Are you looking for what to serve with ravioli? We get it! It's an iconic Italian dish that brings culture, friends, family, and tradition to everyone's kitchen. It's a worldwide "delizioso" phenomenon, and pairing it with the right sides is absolutely essential for a perfect meal. This article will show you exactly how!
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Jump To
- Understanding Ravioli 101
- What to Serve with Ravioli Lobster?
- What to Serve with Pumpkin Ravioli?
- What to Serve with Mushroom Ravioli?
- What to Serve with Spinach Ravioli?
- What Goes with Fried Ravioli?
- What to Serve with Duck Ravioli?
- What to Serve with Beef Ravioli?
- What to Serve with Crab Ravioli?
- What to Serve with Pesto Ravioli?
- What to Serve with Cheese Ravioli?
- What to Serve with Squash Ravioli?
- What to Serve with Chicken Ravioli?
- What to Serve with Sausage Ravioli?
- What to Serve with Butternut Ravioli?
- What to Serve with Sweet Potato Ravioli?
- What to Serve with Spinach and Ricotta Ravioli?
- Meat Pairing with Ravioli
- Sauces and Wine Pairings:
- Wine Pairing
- Desserts to Follow Ravioli
- Tips for Serving
Ravioli is probably one of the most iconic, classic Italian dishes around. These small delicious pockets of dough, stuffed with meat, cheese, or veggies is loved by millions. And naturally, it's huge in northern Italy, a real staple there too. Their fillings change based on taste and region, which shows off Italy's massively diverse food scene.
But, from my kitchen, ravioli's totally more than just food. It's about culture and community. Family. Growing up, and even today, making it is often a group thing, absolutely big at family events and holidays like Christmas. It's a tradition, handed down through families, just like mine.
Ravioli's gone global, too. It's inspired similar dishes around the world, each with a local twist. That's ravioli's versatility and worldwide appeal. And pairing ravioli with the right sides is key. The right match brings out its flavors, making a great meal.
Understanding Ravioli 101
Ravioli's just egg pasta stuffed with stuff like meat, cheese, or veggies. The dough's thin, rolled by hand or machine. Naples first mentioned it in the 14th century. It was cheap eats, good for using leftovers. But it got fancy, thanks to the Medicis in the Renaissance. Italians brought it to the U.S. in the 19th century.
Different places do ravioli their way. In Cyprus, it's halloumi and mint. Turkey has Manti with spiced meat. India's got sweet gujiya. Kreplach in Jewish cuisine, shish barak in the Middle East.
You can stuff ravioli with cheese, herbs, spinach, or meat. Top it with tomato, pesto, or alfredo sauce. It's a global hit because you can twist it so many ways.
Where did ravioli come from? Some say Persian dumplings, others think Roman pasta fagioli. It's a mix of food histories.
What to Serve with Ravioli Lobster?
Lobster Ravioli Sides:
- Corn Salad: It's like summer in a bowl. Perfect opposite to creamy ravioli.
- Broccoli Rabe: Its strong taste works with lobster ravioli.
- Roasted Brussels Sprouts: Toss them with garlic, lemon, parmesan, balsamic. More flavor.
- Garlicky Spinach: It's healthy, full of vitamins and minerals.
- Polenta: Creamy, goes well with lobster ravioli.
- Grilled Asparagus and Zucchini Salad: Smoky, with a lemon-basil dressing. It's light, fresh.
Sauces:
- Lemon Brown Butter Sauce: Deep flavor, not too much.
- Tomato Cream Sauce: Creamy, good with lobster.
- Garlic Caper Sauce: Garlic, capers, parmesan. It's creamy.
- Coconut Milk Alfredo Sauce: Adds a coconut twist.
- Sage Butter Sauce: Herbal, fits the lobster ravioli.
- Lemon Garlic Cream Sauce: Citrusy, creamy. Makes the dish better.
What to Serve with Pumpkin Ravioli?
Pumpkin Ravioli Sides:
- Fall Slaw: Bright, earthy, tangy. Tahini-apple cider dressing. It's crunchy against the soft ravioli.
