Easy Ricotta Ravioli Recipe, Quick FilledPasta Recipe
If you had asked me years ago, what was my first thought about ricotta ravioli, it would have been about Christmas at my grandma’s house. She used to make these delicious homemade pasta and sometimes made them with just plain ricotta, others she did make them as spinach ricotta ravioli.
They were served with a delicious ragu and it was a dish that brought us back as a family. Fast forward to today, Simona and I started making homemade pasta whenever we can and it has become both an obsession and a way to bond.
These ricotta ravioli are the comfort dish you are always after, easy to make and one of the most versatile filled pasta recipes to make, whether you want to play with filling, type of pasta dough and sauces to serve them.
I love how pasta can be a tool to express yourself, from shapes to colours and laminating pasta with other ingredients like herbs and the sorts. If you are obsessed with pasta as much as we are, keep reading for a delicious ricotta ravioli recipe and more pasta recipes at the end!
If you loved our ricotta pumpkin ravioli from last week, this will be a favourite too! And even easier for guests who don’t like pumpkin (I know, how?!) or to always have a batch of homemade ravioli ready for when you don’t feel like cooking, thank me later!
What are ricotta ravioli and where do they come from?
Ravioli are a filled pasta that is a staple in most regions in Italy. It is said that the idea of having filled pasta was taken by merchants while travelling in the Middle East, adapting the local stuffed pastries to the regional cuisine of Italy.
The history of ravioli dates back to Medieval Times, when they were a popular dish among the nobility and also the lower classes. The first mentions of ravioli in books are still disputed, some attribute it to the merchant Francesco di Marco Datini, in the 14th century, describing them as ravioli filled with herbs, often served in a broth or with a light sauce.
Other sources date them back even earlier in 1187, when they were described in some papers as filled pasta that was eaten in banquets after Easter. Then we find mentions of them in the famous Decameron by Boccaccio (“…they did nothing else but make macaroni and ravioli and cook them…”) Wikipedia.
In any case, ravioli have been since the beginning a staple in Italy and nowadays you can find so many different versions local to every regions and even different versions from town to town.
The word ‘ravioli’ is said to originate from the Italian word ‘riavvolgere’, which means to wrap, which captures the essence of how the pasta sheet encloses the filling in this delicious pasta.
What is ravioli traditionally filled with?
Ravioli come in all shapes, sizes and filling throughout all of Italy! Aside from a classic like ricotta ravioli, we have:
- Liguria: ravioli was traditionally filled with a mixture of wild herbs, ricotta, and sometimes fish. In this region, ravioli are traditionally named ‘pansotti’ because they resemble a pot belly.
- Tuscany: sometimes referred to as ravioli maremmani, these ravioli feature fillings of spinach and ricotta, seasoned with nutmeg.
- Emilia-Romagna: Known for its rich culinary heritage, this region offers tortelli or cappellacci—large ravioli often filled with pumpkin and Parmesan, especially during the winter months.
- Veneto: some ravioli from this region are called casunziei, filled with beetroot, creating a sweet-savory flavor profile, often topped with melted butter and poppy seeds.
- Sicily: ravioli may be filled with ricotta and sugar, often served with tomato sauce.
- Sardinia: culurgiones, a variant of ravioli, are filled with potato, mint, and pecorino cheese.
- Abruzzo: there’s a sweet version filled with sugared ricotta with cinnamon or marjoram
- Piemonte: famous for ‘agnolotti’, made with roasted meat and vegetables or with a mix of cheeses.
Marche: ‘piconi ascolani’ are a baked version of ravioli filled with eggs, lemon zest and three cheeses. - Friuli Venezia Giulia: ravioli are called ‘cjarsons’, and in the town of Pontebba they make sweet agnolotti with ricotta, figs, prunes, sugar and salt.
What ingredients do I need to make ricotta ravioli?
To make this easy ravioli recipe you will need:
- 00 flour: which will give the homemade pasta dough a silky smooth texture and easy to roll.
- semolina flour: this helps the pasta hold its shape and maintain a firm texture, avoiding sogginess and also adds a golden colour.
- medium eggs: help the flour come together. Also thanks to the protein they contain mixed with the gluten of the flour, they help create an elastic dough, that is easier to stretch out.
- ricotta cheese: one of the main characters for the ricotta ravioli filling. We used cow’s milk ricotta and drained it before mixing it with the rest, to avoid the filling being too watery.
- grated parmesan: you can use any you prefer, we love to use Parmigiano Reggiano cheese.
- nutmeg: just a sprinkle (or more if you love the taste), I am not the biggest fan of nutmeg, so I usually put less.
- salt & pepper: there’s no number beside these in the recipe, because you can put as much or as little as you prefer.
