I had some ground meat and didn’t know what to do with it. I had already made the main course, so the idea of making ravioli came to mind... and so I did.

ohhh so yummy

My daughter loves mushrooms and pasta it only made sense to put them together

These are ravioli made with the addition of buckwheat flour, which gives them a more rustic flavor.

I love ravioli, so I tried making a version of mushroom ravioli that I ate in Hawaii.If you use only bread flour for the ravioli dough, it will be too firm to knead, so I softened it with an equivalent amount of cake flour! Slowly increase the temperature of the soy milk sauce and don't let it boil for too long! Remove from heat as soon as it thickens. Recipe by Eiyoushi Kanaemon

I made this with ricotta cheese that I had leftover from making ricotta pancakesMy friend and I were so excited while making these.If you like a rich taste, use butter in addition to the olive oil and top with grated cheese. If you'd like to add a little spice, add some red chili pepper and garlic to the olive oil. Recipe by TetoNZ

I got cheese flavored ones. Dip them in sause and they taste like pizza. So Easy.

Super easy to make and a very nice looking dish.

Hello everyone, this dish was created as a "challenge" with another Cookpad user, who asked if the recipe for pumpkin and gorgonzola stuffed ravioli with sausage and chestnut ragù could somehow be turned into a dessert...Well, I thought about it and came up with this variation...Instead of gorgonzola in the pumpkin filling, I added fresh goat cheese and crumbled amaretti cookies, and instead of the sausage and chestnut ragù, I made a quick chestnut compote with honey...The result definitely exceeded our expectations—the delicate yet intense flavor of the filling is enhanced by the crispy pasta and the chestnut compote...A dessert you absolutely have to try!!