Herb and ricotta ravioli


Share recipe




Pasta dough

  • 4 eggs
  • 400g of 00 flour
  • warm water
  • salt

Herb and ricotta filling

  • 400g of ricotta
  • 150g of Parmesan, grated
  • 50g of basil, rosemary and oregano
  • 1 knob of butter, melted
  • 1 egg
  • 1 pinch of nutmeg

To serve

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)
  • 400g of 00 flour
  • 4 eggs
  • warm water
  • salt
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
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
Remove the rested dough from the fridge and roll out into two long, thin sheet using a pasta machine
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
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
To serve, divide the cooked ravioli evenly between plates and sprinkle over a generous serving of freshly grated Parmesan
Share recipe