- Spicy Kale with Andouille: Low-carb, healthy. Smoky, spicy, savory. Matches the pumpkin.
- Apple Cider Pork Tenderloin: Marinated in cider and mustard. Fancy, yet easy on the wallet.
- Roasted Sweet Potatoes: Caramelized, sweet. They sync with the ravioli's savoriness.
- Couscous Salad: Neutral, but adaptable. Toss in tomatoes, olives, feta. Eggplant and Zucchini Parmesan:
- Creamy, sweet herbs. It's a new twist with the ravioli.
Sauces:
- Mushroom Marsala: Rich, wine-based. Savory mushrooms, great with sweet pumpkin.
- Balsamic Reduction: Sweet, tangy. Works with the ravioli's umami.
- Carbonara: Classic Italian. Bacon, eggs, cheese. Rich, creamy, good with pumpkin.
- Bechamel: Creamy, buttery. It's an experience with pumpkin ravioli.
- Pesto: Strong, herbaceous. It balances the pumpkin's sweetness. Adds creaminess.
What to Serve with Mushroom Ravioli?
Mushroom Ravioli Sides:
- Rosemary Focaccia: Homemade, spelt flour. Crispy, hearty. It vibes with the ravioli.
- Grilled Corn Panzanella: Italian salad. Corn, tomatoes, onions, toasted bread. Simple vinaigrette. It's a good balance.
- Roasted Cherry Tomato Caprese: Cherry tomatoes, mozzarella, basil. Fresh, light against rich ravioli.
- Cauliflower Parmesan: It's cauliflower with a Parmesan kick. Texture and flavor boost.
- Roasted Asparagus: Simple. Adds aroma, color.
- Caramelized Brussels Sprouts: Savory, sweet, crispy outside, soft inside. Complements the ravioli texture.
- Parmesan Garlic Rolls: Garlicky, Parmesan-topped. Comfort food.
- Kale Salad with Parmesan, Pine Nuts: Light, homemade lemon vinaigrette. Offers a tangy contrast.
- Sauteed Garlic Spinach: Quick, easy. Adds color, savory-spicy taste.
- Crispy Parmesan Green Beans: Crunchy, salty. Nice contrast.
Sauces:
- Porcini Mushroom Cream Sauce: Classic, rich. Doubles down on mushroom flavor.
- Alfredo Sauce: Creamy garlic Alfredo. Adds luxury to the ravioli.
What to Serve with Spinach Ravioli?
Spinach Ravioli Sides:
- Chorizo: Strong flavor, good with cheesy ravioli. Quick to pan-fry.
- Kielbasa: Pork, beef, or chicken. Adds protein.
- Grilled Romaine Salad: Grilled, it's a fresh summer side.
- Roasted Vegetables: Broccoli, cauliflower, asparagus, zucchini. Perfect roasted. Crispy Roasted Kale: Healthy, low-carb, easy to make.
- Prosciutto Wrapped Asparagus: Looks good, tastes better.
- Panzanella Salad: Tuscan, with toasted bread, onions, tomatoes. Homemade vinaigrette for authenticity.
- Caesar Salad: A classic. Romaine, croutons, Parmesan, Caesar dressing.
Sauces:
- Olive Oil and Butter: Simple. Olive oil, butter, salt, pepper. Top with Parmesan, basil.
- Tomato Basil Cream Sauce: Creamy, garlic, basil, cheese, tomato. Luscious.
- Pomodoro Sauce: Light, tomato-based. Onions, garlic, Roma tomatoes. Garlic Butter
- Sage Sauce: Flavorful. Adds walnuts. Garlic, butter, sage, sea salt, red pepper.
- Marinara Sauce: Classic. Tomatoes, onions, garlic, herbs. Healthy, versatile.
- Cream and Parmesan Sauce: Rich, flavorful, easy. Classic Italian.
What Goes with Fried Ravioli?
Fried Ravioli Sides:
- Mexican Corn Off the Cob: Lime, cilantro, chili, cheese. Fresh, zesty against the ravioli.
