Ravioli Roundup: America’s Most Unique Takes on the Pasta Dish

Ravioli. Growing up, they were a sacred meal, savored on Sundays. The thought alone awakens my taste buds, with sweet memories of the classic, cheese-filled pockets of pasta perfection of my childhood, sometimes speckled with parsley (if made by my nonna), and always dressed with an all-day tomato sauce. Those ravoli, although simple, evoked a level excitement that has remained consistent into my adult life, amplified by the countless traditional regional fillings and creative chef interpretations in restaurants in New York City and worldwide. 

Ravioli is one of those foods that remains constant year-round yet also adapts with the seasons. The comfort of cheese ravioli has prompted me to explore an array of interesting and beautiful fillings, each carefully chosen. Those details add even more anticipation, initiating an emotional experience before the dish even hits the table. 

They say it's what's on the inside that counts, but when it comes to ravioli, the drama is elevated in the way that they are dressed. A simple butter finish thrusts the filling into the spotlight, while decadent cream sauces are like a rich blanket. A classic pomodoro sauce is both an Italian-American staple and familiar preparation that I find myself craving on a regular basis. 

In honor of National Ravioli Day, we’ve rounded up some of the most interesting, complex, and beautiful ravioli around America.

Raviolo di Ricotta at Cotogna, San Francisco
When a single raviolo is the entirety of a dish, it’s clear that the diner is in for something really special. Originally on the menu at three-Michelin-star Quince, Chef Michael Tusk’s Raviolo di Ricotta at Cotogna starts with house-made ricotta that is cut with a touch of Parmigiano and sometimes, a bit of spinach. An egg yolk is then carefully cradled on top, and the entire thing is draped with another layer of fresh pasta. Tusk's trick in keeping the yolk runny is patching instead of boiling the raviolo. 

Ravioli “Piccolo Sogno,” Piccolo Sogno, Chicago, Illinois
Staying cozy in the “Windy City” can take an army, especially during the depths of winter. West Loop Tuscan staple Piccolo Sogno has been keeping Chicagoans warm and well-fed. One of their signature dishes and namesake, Ravioli “Piccolo Sogno,” are a hug in the form of four cheeses. These “little dreams” are stuffed with Gorgonzola DOP, buffalo milk ricotta, Parmigiano Reggiano, and local goat cheese. They’re gently tossed in a sauce of butter and chicken broth, and finished with shaved Parmigiano, toasted pine nuts, and a Marsala glaze. 

Cacio e Pere Ravioli, Babbo, New York City
A Bastiniach institution, Babbo has been pleasing the palates of New Yorkers and tourists with a range of simple to unexpected Italian flavors for over 20 years. Babbo’s “Cacio e Pere” Ravioli are a seasonal spectacle, a savory-sweet combination that will delight pasta traditionalists and adventurous eaters alike. The filling of shredded, ripe pear, 3-6 month aged Pecorino Romano, and mascarpone mingle and are served “cacio e pepe”-style in a sauce of more Pecorino Romano and a touch of butter. For the final cacio e pepe touch, they're finished tableside with a crack of black pepper.

Gorgonzola Dolce Ravioli, Fausto, Brooklyn, New York

Just over the Brooklyn Bridge, Fausto draws inspiration from traditional Italian cuisine with a fresh and contemporary approach. Chef Erin Shambura’s latest menu addition is a perfect example. Available exclusively for in-house dining, her Gorgonzola Dolce Ravioli were born out of nostalgia— more specifically, her travels in the Trentino region a few years ago. The ravioli are filled with a contrasting flavor combination of soft and sweet Gorgonzola Dolce and bitter greens, and are finished in a light, rosemary-infused butter sauce. Walnuts and cracked pepper add a final kiss of warmth and balance. 

Ravioli di Canditi, Pastaio Via Corta, Massachusetts
Restaurants aren’t the only places to discover unique and delicious ravioli. Chef and owner of Gloucester pasta shop, Pastaio Via Corta, Danielle Glantz quickly sells out of a rotating array of filled pasta twice weekly, and for good reason. Made from local, organic stone-ground wheat, organic, non-GMO pasture-raised eggs, and ricotta made especially for her by Caputo Brothers, a small family-owned dairy in Pennsylvania, her ravioli are studded with a combination of local, seasonal produce and high-quality Italian provisions imported by Bronx-based powerhouse Gustiamo. A particularly special variety includes Fulvi Pecorino Romano, sea salt from Trapani, and lemon canditi from lauded Noto pastry chef, Corrado Assenza.