Zesty, comforting, and oh-so-creamy—Rana ravioli is the shortcut to delicious dinners that feel gourmet without the fuss. Whether you’re craving quick weeknight meals or cozy comfort food, these stuffed pasta treasures transform simple ingredients into extraordinary dishes. Ready to discover 18 irresistible recipes that will make Rana ravioli your new go-to? Let’s dive in and get cooking!
Spinach and Ricotta Stuffed Rana Ravioli
A perfectly stuffed ravioli can transform an ordinary weeknight into something special, and this spinach and ricotta version delivers both comfort and elegance in every bite. Let me walk you through creating these beautiful pasta pockets that will have everyone asking for seconds.
Ingredients
– 1 package (9 oz) Rana refrigerated ravioli dough sheets – I find these hold their shape beautifully during cooking
– 2 cups fresh spinach, tightly packed – the vibrant green makes such a difference
– 1 cup whole milk ricotta cheese – room temperature blends more smoothly
– ½ cup grated Parmesan cheese – I always use freshly grated for better melting
– 1 large egg – room temperature helps with binding
– 2 tbsp extra virgin olive oil – my go-to for its fruity notes
– 1 tsp kosher salt – dissolves more evenly than table salt
– ½ tsp freshly ground black pepper – freshly cracked adds wonderful aroma
– ¼ tsp freshly grated nutmeg – just a hint enhances the spinach flavor
Instructions
1. Wash the spinach thoroughly and pat it completely dry with paper towels to prevent watery filling.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
3. Add the spinach and cook for exactly 2 minutes, stirring constantly until wilted but still bright green.
4. Transfer the cooked spinach to a colander and press out all excess liquid using the back of a spoon.
5. Chop the drained spinach finely and place it in a medium mixing bowl.
6. Add the ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg to the bowl.
7. Mix the filling ingredients together until fully combined but not overworked.
8. Lay one ravioli dough sheet on a lightly floured surface and spoon 1 tablespoon of filling every 2 inches.
9. Brush water around each filling mound using your fingertip to help seal the ravioli.
10. Carefully place a second dough sheet over the filling mounds and press around each one.
11. Use a ravioli cutter or sharp knife to cut individual ravioli, ensuring edges are sealed completely.
12. Bring a large pot of salted water to a rolling boil over high heat.
13. Gently drop the ravioli into the boiling water and cook for exactly 4 minutes until they float.
14. Remove the cooked ravioli with a slotted spoon and drain briefly on paper towels.
15. Drizzle the remaining tablespoon of olive oil over the hot ravioli to prevent sticking.
Just cooked, these ravioli offer the most delightful contrast between the tender pasta exterior and creamy, savory filling. The spinach provides subtle earthiness while the ricotta creates luxurious richness that melts in your mouth. Try serving them simply with a drizzle of good olive oil and extra Parmesan, or get creative by topping with toasted pine nuts and lemon zest for bright freshness.
Lobster and Mascarpone Rana Ravioli
Getting perfectly cooked pasta with a luxurious filling doesn’t require chef-level skills—just follow these simple steps for restaurant-quality lobster and mascarpone ravioli at home. This methodical approach ensures tender pasta pockets bursting with rich seafood flavor every single time. Let’s walk through the process together from start to finish.
Ingredients
– 1 package Rana lobster and mascarpone ravioli (I always keep an extra package in the freezer for last-minute dinners)
– 4 quarts water (filtered water makes a noticeable difference in pasta flavor)
– 1 tablespoon kosher salt (I prefer Diamond Crystal for its lighter, less salty crystals)
– 2 tablespoons unsalted butter (European-style butter has higher fat content for silkier sauce)
– 1/4 cup heavy cream (don’t skimp here—the richness complements the mascarpone)
– 1/4 cup grated Parmesan cheese (freshly grated melts much smoother than pre-shredded)
– 1 tablespoon fresh parsley, chopped (the bright green color makes the dish pop)
– Freshly ground black pepper (I always use my pepper mill right at the table)
Instructions
1. Fill a large pot with 4 quarts of water and place it over high heat.
2. Add 1 tablespoon of kosher salt to the water once small bubbles begin to form.
3. Bring the water to a rolling boil where large bubbles continuously break the surface.
4. Gently add the frozen ravioli to the boiling water one by one to prevent sticking.
5. Cook the ravioli for exactly 4 minutes, stirring gently with a wooden spoon after 2 minutes to ensure even cooking.
6. Test one ravioli by cutting it in half—the pasta should be tender but still slightly firm to the bite.
7. Reserve 1/4 cup of the starchy pasta water before draining the ravioli.
8. Melt 2 tablespoons of unsalted butter in a large skillet over medium-low heat until it foams slightly.
9. Pour 1/4 cup of heavy cream into the skillet and whisk continuously for 1 minute until combined.
10. Add the reserved pasta water to the skillet and whisk until the sauce thickens slightly, about 30 seconds.
11. Sprinkle 1/4 cup of grated Parmesan cheese into the sauce and whisk until completely melted and smooth.
12. Carefully transfer the drained ravioli to the skillet using a slotted spoon.
13. Gently toss the ravioli in the sauce for 1 minute until each piece is evenly coated.
14. Remove the skillet from heat and sprinkle with 1 tablespoon of chopped fresh parsley.
15. Finish with several turns of freshly ground black pepper directly over the ravioli.
Each ravioli pocket delivers a satisfying pop when you cut into it, revealing the creamy mascarpone and sweet lobster filling. The silky sauce clings beautifully to the delicate pasta, creating a luxurious mouthfeel that balances richness with subtle seafood sweetness. Consider serving these over a bed of sautéed spinach or alongside roasted asparagus for a complete meal that feels both elegant and comforting.