- Roasted Zucchini: Garlic, olive oil, simple seasonings. Healthy, easy.
- Steamed Broccoli with Cheese Sauce: Cheese makes broccoli decadent. Good with ravioli.
- Fried Rice: Use chicken broth. It's a classic, with a twist.
- Coleslaw: Cabbage, carrots, mayo, vinegar, sugar, salt, pepper. Adds crunch.
- Baked Beans: Quick, hearty. Fits most pasta.
- Kale Salad with Parmesan, Pine Nuts: Light, with homemade lemon vinaigrette.
- Cheesy Potatoes or Potato Gratin: Comforting, homey. Grilled Cheese: Cheesy, comforting. Works with pasta.
- Roasted Brussels Sprouts: Creamy, crunchy veggie boost.
Sauces:
- Marinara: Classic, tangy, fresh. Perfect with fried ravioli.
- Garlic Butter Dipping Sauce: Simple, flavorful. Matches the ravioli.
What to Serve with Duck Ravioli?
Duck Ravioli Sides:
- Balsamic Brussels Sprouts: Roasted with balsamic vinegar and honey. Sweet, tangy, slightly bitter. Great with duck ravioli.
- Creamed Spinach: Rich, silky. Adds luxury to the meal.
- Roasted Beet Salad: Easy gourmet. Roasted beets, honey-dijon vinaigrette. Beautiful and tasty.
- Fried Rice: Asian twist. Filling, pairs well with duck.
- Creamy Polenta: Buttery, soft. Good texture contrast.
Sauces:
- Alfredo Sauce: Heavy cream, Parmesan, butter, garlic. Rich, creamy.
- Pesto Sauce: Parmesan, olive oil, garlic, basil. Vibrant flavor.
- Spicy Tomato Cream Sauce: Parmesan, chili peppers. A bit hot.
- Garlic Butter Sauce: Butter, garlic, white wine. Rich, flavorful.
- Beetroot Cream Sauce: Heavy cream, earthy. Adds color, subtle taste.
What to Serve with Beef Ravioli?
Beef Ravioli Sides:
- Sheet Pan Sausage and Veggies: Protein, vitamins. Nourishing with ravioli.
- Sauteed Broccoli Rabe: Bitter, balances beef ravioli's richness.
- Kale Salad with Parmesan, Pine Nuts: Healthy, flavorful. Homemade lemon vinaigrette adds citrus.
- Italian Chicken Skillet: Chicken, cheesy sauce, sun-dried tomatoes, spinach. Hearty with ravioli.
- Florentine Steak: Grilled porterhouse. Ups the indulgence.
- Garlic Parmesan Green Beans: Simple, tasty. Add grape tomatoes for color.
- Creamy Polenta: Velvety, buttery. Comforting with beef ravioli.
- Sourdough Rolls: Soft, fluffy. Great for soaking up sauce.
- Prosciutto Wrapped Asparagus: Crunchy, salty. Rich pairing.
- Roasted Cherry Tomato Caprese: Adds depth. Good with ravioli.
Sauces:
- Alfredo Sauce: Creamy, thick. Heavy cream, Parmesan, butter, garlic.
- Pesto Sauce: Strong, vibrant. Parmesan, olive oil, garlic, basil.
- Spicy Tomato Cream Sauce: A bit spicy. Finishes the dish.
- Garlic Butter Sauce: Rich, flavorful. Butter, garlic, white wine.
- Creamy Garlic Lemon Butter Sauce: Velvety, acidic balance. Lemon juice, white wine.
What to Serve with Crab Ravioli?
Crab Ravioli Sides:
- Sheet Pan Sausage and Veggies: Healthy, easy. Protein and vitamins in one. Goes with crab ravioli.
- Sauteed Broccoli Rabe: Bitter, contrasts with ravioli. Ready in 15 minutes.
- Kale Salad with Parmesan, Pine Nuts: Flavorful. Homemade lemon vinaigrette. Great with ravioli.
