Ravioli with Ricotta and Herb Stuffing Recipe
Make Homemade Ravioli Filled with Ricotta and Fresh Herbs
Once you have mastered the technique of making fresh homemade pasta, why not make your own ravioli? Try these delicious ravioli stuffed with a light ricotta and herb filling and serve with a butter and sage or fresh tomato sauce.
Start by preparing the basic fresh homemade egg pasta recipe, then watch Foodie Sisters in Italy, Benedetta and Valeria, show you how to transform a simple pasta sheet into a delicious ricotta-stuffed ravioli.
Ravioli with Ricotta and Herb Stuffing
500 g ricotta, cow or sheep
2-3 tablespoons grated parmigiano reggiano
finely chopped herbs, best if dry (your choice: dry onions, chives, sage, basil)
fresh egg pasta sheets
There are no fixed quantities for the stuffing seasoning, it all depends on your preference so taste as you go. In a bowl, mix the ricotta, parmigiano, nutmeg, the herbs, and salt. Add the final, secret ingredient: grated lemon zest.
If you want round or half-moon ravioli, use a round cookie cutter. Cut out the shapes and place a teaspoon of stuffing. Close the pasta sheet, gently press out all the air from around the stuffing and seal. Use a fork to tightly seal the edges of the ravioli.
If you want square ravioli, create an imaginary line halfway along your pasta sheet by folding it in half. Place a teaspoon of stuffing on the pasta sheet and start laying out in 1 or 2 rows, about ½ an inch apart. Fill half of the sheet up to the imaginary line. Fold the pasta sheet in half, like a sandwich, and use the tip of your fingers to gently press out all the air from around the stuffing. If the sheet is a little dry, wet your fingertip with water and use that as a glue to help close up the squares. Use a pasta cutter to cut out ravioli squares along all 4 sides. This will also give them an extra seal.
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