Succulent-Shaped Ravioli Is the Ultimate Pasta Dinner Idea for Plant Lovers

You might be able to guess by the look of our pasta recipe archives, but here at Better Homes and Gardens, we love to use our noodles. From zoodles and gluten-free to stovetop mac and spaghetti, we’re definitely pro pasta. 

Even though we’ve tested and perfected thousands of pasta recipes to include in the pages of our cookbook, magazines, and online, we still come across an occasional new noodle idea that surprises us—and has us wishing we dreamed it up first. 

One recent creation by Danny Freeman (@dannylovespasta) had us swooning at first sight and running to the kitchen to recreate it. In case you missed it, Freeman is a lawyer for a nonprofit organization by day and recipe developer by night. He started making fresh pasta during the pandemic to pay homage to his Italian-American grandma, who passed away in 2020. 

Related: Our Best Classic Italian Dishes to Bring Home the Flavors of Italy 

“It really kind of took off, so I got a reputation of coming up with a little creative, a little bit wild, a little bit weird pasta dishes,” Freeman said on an episode of the Rachael Ray Show, where he demonstrated how to make the buzzy ravioli recipe that has our hearts. 

So what makes his cheese ravioli stand out from the rest of our semi-homemade frozen ravioli recipes and our mix-and-match ravioli filling and sauce pairings? The eye-catching shape and colors. Freeman tints a portion of the dough green to resemble a succulent plant and another portion of the dough orange to act as an edible terra cotta pot. Since the “G” in BHG stands for garden, after all, we couldn’t resist running to the kitchen to recreate this trendy ravioli recipe.

In addition to sharing his how-to demo several times on social media as well as on the Racha