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Ravioli with Ricotta and Herb Stuffing Recipe

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Homemade Ravioli Filled with Ricotta and Fresh Herbs

Ready to elevate your pasta-making skills? After mastering fresh homemade pasta, why not take it a step further with ravioli? These delightful pillows of pasta, filled with a light ricotta and herb mixture, are perfect served with a butter and sage sauce or a fresh tomato sauce.

Begin by preparing the basic fresh homemade egg pasta recipe. Then, watch Foodie Sisters in Italy, Benedetta and Valeria, demonstrate how to transform simple pasta sheets into delicious ricotta-stuffed ravioli.

Ravioli with Ricotta and Herb Stuffing

Ingredients (Serves 4)

  • 500 g (17.6 oz) ricotta, cow or sheep
  • 2-3 tablespoons grated parmigiano reggiano
  • Nutmeg
  • Salt
  • Finely chopped herbs (your choice: dried onions, chives, sage, basil)
  • Lemon zest
  • Fresh egg pasta sheets


  1. Prepare the Filling:
    • In a bowl, mix the ricotta, parmigiano reggiano, a pinch of nutmeg, salt, and your choice of finely chopped herbs. Taste and adjust seasoning as needed. Add grated lemon zest for a fresh twist.
  2. Prepare the Pasta:
    • Roll out your previously made fresh egg pasta sheets using a pasta machine. Ensure they are thin but not too delicate.
  3. Shape the Ravioli:
    • For round or half-moon ravioli: Use a round cookie cutter to cut out shapes from the pasta sheets. Place a teaspoon of the ricotta mixture in the center of each piece. Fold the pasta over the filling, pressing out any air, and seal the edges tightly with a fork.
    • For square ravioli: Fold the pasta sheet in half to create an imaginary line. Place teaspoons of filling in rows on one half of the sheet, leaving space between each dollop. Fold the other half of the pasta sheet over the filling. Press out any air and seal the edges, using a bit of water if needed. Cut into squares using a pasta cutter for a neat finish.
  4. Cook the Ravioli:
    • Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-5 minutes, or until they float to the surface and are tender.
  5. Serve:
    • Toss the cooked ravioli in a butter and sage sauce or your preferred tomato sauce. Serve hot and enjoy!

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