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Fresh Ravioli with Ricotta

Fresh Ravioli with Ricotta

Combine all ingredients for the pasta in a stand mixer.
Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.
Cover with plastic wrap and let rest for one hour.

Divide the pasta into 6 equal portions.
Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.

Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.

Brush the dough with cool water along the edges and in between fillings to help seal.
Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and

Trim the edges with a pastry wheel, and cut into rectangles between the fillings.

At this point, ravioli can be refrigerated up to 4 hours or frozen.

Bring 6 quarts of salted water to a boil. Slip the ravioli into the boiling water a few at a time. Return to a boil, stirring gently until ravioli rise to the top.
Boil for about 5-6 minutes after the water returns to a boil.

Serve with your favorite marinara sauce and grated cheese.

List of Ingredients

  • 1 1/3 LB. of beef slice
  • 1 LB. of ripe tomatoes
  • 1 1/4 C. of ricotta cheese
  • 1 2/3 C. of white flour
  • 2.5 OZ. of sliced pancetta or bacon
  • 3/4 C. of Grated Pecorino cheese
  • 2 OZ. of lardo or cured fatty bacon
  • 3 of eggs
  • 1 clove garlic
  • Parsley
  • Dry white wine
  • Olive oil
  • Nutmeg
  • Salt
  • Pepper
  • Chili pepper flakes


Chop a handful of parsley with a clove of garlic, transfer this to a bowl with 1/2 cup of Pecorino cheese, season with salt, pepper and nutmeg, and mix.

Pound the slice of beef, spread with the filling, then place the pancetta on top, roll the meat up tightly and tie it at several points.

Fry the diced lardo in a saucepan with 2 tablespoons of oil, place the meat in the pan and brown for a few minutes on high heat, then add wine a little at a time (1/2 cup in all).

Peel the tomatoes and pass them through a vegetable mill. Add this to the meat when all the wine has evaporated, season with salt, and cook on low heat for about 2 hours, adding a little water if it dries out too much.

In the meantime, form the flour into a well on a work surface and break 2 eggs inside. Season with salt and knead together, adding warm water as necessary until you achieve a firm dough, then roll it out into thin strips. Place the ricotta in a bowl and mash it with a fork.

Add 1 egg, salt, pepper, the rest of the Pecorino cheese, and a large bunch of chopped parsley mix well and place the filling in small dollops on the lower half of each pasta sheet.

Cover with the empty side of the dough and cut into ravioli with a fluted pasta cutter. Cook in plenty of salted boiling water and toss with the meat sauce. Sprinkle with chili pepper and serve.

The Dish


When you&rsquore eating pasta in the summer, you wanna keep it light and fresh. Opting for a spinach ricotta ravioli in a white wine butter sauce is a great choice. The filling is equal parts spinach and ricotta with some lemon zest and black pepper. The sauce is a classic white wine sauce &ndash using the same wine to pair with the meal &ndash with shallot, garlic, and lots o&rsquo butter.

Top it all off with freshly grated Parmesan, some more lemon zest, and some freshly cracked pepper. I sometimes will even squeeze a bit of lemon juice straight on there &ndash the citrus is one of my favorite components of this dish so I go big on the lemon. A sprig of rosemary or thyme makes for a nice garnish, but totally unnecessary.


Nonna Igea’s fresh ravioli pasta with ricotta and spinach. Ravioli are half-moon shaped pasta famous all over the world filled with ricotta and spinach. Learn how to make ravioli from scratch with my very own Nonna Igea who has been making them for over 60 years! These delicious pockets of pasta are best served al-dente and be warned, once you start…just try and stop at a few!


1kg/8 cups plain flour
8-10 large eggs (farm fresh is better if you can get them)

1 x wooden board or kitchen bench
1 x ravioli/pasta cutter OR a sharp, thin knife
1 x pasta machine
1 x fork

350g/12 cups fresh spinach
600g/21.16OZ ricotta (strained)
Water (as much as is needed)
1 x egg
Parmesan cheese

1 x medium size pot
1 x wooden spoon
1 x mixing bowl
1 x fork
1 x tablespoon


  1. To make fresh ravioli pasta, you start with the filing! The first step is to remove the stalks from the spinach leaves and discard them.
  2. Then, thoroughly wash the spinach. Rinse it, remove the water and then rinse again, putting the leaves into a medium pot.
  3. Add some fresh water to the pot, and put it on the stove at a low to medium heat.
  4. Add a pinch of rock salt, mix it through and then leave it to boil with the lid on, stirring it every so often so that the leaves on top cook too.
  5. Once the spinach is cooked, strain it and press all of the water out using a wooden spoon.
  6. Next, put it onto a flat plate, spread it out and leave it to cool.

