Reinvent your ravioli: Four alternative fillings to try at home

Ah, ravioli. Who knew some pasta parcels stuffed with delicious meat, cheese or veg could bring so much joy? That being said, despite the mouth-watering variety of fillings, we all seem to gravitate towards the boring ones. There is so much more to ravioli than spinach and ricotta, guys.

That’s why we’ve gathered a few scrumptious new recipes for you to try. And when it comes to the sauce, you don’t have to go crazy. If anything, it’s recommended that you keep it simple. As explained by Pasta Evangelists, the ravioli are the real star of the dish, so traditional compound butter are recommended over a heavier sauce.

So, without any further ado, here are our top four ravioli stuffings that will make your mouth water.

Note: These recipes are for the filling only. If you need instructions on how to make ravioli, this YouTube video might be useful.

1. Gorgonzola and Butternut Squash Ravioli Filling

Full of vitamin A and C, butternut squash is not only delicious, but also nutritious. This recipe would work with other types of squash too, if you prefer, such as acorn or spaghetti varieties. With a sprinkling of tangy Italian Gorgonzola, this ravioli has a real bite.


  • 3 pounds butternut squash (1 large one normally does the trick)
  • 1 tbsp olive oil
  • ½ tbsp butter
  • 1 egg
  • 8 ounces gorgonzola cheese, crumbled
  • ½ cup mozzarella cheese, shredded
  • ½ parmesan cheese, shredded
  • Salt and pepper to taste (if you have white or pink pepper, that’s an even better option)


  1. Peel and cube the squash, placing the chunks on a baking sheet. Coat them with olive oil and season with salt and pepper.
  2. Roast the squash in a preheated oven on 400F/200C until it’s tender, about 45 minutes.
  3. In a food processor, puree the squash, egg, gorgonzola, mozzarella and parmesan until smooth. Season if necessary.

2. Asparagus, Ricotta and Pistachio Ravioli Filling

Heavenly asparagus combined with a zesty punch from the ricotta and lemon, and topped with the nuttiness of the pistachio, this fresh, summer-y ravioli is the perfect dish to bring to a picnic.


  • 1 bunch (approximately 10 ounces) asparagus, trimmed
  • 1 cup fresh basil
  • 1 cup ricotta cheese
  • ½ cup parmesan cheese, shredded
  • ¼ cup roasted pistachios, shelled
  • 2 lemons, juiced and zested
  • Salt and pepper to taste


  1. Blanch the asparagus in a large pot of boiling salted water for 1-2 minutes, stopping when it is tender but not soft.
  2. Drain the asparagus. Then add all of the ingredients to a food processor and pulse until smooth.

3. Pear and Pecorino Ravioli

Now, that’s a truly decadent filling. The sweetness from the pear fuses with the sharp pecorino cheese, creating a luscious amalgam of flavor. Pro tip: remember the truffle oil from before? Add one drop to the mix for a real taste explosion.


  • 1 large pear, diced
  • 1 cup grated pecorino cheese
  • ½ cup ricotta cheese
  • Salt and pepper to taste


  1. Combine the pear, pecorino, ricotta and seasoning in a food processor until the mixture is smooth.

4. Brussel Sprout, Fig and Feta Ravioli

Feta with pasta is no longer considered strange since this easy and delicious TikTok trend graced our plates, but this rich ravioli stuffing really takes it to the next level. Add some fresh sage to your butter sauce and serve with caramelized figs –– you won’t regret it.


  • 1 cup brussel sprouts, chopped
  • 1 cup fresh figs, chopped (or 4 dried figs)
  • About 1 tbsp olive oil
  • 1 cup feta cheese, crumbled
  • Salt and pepper to taste


  1. Sauté the Brussel sprouts with a tsp of olive oil until they are tender, about 3-5 minutes.
  2. Add the sprouts, figs, and feta to a food processor, season, and pulse until all ingredients are well distributed but still chunky. Add olive oil as necessary.