How to make ricotta ravioli?
- Start by mixing the flours in a large mixing bowl or on a clean work surface. Then create a well in the center of the egg mixture.
- Crack the eggs into the well. Using a fork slowly mix the eggs gradually pulling flour from the edges. Once the dough starts coming together, knead it with your hands for about 10 minutes until smooth and elastic. If it feels too sticky, add a little more flour; if it is too dry, sprinkle it with a tiny bit of water.
- Wrap the dough in cling film and let it rest 30 minutes to an hour at room temperature, making it easier for the gluten to relax and make it easier to roll out.
- While waiting, prepare your filling. Mix the ricotta, parmesan, nutmeg, salt and pepper in a bowl and make sure they are well combined. Then add it to a piping bag (or you can use a spoon later).
- Divide the dough into four pieces and keep the rest covered in film to prevent them from drying, With the help of a pasta machine (or rolling pin) roll your dough until about 2 mm thick – start with the thickest setting going to the thinnest- keeping the dough lightly floured.
- Lay out a sheet of dough and place small spoonfuls of filling (about 1 teaspoon each) along the sheet, leaving space between each dollop (about 2-3 cm).
- Lightly brush the areas around the filling with water, then carefully place another sheet of dough over the top. Gently press the edges around the filling and then press down to seal the edges.
- Use a ravioli cutter or a sharp knife to cut out each ravioli. You can eat them straight away by cooking them in a boiling pot of water for 3-4 minutes or you can freeze them. *
- Enjoy your ricotta ravioli with your favourite sauce!
How to seal ricotta ravioli?
While sealing this ricotta filled pasta might sound daunting, it’s actually not that difficult. You will start with a sheet of pasta and then either with a spoon or a piping bag, you will add the filling to it, leaving around 2-3 cm between each filling dollop.
Continue until the end, making sure to leave gaps even on the sides. Then with the help of your finger or a brush, gently mark the edges of each ravioli with a bit of water (this will help the other pasta sheet to attach). Then add the second pasta sheet on top, and with your fingers, start sealing each ravioli square or rectangle.
Lastly, with a sharp knife or ravioli cutter, cut the edges and sprinkle with flour. Your ricotta ravioli are ready to be cooked or frozen!
Can you freeze ricotta ravioli? How do you cook frozen ricotta ravioli?
You absolutely can freeze your ravioli and they actually make an amazing quick dinner when you don’t feel like putting too much effort! After you shape them, you can put them on a tray covered in a baking sheet and sprinkled with flour and put them in the freezer. After a couple of hours you can put them in an air-tight container or a freezer-safe bag and store them for up to 2-3 months.
When cooking, don’t worry about defrosting! That’s why they are perfect as a quick dinner or lunch idea, pop them in a boiling pot of salty hot water and add a couple of minutes more to regular cook time, so in total around 6 minutes. Prep your sauce and you are done! Calling it easy is an understatement!
What are some other ravioli fillings?
I know that ricotta ravioli might be your favourite, but if you fancy something else, you have to try:
- Ricotta and Spinach: A classic combo that never goes out of fashion, seasoned with nutmeg, salt, and pepper.
- Meat: Ground beef, pork, or a mix, often cooked with garlic, onions, and herbs like rosemary or thyme.
- Cheese: Pick your favourite among ricotta, Parmesan, pecorino, and mozzarella, sometimes with a hint of lemon zest.
- Mushroom and Garlic: Sautéed mushrooms mixed with garlic, shallots, and a touch of cream or ricotta.
- Pumpkin or Butternut Squash: Roasted and mashed, seasoned with nutmeg, sage and added nuts for an even better texture.
- Beetroot and Goat Cheese: Roasted beetroot pureed and combined with tangy goat cheese.
- Lobster or Crab: Mixed with ricotta or mascarpone, lemon zest, and chives.
- Shrimp and Spinach: Sautéed shrimp, finely chopped, blended with spinach and ricotta.
- Truffle and Cheese: A decadent filling with ricotta, Parmesan, and truffle paste or oil.
- Sweet Potato and Caramelized Onion: A sweet-savory mix with mashed sweet potato and caramelized onions.
- Porcini Mushroom and Chestnut: Earthy porcini mushrooms with a hint of nutty chestnut.
- Tofu and Spinach: Crumbled tofu blended with sautéed spinach, garlic, and nutritional yeast.
- Roasted Red Pepper and Cashew: Blended roasted red peppers with cashew cream and garlic.
- Pear & gorgonzola: Paired with a walnut sauce or more gorgonzola.
- Ricotta and Chocolate: Sweetened ricotta with chocolate chips, perfect with a light dusting of powdered sugar.