Pumpkin Sage Rana Ravioli
Pumpkin Sage Rana Ravioli offers a perfect autumn meal that combines creamy, savory filling with fresh pasta in a method anyone can master. Preparing homemade ravioli might seem intimidating, but breaking it into clear steps makes the process straightforward and rewarding for beginners. Let’s walk through creating these comforting pockets from scratch, focusing on technique to ensure tender pasta every time.
Ingredients
– 2 cups all-purpose flour, plus extra for dusting (I prefer unbleached for its consistent texture)
– 3 large eggs, at room temperature for easier incorporation
– 1 tablespoon extra virgin olive oil, my go-to for its fruity notes
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1/2 cup ricotta cheese, well-drained to avoid sogginess
– 1/4 cup grated Parmesan cheese, freshly grated for best flavor
– 1 teaspoon finely chopped fresh sage leaves
– 1/4 teaspoon ground nutmeg, freshly grated if possible
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 tablespoons unsalted butter
– 8-10 fresh sage leaves for frying
Instructions
1. Place 2 cups flour in a large bowl and create a well in the center.
2. Crack 3 eggs into the well and add 1 tablespoon olive oil.
3. Use a fork to gradually incorporate flour into the wet ingredients until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Wrap the dough in plastic and rest at room temperature for 30 minutes.
6. Combine 1 cup pumpkin puree, 1/2 cup ricotta, 1/4 cup Parmesan, 1 teaspoon chopped sage, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
7. Divide dough into 4 equal portions and roll each through a pasta machine to the second-thinnest setting.
8. Place teaspoon-sized mounds of filling 2 inches apart on one pasta sheet.
9. Brush water around each filling mound and top with another pasta sheet.
10. Press firmly around each mound to seal, pushing out air pockets.
11. Cut individual ravioli with a pastry wheel or knife.
12. Bring a large pot of salted water to a rolling boil.
13. Cook ravioli in batches for 3-4 minutes until they float to the surface.
14. Melt 4 tablespoons butter in a skillet over medium heat until foamy.
15. Fry 8-10 whole sage leaves in the butter for 30 seconds until crisp.
16. Toss cooked ravioli in the sage butter sauce.
Our finished ravioli feature delicate pasta that yields to reveal a velvety, spiced pumpkin center, while the fried sage adds an earthy crunch. Serve these immediately with extra Parmesan shavings or alongside roasted Brussels sprouts for a complete seasonal plate. The contrast between the creamy interior and crisp sage garnish makes each bite wonderfully complex.
Four Cheese Rana Ravioli with Alfredo Sauce
Developing a restaurant-quality pasta dish at home is easier than you might think, especially when starting with quality ingredients like Rana ravioli. This four-cheese version pairs beautifully with a rich, homemade Alfredo sauce that comes together in minutes. Let me walk you through each simple step to create this comforting meal.
Ingredients
- 1 package (20 oz) Rana Four Cheese Ravioli – I find refrigerated works better than frozen for texture
- 1 cup heavy cream – use the good stuff for that velvety sauce
- 1/2 cup unsalted butter – I always keep mine cold until needed
- 1 cup freshly grated Parmesan cheese – the pre-grated stuff won’t melt as smoothly
- 2 cloves garlic, minced – fresh makes all the difference here
- 1/4 tsp freshly grated nutmeg – my secret ingredient for depth
- 1/4 cup fresh parsley, chopped – reserved until the very end
Instructions
- Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
- Add 1 tablespoon of salt to the boiling water – this is your only chance to season the pasta itself.
- Carefully add the ravioli to the boiling water and cook for exactly 4 minutes, stirring gently once to prevent sticking.
- While pasta cooks, melt butter in a large skillet over medium heat until foamy but not browned.
- Add minced garlic to the butter and cook for 30 seconds until fragrant but not burned.
- Pour in heavy cream and whisk continuously until the mixture begins to simmer.
- Reduce heat to low and gradually whisk in grated Parmesan until completely melted and smooth.
- Stir in nutmeg and cook for 1 more minute to allow flavors to meld.
- Drain the cooked ravioli gently using a slotted spoon, reserving 1/4 cup pasta water.
- Transfer drained ravioli directly into the Alfredo sauce in the skillet.
- Toss ravioli gently in the sauce, adding reserved pasta water 1 tablespoon at a time if sauce seems too thick.
- Remove from heat and stir in chopped parsley just before serving.
Perfectly cooked ravioli should be tender but still have a slight bite, while the sauce coats each piece in a creamy embrace. The four-cheese filling creates pockets of molten goodness that contrast beautifully with the smooth Alfredo. Try serving this with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
Wild Mushroom and Truffle Rana Ravioli
Ultimately, making restaurant-quality wild mushroom and truffle ravioli at home is simpler than you might think, and today I’ll walk you through each precise step to achieve that perfect al dente pasta with an earthy, luxurious filling that will impress any dinner guest.
