I love a clean-out-the-fridge meal. And ravioli is secretly the absolute best for this. It’s a stealthy little envelope of resourcefulness—you’d never suspect that it’s filled with the last tablespoon of this and a half-a-handful of that.

Jump to the recipe for a very straightforward recipe for ravioli using lots of ingredients you probably have in your kitchen already. Or read on for more filling ideas, sauce ideas, and my tips for ravioli success. I even have a major time-saving dough shortcut in case anyone doesn’t feel like making theirs from scratch.

Mix-and-match ingredients for ravioli filling

The key to a good ravioli filling? Concentrated flavor. Since the filling is small, every bite has to count. That means no raw or soggy veggies, and definitely no watery spinach. You want richness and punch, not puddles.

The recipe at the end of this post has a ricotta base that works well with a number of veggies and other flavorful ingredients. Here are some ideas of other ingredients you can substitute:

Produce (in place of the spinach)

corn kernels
coarsely chopped green beans
chopped figs
chopped bell peppers
chopped Swiss chard, spinach, or kale
thinly sliced sautéed fennel
large-diced sweet potatoes/squash/pumpkin, chopped
coarsely chopped asparagus
peas
thinly sliced mushrooms

For any of the above produce, sauté as follows:

Start with a total of up to 5 cups [450g] of raw produce in place of the spinach in the recipe in this post. You should end up with 1½ to 2½ cups [300 g] after sautéing.
Place a nonstick or cast-iron skillet over medium-high heat and let it preheat for a few minutes. Once hot, add some olive oil, followed by the produce.
Stir occasionally, and remove from the heat once they’re reduced in size and have caramelized in spots. If you’re using anything like squash or sweet potato, mash it after sautéing. If your produce gives off a lot of moisture, be sure to let it all cook off, and strain very wet things like spinach by wringing them out and discarding the liquid.

Fresh herbs (in place of the dried basil)

farm stand with giant bunches of basil and jars of pickle vegetables

Leafy herbs (use chopped ¼ cup or 10g):
basil
cilantro
dill
parsley
chives

Woody herbs (use chopped 1 to 2 Tbsp):
thyme
rosemary
sage
oregano

Sauces

Pesto
Jarred or homemade tomato sauce
Garlic herb brown butter
Tomato sauce made with fresh diced tomatoes, barely cooked just until they’re falling apart (with some garlic and olive oil)

Tips for ravioli dough success

Now that we’ve addressed the filling, let’s talk dough! Here are a few simple tips to help your ravioli hold together and taste great.

1. Skip my dough recipe and use wontons to save time.

For a time-saver, skip the dough altogether and use small wonton wrappers. Just place the filling in the center, wet one side of the edges, and fold it into a triangle.

2. Don’t overfill them.

We’ve already covered the idea that the filling needs to be flavorful, and that’s because you’re not going to use very much of it. But here’s the thing: when you’re working with a super flavorful filling, 1 heaping teaspoon is all you need. And with a standard-sized ravioli press, that’s all it can hold. If you add any more, your ravioli will become leaky little blobs that fall apart as soon as they hit the water.

3. Press out the air.

Whether you’re using a mold or going free-hand, press out any air bubbles before sealing them. Air bubbles lead to a leaky ravioli.

4. Flour, flour, flour!

Dust your surface, your tools, your everything! This will keep the ravioli from sticking and becoming a nightmare to work with.

5. Freeze whatever you don’t plan to eat right away.

Raw ravioli freeze incredibly well, but they don’t keep as well in the refrigerator. I highly recommend freezing whatever you don’t plan to eat soon after making them. Your future self will thank you!

To freeze, simply place filled ravioli in a single layer on a parchment-lined baking sheet, freeze solid, and transfer them to a freezer bag to store for several months. Boil them right from frozen, and add an extra minute to their cook time.

Ravioli (with any vegetable)

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To save time, skip the dough altogether and use small wonton wrappers. Just place the filling in the center, wet one side of the edges, and fold it into a triangle.

If you want to use a different sauce, different herbs, or something besides spinach, check out the lists above the recipe for mix-and-match ideas.

Yield: 60 ravioli

Instructions

Make the dough:

To make the pasta dough: Reserve ¼ cup [30 g] of the flour and set aside. Combine the majority of the flour along with the eggs, yolk, olive oil, and salt in the bowl of a stand mixer (or knead by hand). Bring it all together at medium speed with the dough hook. Once it comes together into a firm dough, continue kneading while you slowly sprinkle in some of the remaining flour, until it becomes very firm yet still pliable (about 3 minutes total). You will likely only need half of the remaining flour. You may need to pause to scrape the dough down or to knead by hand for a minute if your mixer has trouble bringing it together.
Once you’ve kneaded it, smooth the dough into a ball, wrap tightly in plastic wrap, and let rest for about 30 minutes to 1 hour. Make the filling while you wait.

Make the filling:

Place a large stockpot or Dutch oven over medium-high heat and let it preheat for a few minutes. Once hot, add about 1 tsp of olive oil, followed by about half of the spinach and a pinch of salt. Let the spinach cook for about 4 minutes, tossing it constantly. It’s done once it’s wilted down completely and any excess moisture has cooked off. Transfer to a medium mixing bowl, and repeat with the remaining spinach and another 1 tsp of olive oil. Wring it out by pressing it against the side of the bowl and letting any excess juices run into the sink. You should end up with about 1 cup [250 g] of wilted spinach.
Add the ricotta, Parmesan, egg yolk, garlic, dried basil, lemon zest (optional), pine nuts (optional), pepper, and about ¼ tsp salt to the mixing bowl with the spinach. Mix well.
Bring a large stockpot of water to a boil.

Shape and cook the ravioli:

To assemble: Lightly flour a clean countertop and set up a pasta roller. Divide the dough into eight pieces and pat each piece into a flat oval.
Roll two of them out to about number 3, into 13 by 5 in [33 by 12 cm] rectangles. Start with the widest setting and then gradually scale it down. Flour them well once they’re rolled out.
Fill the ravioli by using a mold or doing it freehand on the counter. If using a mold, create indentations. Evenly distribute 12 heaping tsp [10 g each] of filling (do not overstuff).
Dab lightly around the filling with water, and place the other rectangle on top. Lift one half up and slowly lower it back down, patting as you go to make sure all the air bubbles are out. Repeat with the other side. Trim them into separate pieces using your mold or a knife.
Repeat with the remaining dough and filling. Collect the scraps as you go, form into a ball, divide in half, and let rest for at least 10 minutes so you can roll out one last batch.
Simmer the ravioli about 12 at a time for about 3 minutes. Transfer to a serving bowl as they finish cooking, and toss with the tomato sauce.

Psst… by the way, I wrote a whole cookbook of adaptable recipes like this one. It’s called A Dish for All Seasons!

Check it out for adaptable base recipes + ideas for seasonal (and evergreen!) variations