Ravioli di Ricotta

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About This Recipe

Ravioli di Ricotta represents the pinnacle of stuffed pasta craftsmanship. These delicate squares showcase the perfect balance between thin pasta sheets and rich, creamy filling. The key lies in achieving the right dough thickness and mastering the sealing technique to prevent leaks while maintaining the pasta's delicate texture.

This traditional recipe from Northern Italy features a simple yet elegant ricotta filling enhanced with fresh herbs and Parmigiano-Reggiano. The pasta should be thin enough to be translucent when cooked, yet sturdy enough to hold the filling without breaking. Each raviolo should be perfectly sealed with no air bubbles, creating a uniform appearance that speaks to the maker's skill.

Ingredients

• 00 flour300g
• Large eggs3
• Salt1 tsp
• Semolina flour (for dusting)as needed

For the Ricotta Filling

• Fresh ricotta cheese400g
• Parmigiano-Reggiano, grated100g
• Fresh spinach, blanched and chopped200g
• Fresh basil, chopped2 tbsp
• Nutmeg, freshly grated1/4 tsp
• Salt and pepperto taste
• Egg yolk1

For the Sage Butter Sauce

• Unsalted butter100g
• Fresh sage leaves20 leaves
• Garlic clove, minced1
• Lemon zest1 tsp
• Salt and pepperto taste

Method

1. Make the pasta dough by creating a well with the flour on a clean work surface. Add the eggs and salt to the center. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
2. Knead the dough for 8-10 minutes until smooth and elastic. The dough should spring back when pressed. Wrap in plastic wrap and rest for 30 minutes at room temperature.
3. Prepare the filling by combining ricotta, Parmigiano-Reggiano, spinach, basil, nutmeg, salt, pepper, and egg yolk in a bowl. Mix until well combined and smooth. Cover and refrigerate until ready to use.
4. Divide the dough into 4 equal portions. Working with one portion at a time, roll out the dough using a rolling pin or pasta machine until very thin (about 1mm thick). Dust with semolina as needed to prevent sticking.
5. Cut the rolled dough into squares approximately 6cm x 6cm. Place a teaspoon of filling in the center of each square, leaving space around the edges. Brush the edges with water or egg wash.
6. Fold each square diagonally to form triangles, or place another square on top. Press the edges firmly to seal, removing any air bubbles. Use a fork to crimp the edges for a decorative finish.
7. For the sauce, melt butter in a large pan over medium heat. Add sage leaves and garlic, cooking until fragrant (about 2 minutes). Add lemon zest and season with salt and pepper.
8. Cook the ravioli in plenty of salted boiling water for 3-4 minutes until they float to the surface and the pasta is tender. Remove with a slotted spoon and toss gently with the sage butter sauce. Serve immediately with additional Parmigiano-Reggiano.