Ingredients
– 1 package (9 oz) Rana Wild Mushroom & Truffle Ravioli – I always keep an extra in my freezer for last-minute dinners
– 4 tbsp unsalted butter – European-style butter with its higher fat content creates a richer sauce
– 2 garlic cloves, minced – fresh is essential here, not jarred
– ¼ cup heavy cream – this small amount makes the sauce luxuriously silky without overwhelming the delicate truffle flavor
– ¼ cup grated Parmesan cheese – I prefer freshly grated from a wedge for better melting
– 2 tbsp chopped fresh parsley – flat-leaf Italian parsley has a cleaner flavor than curly
– ½ tsp salt – fine sea salt dissolves more evenly than coarse kosher salt in sauces
Instructions
1. Fill a large pot with 4 quarts of water and 1 tablespoon of salt, then bring to a rolling boil over high heat.
2. While water heats, melt butter in a large skillet over medium heat until foamy but not browned, about 2 minutes.
3. Add minced garlic to the butter and cook for exactly 1 minute until fragrant but not browned – this prevents bitter flavors.
4. Stir heavy cream into the garlic butter and bring to a gentle simmer, then immediately reduce heat to low.
5. Carefully add frozen ravioli to the boiling water and cook for 4 minutes exactly – they’ll float when ready.
6. Reserve ¼ cup of pasta water before draining, then transfer ravioli directly to the skillet with sauce.
7. Gently toss ravioli in the sauce for 1 minute, adding reserved pasta water 1 tablespoon at a time until sauce coats the back of a spoon.
8. Remove skillet from heat and stir in Parmesan cheese until fully incorporated and creamy.
9. Sprinkle with chopped parsley and serve immediately in warmed bowls.
Velvety pasta envelopes that earthy mushroom filling beautifully, with the truffle notes shining through the simple cream sauce. For an elegant presentation, garnish with extra Parmesan shavings and a drizzle of white truffle oil right before serving – it makes the aromas bloom.
Sun-Dried Tomato and Basil Rana Ravioli
Frequently, we all need a quick yet impressive dinner solution that feels homemade. Perfectly balanced sun-dried tomato and basil Rana ravioli delivers restaurant-quality flavor with minimal effort, making it ideal for busy weeknights. Let’s walk through the simple steps to create this comforting dish from start to finish.
Ingredients
– 1 (9 oz) package Rana Sun-Dried Tomato & Basil Ravioli – I always keep a couple packages in my freezer for last-minute meals
– 4 cups water – use filtered if your tap water has a strong mineral taste
– 1 tsp salt – I prefer fine sea salt for even seasoning
– 2 tbsp extra virgin olive oil – this is my go-to for its fruity notes
– ¼ cup grated Parmesan cheese – freshly grated melts so much better than pre-shredded
– 2 tbsp chopped fresh basil – nothing beats the aroma of just-picked basil from my windowsill herb garden
Instructions
1. Pour 4 cups of water into a 3-quart saucepan and place it over high heat.
2. Add 1 teaspoon of salt to the water once small bubbles begin forming on the saucepan bottom.
3. Wait until the water reaches a rolling boil with large, breaking bubbles across the entire surface.
4. Carefully lower the frozen ravioli into the boiling water using a slotted spoon to prevent splashing.
5. Set a kitchen timer for 4 minutes once the water returns to a boil after adding the ravioli.
6. Stir the ravioli gently with a wooden spoon halfway through cooking to prevent sticking.
7. Test doneness by removing one ravioli and cutting it in half – the pasta should be tender with no hard center.
8. Drain the ravioli immediately in a colander, shaking gently to remove excess water.
9. Transfer the hot ravioli to a serving bowl and drizzle with 2 tablespoons of extra virgin olive oil.
10. Toss the ravioli gently to coat evenly with the oil before adding other ingredients.
11. Sprinkle ¼ cup of grated Parmesan cheese over the ravioli while still hot.
12. Garnish with 2 tablespoons of chopped fresh basil just before serving.
Perfectly cooked ravioli should have tender pasta that gives way to the rich, concentrated filling. The sun-dried tomatoes provide a delightful chewy texture against the creamy cheese interior, while the fresh basil adds bright herbal notes that cut through the richness. For a special presentation, I sometimes serve these in shallow bowls with an extra drizzle of olive oil and a few whole basil leaves on top.
Butternut Squash and Brown Butter Rana Ravioli
Zesty autumn evenings call for comforting pasta dishes that feel both elegant and approachable. This butternut squash and brown butter ravioli combines seasonal sweetness with nutty richness in a dish that’s surprisingly simple to master, even for kitchen newcomers. Let me walk you through each step methodically so you can recreate this restaurant-worthy meal at home.
Ingredients
– 1 package (9 oz) Rana butternut squash ravioli – I find refrigerated fresh pasta cooks more evenly than frozen
– 4 tbsp unsalted butter – cold butter browns more controllably than softened
– ¼ cup chopped walnuts – toast these first for maximum crunch
– 2 tbsp fresh sage leaves – fresh herbs make all the difference here
– ¼ tsp freshly grated nutmeg – I prefer microplaning whole nutmeg for brighter flavor