- Apple and Cinnamon: Diced apples cooked with cinnamon and a touch of sugar, served with a vanilla sauce.
- Fried Ravioli: filled with sugared ricotta.
Ricotta Ravioli
Equipment
- Baking Tray
- Bench Scraper
- Bowl
- Mixing Bowl
- Semolina Flour
Ingredients
Pasta dough:
- 450 g ’00’ flour
- 50 g semolina flour
- 5 medium eggs
Filling:
- 400 g cow’s ricotta drained
- 40 g parmesan cheese
- pinch of nutmeg
- salt & pepper to taste
Instructions
- Mix the flours in a large mixing bowl or on a clean work surface. Then create a well in the center of the flour mixture.
- Crack the eggs into the well. Using a fork slowly mix the eggs, gradually pulling flour from the edges. Once the dough starts coming together, knead it with your hands for about 10 minutes until smooth and elastic. If it feels too sticky, add a little more flour; if it feels too dry, sprinkle it with a tiny bit of water (don’t exaggerate and add gradually).
- Wrap the dough in cling film and let it rest for 30 minutes to an hour at room temperature*
- While waiting, prepare your filling. Mix the ricotta, parmesan, nutmeg, salt and pepper in a bowl and make sure they are well combined. Then add it to a piping bag (or you can use a spoon later).
- Divide the dough into four pieces and keep the rest covered in film to prevent them from drying, With the help of a pasta machine (or rolling pin) roll your dough until about 2 mm thick – start with the thickest setting going to the thinnest- keeping the dough lightly floured.
- Lay out a sheet of dough and place small spoonfuls of filling (about 1 teaspoon each) along the sheet, leaving space between each dollop (about 2-3 cm).
- Lightly brush the areas around the filling with water, then carefully place another sheet of dough over the top. Gently press the edges around the filling and then press down to seal the edges.
- Use a ravioli cutter or a sharp knife to cut out each ravioli. You can eat them straight away by cooking them in a boiling pot of water for 3-4 minutes or you can freeze them. **
- Enjoy your ricotta ravioli with your favourite sauce!
Notes
** After shaping and filling, add them to a tray with parchment paper and flour and freeze. After a couple of hours, you can put them in a freezer-safe container and store them for up to 2/3 months. They can be cooked from frozen just by adding a couple of minutes to cooking time or until tender.
What sauce pairs well with ricotta ravioli?
I love ricotta ravioli because they are so versatile! You can pair them with:
- sage brown butter sauce: simple, but so tasty and perfect to enhance the ricotta filling.
- butter & parmesan sauce: a classic that won’t go out of fashion, easy and comforting.
- marinara sauce: A simple tomato sauce made with garlic, basil, and olive oil. Perfect for cheese or spinach ravioli.
- bolognese: a hearty meat sauce with ground beef or pork, tomatoes, and a touch of wine. Ideal for meat-filled ravioli.
- brown butter sauce: Butter browned to a nutty perfection, sometimes with sage or a splash of lemon juice.
- hazelnut & brown butter sage:
- tomato & parmesan sauce: classic and traditional, but always hits the spot.
- Mushroom Cream Sauce: Sautéed mushrooms in a cream sauce, often with garlic and thyme.
- Lemon Cream Sauce: A tangy, light cream sauce with lemon zest and juice.
- Garlic Parmesan Cream: A rich sauce with garlic, cream, and Parmesan. Works well with spinach and ricotta ravioli.
Want more homemade pasta recipes and sauces?
We have got you covered with plenty of pasta recipes and sauces:
- white ragu, if you are not a fan of tomatoes, this is the one!
- nduja ragu, tomatoes and the most famous spicy paste meet in a ragu that will keep you asking for more!
- pasta alla sorrentina, talk about scrumptious but with easy to find ingredients.
- pasta alla crudaiola, few ingredients for a local specialty that will fill you up!
- rigatoni pomodoro, a classic that will never go out of fashion!
- mostaccioli con ricotta, not exactly Italian, but if you love pasta bakes, this is our go to.
- gnocchetti sardi, easy and fun to make, and in my opinion far better than regular gnocchi!
- scarpariello pasta, easy and fresh is the way to go!
- pasta alla cenere, gorgonzola and black olives meet in this pasta feast!
- ciriole pasta , talk about that fresh homemade pasta feel!
- busiate alla trapanese, if you love red pesto and pasta, this is the one!
- pistachio lasagna, when you dream of lasagna and the green gold of Italy, this is the result!
Hope you enjoyed reading about these ricotta ravioli and that you are ready to make homemade pasta from scratch now!
Pin the ricotta ravioli recipe for later!
