There’s something delightfully whimsical about Ravioli in Ravioli — like a secret folded within another, a dish that surprises with every bite. It’s comfort and curiosity wrapped into one, the kind of recipe that seems born from a quiet afternoon, when the kitchen feels like your whole world.
I first made Ravioli in Ravioli on a rainy Sunday, with soft jazz humming in the background and the smell of flour in the air. I rolled the pasta dough thin, almost translucent, folded little cheese-filled pillows, and then carefully nested them inside bigger ones. Herbed ricotta, lemon zest, a touch of nutmeg — flavors layered gently, like a memory tucked inside another.
There was something poetic about it. Making it felt tender. Eating it felt like coming home.
Why You’ll Love It
Ravioli in Ravioli is more than a dish — it’s a surprise wrapped in comfort. Each bite is a layered experience: soft pasta giving way to creamy ricotta, then a second layer revealing another burst of cheese or herbs hidden inside. It’s the kind of recipe that invites joy and curiosity all at once.
You’ll love it because it feels playful but thoughtful. It’s pasta, yes — familiar and beloved — but reimagined in a way that feels creative and indulgent. Whether you serve it with browned butter and sage or a light lemon cream sauce, it never loses that sense of wonder.
Best of all, Ravioli in Ravioli is a conversation starter. A dish that brings out smiles, second helpings, and that magical feeling of tasting something you’ve never quite had before — but always wanted.
Ravioli in Ravioli
Ingredients
Method
- Prepare filling: mix ricotta, Parmesan, mozzarella, lemon zest, herbs, nutmeg, salt & pepper.
- Create mini ravioli: roll dough, cut small rounds (~1″), fill, seal with egg yolk.
- Make larger ravioli: roll dough thinly, cut ~3″ rounds, place a mini ravioli plus extra filling, seal with egg yolk, dust with semolina.
- Cook in gently boiling salted water for 3–4 minutes until tender.
- Serve warm with browned butter & sage or a light lemon cream sauce.
Nutrition
Notes
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Let us know how it was!Table of Contents
Ingredients
Making Ravioli in Ravioli is like building comfort, one fold at a time. Here’s what you’ll need to create both the inner and outer ravioli layers:
| Ingredient | Amount |
|---|---|
| Fresh pasta dough | Enough for 2–3 sheets (homemade or store-bought) |
| Ricotta cheese | 1 cup |
| Parmesan cheese, grated | ½ cup |
| Mozzarella cheese, shredded | ½ cup |
| Lemon zest | 1 teaspoon |
| Fresh basil or parsley, chopped | 2 tablespoons |
| Nutmeg (optional) | A pinch |
| Salt and black pepper | To taste |
| Egg yolk (for sealing pasta) | 1 |
| Semolina flour (for dusting) | As needed |
The cheeses melt into each other. The herbs bring a whisper of green. And the lemon zest? A tiny flicker of brightness in each bite of Ravioli in Ravioli.
How to Make Ravioli in Ravioli
1. Prepare the Filling
In a bowl, mix the ricotta, mozzarella, Parmesan, lemon zest, chopped herbs, a pinch of nutmeg (if using), salt, and black pepper. Stir gently until creamy and well combined. This is the heart of your Ravioli in Ravioli — rich, herby, and full of softness.
2. Make the Mini Ravioli
Roll out a portion of pasta dough thinly. Cut small rounds or squares — about 1 inch across. Place a tiny dollop of filling in the center, top with another pasta round, and seal gently with egg yolk along the edges. Press to secure and set aside. These are your inner ravioli.
3. Assemble the Larger Ravioli
Roll out more pasta dough and cut larger rounds or squares — about 3 inches across. Place one mini ravioli in the center of each. Add another small spoonful of filling around it, then cover with another large pasta sheet. Seal all around with egg yolk, pressing carefully to enclose both the outer and inner layers. Dust with semolina flour.
