ravioli makes it a convenient dinner-in-one. —Barbie Miller, Oakdale, Minnesota
Nutrition Facts:
1 cup: 568 calories, 32g fat (11g saturated fat), 44mg cholesterol, 637mg sodium, 63g carbohydrate (19g sugars, 5g fiber), 11g protein.
Sounds so fancy but surprisingly easy. The flavors scream autumn! With toasted pecans, nutmeg and brown sugar, think outside the marinara sauce with this ravioli recipe idea.
13/19
Ravioli with Sausage
From the Recipe Creator:
My family loves this dish—it's on our menu at least once a month. It's easy to double for large crowds... just keep it warm in a slow cooker. I usually serve the ravioli with green beans amandine and garlic bread.—Krendi Ford, Belleville, Michigan
Nutrition Facts:
1 cup: 361 calories, 13g fat (5g saturated fat), 49mg cholesterol, 1304mg sodium, 43g carbohydrate (13g sugars, 5g fiber), 19g protein.
14/19
Crowd-Pleasing Ravioli Nachos
From the Recipe Creator:
Lightly breaded and deep-fried, ravioli goes to a new level in this nacho-like appetizer. Kids and grown-ups can’t get enough of the crispy, cheesy, flavorful crowd pleasers.—Robert Doornbos, Jenison, Michigan
Nutrition Facts:
1 ravioli: 87 calories, 5g fat (1g saturated fat), 19mg cholesterol, 162mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.
Everyone’s favorite communal appetizer pleasure gets an Italian twist. Breaded deep-fried ravioli replace tortilla chips. Genius! Let the kids assemble this ravioli recipe before baking.
15/19
Cheese Ravioli with Veggies
From the Recipe Creator:
When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
Nutrition Facts:
1 cup: 339 calories, 15g fat (9g saturated fat), 73mg cholesterol, 391mg sodium, 35g carbohydrate (2g sugars, 3g fiber), 15g protein.
The ravioli and vegetables are all cooked together for this healthy lazy supper. Give the red sauce the night off and enjoy butter and Parmesan with this ravioli recipe idea.
16/19
Toasted Mexican Ravioli
From the Recipe Creator:
We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. —Cristy King, Scott Depot, West Virginia
Nutrition Facts:
1 serving: 789 calories, 41g fat (14g saturated fat), 141mg cholesterol, 1490mg sodium, 75g carbohydrate (5g sugars, 4g fiber), 27g protein.
In case you didn’t know it yet, your air fryer was a great investment. Fried with a punch of taco seasoning in the breading, go ahead and double dip into the creamy enchilada sauce.
17/19
Hearty Beef Ravioli
From the Recipe Creator:
In this fun family-friendly supper, we add our favorite taco toppings to beef ravioli. It's easy for kids to customize their own fixings for a no-fuss meal. —Taste of Home Test Kitchen
Nutrition Facts:
1 serving: 375 calories, 10g fat (5g saturated fat), 44mg cholesterol, 695mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 21g protein.
Taco seasoning is the secret ingredient. Oops, it’s not a secret anymore. Sorry! Try this ravioli recipe idea when you need to break out of a red sauce rut.
18/19
Ravioli Appetizer Pops
From the Recipe Creator:
Ravioli on a stick is a tasty appetizer everyone talks about. They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. —Erika Monroe-Williams, Scottsdale, Arizona
Nutrition Facts:
1 appetizer (calculated without marinara sauce and pesto): 32 calories, 1g fat (0 saturated fat), 9mg cholesterol, 97mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 1g protein.
Fry and freeze a bunch ahead of time for any type of party. Both adults and kids love food on a stick! Get creative with your dipping sauces.
19/19
Ravioli with Creamy Squash Sauce
From the Recipe Creator:
Store-bought ravioli speeds assembly of this cozy, restaurant-quality dish that tastes so good your family won't notice it's meatless. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 671 calories, 51g fat (22g saturated fat), 122mg cholesterol, 578mg sodium, 42g carbohydrate (2g sugars, 7g fiber), 18g protein.
This ravioli recipe idea is a cold-weather winner. It has colorful squash and spinach with a toasted walnut crunch in a cream sauce. Could ravioli recipe ideas get any better?
Recipes with Ravioli FAQ
Can I bake ravioli instead of boiling it?
Baked ravioli is a great alternative to boiled, especially for easy casseroles and sheet-pan dinners. Simply layer uncooked or frozen ravioli in a baking dish with sauce or broth and whatever other ingredients are in the recipes, from meat to vegetables and cheese. Then, cover and bake until tender and bubbly. This hands-off method saves time and minimizes cleanup. For added texture, top with toasted bread crumbs or broil for a few minutes to crisp the edges of the ravioli.
What sauces pair well with ravioli?
Ravioli are sturdy enough to pair with hefty marinara and chunky bolognese, yet light enough for a coating of creamy Alfredo sauce or brown butter sauce with sage. For lighter options, try tossing ravioli with pesto, a drizzle of olive oil and fresh herbs or a bright lemon and white wine sauce. Understanding the different types of pasta sauce and how they complement various pasta shapes can help you match sauces to ravioli perfectly.
How do I store leftover ravioli dishes?
Store leftover ravioli dishes in an airtight container in the refrigerator for up to three days. To maintain the best texture, reheat gently in the oven or on the stovetop, adding a splash of water, broth or extra sauce to soften the cold pasta. You can also freeze cooked pasta for longer storage. Lay the cooked ravioli in a single layer on a baking sheet, freeze and transfer to freezer-proof storage bags. When ready to enjoy, cook directly from frozen or thaw overnight.