– ½ cup heavy cream – room temperature cream incorporates more smoothly
– ¼ cup grated Parmesan cheese – freshly grated melts better than pre-shredded
Instructions
1. Bring 4 quarts of salted water to a rolling boil in a large pot.
2. Meanwhile, melt butter in a large skillet over medium heat, swirling pan occasionally.
3. Cook butter for 3-4 minutes until it turns amber-colored and smells nutty, then immediately remove from heat.
4. Add sage leaves to the brown butter and let them crisp for 30 seconds off the heat.
5. Stir walnuts into the butter-sage mixture until coated.
6. Gently add ravioli to the boiling water and cook for exactly 4 minutes until they float.
7. Drain ravioli thoroughly, reserving ¼ cup pasta water.
8. Return skillet with brown butter mixture to low heat.
9. Whisk heavy cream into the butter until fully incorporated.
10. Sprinkle grated nutmeg into the sauce and stir to combine.
11. Add cooked ravioli to the sauce, tossing gently to coat.
12. Stir in Parmesan cheese until the sauce becomes creamy.
13. If sauce seems thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
Just remember that the ravioli filling will be piping hot, so let it rest for a minute before serving. The tender pasta pockets contrast beautifully with the crispy sage and walnuts, while the brown butter sauce adds a deep, toasty flavor that complements the sweet squash. For an elegant presentation, garnish with extra sage leaves and serve alongside a simple arugula salad to balance the richness.
Chicken and Spinach Rana Ravioli
Ravioli makes the perfect weeknight dinner when you want something comforting yet sophisticated without spending hours in the kitchen. This Chicken and Spinach Rana Ravioli recipe walks you through creating a restaurant-quality meal using store-bought ravioli as your foundation, transforming simple ingredients into something truly special. Let’s build this dish together step by step so you can enjoy a delicious homemade pasta dinner any night of the week.
Ingredients
– 1 package (20 oz) Chicken and Spinach Rana Ravioli – I love keeping a couple packages in my freezer for quick meals
– 2 tablespoons extra virgin olive oil – my go-to for sautéing as it adds wonderful flavor
– 3 cloves garlic, minced – fresh garlic makes all the difference here
– 1 cup heavy cream – this creates the luxurious sauce base
– 1/2 cup grated Parmesan cheese – I prefer freshly grated for better melting
– 1/4 teaspoon red pepper flakes – just enough for a subtle kick
– 1/4 cup fresh basil, chopped – always use fresh for that bright, herbal note
– Salt to season properly – don’t be shy with seasoning each layer
Instructions
1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water – this seasons the pasta from within.
3. Carefully add the Chicken and Spinach Rana Ravioli to the boiling water and cook for 4-5 minutes until they float to the surface.
4. While the ravioli cooks, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.
5. Add 3 cloves of minced garlic to the skillet and sauté for exactly 1 minute until fragrant but not browned.
6. Pour 1 cup of heavy cream into the skillet and bring to a gentle simmer, stirring constantly.
7. Reduce heat to low and whisk in 1/2 cup of grated Parmesan cheese until completely melted and smooth.
8. Stir in 1/4 teaspoon of red pepper flakes and cook for 1 additional minute.
9. Drain the cooked ravioli using a slotted spoon, reserving 1/4 cup of pasta water.
10. Transfer the drained ravioli directly into the cream sauce in the skillet.
11. Gently toss the ravioli in the sauce, adding 2 tablespoons of reserved pasta water to thin the sauce if needed.
12. Fold in 1/4 cup of chopped fresh basil just before serving.
What makes this dish so satisfying is the contrast between the tender pasta pockets and the creamy, garlicky sauce that clings perfectly to each ravioli. The chicken and spinach filling stays moist and flavorful, while the fresh basil adds a bright finish that cuts through the richness. Try serving it with a simple arugula salad dressed with lemon vinaigrette to balance the creaminess, or top with additional Parmesan and a drizzle of olive oil for an elegant presentation.
Shrimp and Crab Rana Ravioli in Garlic Cream Sauce
Keeping weeknight dinners exciting doesn’t require hours in the kitchen, and this shrimp and crab ravioli in garlic cream sauce is proof. Knowing how to build layers of flavor methodically will give you restaurant-quality results with minimal fuss, even if you’re new to cooking with seafood.
Ingredients
– 1 (9 oz) package Rana shrimp and crab ravioli – I find refrigerated works better than frozen for texture
– 2 tbsp unsalted butter – using unsalted lets you control the salt level perfectly
– 4 garlic cloves, minced – fresh is essential here, not jarred
– 1 cup heavy cream – go for the good stuff, it makes the sauce silkier
– 1/4 cup grated Parmesan cheese – I prefer freshly grated for better melting
– 1 tbsp chopped fresh parsley – it really brightens up the rich sauce
– 1/4 tsp black pepper – freshly cracked adds nice dimension
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add the ravioli to the boiling water and cook for exactly 4 minutes, stirring gently once to prevent sticking.
3. While ravioli cooks, melt butter in a large skillet over medium heat until foamy but not browned.
4. Add minced garlic to the skillet and cook for 1 minute, stirring constantly until fragrant but not browned.
5. Pour heavy cream into the skillet and bring to a gentle simmer, stirring occasionally.
6. Reduce heat to low and simmer the cream sauce for 3 minutes until slightly thickened.
7. Drain the cooked ravioli thoroughly, reserving 1/4 cup of pasta water.
8. Stir Parmesan cheese into the cream sauce until completely melted and smooth.
9. Add the drained ravioli to the sauce, tossing gently to coat evenly.
10. If the sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
11. Stir in black pepper and chopped parsley, then remove from heat immediately.
Each ravioli pocket bursts with sweet seafood filling that contrasts beautifully against the velvety garlic cream. The sauce clings perfectly to every surface without overwhelming the delicate shrimp and crab flavors. For a stunning presentation, garnish with extra parsley and serve alongside crusty bread to soak up every last drop of that luxurious sauce.