- Italian Chicken Skillet: Chicken in cheesy sauce, sun-dried tomatoes, spinach. Heartwarming.
- Florentine Steak: Luxurious grilled steak. Pairs well with ravioli.
- Creamy Polenta: Light, fluffy, indulgent. Butter, cream cheese.
- Prosciutto Wrapped Asparagus: Fancy, flavorful. Easy appetizer or side.
- Antipasto Salad: Italian style. Romaine, cheese, meat, tomatoes, pepperoncini.
- Oven Roasted Vegetables: Cipollini onions, carrots, Brussels sprouts, sweet potatoes. Garlic roasted.
Sauces:
- Alfredo Sauce: Creamy, enhances crab ravioli.
- Artichoke Pesto: Seafood-friendly pesto alternative.
- Avocado Lime Sauce: Bright, acidic, creamy.
- Garlic Butter Sauce: Garlic, butter. Quick, flavorful.
- Hollandaise Sauce: Rich, creamy, tangy. Special occasion-worthy.
What to Serve with Pesto Ravioli?
- Grilled Shrimp: Simple, light. Olive oil, salt, pepper. Mediterranean vibe. Add tomatoes, basil for freshness.
- Roasted Potatoes: Crowd-pleaser. Olive oil, sea salt, pepper. Get them golden, crispy. Rosemary or thyme for aroma.
- Steamed Broccoli: Quick, healthy. Great with pesto ravioli. Add parmesan, almonds, dressing.
- Garlic Bread: Italian must-have. French bread, butter, garlic, parsley, lemon juice. Bake till golden.
- Roasted Asparagus Spears: Elegant. Olive oil, salt, pepper, garlic powder. Serve warm, sprinkle sea salt.
- Breadsticks: Fun to make. Flour, sugar, salt, baking powder, basil. Bake golden. Serve with butter or marinara.
- Arugula Salad: Fresh. Arugula, radishes, cherry tomatoes, lemon-balsamic vinaigrette. Toasted pine nuts, Parmesan for flavor.
- Green Beans: Oven-baked. Olive oil, salt, pepper. Crunchy, healthy.
For a full meal, mix greens salad or light veggie soup. Balances flavors, textures.
What to Serve with Cheese Ravioli?
Cheese Ravioli Sides:
- Cipollini Onions: Roast in balsamic or sauté in butter. Sweet, savory, good with ravioli.
- Broccoli Rabe: Bold, savory. Complements ravioli. Add roasted peppers, tomatoes.
- Polenta: Creamy, buttery. Comforting texture contrast.
- Asparagus Wrapped in Prosciutto: Crunchy, savory, rich. Excellent side.
- Oven-Roasted Vegetables: Carrots, sweet potatoes, beets, turnips, parsnips. Natural sweetness, pairs with light sauces.
- Frico Chips with Zucchini: Crispy Parmesan, zucchini. Nice crunch.
- Garlic Bread: Classic. Perfect for sauce-soaking.
- Roasted Cherry Tomato Caprese: Adds depth. Nice with ravioli.
- Air Fryer Vegetables: Season to match ravioli. Versatile.
- Caramelized Brussels Sprouts: Savory, umami. Balances ravioli.
- Parmesan Garlic Rolls: Fresh, buttery, garlicky, herby.
- Roasted Carrots: Sweet, earthy. Good with ravioli.
- Balsamic Roasted Cipollini Onions: Sweet, balsamic-enhanced.
- Spring Salad: Asparagus, peas, radishes, avocado. Light, zesty dressing.
- Garlic Parmesan Green Beans: Crisp, garlic, parmesan. Complements ravioli.
What to Serve with Squash Ravioli?
Squash Ravioli Sides:
- Purée Soup: Butternut squash soup. Creamy, flavorful. Add maple syrup for sweetness.
- Creamy Polenta: Warm, cheesy. Top with fried sage, Parmesan. Simple, complements ravioli.
- Wild Rice Pilaf: Healthy. Mushrooms, onions, thyme. Rich, earthy.
