Recipe For Ricotta Ravioli

Ravioli are traditionally square shaped but for my ricotta ravioli I have chosen to make them circular. They are always made with a filling and the dough needs to be very thin. Ravioli can be served in a broth, with a burnt butter sauce or any other pasta sauce of your choosing.

Ricotta Ravioli
Ricotta Ravioli
Head straight on to the recipe for Ricotta Ravioli ♥

I get a little bit frustrated when people spell my name incorrectly. It does not bother me if they have never seen my name written down. But it does get to me when it is in response to an email I have sent them. I am coming across this more and more often. And usually it is from PR agencies or people wishing to do business with me. My name is the Anglicized version of a Zulu name Thandiwe. In correspondence I am addressed as Tandi, Thandi, Thandy or my latest, Randy. I feel if someone wants me to pay attention to what they are offering, they should pay attention as to how to spell my name.

Today’s inspiration ♥ Recipe For Ricotta Ravioli ♥ can be found on Lavender and Lime Click To Tweet

These ricotta ravioli came about when I did not pay attention to how my extruder would work using two different colours of pasta dough. I needed to make a second batch of my dough and chose to use it to make ravioli. These are the easiest filled pasta shapes to make in my opinion, and with such a simple filling you should have no problem making them yourself.

Ricotta Ravioli


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5.0 from 3 reviews
Recipe For Ricotta Ravioli
 
These simple ravioli are super easy to make
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Ingredients
for the pasta dough
  • 150g 00 pasta flour, divided, plus extra for dusting
  • 2 pinches salt
  • 1 egg, lightly beaten
  • 1 egg yolk
  • 25g tomato paste
  • Semolina for dusting
for the ricotta filling
  • 200g ricotta
  • 20g grated Parmesan
  • Pinch of ground nutmeg
  • 10 stalks fresh thyme, leaves picked
for the ricotta ravioli
  • Flour and semolina for dusting
  • Salt for your water
  • Sauce of your choice - I made a burnt butter and sage sauce
Method
for the pasta dough
  1. Place 100g pasta flour into a mixing bowl
  2. Add a pinch of salt and mix to combine
  3. Add the egg and mix to form a dough
  4. Turn out onto a lightly dusted surface and knead for 5 minutes
  5. Wrap in cling film and place into the fridge to rest
  6. Place the rest of your pasta flour into the mixing bowl
  7. Add a pinch of salt and mix to combine
  8. Add the egg yolk and tomato paste and mix to form a dough
  9. Turn out onto a lightly dusted surface and knead for 5 minutes
  10. Wrap in cling film and place into the fridge to rest for 30 minutes
  11. Remove both lots of dough from the fridge
  12. Lightly dust with flour and laminate both using the widest setting on your pasta machine
  13. Dust your surface with semolina
  14. Place the white pasta down on the semolina and cut in half
  15. Cut the red pasta into 4 equal lengths
  16. Place two lengths of the red pasta on one length of the white pasta
  17. Repeat with the other pieces
  18. Lightly roll a rolling pin to 'stick' the red pasta to the white pasta
  19. Laminate once more on the widest setting
  20. Continue to roll out your pasta until you reach setting number 5
for the ricotta filling
  1. Place the ingredients into a mixing bowl and stir to combine
for the ricotta ravioli
  1. Place one length of pasta onto a surface lightly dusted with flour
  2. Using a teaspoon, spoon the ricotta filling onto the pasta, leaving enough space in between for cutting
  3. Brush water around the edges and in the spaces
  4. Place a second length of pasta over the first and press down to seal
  5. You need to ensure that no air is trapped in the ravioli
  6. Cut into the shape of your choice
  7. Place onto a baking tray dusted with semolina
  8. Bring a large pot of water to the boil
  9. Salt generously
  10. Add the ravioli and boil until the pop up to the surface - about 3 minutes
  11. Remove with a slotted spoon and add to your sauce
  12. Mix gently to coat the ravioli
  13. Serve immediately
My Notes
I made 21 ravioli

Dave and I are overseas in Europe. We will be back at work on the 19th of September. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.

What I blogged September 8:

Lavender and Lime Signature
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Rating: 5.0. From 1 vote.
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22 thoughts on “Recipe For Ricotta Ravioli

  1. These are so pretty! I love the different colours you made there Tandy. I miss my pasta maker 🙁
    Lorraine @ Not Quite Nigella sharing the blog ♥ Springtime in The Blue Mountains!My Profile

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    1. Thanks so much Lorraine.

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  2. I know exactly what you mean. It’s annoying when you’re exchanging emails and they still spell your name incorrectly after that. I get Gemma instead of Jemma a lot. Whatever! Just don’t call me late for dinner! I’d also be pretty happy if this was my dinner 🙂
    Jem @ Lost in Utensils sharing the blog ♥ be sustainably smug…pick up that pallet & make a sexy planter box or bench seatMy Profile

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    1. And the J and G are not even next to each other on the keyboard!

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  3. Everyone spells my name incorrectly as well. Even close friends. Anyway, love this 2 tone ravioli, looks delicious!
    cheri sharing the blog ♥ Summertime Vegetable PastaMy Profile

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    1. I am very careful when typing your name not to add an ‘e’ to the end.

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  4. YUM! I love love love ravioli! And with ricotta filling?? Oh my. I need to try these!!

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    1. Hope you do Anu.

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  5. Gosh these look pretty! Bet they taste fab, I adore ricotta.
    The Hungry Mum sharing the blog ♥ Grand Marnier strawberry clafoutisMy Profile

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    1. It was fantastic indeed!

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  6. Lovely recipe and they look so pretty! The Spanish are devils for spelling names how they think they should be spelled (I am invariably Tania) and they also use the Spanish version of a name which I think is not right at all….they even call Queen Elizabeth “Isabel”….I expect she feels as I indignant as I do 😉
    Chica Andaluza sharing the blog ♥ La Mancha and WindmillsMy Profile

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    1. Haha, I wonder if the Queen knows that 🙂

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  7. Ooh these look beautiful! And I’m right there with you… I hate when people spell “Susie” wrong… I know there are several ways to spell it, but if you’re writing to me, you must have seen my name somewhere…

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    1. That is so true!

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  8. I have had a pasta machine for a couple of years, but I have yet to make ravioli. I must change that, and soon!
    Dannii @ Hungry Healthy Happy sharing the blog ♥ Comment on Friday Favourites – My Favourite Products To Get Me Back On Track by LillianMy Profile

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    1. Hope you do.

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  9. I’ve never made my own pasta dough, but I’d love to. These look so beautiful Tandy.
    All That I’m Eating sharing the blog ♥ Mexican Black BeansMy Profile

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    1. Thank you!

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  10. I agree about name spelling. It drives me nuts when the teachers at the school I work in can’t even get their students names correct! This looks delicious, love the colours.

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    1. That is really bad Maree 🙂

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  11. I had no idea your name was actually Thandiwe. Lovely! Hmmm, I have a ravioli making set stashed away somewhere. Must go find it, great post.

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    1. Hope you have had a chance to make ravioli Liz.

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