Porcini Mushroom and Parmesan Rana Ravioli
Zesty yet earthy flavors await in this simple porcini mushroom and Parmesan ravioli dish that transforms store-bought pasta into restaurant-quality comfort food. Let’s walk through each step together to create a perfectly cooked, flavorful meal that feels both elegant and approachable.
Ingredients
– 1 (9 oz) package Rana Porcini Mushroom & Parmesan Ravioli (I always keep a couple packages in my freezer for quick dinners)
– 4 tablespoons unsalted butter (I prefer European-style for its richer flavor)
– 2 cloves garlic, minced (fresh is essential here for the best aroma)
– 1/4 cup grated Parmesan cheese (I like to use a microplane for super-fine grating)
– 2 tablespoons chopped fresh parsley (flat-leaf holds up better during cooking)
– 1/4 teaspoon red pepper flakes (adjust based on your heat preference)
– 1/2 teaspoon kosher salt (it dissolves more evenly than table salt)
Instructions
1. Fill a large pot with 6 quarts of water and bring to a rolling boil over high heat.
2. Add 1 tablespoon of salt to the boiling water—this seasons the pasta from within.
3. Carefully add the frozen ravioli to the boiling water and set a timer for 4 minutes.
4. While pasta cooks, melt butter in a large skillet over medium heat until it begins to foam slightly.
5. Add minced garlic and red pepper flakes to the butter, cooking for 1 minute until fragrant but not browned.
6. Drain the ravioli gently using a slotted spoon, reserving 1/4 cup of pasta water.
7. Transfer the drained ravioli directly into the skillet with the garlic butter sauce.
8. Add 2 tablespoons of the reserved pasta water to the skillet—the starch helps create a silky sauce.
9. Toss the ravioli gently in the sauce for 1 minute until evenly coated.
10. Remove the skillet from heat and sprinkle with grated Parmesan cheese.
11. Add chopped parsley and toss once more to combine everything evenly.
Each ravioli emerges with a tender pasta shell giving way to the earthy mushroom filling, while the simple butter-Parmesan sauce clings perfectly without overwhelming the delicate flavors. For a beautiful presentation, garnish with extra parsley and serve immediately alongside a crisp green salad—the contrast makes this simple dish feel truly special.
Roasted Garlic and Goat Cheese Rana Ravioli
For those seeking restaurant-quality pasta at home, this roasted garlic and goat cheese ravioli delivers impressive flavor with surprisingly simple steps. Following this methodical approach ensures perfectly cooked pasta every time, even for beginners working with fresh ravioli.
Ingredients
– 1 package Rana Roasted Garlic & Goat Cheese Ravioli (I always keep an extra in the freezer for last-minute meals)
– 4 quarts water (cold from the tap works best for even heating)
– 1 tablespoon kosher salt (I prefer Diamond Crystal for its lighter texture)
– 2 tablespoons extra virgin olive oil (my go-to for finishing pasta)
– 1/4 cup grated Parmesan cheese (freshly grated melts so much better)
– 2 tablespoons chopped fresh parsley (the flat-leaf variety has superior flavor)
– 1/4 teaspoon red pepper flakes (adjust based on your heat preference)
Instructions
1. Place a large pot on the stove and add 4 quarts of cold water. 2. Turn the burner to high heat and bring the water to a rolling boil with visible bubbles breaking the surface. 3. Add 1 tablespoon of kosher salt to the boiling water and stir until dissolved. 4. Carefully add the entire package of Rana Roasted Garlic & Goat Cheese Ravioli to the boiling water. 5. Set a timer for 4 minutes and cook the ravioli, stirring gently once with a slotted spoon to prevent sticking. 6. Test one ravioli by cutting it in half to ensure the pasta is tender and the filling is hot throughout. 7. Use a slotted spoon to transfer the cooked ravioli to a serving bowl, allowing excess water to drain back into the pot. 8. Drizzle 2 tablespoons of extra virgin olive oil over the hot ravioli and toss gently to coat. 9. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the pasta. 10. Garnish with 2 tablespoons of chopped fresh parsley and 1/4 teaspoon of red pepper flakes. What makes this dish exceptional is the contrast between the silky pasta exterior and the creamy, tangy filling that bursts with roasted garlic warmth. The subtle heat from red pepper flakes balances the richness beautifully, while the fresh parsley adds a bright finish that cuts through the decadence. Consider serving these alongside a simple arugula salad dressed with lemon vinaigrette for a complete meal that feels both elegant and approachable.
Artichoke and Lemon Ricotta Rana Ravioli
Let’s create a delightful pasta dish that brings together bright citrus and creamy cheese in perfect harmony. Learning to make Artichoke and Lemon Ricotta Rana Ravioli will give you restaurant-quality results right in your own kitchen. Follow these steps carefully for a dish that’s both impressive and surprisingly approachable for home cooks.
