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A period dish

Ricotta Ravioli

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

Serves 6

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.

Ingredients

Produce

  • 1 bunch parsley
  • 1 bunch sage

Dairy & Eggs

  • 2 cup ricotta
  • 1/2 cup pecorino
  • 2 eggs
  • 4 tbsp butter

Pantry / Durable

  • 3 cup flour

Spices & Seasoning

  • salt
  • black pepper

Method

  1. Mix fresh ricotta with chopped parsley, a little grated pecorino, salt, and pepper.

  2. Roll pasta dough thin and place small mounds of filling at intervals along a sheet.

  3. Lay a second sheet over the first, press out the air, and cut between the mounds to form squares.

  4. Simmer the ravioli in salted water until they rise to the surface.

  5. Melt butter with sage leaves, pour it over the drained ravioli, and serve with grated cheese.

View a published recipe at Serious Eats (opens in a new tab)

Served at

A study in exile · Florence, Italy