Italian Ravioli with Ricotta Filling Recipe

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Italian Ravioli with Ricotta Filling

Italian ravioli with ricotta filling could seem challenging to prepare, but they are really worth a try. You can use this basic ravioli recipe for preparing many different types of ravioli by simply changing the type of filling. For the filling, you can also use the leftovers like chicken meat and tuna or even prepare sweet versions with fruit and chocolate.

  • Total Time: 65 Minutes


  • 250g flour
  • 2 eggs + 1 egg yolk
  • 35 g semolina
  • 400g ricotta
  • 1 egg yolk
  • A pinch of nutmeg
  • Salt and pepper, to taste
  • Lemon zest, to taste


  1. Mix flour and semolina in a large bowl and add eggs. Knead well to combine. 
  2. Place the dough on a lightly floured work surface and knead until you get a homogeneous and smooth dough. 
  3. Wrap the dough in clingfilm and let it stand for 45 minutes. 
  4. Divide the dough into two portions. Cover the first portion with clingfilm to prevent it from drying. 
  5. Roll the first portion of dough with the pasta machine at the widest thickness to obtain a rectangular sheet about 2 mm thick. Repeat the procedure with the second portion of the dough.
  6. Flour the work surface with semolina flour and place the first sheet. 
  7. Add egg yolk and goat ricotta in a bowl, and season with nutmeg, lemon zest, salt and pepper. Mix well to combine. 
  8. Add a spoonful of filling on one sheet of the dough, about 4 cm apart. Brush water on the edges of the sheet and spread the second sheet over it, matching the edges.
  9. Press gently around the filling to let the excess air out.
  10. Use a notched cutter wheel to make 4 cm quadrants. 
  11. Cook in boiling water for 5 minutes.
  12. Serve and enjoy!


·        You can serve these ravioli in a simple sauce like butter and sage. Melt 30 g of butter in a skillet with a few sage leaves. Add ravioli, toss well for a couple of seconds and serve sprinkled with some grated parmesan cheese.

  • Author: foodsavingexpert
  • Prep Time: 1 Hour
  • Cook Time: 5 Minutes
  • Category: Pasta
  • Method: Boil
  • Cuisine: Pasta


  • Serving Size: 24 ravioli
  • Calories: 448
  • Sugar: 2.5g
  • Sodium: 160mg
  • Fat: 12.5g
  • Saturated Fat: 6.4g
  • Carbohydrates: 58g
  • Fiber: 2.3g
  • Protein: 22.6
  • Cholesterol: 218mg

Keywords: Ricotta, ravioli, pasta, italian