- Green Salad: Mixed greens, tomatoes, cucumbers, onions, feta. Balsamic dressing. Fresh, light contrast.
- Garlic Roasted Cauliflower: Garlic, parsley, lemon. Tasty, healthy.
- Sautéed Kale: Olive oil, garlic, lemon juice. Nutritious, flavorful.
- Crispy Fried Zucchini: Golden, crispy. Nice texture with ravioli.
- Roasted Sweet Potatoes: Easy, caramelized. Matches ravioli sweetness.
- Mushroom Risotto: Rich, umami. Indulgent with squash ravioli.
- Sautéed Spinach: Simple, tasty. Slightly sweet.
- Greek Cucumber Salad: Cucumbers, onions, feta, olives. Olive oil, red wine vinegar dressing. Crunchy, refreshing.
- Roasted Radishes: Sweet, caramelized. Unique flavor. Basil Pesto: Basil, olive oil, Parmesan, pine nuts, garlic. Enhances ravioli.
- White Bean Salad: Balsamic vinegar, herbs, red pepper. Healthy.
- Oven Roasted Asparagus: Simply seasoned. Bright, fresh.
- Sautéed Green Beans: Garlic, olive oil. Crunchy texture.
What to Serve with Chicken Ravioli?
Chicken Ravioli Sides:
- Kale Salad with Parmesan, Pine Nuts: Fresh, crunchy. Warm bacon vinaigrette for a twist.
- Italian Chicken Skillet: Chicken cutlets in cheesy sauce, sun-dried tomatoes, spinach. Hearty, satisfying.
- Florentine Steak: Grilled porterhouse, simple seasoning. Luxurious with ravioli.
- Red Wine-Braised Beef Tips: Rich, tender. Protein boost for ravioli.
- Vegetable Soup: Light, healthy. Customize with veggies.
- Pesto Shrimp with Mushrooms: Low-carb, bright, herby. Great with chicken ravioli.
- Prosciutto Wrapped Asparagus: Savory, crispy. Good as side or appetizer.
- Roasted Cherry Tomato Caprese: Tangy, sweet twist on classic Caprese.
- Grilled Broccolini: Apple cider vinaigrette, almonds. Tangy, crunchy, autumnal.
- Italian Oven-Roasted Fennel: Buttery, caramelized. Fresh, tasty vegetable side.
What to Serve with Sausage Ravioli?
Sausage Ravioli Sides:
- Roasted Vegetables: Sweet potatoes, bell peppers, broccoli, Cipollini onions. Good mix with ravioli.
- Simple Salad: Mixed greens, cherry tomatoes, red onion, feta. Refreshing, balances ravioli richness.
- Garlic Bread: Classic, buttery, garlicky. Complements ravioli.
- Fried Parmesan Zucchini: Crispy, tasty. Good texture with ravioli.
- Charcuterie Board: Cured meats, cheeses, nibbles. Great starter or side.
- Antipasto Salad: Romaine, cheeses, meats, tomatoes, pepperoncini. Refreshing Italian side.
- Roasted Cherry Tomato Caprese: Roasted tomatoes add depth. Pairs well with ravioli.
- Air Fryer Vegetables: Quick, easy. Season to match ravioli.
- Caramelized Brussels Sprouts: Savory umami flavor. Balances ravioli.
- Parmesan Garlic Rolls: Garlic bread with parmesan twist.
- Roasted Carrots: Simple, flavorful. Classic Italian side.
Sauce:
- Spicy Arrabbiata: Pairs with ravioli sausage. Adds kick.
Balance is key. Lighter sides for richness. Savory, umami-rich options enhance the meal.
What to Serve with Butternut Ravioli?
Butternut Squash Ravioli Sides:
- Purée Soup: Butternut squash purée. Creamy, flavorful.
- Creamy Polenta: Cheesy, creamy. Top with fried sage, Parmesan.
- Wild Rice Pilaf: Mushrooms, onions, thyme. Healthy, tasty.
- Green Salad: Grape tomatoes, cucumbers, red onions, feta. Refreshing.