Ingredients
– 1 package (9 oz) Rana artichoke and lemon ricotta ravioli – I find refrigerated fresh pasta works best here
– 2 tablespoons extra virgin olive oil – my go-to for its fruity notes
– 2 cloves garlic, minced – fresh is essential for maximum flavor
– 1/4 cup dry white wine – a crisp Sauvignon Blanc works beautifully
– 1/2 cup heavy cream – room temperature blends more smoothly
– 1/4 cup grated Parmesan cheese – I prefer freshly grated for better melting
– 1 tablespoon fresh lemon juice – squeeze it right before using
– 2 tablespoons chopped fresh parsley – flat-leaf has the best texture
– 1/4 teaspoon red pepper flakes – adjust to your heat preference
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, heat olive oil in a large skillet over medium heat for 1 minute until shimmering.
3. Add minced garlic to the skillet and cook for 45 seconds until fragrant but not browned.
4. Pour in white wine and simmer for 2 minutes until reduced by half.
5. Stir in heavy cream and bring to a gentle bubble, then reduce heat to low.
6. Carefully add ravioli to boiling water and cook for exactly 3 minutes until they float to the surface.
7. Tip: Reserve 1/4 cup pasta water before draining – the starchy liquid helps emulsify your sauce.
8. Whisk Parmesan cheese into the cream sauce until completely melted and smooth.
9. Drain ravioli thoroughly and transfer directly to the skillet with sauce.
10. Gently toss ravioli in the sauce for 1 minute, adding reserved pasta water 1 tablespoon at a time until sauce coats the back of a spoon.
11. Tip: Avoid overcooking the ravioli – they continue to cook slightly when added to the hot sauce.
12. Remove skillet from heat and stir in lemon juice and chopped parsley.
13. Tip: Add lemon juice off the heat to preserve its bright, fresh flavor.
14. Divide ravioli between two bowls and sprinkle with red pepper flakes.
Now you have a beautifully balanced dish where the tender pasta pockets burst with creamy artichoke filling. Notice how the lemon cuts through the richness while the subtle heat from pepper flakes lingers pleasantly. Try serving this with a simple arugula salad for contrasting textures, or double the sauce for dipping crusty bread into every last drop.
Beef and Rosemary Rana Ravioli in Red Wine Sauce
Zesty yet comforting, this beef and rosemary ravioli dish transforms store-bought pasta into something truly special with a rich red wine sauce that simmers to perfection. Today I’ll walk you through creating this elegant meal that’s surprisingly simple to master, even for beginner cooks.
Ingredients
– 1 package Rana beef and rosemary ravioli (I always keep an extra in the freezer for last-minute dinners)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup dry red wine like Cabernet Sauvignon (choose one you’d enjoy drinking)
– 1 cup beef broth (low-sodium gives you better control)
– 2 tablespoons tomato paste (I prefer the concentrated tube version)
– 1 teaspoon fresh rosemary, finely chopped (fresh herbs really elevate this dish)
– 1/4 cup heavy cream (room temperature blends more smoothly)
– 2 tablespoons unsalted butter (cold butter creates a silkier sauce)
– Salt and black pepper (I’m generous with the pepper for depth)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add minced garlic and cook until fragrant and lightly golden, approximately 1 minute.
4. Pour in red wine and bring to a vigorous simmer, scraping any browned bits from the pan bottom.
5. Stir in tomato paste until fully incorporated and the mixture darkens slightly.
6. Add beef broth and chopped rosemary, then reduce heat to maintain a gentle simmer.
7. Cook the sauce uncovered until reduced by half, about 12-15 minutes. Tip: Swirl the pan occasionally to check reduction level.
8. Meanwhile, add ravioli to boiling water and cook according to package directions until al dente, typically 4-5 minutes.
9. Drain ravioli thoroughly but do not rinse, preserving the starchy coating that helps sauce adhere.
10. Reduce sauce heat to low and stir in heavy cream until fully combined.
11. Add cold butter piece by piece, swirling the pan until melted and sauce becomes glossy. Tip: Don’t boil after adding cream to prevent curdling.
12. Gently fold cooked ravioli into the sauce, coating each piece evenly.
13. Season with salt and black pepper to taste, remembering the broth and pasta water add saltiness.
Perfectly balanced between tender pasta pockets and the robust sauce, this dish offers a wonderful textural contrast with silky smoothness against the firm ravioli. The rosemary’s piney notes cut through the rich wine reduction beautifully, making it ideal for serving over creamy polenta or alongside roasted vegetables for a complete meal.
Sweet Potato and Sage Rana Ravioli
Making homemade ravioli might seem intimidating, but this sweet potato and sage version breaks it down into manageable steps perfect for first-time pasta makers. We’ll create tender pasta pockets filled with creamy, earthy filling that come together beautifully with just a few key ingredients. Follow each step carefully and you’ll have restaurant-quality ravioli ready in about an hour.
Ingredients
– 2 cups all-purpose flour (I always use unbleached for better texture)
– 3 large eggs at room temperature (they incorporate into the dough more easily)
– 1 medium sweet potato (about 1 pound – look for firm ones without soft spots)
– 1/4 cup ricotta cheese (whole milk ricotta gives the creamiest results)
– 2 tablespoons fresh sage leaves (fresh makes all the difference here)
– 1/4 teaspoon freshly grated nutmeg (I prefer grating whole nutmeg for maximum flavor)
– 2 tablespoons unsalted butter (European-style butter browns beautifully)
– 1/4 cup grated Parmesan cheese (I always keep a wedge to grate fresh)
– 1 teaspoon kosher salt (it dissolves better than table salt)
Instructions
1. Prick the sweet potato all over with a fork and bake at 400°F for 45 minutes until completely soft when pierced with a knife.
