Ricotta ravioli
- Vegetarian
- Energy Kcal 448
- Carbohydrates g 53
- of which sugars g 5.1
- Protein g 21.4
- Fats g 16.7
- of which saturated fat g 9.26
- Fiber g 1.9
- Cholesterol mg 216
- Sodium mg 447
- Difficulty: Average
- Prep time: 60 min
- Makes: 24 pieces
- Cost: Low
- Note + the resting time of the pasta (at least 30 min.)
PRESENTATION
Ricotta ravioli from Emilia-Romagna really captures what makes homemade ravioli so special in Italian homes. I mean, crafting the dough by hand on a spianatoia brings everyone together, whether it’s for a big Sunday lunch or just an ordinary day needing something extra. Really, it’s about the connection. Folks usually roll out that fresh pasta with a classic rolling pin or the old-school pasta machine known as the ‘nonna papera.’ And you know, no matter how you do it, you end up with these soft sheets of tender dough—perfect for wrapping a really creamy ricotta cheese filling. It's super super good.
The mix of fresh cow ricotta, Grana Padano, and a touch of thyme is so so smooth, giving each bite that comforting, almost sweet flavor everyone loves. It’s the type of stuffed pasta that feels like a celebration, especially when everyone’s laughing and helping out around the table. Across Emilia-Romagna, different families create their own versions of ricotta ravioli, sometimes adding spinach for a twist. Still, everyone agrees on keeping the flavors simple—so you can really taste that creamy ricotta inside.
And listen, these ravioli are often served with a light tomato sauce or just a drizzle of melted butter and sage. Pretty simple. And it lets the golden pasta and cheese filling shine, which is great. That’s what makes this one of those Italian pasta dishes that just works. Seriously good stuff. When a big plate of homemade ravioli is passed around at lunch, you can feel the whole tradition of Emilia-Romagna right there at the table.
It’s a dish that reminds everyone why simple food and family go hand in hand—making every meal feel a bit like a holiday. To be honest, this is the kind of ravioli recipe that stays with you, not only for the taste but also for the memories you create along the way. Enjoying it with loved ones brings a sense of connection and warmth, making each gathering a special occasion. For real.
You might also like:
INGREDIENTS
- Ingredients for 24 ravioli
- Type 00 flour 2 cups (250 g)
- Eggs 2 - large
- Egg yolks 1
- Remilled durum wheat semolina to taste - for dusting
- for the filling
- Cow's milk ricotta cheese 1.6 cups (400 g)
- Grana Padano PDO cheese 0.7 oz (20 g) - to grate
- Nutmeg to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Ricotta ravioli
To prepare the ricotta ravioli, start by making the Homemade pasta (sheets and shapes). In a large bowl, pour the flour (holding back about 40-50 g from the recommended amount) 1 and the beaten eggs 2. Knead the ingredients vigorously by hand until you obtain a homogeneous mixture 3. Add the reserved flour as needed to achieve the right dough consistency: smooth and elastic. If the dough is too hard, you can add a little room-temperature water: this will make the pasta softer and easier to roll with the machine.
When the dough is smooth and elastic, transfer it to the work surface, shaping it into a sphere 4 and wrap it in transparent plastic wrap. Let the dough rest for 30 minutes at room temperature, keeping it away from light and drafts to avoid drying out. While the dough rests, focus on the filling. Take a bowl in which you will pour the ricotta, seasoning with salt 5 and pepper 6.
Add the thyme leaves, washed and dried, mixing them with the ricotta 7. Then add the Grana Padano and flavor with nutmeg 8, mixing the ingredients well with a fork 9.
The mixture is now ready 10: transfer it to a piping bag fitted with a large nozzle and set aside in the refrigerator. At this point, the fresh pasta will have rested: take it and divide it into two equal-sized pieces. Keep one covered with plastic wrap until it's time to roll it out, while you can dust the other slightly with semolina flour so that it doesn't get absorbed; pass the dough through the rollers of the pasta machine: roll it through the rollers from the widest setting to the second-to-last to obtain a sheet about 2-3 mm thick 11, which you will place on a lightly dusted surface with semolina flour. Take the piece you've wrapped in plastic: remove the wrap and repeat the operation, rolling it out next to the other sheet, taking care to dust the surface with a little semolina flour. Use the piping bag to create small mounds of filling, spacing them about 1 inch apart on one of the two rolled-out rectangles 12.
Sprinkle water on the edges of the dough 13 or, if you prefer, brush the edges of the ravioli with a kitchen brush. This will help ensure that the two sheets stick together when you cover with the other pasta sheet; align the edges 14 and apply slight pressure with your fingertips between the mounds of filling to remove air 15 and prevent them from opening during cooking and the filling from spilling out.
With a fluted pastry wheel, begin to cut out the ravioli between the fillings 16: in this way, you will obtain 24 ravioli measuring 1.5x1.5 inches 17. Place them on a tray lightly dusted with semolina flour 18: your ricotta ravioli will be ready to be cooked and dressed for your delicious preparations!