- Garlic Roasted Cauliflower: Garlic, lemon roasted. Nutritious, delicious.
- Sautéed Spinach: Simple, rich ravioli pairing.
- Crispy Baked Polenta Fries: Unique, polenta-based.
- Greek Cucumber Salad: Cucumbers, tomatoes, feta, red onion. Red wine vinegar, olive oil dressing. Tangy.
- Roasted Sweet Potatoes: Herb-roasted. Great side.
- Mediterranean Couscous Salad: Fresh herbs, veggies. Flavorful, healthy.
- Sautéed Green Beans: Garlic, herbs. Quick, easy.
- Basil Pesto: Basil, olive oil, Parmesan, pine nuts, garlic. Bold, flavorful sauce.
What to Serve with Sweet Potato Ravioli?
Side Dishes:
- Garden Salad: Mix it up. Add different greens, apples, or pears.
- Mashed Potatoes: Garlic, butter, salt, pepper, cumin, chili powder. Gives it a kick.
- Roasted Zucchini: Olive oil, sea salt. Roast for flavor. Add chili flakes, butter, Parmesan.
- Steamed Broccoli with Cheese: Light, tasty. Roast or add more cheese for richness.
- Also: Maple Apple Brussels Sprouts, Roasted Butternut Squash Spinach Kale Salad, Crispy Eggplant Caprese Salad: Great options.
Sauces:
- Bolognese Sauce: Thick, hearty. Velvety for sweet potato ravioli.
- Gorgonzola Cream Sauce: Sharp gorgonzola, good with sweet potato ravioli. Try walnuts, pecans for crunch.
- Mushroom Sauce: Heavy cream, white wine, chicken broth. Delicious on sweet potato ravioli.
- Quick Parmesan Cream Sauce: Rich, creamy. Easy. Add parsley, Parmesan shavings.
- Basil Pesto Sauce: Fresh, homemade. Basil, olive oil, Parmesan, garlic.
- Creamy Garlic White Sauce: Smooth, garlicky. Great with sweet potato ravioli. Add red pepper flakes for heat.
What to Serve with Spinach and Ricotta Ravioli?
Spinach and Ricotta Ravioli Sides:
- Protein: Chorizo, kielbasa, or sautéed shrimp. Complements ravioli flavors.
- Salads: Light salads work. Try romaine with creamy parmesan, grilled romaine, frisee, or arugula spinach with parmesan.
- Vegetables: Roasted broccoli, cauliflower, asparagus, zucchini. Crispy roasted kale is a healthy, tasty option.
- Bread: Focaccia with oregano, cherry tomatoes, feta. Soaks up sauce, matches ravioli.
- Alternatives: Roasted cherry tomato Caprese, grilled cheese, cheese and crackers, cheesy potatoes. Variety in flavors and textures.
Sauces:
- Classic Alfredo, but consider marinara, arrabbiata, brown butter, pesto. Each brings out different ravioli flavors.
Meat Pairing with Ravioli
Meat Pairings for Ravioli:
- Chicken: Roasted or grilled breast, light flavor. Or crispy cutlets for indulgence.
- Sausage: Smoked, spicy, or herbed. Cook crispy, mix with cheese ravioli.
- Ham: Works with cheese ravioli. Heat, serve on top or mix in sauce. Try Ham and Cheese Ravioli Bake.
- Turkey: Gamey, good with cheese ravioli. Turkey and cheese bake is simple, tasty.
- Lamb: Fancy choice. Pan-fry or bake, add tomato sauce or pesto.
- Pork: Versatile. Pork tenderloin is lean, quick-cooking.
- Shrimp: Light, matches most ravioli, especially spinach ones. Pan-seared for flavor.
- Steak: Hearty. Season well, rest before cutting.
- Short Ribs: Luxurious. Rich, flavorful with spinach ravioli.
- Seafood: Light options like scallops, cod, halibut. Good with cheese ravioli.
Sauces and Wine Pairings:
- Beef: Tomato marinara.
- Seafood: Garlic, white wine sauce.
- Pork: Alfredo, sage and butter.
