Name: Ghost Purse Ravioli
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Italian
Ingredients: Fresh pasta sheets or wonton wrappers; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1/2 cup spinach, blanched and finely chopped; 1/4 tsp ground nutmeg; Salt and black pepper, to taste; 1 egg, beaten (for sealing); 2 tbsp butter; 8–10 fresh sage leaves

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Ghost purse ravioli, also known as fagottini, are delicate little pasta bundles filled with a savory mixture, tied at the top like tiny pouches. I love how whimsical they look on the plate, almost like little wrapped gifts, and how the tender pasta gives way to a flavorful filling inside.

Why You’ll Love This Recipe

I enjoy ghost purse ravioli because they’re elegant yet fun. I like the creativity in shaping the pasta into little purses, which makes the dish perfect for special occasions or when I want to impress guests. I also appreciate that I can customize the filling — from creamy cheeses to hearty meats or roasted vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh pasta sheets or wonton wrappers
ricotta cheese
grated Parmesan cheese
spinach (blanched and chopped)
nutmeg
salt and black pepper
egg (for sealing the pasta)
butter
fresh sage leaves (for sauce)

Directions

I lay out my pasta sheets or wrappers on a floured surface.
I mix ricotta, Parmesan, spinach, nutmeg, salt, and pepper in a bowl for the filling.
I place a small spoonful of filling in the center of each pasta square.
I brush the edges with beaten egg, gather the corners together, and pinch at the top to form a purse shape.
I press gently to seal, making sure there are no air pockets.
I bring a pot of salted water to a gentle boil and cook the purses for 3–4 minutes, or until they float to the top.
For the sauce, I melt butter in a skillet and add fresh sage, letting it sizzle for a minute.
I toss the cooked purses lightly in the sage butter before serving.

Servings and timing

This recipe makes about 4 servings (16–20 ravioli purses). It takes around 25 minutes to prepare and 5 minutes to cook, so in about 30 minutes, I can serve a beautiful pasta dish.

Variations

Sometimes I fill the purses with a mixture of mascarpone and roasted pumpkin for a sweet-and-savory autumn version. I also like to use mushrooms sautéed with garlic and herbs for a more earthy filling. For a heartier meal, I serve them in a light tomato cream sauce instead of sage butter.

storage/reheating

I refrigerate uncooked purses on a tray covered with plastic wrap for up to 2 days, or freeze them individually on a baking sheet before transferring to a bag for up to 2 months. When reheating leftovers, I warm them gently in a skillet with a little butter or sauce instead of microwaving to keep the pasta tender.

FAQs

Can I use store-bought pasta sheets?

Yes, I often use fresh lasagna sheets or even wonton wrappers when I don’t want to make pasta dough from scratch.

How do I keep the purses sealed while cooking?

I make sure to press the tops tightly and use beaten egg as glue. If I tie them with blanched chives, they hold together beautifully and look extra decorative.

Can I prepare ghost purse ravioli ahead of time?

Yes, I shape them in advance and keep them refrigerated until cooking. I just make sure to dust them lightly with flour so they don’t stick.

What fillings work best?

I find soft cheese fillings work well because they hold together. Adding spinach, mushrooms, pumpkin.

Do I need a special tool to shape them?

No, I just use my hands to gather and pinch the pasta together. Tying them with a chive or thin strip of pasta adds both security and decoration.

Conclusion

I find ghost purse ravioli to be one of the most charming and versatile pasta dishes I can make. They’re simple enough for a weeknight dinner yet elegant enough for a special gathering. With their playful shape and customizable fillings, they always impress at the table.