VINCENZO’S TIP: To speed up the process, put the spinach in the freezer for a couple of minutes or the fridge for a little longer. Don’t add it to the ricotta while it’s hot!

  1. Put the ricotta into a mixing bowl and squash it down using a fork.
  2. Sprinkle in some nutmeg (or cinnamon, but Nonna chooses nutmeg every time!)
  3. Next, add an egg, mixing it through really well, before adding up to two cups of grated parmesan cheese.
  4. Mix again using the fork and taste the mixture to see if you might need to add a few more sprinkles of cheese or maybe a pinch of salt.
  5. Next, put the spinach you cooked earlier into your hand, and squeeze out any remaining water, before chopping it up using a pair of scissors (or a chopping board and knife).
  6. Add the strained spinach to the ricotta, and then mix well with your fork before adding a generous amount of grated parmesan and mix once again!


  1. Put 1 kg/8 cups of flour on to your chopping board to make the fresh dough for your ravioli pasta.
  2. Create a well in the middle of the dough, and crack 8/9 eggs into it, leaving one to the side in case it is too dry while kneading.
  3. Beat the eggs well, using a fork or your hands, before slowly dusting in the flour on the sides of the well, combining it with the egg.

VINCENZO’S PLATE TIP: Take your time with this process, being careful not to let the egg slip outside of the dough.

  1. Continue to mix the egg and flour, bringing it together and then slowly creating a pasta dough. There will be lots of flour crumbs that break away from the dough, keep cleaning the bench by putting these pieces back into the dough and continuing to mix.
  2. Once the dough starts to thicken, use both hands to knead the dough, until it starts to smooth out and all the flour disappears.
  3. Be careful not to knead the dough too much or it will harden and the pasta will not be right for fresh ravioli!

NONNA’S TIP: If you find there is too much dry dough that won’t combine, bring it altogether using a knife to scrape it all up from the board, and make a small well, adding a few drops of water and then mixing it again before adding it back to the pasta dough.


  1. Attach your pasta machine to the bench you are working on, and sprinkle some flour on to it. Turn the nozzle to the widest setting (normally ‘1’).
  2. Cut a small portion of dough in preparation for the first sheet of pasta and press down on it slightly with the tips of your fingers before taking it through the pasta machine to flatten it.
  3. Take it through this first setting quite a few times, until you have a beautiful soft, smooth sheet of pasta.
  4. Change the setting to 6, and take it through 1-2 times, making sure the pasta sheet for the ravioli pasta is not too thin (or it will break when you cook it).
  5. Lay the pasta sheet out on the board, and using a spoon and fork, add small portions of mixture to the middle of the sheet, approx. 2 finger widths apart, being careful not to add too much!
  6. Now, fold over the top section of the dough so that it meets the bottom – be gentle and press down using the tips of your finger so that you are binding the borders of the ravioli together.
  7. Now, using the ravioli cutter or a sharp knife, create half-moon ravioli pasta shapes, making sure to leave a border so there is enough pasta to cook around each one otherwise they will break open when you cook them.
  8. Using the edges of a fork, press down and create lines, so that each raviolo is tightly sealed!

  1. Repeat this process until you have made enough ravioli for your meal!
  2. You will have some leftover pasta each time, which you can combine again to make more ravioli or even another type of fresh pasta using your pasta machine, or a knife!
  3. Next, get a tray, and sprinkle some flour on to it, adding the freshly made ravioli on it to rest before cooking them!
  4. Repeat this process until you have made enough fresh ravioli for your meal!


The ravioli pasta will need to be cooked in an XL large pot full of boiling water for at least 15 minutes. As it is fresh pasta, cooking time will depend on the thickness of the pasta (which will differ for everyone), so make sure to taste test while cooking and get the timing just right – making the ravioli al-dente of course!

Once the ravioli pasta are cooked, you can strain them and mix them with your favourite sauce! Nonna LOVES serving her ravioli pasta with her homemade tomato sauce and lots of parmesan cheese!


Another great recipe from Nonna is her Chicken Broth served with Crepes (Click here to get the recipe)

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The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

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Lemon Ricotta Ravioli with Sage Brown Butter Sauce

I made you Lemon Ricotta Ravioli with Sage Brown Butter Sauce. Yes, I know. I’m a baker, not a cook.

You guys don’t come on here to get your dinner recipes, you come to get dessert. Little known, though, is that I actually do cook a lot.

I usually make dinner, but by the time it’s done, the lighting sucks and I’m too lazy to take pictures. Some recipes though, are just worth posting. It’s a necessity to post.

