Herb and Ricotta Ravioli Recipe

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.

Ingredients

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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

1 knob of butter
grated Parmesan

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Pasta machine
Pasta cutting wheel

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

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

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

grated Parmesan

First published in 2016

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Massimo Spigaroli

Working on his grandfather's farm, Massimo Spigaroli manages to run a Michelin-starred restaurant at the same time as his charcuterie business, which produces the best Culatello in the world.

Herb and ricotta ravioli

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