Ricotta Ravioli

Ricotta Ravioli with sauce on the left, and drying on the rack on the right. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce

Serving suggestions:

  • My tomato pesto
  • Brown butter, lemon, asparagus
  • Pesto Genovese
  • Shallots, zucchini, green peas sautéed in olive oil, finished with basil
  • Eggplant, tomatoes, capsicum, onion, oregano topped with crispy fried capers
  • Beef ragu


    For the pasta dough:

    • 400g “00” flour
    • 4 eggs (240g total with shells or 220g without. If they don’t weigh 220g without shell, I add water or yolks to make up the extra weight)
    • Semolina

    For the filling:

    • 250g ricotta
    • Zest of one lemon
    • 1 tsp sea salt flakes
    • Cracked black pepper
    • Optional: Piping bag (you can buy piping sets from Coles/Woolies, would recommend for ease)


    1. You can make the pasta dough by hand, or in a stand mixer with the dough attachment.
    2. Mix eggs into flour until a shaggy dough forms, then knead until smooth and elastic (around 10 minutes).
    3. Wrap and refrigerate dough for 30 minutes.
    4. In the meantime, combine all ingredients for the ricotta filling and blend using a blender, Nutribullet or food processor. You can also mix to combine with a wooden spoon but you won’t achieve the same smooth consistency.
    5. Spoon mix into a piping bag, push the mix towards the tip of the bag then twist it around the filling at the top (this way you will eliminate air pockets), then set aside.
    6. Roll out until thin using a rolling pin or pasta machine (I go to the thinnest setting on the pasta machine).
    7. Once you have your first two long sheets, lay one out on the bench. Using a ravioli cutter or round cookie cutter with approx. 8cm diameter, lightly mark circles in the dough so you know where to pipe your filling. If you don’t have a round cutter, you can make square shaped ravioli with your knife or a pizza cutter.
    8. Pipe around 20g filling into the centre of each round (test it on a plate on your scales so you can gauge how much 20g looks like)
    9. Brush the dough around the filling with a little water to bond the top and bottom of the ravioli, and lay the second sheet of dough over the top.
    10. Gently use your fingers to press around each ricotta round to seal the pasta down, being careful to press any air pockets out
    11. Place your cutter evenly around the rounds and press down to cut ravioli (or, cut into squares using a knife).
    12. Lay ravioli on a tray dusted in semolina or flour, and place in the fridge until ready to boil, or the freezer for up to 2 weeks. Cut remaining pasta sheets into pappardelle or any pasta shape you like.
    13. Bring a large pot of salted water to the boil and cook ravioli for 2 minutes, then strain, toss through your chosen sauce and serve.

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