Ricotta Ravioli | Ravioli Di Ricotta

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.

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5 from 3 votes

Recipe For Ricotta Ravioli

These simple ravioli are super easy to make
Recipe Category: Italian
All Rights Reserved: an original recipe from Lavender and Lime


for the pasta dough

  • 150 g 00 pasta flour, divided, plus extra for dusting
  • 2 pinches fine salt
  • 1 egg, lightly beaten
  • 1 egg yolk
  • 25 g tomato paste
  • Semolina for dusting

for the ricotta filling

  • 200 g ricotta
  • 20 g 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


for the pasta dough

  • Place 100g pasta flour into a mixing bowl
  • Add a pinch of salt and mix to combine
  • Add the egg and mix to form a dough
  • Turn out onto a lightly dusted surface and knead for 5 minutes
  • Wrap in cling film and place into the fridge to rest
  • Place the rest of your pasta flour into the mixing bowl
  • Add a pinch of salt and mix to combine
  • Add the egg yolk and tomato paste and mix to form a dough
  • Turn out onto a lightly dusted surface and knead for 5 minutes
  • Wrap in cling film and place into the fridge to rest for 30 minutes
  • Remove both lots of dough from the fridge
  • Lightly dust with flour and laminate both using the widest setting on your pasta machine
  • Dust your surface with semolina
  • Place the white pasta down on the semolina and cut in half
  • Cut the red pasta into 4 equal lengths
  • Place two lengths of the red pasta on one length of the white pasta
  • Repeat with the other pieces
  • Lightly roll a rolling pin to 'stick' the red pasta to the white pasta
  • Laminate once more on the widest setting
  • Continue to roll out your pasta until you reach setting number 5

for the ricotta filling

  • Place the ingredients into a mixing bowl and stir to combine

for the ricotta ravioli

  • Place one length of pasta onto a surface lightly dusted with flour
  • Using a teaspoon, spoon the ricotta filling onto the pasta, leaving enough space in between for cutting
  • Brush water around the edges and in the spaces
  • Place a second length of pasta over the first and press down to seal
  • You need to ensure that no air is trapped in the ravioli
  • Cut into the shape of your choice
  • Place onto a baking tray dusted with semolina
  • Bring a large pot of water to the boil
  • Salt generously
  • Add the ravioli and boil until the pop up to the surface - about 3 minutes
  • Remove with a slotted spoon and add to your sauce
  • Mix gently to coat the ravioli
  • Serve immediately


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:

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