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Meat and poultry
Fish and seafood
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Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
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Herb and ricotta ravioli

by Massimo Spigaroli
  1. Ravioli with eel
Item 1 of 1
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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.

First published in 2016
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Ingredients

Metric

Imperial

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

SAVE RECIPE

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)
  • 400g of 00 flour
  • 4 eggs
  • warm water
  • salt
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
  • 150g of Parmesan, grated
  • 400g of ricotta
  • 50g of basil, rosemary and oregano
  • 1 egg
  • 1 pinch of nutmeg
  • 1 knob of butter, melted
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
First published in 2016
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.

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