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Ravioli with Ricotta and Herb Stuffing Recipe

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Homemade Ricotta and Herb Ravioli

Once you’ve mastered the art of making fresh homemade pasta, why not take it a step further and create your own ravioli? These delightful ravioli are stuffed with a light ricotta and herb filling and can be served with a butter and sage sauce or a fresh tomato sauce.

Watch the Foodie Sisters in Italy, Benedetta and Valeria, guide you through transforming simple pasta sheets into delicious ricotta-stuffed ravioli. If you come to Rome, then you can’t miss one of our many pasta-making classes! 

Ravioli with Ricotta and Herb Stuffing

Ingredients (Serves 4)

  • 500g (17.6 oz) ricotta (cow or sheep)
  • 2-3 tablespoons grated Parmigiano Reggiano
  • Nutmeg
  • Salt
  • Finely chopped herbs (such as chives, sage, basil)
  • Lemon zest
  • Fresh egg pasta sheets

Instructions

  1. Prepare the Filling:
    • In a bowl, mix the ricotta, Parmigiano, a pinch of nutmeg, your choice of finely chopped herbs, and salt. Adjust the seasoning to taste.
    • Add grated lemon zest as the final, secret ingredient.
  2. Shape the Ravioli:
    • Use your previously made fresh egg pasta sheets rolled through the pasta machine.

    For Round or Half-Moon Ravioli:

    • Use a round cookie cutter to cut out shapes from the pasta sheet.
    • Place a teaspoon of filling in the center of each shape.
    • Fold the pasta over the filling, press out the air, and seal the edges.
    • Use a fork to crimp the edges tightly.

    For Square Ravioli:

    • Fold the pasta sheet in half to create an imaginary line.
    • Place teaspoons of filling along one half of the sheet, about ½ inch apart.
    • Fold the other half of the sheet over the filling, like a sandwich.
    • Press out the air around the filling using your fingers.
    • If the sheet is dry, wet your fingertip with water and use it to seal the edges.
    • Use a pasta cutter to cut out squares, sealing the ravioli on all sides.
  3. Cook and Serve:
    • Cook the ravioli in boiling salted water until they float to the top, about 2-3 minutes.
    • Serve with your choice of sauce, such as butter and sage or fresh tomato sauce.

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