- Wines: Red meats with medium reds like Chianti. Light meats with whites like Pinot Grigio.
Sides:
- Salad, roasted veggies, garlic bread.
- Season veggies with balsamic or lemon.
- Bread: Italian like ciabatta or focaccia, with olive oil.
Wine Pairing
Wine Pairings for Ravioli:
- Meaty Ravioli: Full-bodied Primitivo or Zinfandel. Bold, fruity, cuts richness.
- Cheese Ravioli: Medium-bodied Trebbiano, Montepulciano d’Abruzzo. Oaked Chardonnay for buttery touch.
- Ham Ravioli: Trebbiano or Garganega. With tomato sauce, try Montepulciano.
- Beef Ravioli: Hearty reds like Chianti, Rosso di Montalcino, Primitivo, Nero D’Avola. Good with tomato sauce.
- Game Meat Ravioli: Full-bodied Primitivo, Nero D’Avola, Syrah, Barolo. Match veal and other game meats.
- Seafood Ravioli: Chardonnay or Pinot Grigio. Buttery, acidic. Enhances seafood.
- Mushroom Ravioli: Earthy reds like Pinot Noir, Syrah, Zinfandel, or rich whites like Chardonnay, Riesling. Complement mushrooms.
- Spinach and Ricotta Ravioli: Light, herbaceous whites. Sauvignon Blanc, Grüner Veltliner, Vermentino. Balance richness and earthy greens.
Desserts to Follow Ravioli
Dessert Pairings for Ravioli:
- Mushroom Ravioli: Affogato. Coffee, vanilla ice cream. Contrasts with creamy sauce.
- Cheese Ravioli: Fruit Tart. Sweet, fruity. Matches light herb sauce.
- Seafood Ravioli: Key Lime Cake. Sweet, zesty. Complements delicate flavors.
- Spinach and Ricotta Ravioli: Lime-flavored Granita. Refreshing, light. Goes with creamy texture.
- Butternut Squash Ravioli: Lemon Sorbet. Tangy, refreshing. Contrasts sweet, nutty flavor.
- Beef Ravioli: Chocolate-Hazelnut Layer Cake. Rich, light. Balances hearty ravioli.
- Lobster Ravioli: Strawberries, Vanilla Yogurt. Delicate, luxurious. Simple, elegant flavors.
- Chicken Ravioli: Frozen Berry & Yogurt Swirls. Healthy, refreshing. Fits light cream sauce.
- Pumpkin Ravioli: Apple-Spice Angel Food Cake. Spices match apple-spice flavors.
- Sausage Ravioli: Root Beer Float Pie. Playful, sweet. Fun contrast.
- Shrimp Ravioli: Lemon Curd Layer Cake. Citrusy, tangy. Offsets delicate taste.
- Cheese and Pepper Ravioli: Fresas Con Crema. Creamy, fruity. Simple, delightful follow-up.
- Vegetable Ravioli: Passionfruit Panna Cotta. Tropical, tart. Pairs with lighter sauce.
- Spinach and Pine Nut Ravioli: No Bake Blueberry Cheesecake. Creamy, fruity. Complements rich, nutty flavors.
- Ricotta and Lemon Ravioli: Lemon Cranberry Bars. Sweet-tart. Enhances lemon theme.
Tips for Serving
Ravioli Serving Tips:
- Portion Sizes Appetizers: 4-6 pieces per person.
- Main Course: 8-10 pieces each.
- Homemade Ravioli: More filling, so 3-4 for appetizers, 6-8 for main.
- Ravioli Size: Bigger ones fill you up more. Serve fewer.
- Filling and Sauce: Heavier fillings, richer sauces mean serving less.
- Presentation Serve Hot: Ideal temperature 165-175°F (74-79°C).
- Dish: Plate or bowl, fork or spoon for serving.
- Additional Considerations Tailor Portions: Adjust for guests' appetites. Less for kids, more for teens.
- Variety: Offer different types for various tastes.
- Dietary Needs: Keep in mind allergies, restrictions.
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