Poor Ravioli
- Vegetarian
- Energy Kcal 650
- Carbohydrates g 84.8
- of which sugars g 8.6
- Protein g 28
- Fats g 22.1
- of which saturated fat g 9.27
- Fiber g 4.2
- Cholesterol mg 250
- Sodium mg 664
- Difficulty: Difficult
- Prep time: 50 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
- Note + the draining time of the ricotta (about 12 hours) and the resting time of the fresh pasta
PRESENTATION
Tortelli poveri is a type of traditional Italian pasta that really gets people talking in Tuscany. I mean, these little stuffed pasta pockets are the real deal—a staple at family tables throughout the region. Every single one features a unique tender filling and dough rolled out so thin, it's nearly see-through. The Tortelli poveri recipe usually goes with a creamy ricotta mix, but here’s the thing—it's that hint of lemon and thyme tucked inside that really, really sets it apart. This zesty filling gets wrapped up in disks of fresh egg pasta, then pinched closed by hand. Pretty cool, right? And when they're cooked, they come with a quick sauce made from sweet cherry tomatoes and fresh basil, giving everything a light and slightly tangy taste. In Tuscany, simplicity is key—no question—but every bite needs to feel just right, and this dish totally nails it.
You'll hear all sorts of variations—some folks stuff their homemade tortelli with potato and pancetta, while others use pumpkin. Especially when the weather cools down. That's the fun of rustic Italian dishes; they can always be tweaked depending on what's on hand or in season. The dough is super soft and lets the filling be different every time, and the final dish turns a bit golden after a quick toss in the pan with tomatoes. Families in Tuscany take pride—like, real pride—in how they shape and fill their tortelli, so you'll see some round, some square, and some with crimped edges.
Despite being called "povera"—meaning poor—it comes off as something quite refined and full of flavor. Really good stuff. For anyone eager to dive into authentic Italian cooking or simply looking for some good, budget-friendly pasta, this is a perfect pick. With just a few simple ingredients, you end up with a dish that feels super cozy, a little bit fancy, and really Italian. Whether you're a seasoned cook or just starting out, tortelli poveri offers a delicious glimpse into the heart of Tuscan cuisine.
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INGREDIENTS
- Ingredients for Fresh Pasta
- Type 00 flour 3 ¼ cups (400 g)
- Eggs 4 - medium
- For the Filling
- Sheep's milk ricotta cheese ¾ cup (170 g)
- Cow's milk ricotta cheese ½ cup (140 g)
- Nutmeg to taste - for grating
- Lemon peel - half, untreated
- Grana Padano PDO cheese 0.7 oz (20 g) - (to grate)
- Thyme - a few leaves
- Black pepper 1 pinch
- Fine salt 1 pinch
- For the Sauce
- Cherry tomatoes 2 ½ cups (360 g)
- Basil to taste
- Garlic 1 clove
- Extra virgin olive oil 1 ¾ tbsp (25 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Poor Ravioli
To prepare the poor ravioli, start with the Homemade pasta (sheets and shapes): pour the flour into a bowl, make a well in the center, and add the eggs. Start beating the eggs with a fork 1, gradually incorporating the flour. When the eggs have been absorbed 2, begin kneading the dough by hand and then transfer it to a work surface 3 to knead it vigorously.
You should form a smooth and elastic dough ball 4. Place it in a bowl, cover with plastic wrap, and let it rest in a cool place for at least 30 minutes 5. Meanwhile, focus on the filling: in a bowl, add the fresh sheep and cow ricotta 6 which you have drained of whey overnight in the refrigerator (at least 12 hours).
Flavor the ricotta with grated nutmeg 7, the zest of an untreated lemon 8, and thyme leaves 9.
Add the grated Grana Padano PDO 10, a pinch of salt and pepper 11, and mix the ingredients with a fork 12. Pour the obtained cream into a pastry bag and place it in the refrigerator until ready to use.
Move on to preparing the sauce: in a pan, pour the oil and lightly sauté a garlic clove, then add the cherry tomatoes cut into wedges 13 (you can remove the garlic). Salt, pepper to taste, and let cook for about 10 minutes. When the cherry tomatoes have softened, add the basil leaves and turn off the heat 14. Then take the egg pasta, divide it into pieces, and work with one piece at a time, keeping the rest covered with plastic wrap so it doesn't dry out. Roll out a small piece of dough and pass it through the machine, starting from the highest level to the lowest to obtain a very thin sheet 15 (or you can roll the sheet with a long rolling pin). Proceed the same way with all the dough.
From the sheet, cut out discs using a 2.75-inch (7 cm) round cutter 16. Fill each disc with a dollop of ricotta cream placed in the center 17. To close each ravioli, fold the disc into a half-moon and with your thumb and index finger, fold the edges of the dough inward 18.
Transfer the prepared ravioli onto a lightly floured tray 19. When ready, drop them into a large pot of gently boiling salted water 20: cook them for about 5 minutes, then drain them with a slotted spoon 21.
and transfer them into the pan with the sauce 22, stir for a few moments to flavor the ravioli 23 and serve your poor ravioli piping hot 24!