Archive recipe

Ricotta Ravioli

Name: Ricotta Ravioli
Yield: 6 servings
Ingredients: 2 cups ricotta; 1 bunch parsley; 1/2 cup grated pecorino; 3 cups flour; 2 eggs; 4 tbsp butter; 1 bunch sage; salt; black pepper

Pasta parcels filled with fresh ricotta and herbs, dressed with butter and sage.

Ricotta was the cheese of the Italian household, made from the whey left after making pecorino. Mixed with herbs and enclosed in pasta, it made a filling that was cheap, delicate, and a staple of Lenten tables.

The dish

3 of 9 items checked

Ricotta Ravioli

seriouseats.com

Serves 6 · 3 of 9 items checked · 4 aisles

Produce

1 bunchparsleyChecked by You
1 bunchsage

Dairy & Eggs

2 cupsricotta
½ cuppecorino
2eggsChecked by You
4 tbspbutter

Pantry / Durable

3 cupsflour

Spices & Seasoning

saltChecked by You
black pepper

Cooking Instructions

Mix fresh ricotta with chopped parsley, a little grated pecorino, salt, and pepper.
Roll pasta dough thin and place small mounds of filling at intervals along a sheet.
Lay a second sheet over the first, press out the air, and cut between the mounds to form squares.
Simmer the ravioli in salted water until they rise to the surface.
Melt butter with sage leaves, pour it over the drained ravioli, and serve with grated cheese.

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Served at

A study in exile · Florence, Italy