4. Cook Gently
Bring a pot of salted water to a gentle boil. Lower the heat slightly to avoid breaking the delicate layers. Cook the ravioli in batches for 3–4 minutes, or until they rise and turn tender.
5. Serve Warm
Toss with browned butter and sage, a light lemon cream sauce, or even just olive oil and more herbs. Every bite of Ravioli in Ravioli is a soft surprise — tender, cheesy, and layered with love.
Rafel’s Tips
- Keep the Pasta Thin: For both the inner and outer layers, roll the dough as thin as you can without tearing it. This keeps the texture delicate and prevents it from feeling too heavy.
- Seal with Care: Use a little egg yolk around the edges to help the pasta stay sealed. Press gently, but firmly — you’re tucking love into every fold.
- Test One First: Boil a single raviolo to check for leaks and flavor. It’s a small thing that saves time — and makes the final result perfect.
And when I want something equally cozy but with a golden, oven-baked twist, I often turn to smothered chicken and rice — rich, comforting, and just as layered with feeling.
Variations
- Mushroom Lovers’ Delight: Swap the inner filling with finely chopped sautéed mushrooms and shallots. The earthiness plays beautifully against the creamy ricotta in the outer layer.
- Spinach & Artichoke: Add a spoonful of cooked spinach or artichoke to the outer filling — a nod to a beloved dip, reimagined inside delicate pasta.
- Spicy Kick: Mix in a pinch of red pepper flakes or a bit of chili oil to the ricotta for subtle heat. It brings a lovely contrast to the soft layers of Ravioli in Ravioli.
And for a different kind of comforting indulgence — one that skips the pasta but keeps the creamy soul — I often turn to meatballs and alfredo. It’s hearty, rich, and just as good at gathering smiles around the table.
Serving Ideas
Ravioli in Ravioli shines brightest when served simply — letting the layers do the talking.
Drizzle with browned butter and crisped sage leaves for a nutty, golden finish. Or swirl them gently in a lemon cream sauce with just a touch of garlic — something bright and smooth to lift the richness inside.
If you’re setting a full table, pair it with roasted vegetables or a crisp salad dressed in vinaigrette. And for dessert? I love serving something airy and soft, like fluffy cottage cheese cloud bread with a smear of honey — a tender way to end a deeply comforting meal.
Let the dish be slow. Let the evening stretch. Let every bite tell its story.
A Final Thought from Rafel
Some recipes are meals. Others — like Ravioli in Ravioli — are moments.
They remind us that cooking isn’t always about efficiency. Sometimes, it’s about play. About wonder. About folding something tender inside something else, and then sharing it with someone you love.
I think that’s why this dish stays with me. It’s not just pasta — it’s presence. A chance to slow down, to make something whimsical and deeply satisfying. To take a little extra time, not because you have to… but because you want to.
Because the best comfort isn’t rushed. It’s tucked in, warm, and waiting.
FAQs
u003cstrongu003eCan I make Ravioli in Ravioli ahead of time?u003c/strongu003e
Yes. You can assemble the ravioli in advance and freeze them on a tray before transferring to a freezer bag. Boil straight from frozen — just add an extra minute or two to the cooking time.
u003cstrongu003eDo I need a pasta machine?u003c/strongu003e
No — while a pasta machine helps with even thinness, you can absolutely roll the dough by hand with a bit of patience and care.
u003cstrongu003eWhat sauces work best?u003c/strongu003e
Keep it simple. Brown butter, sage, light cream sauces, or even a drizzle of olive oil with herbs — anything too heavy can overpower the delicate texture and filling.
u003cstrongu003eCan I use store-bought ravioli for the inner layer?u003c/strongu003e
If you’re short on time, yes — mini frozen ravioli can work inside your homemade outer layer. It’s a shortcut, but still feels like magic.
For more heartwarming recipes and behind-the-scenes kitchen stories, join me on Facebook and Pinterest. Let’s keep folding joy into our days — one cozy dish, one shared moment at a time.
