Herb and ricotta ravioli
- Starter
- medium
- 4
- 2 hours
PT2H
Filled pasta is the perfect way to surprise and delight your guests – after all, who's to know what's inside until they tuck in! Massimo Spigaroli's herb and ricotta ravioli recipe certainly won't disappoint. Finished in a pan with butter and covered in a fine coating of grated Parmesan, this Italian pasta starter recipe needs no further dressing or garnishes, allowing the perfectly balanced flavours of the filling to speak for themselves.
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Ingredients
Metric
Imperial
Equipment
- Pasta machine
- Pasta cutting wheel
Method
1
Begin by making the pasta dough for the ravioli. Mix together the eggs, flour and a pinch of salt in a large bowl. Add a little warm water, stirring in a small spoonful at a time until the mixture comes together to form a smooth dough (take care not to add too much water)
2
Bring the dough together to form a ball and wrap tightly in cling film. Transfer to the fridge and leave to rest for at least 1 hour
3
Meanwhile, prepare the filling. Blanch the herbs in boiling water, then drain and mix with a little melted butter. Finely chop and mix with the remaining ingredients. Set aside in the fridge
4
Remove the rested dough from the fridge and roll out into two long, thin sheet using a pasta machine
5
Spoon small mounds of filling down the length of one of the sheets, leaving a 4cm gap between each one. Fold the sheet over the filling, smoothing out any air. Use a pasta cutting wheel to cut out each ravioli and check the edges, using a little water to seal if required. Repeat until all of the filling and pasta is used up
6
Bring a large pan of salted water to the boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan with a little melted butter and cook for a further 2–3 minutes until tender and golden
- 1 knob of butter
7
To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated Parmesan
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Herb and ricotta ravioli
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