2. While the potato bakes, make the pasta dough by mixing 2 cups flour and 3 eggs in a large bowl until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, adding more flour if sticky.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
5. When the sweet potato is cool enough to handle, scoop out the flesh and mash it thoroughly with a fork.
6. Mix the mashed sweet potato with 1/4 cup ricotta, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt until well combined.
7. Roll the rested dough through a pasta machine starting at the widest setting, folding and repeating twice before progressing to thinner settings.
8. Cut the rolled dough into 3-inch squares using a pastry wheel or sharp knife.
9. Place 1 teaspoon of filling in the center of half the dough squares, leaving a 1/2-inch border clear.
10. Brush water around the filling edges and top with remaining dough squares, pressing firmly to seal and remove air pockets.
11. Bring a large pot of salted water to a rolling boil and cook ravioli for 3-4 minutes until they float to the surface.
12. While ravioli cook, melt 2 tablespoons butter in a skillet over medium heat until foamy.
13. Add 2 tablespoons chopped sage to the butter and cook for 1 minute until fragrant but not browned.
14. Drain the cooked ravioli and toss gently in the sage butter sauce.
15. Serve immediately topped with 1/4 cup grated Parmesan cheese.
Zesty with sage and rich with sweet potato, these ravioli offer a delightful contrast between the tender pasta and creamy filling. The browned butter sauce clings beautifully to each pocket, while the Parmesan adds a salty counterpoint that balances the sweetness. For an elegant presentation, garnish with whole fried sage leaves and serve alongside roasted Brussels sprouts for a complete autumn meal.
Pesto and Pine Nut Rana Ravioli
Wondering how to transform store-bought ravioli into a restaurant-worthy meal? This pesto and pine nut preparation elevates simple ingredients into something extraordinary, perfect for busy weeknights when you want impressive flavor with minimal effort. Let me guide you through each step methodically so you can achieve perfect results on your first try.
Ingredients
– 1 package (9 oz) Rana pesto and pine nut ravioli – I love how Rana’s fresh pasta cooks up tender every time
– 2 tablespoons extra virgin olive oil – my go-to for its fruity notes that complement the pesto
– 1/4 cup pine nuts – toast these until golden for maximum flavor impact
– 1/4 cup grated Parmesan cheese – freshly grated melts so much better than pre-shredded
– 2 tablespoons prepared basil pesto – I prefer refrigerated over shelf-stable for brighter herb flavor
– 1/4 teaspoon salt – just enough to enhance without overwhelming
– Fresh basil leaves for garnish – torn by hand to prevent bruising
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon salt to the boiling water – this seasons the pasta from within as it cooks.
3. Gently drop the ravioli into the boiling water and cook for exactly 4 minutes, stirring occasionally to prevent sticking.
4. While ravioli cooks, heat olive oil in a large skillet over medium heat until it shimmers.
5. Add pine nuts to the skillet and toast for 2-3 minutes, shaking the pan frequently until they turn golden brown and fragrant.
6. Carefully drain the ravioli using a slotted spoon, reserving 1/4 cup of pasta water.
7. Transfer the drained ravioli to the skillet with toasted pine nuts.
8. Add the pesto and 2 tablespoons of reserved pasta water to the skillet, stirring gently to coat.
9. Cook for 1 minute until the sauce lightly coats the ravioli, adding more pasta water if needed.
10. Remove from heat and sprinkle with Parmesan cheese, letting it melt for 30 seconds before serving.
11. Garnish with torn fresh basil leaves.
Your perfectly cooked ravioli should have tender pasta that gives way to the rich pesto filling, while the toasted pine nuts add wonderful crunch against the creamy cheese. You might try serving this over a bed of arugula for a complete meal, or double the pine nuts for extra texture contrast – either way, those golden toasted nuts make all the difference.
Caramelized Onion and Gorgonzola Rana Ravioli
Let’s create a restaurant-quality pasta dish right in your own kitchen with this simple yet impressive ravioli recipe. Learning to caramelize onions properly transforms this meal from good to extraordinary, and I’ll guide you through each technique step by step.
Ingredients
- 1 package Rana Caramelized Onion and Gorgonzola Ravioli – these refrigerated fresh ravioli cook up so much better than frozen
- 2 large yellow onions, thinly sliced – I always use sweet yellow onions for caramelizing as they develop the best flavor
- 2 tablespoons extra virgin olive oil – my go-to for both cooking and finishing
- 1 tablespoon unsalted butter – the combination of oil and butter prevents burning while adding richness
- 1/4 cup heavy cream – just enough to create a luxurious sauce without overwhelming the delicate flavors
- 1/4 cup grated Parmesan cheese – I prefer freshly grated for better melting and flavor
- 1/4 teaspoon salt – crucial for drawing out the onions’ natural sweetness
- Fresh parsley for garnish – a bright finish that cuts through the richness
Instructions
- Heat olive oil and butter in a large skillet over medium-low heat until the butter melts completely.
- Add sliced onions and salt to the skillet, stirring to coat evenly with the oil-butter mixture.
- Cook onions for 35-40 minutes, stirring every 5-7 minutes, until they turn deep golden brown and become very soft.
- While onions cook, bring a large pot of salted water to a rolling boil for the ravioli.
- Carefully add the ravioli to the boiling water and cook for exactly 4 minutes until they float to the surface.
