The beauty of homemade ravioli is that you can fill them with whatever vegetables you choose and then freeze the ravioli for later use. This is especially nice during the summer and fall harvests, when gardens are full of fresh vegetables that need to be used up in a timely fashion.
Fresh ravioli, such as pumpkin ravioli or squash ravioli, freezes well but should be eaten within two days of being thawed. Pumpkin ravioli filling is excellent in a decadent deep-fried ravioli pie.
Deep-Fried Pumpkin Ravioli
Ingredients You Will Need:
1 can pumpkin pie filling
1 tablespoon cinnamon
½ teaspoon nutmeg
4 tablespoons brown sugar
1 cup heavy cream
1 cup crushed ladyfingers
½ cup chopped walnuts
Pie crust
Mix all ingredients except the pie crust. Heat the mixture on the stove for about 30 minutes or longer, stirring constantly, until it thickens. Cut the pie crust into circles, and insert a teaspoon of pumpkin filling into the center of each circle. Pull up the sides, and pinch together to seal. Deep-fry the pouches in hot oil until golden brown. Sprinkle brown sugar and cinnamon over the deep-fried pumpkin raviolis, and serve them hot with whipped topping or ice cream.
Spinach Ravioli Fillings
Ingredients You Will Need:
2 tablespoons olive oil
2 cups button mushrooms, chopped
4 green onions, chopped
½ teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg (optional)
1 10-ounce package frozen spinach
1 cup shredded Parmesan cheese
Prepared ravioli skins
2 cups prepared Alfredo sauce
Heat the olive oil, and then add the mushrooms, onions, and salt and pepper to the pan. Sauté the mixture until the mushrooms are tender. Continue cooking until the water from the mushrooms has disappeared. Sprinkle the nutmeg over the mushrooms, and add the spinach. Cook until heated through and all spices have blended. Add the cheese, and stir until the cheese has melted. Place about ½ teaspoon of filling into each ravioli skin, and then boil the skins for about 4 minutes. Drain the raviolis, and dump them into the Alfredo sauce to coat. Serve immediately.
 | Butternut squash ravioli is an excellent pasta dish for diabetics or those who are interested in watching their waistlines. With only 82 calories per serving, and no fat, squash is low in calories and filled with plenty of good-for-you nutrients. |
 | Lobster ravioli is rich, decadent and delicious. If you've never created homemade seafood pasta recipes, then the following recipes will be a special treat. |
Give the classic boiled ravioli a twist by dropping the raviolis in hot oil instead of water. Deep-fried ravioli is just as light on the inside, but crunchy and golden outside. |
 | Once you learn how to make ravioli from scratch, you will be able to create gourmet pasta anytime. You may even choose to make it for yourself more often, for there is nothing quite like fresh pasta. |
 | Traditional ravioli filling recipes include beef, pork or cheese. All three are equally delicious options. While meat ravioli might appear more filling, cheese ravioli is every bit as satisfying and, ounce for ounce, has equal portions of protein. |
