Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served with a sauce, Ravioli are commonly square, though other forms are also used, including circular and semi-circular. 

Even if RAVIOLI is the most common name, this filled Italian first serving can be called Agnolotti, Cappellacci, Ravioloni, Tortelli and more, according to the area of Italy you are

RAVIOLI filling options offered by Chef Teresa Colors

1rav. Spinach and Ricotta Cheese
2rav. Ground Beef and Ricotta Cheese
3rav. Ground Beef and Grated Parmigiano-Reggiano Cheese
4rav. Sausage and Shredded Mozzarella Cheese
5rav. Montasio Cheese
6rav. Montasio Cheese and Pears
7rav. Ricotta Cheese & Parmigiano Reggiano Cheese
8rav. Ham and Shredded Mozzarella Cheese
9rav. Basil Pesto and Besciamella Sauce
10rav. Ricotta Cheese with Basil Pesto Favor
11rav. Pumpkin ( served with Smoked Ricotta Cheese and Butter)
12rav. Zucchini with Garlic and Ricotta Cheese
13rav. Zucchini and Shredded Asiago Cheese
14rav. Eggplants and Parmigiano-Reggiano Cheese ( served with chopped tomatoes)
16rav. Gorgonzola and walnuts
17rav. Goat Cheese
18rav. Asiago Cheese


  1. Eggs are part of the fillings pretty often.
  2. The perfect sauces for most of the Ravioli are BUTTER & SAGE SAUCE or TOMATO SAUCE (Al Pomodoro or Al Sugo)
  3. The Italian word RAVIOLI is plural, the singular is RAVIOLO. It doesn’t exist RAVIOLIS.
  4. The pasta for making Ravioli is usually made with eggs, but it could be also made with the Southern pasta recipe as well, where the ingredients are water, salt and semolina.
  5. Kitchen tools: a rolling pin or a pasta making machine to flatten the pasta dough is needed and then a pizza cutter or a rolling cutter to make the Ravioli.


My Cooking Classes are only virtual, at the moment, as we are still in Covid-19 emergency time.

Yesterday, Sunday, I had an online Cooking Class: Potato Gnocchi from scratch.•

Do you know Gnocchi can be made with different ingredients? The one you see in the pic are made with Potatoes, cooked almost everywhere in Italy. Ricotta Cheese Gnocchi are from Tuscany, Pumpkin Gnocchi are well known in the north of Italy and then we have the Gnocchi made with Spinach, Bread Gnocchi and also Gnocchi alla Parigina ( Paris style ), Canederli which are a compromise among gnocchi and meatballs and more type. Even if the ingredients used are usually only four or five, it’s very important to balance them very well.

If some types of Gnocchi don’t need particular kitchen tools besides what usual in a kitchen, for making Potato Gnocchi is necessary to have a potato ricer with small holes and a wide wooden cutting board or table to work the Gnocchi on, to absorb the humidity and for having fluffy pillows•