- Reserve 1/4 cup of the pasta cooking water before draining the ravioli.
- Add heavy cream to the caramelized onions and stir continuously for 1 minute until slightly thickened.
- Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.
- Add the cooked ravioli to the skillet with the sauce, gently tossing to coat evenly.
- If the sauce seems too thick, add 1-2 tablespoons of the reserved pasta water to reach your desired consistency.
- Transfer the finished dish to serving plates and garnish with fresh parsley.
Here’s what makes this dish special: the creamy Gorgonzola filling contrasts beautifully with the sweet caramelized onions, while the tender pasta provides the perfect vehicle for the rich sauce. Consider serving this over a bed of arugula for a peppery counterpoint, or alongside roasted vegetables for a complete meal that feels both comforting and sophisticated.
Roasted Red Pepper and Feta Rana Ravioli
Definitely one of my favorite shortcuts for impressive weeknight dinners, this roasted red pepper and feta ravioli transforms store-bought pasta into something special with minimal effort. During busy evenings, I reach for Rana ravioli because their tender pasta and flavorful fillings provide a fantastic foundation for simple sauces.
Ingredients
– 1 package (9 oz) Rana roasted red pepper and feta ravioli – I always keep a couple packages in my freezer for last-minute meals
– 2 tablespoons extra virgin olive oil – my go-to for its fruity flavor that complements the peppers
– 2 cloves garlic, minced – fresh garlic makes all the difference here
– 1/4 teaspoon crushed red pepper flakes – adjust based on your heat preference
– 1/4 cup heavy cream – creates the perfect silky sauce texture
– 1/4 cup grated Parmesan cheese – I prefer freshly grated for better melting
– 2 tablespoons chopped fresh basil – added at the end to keep it bright and fragrant
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add minced garlic and red pepper flakes to the skillet, cooking until fragrant (30-45 seconds) while stirring constantly to prevent burning.
4. Carefully add ravioli to the boiling water and cook according to package directions, typically 3-4 minutes until they float to the surface.
5. Pour heavy cream into the skillet, stirring continuously as it comes to a gentle simmer.
6. Reduce heat to low and whisk in Parmesan cheese until the sauce becomes smooth and slightly thickened, about 1-2 minutes.
7. Use a slotted spoon to transfer cooked ravioli directly from the boiling water into the skillet with the sauce.
8. Gently toss the ravioli in the sauce until each piece is evenly coated, being careful not to break the delicate pasta.
9. Remove skillet from heat and stir in fresh basil just before serving.
Nothing beats the creamy texture of the sauce clinging to each tender ravioli pocket. The subtle heat from the red pepper flakes balances beautifully with the sweet roasted peppers and tangy feta inside. For a complete meal, I often serve this alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Lobster and Tarragon Rana Ravioli in Champagne Cream Sauce
Sometimes the most luxurious meals come from surprisingly simple preparations, and this lobster ravioli dish is the perfect example. Starting with quality Rana ravioli lets you focus on creating that spectacular champagne cream sauce that transforms an ordinary weeknight into something truly special. Let me walk you through each step methodically so you can recreate this restaurant-worthy dish with confidence.
Ingredients
– 1 package Rana lobster and tarragon ravioli (I always keep an extra package in my freezer for last-minute entertaining)
– 1 cup heavy cream (use the good stuff – it makes all the difference in the sauce)
– 1/2 cup champagne or dry sparkling wine (I prefer brut style for its crisp acidity)
– 2 tbsp unsalted butter (room temperature butter incorporates more smoothly)
– 1 shallot, finely minced (take your time here – fine pieces melt into the sauce beautifully)
– 1 tbsp fresh tarragon, chopped (fresh really is essential for that bright, anise-like flavor)
– 1/4 tsp sea salt
– Freshly ground black pepper
Instructions
1. Fill a large pot with 4 quarts of water and bring to a rolling boil over high heat.
2. While water heats, melt 1 tablespoon of butter in a large skillet over medium heat.
3. Add minced shallot and cook for exactly 3 minutes until translucent but not browned.
4. Pour champagne into the skillet and simmer until reduced by half, about 4 minutes.
5. Add heavy cream and bring to a gentle bubble, then immediately reduce heat to low.
6. Season sauce with 1/4 teaspoon sea salt and several grinds of black pepper.
7. Add Rana ravioli to the boiling water and cook for exactly 6 minutes (set a timer for perfect al dente texture).
8. Stir remaining tablespoon of butter into the cream sauce until fully incorporated.
9. Drain ravioli thoroughly, reserving 1/4 cup of pasta water.
10. Gently transfer ravioli to the cream sauce using a slotted spoon.
11. Add chopped fresh tarragon and toss ravioli gently to coat in sauce.
12. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time until desired consistency.
My favorite thing about this dish is how the tender pasta gives way to that rich lobster filling, while the champagne cream sauce provides this elegant, silky backdrop that’s neither too heavy nor too thin. The tarragon adds just enough herbal brightness to cut through the richness, making each bite perfectly balanced. For a stunning presentation, serve it in shallow bowls with extra fresh tarragon scattered over the top and a chilled glass of that same champagne alongside.
Summary
Absolutely irresistible! These 18 creamy Rana ravioli recipes offer endless comfort food possibilities for any occasion. We hope you found some new family favorites to try in your kitchen. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards so you can easily find these delicious ideas again!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
