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Today marks a delightful occasion for pasta lovers across the globe – it’s National Ravioli Day! Originating in Italy, ravioli has become a beloved dish worldwide, known for its delicate pasta parcels filled with flavorful goodness. While you could opt for store-bought varieties, there’s something truly special about crafting your own ravioli from scratch. So, roll up your sleeves, dust off your apron, and let’s embark on a culinary adventure with these homemade ravioli recipes that are sure to tantalize your taste buds.

1. Classic Cheese Ravioli

Ingredients:
– 2 cups all-purpose flour
– 2 large eggs
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg yolk
– Salt and pepper to taste
– Fresh basil leaves (optional, for garnish)
– Marinara sauce for serving

Instructions:
1. In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually incorporate the flour into the wet ingredients until a dough forms.
2. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
3. In a separate bowl, mix together the ricotta cheese, Parmesan cheese, egg yolk, salt, and pepper until well combined.
4. Divide the dough into smaller portions and roll each portion out into a thin sheet using a pasta roller or rolling pin.
5. Spoon small dollops of the cheese mixture onto one sheet of pasta, leaving space in between each dollop. Gently place another sheet of pasta on top and press around each mound of filling to seal.
6. Use a ravioli cutter or a knife to cut out individual ravioli. Press the edges firmly to seal.
7. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and drain.
8. Serve the ravioli hot with marinara sauce and garnish with fresh basil leaves if desired.

2. Spinach and Ricotta Ravioli

Ingredients:
– 2 cups all-purpose flour
– 2 large eggs
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 2 cups fresh spinach, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg yolk
– 2 cloves garlic, minced
– Salt and pepper to taste
– Butter sauce (optional)
– Grated Parmesan cheese for serving

Instructions:
1. Follow steps 1-3 from the Classic Cheese Ravioli recipe to prepare the dough and filling.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and chopped spinach. Cook until spinach is wilted, about 3-4 minutes. Remove from heat and let it cool.
3. Once cooled, combine the spinach mixture with ricotta cheese, Parmesan cheese, egg yolk, salt, and pepper.
4. Roll out the pasta dough into thin sheets and proceed with filling and sealing the ravioli as described in steps 5-7 of the previous recipe.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove and drain.
6. Serve the spinach and ricotta ravioli with a drizzle of butter sauce and a sprinkle of grated Parmesan cheese.

3. Mushroom and Thyme Ravioli

Ingredients:
– 2 cups all-purpose flour
– 2 large eggs
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 2 cups mushrooms, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons fresh thyme leaves
– 1 cup ricotta cheese
– Salt and pepper to taste
– Cream sauce (optional)
– Fresh thyme sprigs for garnish

Instructions:
1. Prepare the pasta dough as instructed in steps 1-3 of the Classic Cheese Ravioli recipe.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and chopped mushrooms. Cook until mushrooms are golden brown, about 5-6 minutes. Stir in fresh thyme leaves and season with salt and pepper. Remove from heat and let it cool.
3. Once cooled, mix the mushroom mixture with ricotta cheese until well combined.
4. Roll out the pasta dough into thin sheets and proceed with filling and sealing the ravioli as described in steps 5-7 of the previous recipe.
5. Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove and drain.
6. Serve the mushroom and thyme ravioli with a creamy sauce of your choice and garnish with fresh thyme sprigs.