This is one of those recipes. It’s definitely one of the best pasta dishes I’ve ever tasted, and everyone who ate it agreed. My dad claims it is one of the best pasta dishes he’s ever had and would order it again and again at a restaurant. My dad doesn’t usually prefer pasta, so that’s a big deal. Than again, it’s my dad, so I guess I’ll never know if he’s telling the truth. My taste buds don’t lie though, and this stuff was delicious.

It’s fresh and lemony, the homemade ricotta (which is actually super easy) is smooth and melts in your mouth, the pasta is perfectly al dente and has the fresh homemade pasta bite that just can’t be beat, and silky, buttery, herby sauce ties it all together. Pure deliciousness.

It is a bit of work, but if you’re trying to impress someone or are just in the mood for something absolutely incredible tasting, this recipe won’t disappoint. I promise.

Nonna Eva’s Ravioli

Not long ago I asked an old school friend if his mom and family would be interested in having a favorite recipe documented for Nonna&rsquos Way. He jumped on it and we were recently invited to Nonna Eva&rsquos house to watch them make ravioli, a family favorite! Even though Nonna Eva keeps super busy helping out with various organizations and events in her local community, she still makes time to have her family over every Sunday for a home cooked meal. La Domenica of course!

We were greeted with such warm hospitality and a swarm of children excited to help nonna out! In fact, this family is fortunate enough to have Nonna Eva and Bisnonna Mary (great grandmother) to share family traditions and prepare meals with. It&rsquos often a source of slight anxiety for nonnas knowing that we will be photographing their kitchen and food but Eva and her mamma were pros in front of the camera!

Eva had meatballs and tomato sauce simmering, cutlets breaded, Italian sausage on the grill and several other side dishes ready to feed a table full of kids and grandkids! Truly a nonna&rsquos pride and joy! We went to the dining room to have a quick peak at the &lsquowall of fame&rsquo, an entire wall showcasing generations of family photographs. It is quite a site and has inspired me to get some prints on my walls:)
To make everyone happy, Nonna Eva makes both cheese and meat ravioli. She rolled homemade pasta with her pasta machine that she&rsquos had since she got married and did it so fast you would swear there was a motor on it! Nonna Eva prefers the handcrank machine for most things unless she is making a lot. She&rsquos used it so much that the roller tension is starting to loosen!

Kids always get a kick out of helping make pasta, and of course eating it too:) We are so thankful for the nonnas that are allowing us into their homes and sharing their recipes with us and you. We really encourage you to take pictures and take note of the actual recipes when you&rsquore cooking family recipes.

Ravioli with Ricotta and Herb Stuffing Recipe

Once you have mastered the technique of making fresh homemade pasta, why not make your own ravioli? Try these delicious ravioli stuffed with a light ricotta and herb filling and serve with a butter and sage or fresh tomato sauce.

Start by preparing the basic fresh homemade egg pasta recipe, then watch Foodie Sisters in Italy, Benedetta and Valeria, show you how to transform a simple pasta sheet into a delicious ricotta-stuffed ravioli.

Ravioli with Ricotta and Herb Stuffing

500 g ricotta, cow or sheep

2-3 tablespoons grated parmigiano reggiano

finely chopped herbs, best if dry (your choice: dry onions, chives, sage, basil)

There are no fixed quantities for the stuffing seasoning, it all depends on your preference so taste as you go. In a bowl, mix the ricotta, parmigiano, nutmeg, the herbs, and salt. Add the final, secret ingredient: grated lemon zest.

You can prepare the ravioli using your previously made fresh egg pasta sheets rolled through the pasta machine.

If you want round or half-moon ravioli, use a round cookie cutter. Cut out the shapes and place a teaspoon of stuffing. Close the pasta sheet, gently press out all the air from around the stuffing and seal. Use a fork to tightly seal the edges of the ravioli.

If you want square ravioli, create an imaginary line halfway along your pasta sheet by folding it in half. Place a teaspoon of stuffing on the pasta sheet and start laying out in 1 or 2 rows, about ½ an inch apart. Fill half of the sheet up to the imaginary line. Fold the pasta sheet in half, like a sandwich, and use the tip of your fingers to gently press out all the air from around the stuffing. If the sheet is a little dry, wet your fingertip with water and use that as a glue to help close up the squares. Use a pasta cutter to cut out ravioli squares along all 4 sides. This will also give them an extra seal.

Fresh Ricotta Ravioli With Walnut Sauce Ingredients

Fresh Ricotta Ravioli

250 grams Flour. You can use All Purpose, but I used a 50/50 mix of AP and Tipo 00

3 Eggs large

1 tbsp Olive Oil

1 tsp Salt

100 grams Ricotta

1 tbsp Basil Oil

Walnut Sauce

200 grams Walnuts fresh if able, but in a cool dry place walnuts last a long time, so no worries if you buy them pre-shelled.

