Serves: 4-5

Prep Time: 1 hour 

Cooking: 20 minutes

Instead of the typical spinach and ricotta ravioli, in this recipe I changed the filling. I mixed mozzarella, ricotta and herbs, to have a light filling perfect with fresh tomatoes. Now, you have just to invite a group of friends, put them to work and you’ll have a delicious and fun meal!


For the dough 400 gr durum wheat flour (choose a finer grain rather than coarse grain) 4 eggs a splash of extra virgin olive oil

For the filling 200 gr fresh ricotta 200 gr fresh mozzarella, lightly pulsed in a mixer 2 handfuls marjoram 2 eggs 1/2 cup grated parmigiano cheese a pinch of salt

For the sauce 1/2 cup olive oil 10 Roma tomatoes or 20 cherry tomatoes fresh mint or basil 1 dollop butter a pinch of salt grated parmigiano cheese to garnish


To prepare the filling: Beat the eggs in a bowl and add the Parmesan cheese, ricotta, mozzarella and herbs.

To prepare the dough: This fresh pasta can be made by hand or with using a food processor or a stand mixer. If you are short on time, add the eggs and the flour to a stand mixer with extra virgin olive oil. Combine the ingredients with the beater attachment and then switch to the dough hook. Knead the dough for about 5 minutes. If you are using a food processor, when all the ingredients are combined into a ball, take the dough out and knead with your hands until the dough gets soft and velvety, for at least 10 minutes. The dough should be elastic and smooth to the touch without sticking to the surface. If the dough is too dry, add one spoonful of cold water.

Wrap the dough in plastic wrap and let the dough rest for about 20 minutes at room temperature.

Once the dough has rested, cut off a small amount of the dough about the size of your palm. Flatten it into a shape of a big pancake. Starting on the widest setting, roll the dough through your pasta machine. While on the widest setting, fold the pasta sheet in half between each roll and run it four times. Sprinkle all-purpose flour in the middle if the dough is too wet.

Once the dough has been rolled through four times on the widest setting, move to the next setting and pass the dough through once (up or down in number depending on your machine, moving to the next narrowest setting). You only fold the dough on the first setting, then move on to the next setting without folding the pasta sheet. Continue to move through each setting until about setting number 5 (depending on your machine) until the dough gets thin enough.

To prepare the ravioli: On one pasta sheet, place dollops of the filling about 6 cm apart (about 4 fingers in width). Take another pasta sheet and cover the sheet with the filling. Using your fingers, press around the filling to make sure no air is sealed inside (this can also be done with a wooden stick instead of using your fingers). Cut the raviolis into a square shape with a ravioli cutter. Repeat these steps with each of the remaining pasta sheets. As you go, place the ravioli on a floured surface, taking care not to put one on top of the other.

To prepare the sauce: Pour the olive oil in a small saucepan, then add the freshly diced tomatoes and a pinch of salt. Cook over low heat and cover for 3-4 minutes until tomatoes are softened. Turn the heat off to prevent the tomatoes from over-cooking. Cook the ravioli in batches of 10-12 in boiling water for eight to ten minutes. As they finish cooking, layer cooked ravioli with prepared sauce, grated parmigiana cheese, and fresh herbs. Continue to layer until all ravioli are cooked.

Serve warm. * You can prepare the ravioli in advance and freeze them separately on a parchment paper lined baking sheet to prevent them from sticking. Once frozen, put them in a plastic bag in the freezer and use them when needed.


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