1 tbsp Pine Nuts

50 grams Butter melted.

40 grams Parmigiano Reggiano, grated.

2 cloves Garlic

200 ml Heavy Cream. Also known as double cream, or whipping cream

1 tsp Salt or to taste

1 tsp Black Pepper freshly cracked.

Fresh ravioli with ricotta filling

Ravioli con ricotta
The secret behind fresh ravioli with ricotta filling and other good homemade pasta is hard work. You really have to knead the dough thoroughly for a long time in order to obtain a passable texture. That’s why pasta machines are a tremendous help.

Another secret is the absence of eggs – at least to begin with for the inexperienced pasta maker. Most pasta recipes operate with one egg for each serving, which would be enough put an entire family down with acute cholesterol chock. Especially, if you are Italian and eat pasta every day. In my experience, eggs tend to make the pasta heavy and soggy, while I prefer a lighter, fluffy version. The south Italian housewives I have consulted also ban the use of eggs, except perhaps for filled pasta, but they are not that orthodox in their pasta with or without eggs habits. Still, none of them would ever dream of adding salt to the dough. Pasta should be salted though the boiling water. Basta.

As long as you follow these three rules, the result will be truly awesome.

For the pasta:
250 g pasta flour
200 ml tap water

For the filling
150 g fresh ricotta
4 tbsp grated parmesan
1 tsp grated nutmeg

For the sauce
50 g shelled walnuts
1 garlic clove
50 ml olive oil
2 tbsp crunchy fried pancetta or prosciutto crudo in tiny cubes

Make a volcano of flour on a clean table. Pour a little more than half the water in the middle of the mount and use a fork to stir in flour. Add more water gradually, till you have a tough dough. Use the heal of your hands when the fork is no longer useful and knead the dough together. Keep kneading for at least 10 minutes or use a pasta machine.

Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour. Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).

Keep rolling the dough to a thin sheet, while you decrease the width gradually, one step at a time. Cut the pasta out in squares or circles.

Leave the pasta on wire rack covered by a clean tea towel.

Mix ricotta with grated parmesan and nutmeg for the filling.

Put the mixture in a plastic bag, cut off one corner, and place a top of filling on every other pasta square/circle. Cover with another pasta square/circle, and make sure to press the edges together. If the dough has the right texture, the pasta will close tight around the filling, but you can seal too dry pasta shapes with a drop of water.

For sauce pound walnuts and garlic in a mortar. Fry the mixture lightly in olive oil.
Fill a large pan with water and bring it to the boil. Add 1-2 tbsp salt. Boil the ravioli 3-4 minutes until they are al dente. Drain and place in a warm service dish with sauce and a topping of fried pancetta.

Other homemade pasta recipes to supplement fresh ravioli with ricotta filling:

Ricotta Ravioli

For the egg pasta dough, sift flour, semolina and 1/2 teaspoon salt flakes into the bowl of a stand mixer with the dough hook.

Step 2

Make a well in the centre, add eggs and mix on low speed and Increase speed to medium and knead for 5 minutes or until smooth and elastic and then enclose in plastic wrap and rest for 1 hour at room temperature.

Step 3

Combine ricotta and parmesan in a bowl and add lemon zest and egg yolk, and season and beat to combine, then set aside.

Step 4

To make ravioli, divide dough into 4 equal pieces, then enclose 3 portions in plastic wrap and set aside.

Step 5

Start the pasta machine on the thickest setting and working with 1 piece of dough at a time, run dough through 3 times, folding in half each time and keep rolling through the settings, reducing thickness, until 1mm thick.

Step 6

Place 1 pasta strip on a lightly floured surface and place 1 heaped teaspoon ricotta mixture every 7cm down centre of strip.

Step 7

Beat egg with 1 teaspoon water and brush in between each spoonful of ricotta and then top with another pasta strip and press to seal around filling, making sure there are no air pockets and using a crinkle cutter or knife to cut into ravioli and then repeat with remaining pasta and filling and place on floured trays and chill until needed. Place butter and bay leaves in a large frypan over medium heat and cook, shaking the pan occasionally, for 3-4 minutes or until a nutty brown and then add walnut, rosemary and lemon juice and swirl to combine, then remove from heat.

Step 8

Bring a large saucepan of salted water to the boil over high heat.

Step 9

In batches, cook the ravioli for 2-3 minutes or until they float to the surface and the pasta is al dente and then remove using a slotted spoon and toss in the butter mixture and serve immediately.