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Salt & Wind Travel

Herbed Ricotta Ravioli Pasta

Pasta and cheese are two of the most incredible comfort food combos. Just look to mac and cheese, cheese tortellini, or Cacio e Pepe to see what we mean. Along those lines, the carb-combo that contains these ricotta ravioli is a major dinner party crowd-pleaser.

Making these Herb Ricotta Ravioli Pasta recipes from scratch is a fun cooking project — sometimes, we make them for special occasions like Christmas. In contrast, other times, we make triple recipes and freeze the majority to have homemade pasta on demand. 

Why You’ll Love This

This ricotta ravioli recipe is packed with fresh, vibrant flavors thanks to a mix of herbs, lemon zest, and rich Parmigiano-Reggiano cheese. The pasta dough is made from scratch, creating an ultra-tender texture that store-bought versions can’t match. 

Herb, Ricotta, And Cheese Ravioli Pasta Recipe

Origin of This Recipe

Ricotta ravioli has its roots in Italy, where regional variations have been enjoyed for centuries. Traditionally, ravioli was a way to use up leftover cheese, greens, and herbs, wrapping them in pasta dough for a hearty yet refined meal.

Today, ricotta ravioli remains a staple in Italian kitchens, often served with a simple butter sauce or light tomato-based topping.

Recipe Ingredients

  • Basic Egg Pasta Dough – The foundation of tender, homemade ravioli.
  • Fresh flat-leaf parsley, basil, or oregano – Adds fresh, aromatic flavors to the filling.
  • Fresh ricotta cheese – The creamy, slightly tangy base of the filling. You can use storebought or make homemade ricotta cheese.
  • Finely grated Parmigiano-Reggiano cheese – Provides a deep, nutty umami flavor.
  • Lemon zest – Brightens the filling with a touch of citrus.
  • Egg yolk – Helps bind the filling for a smooth texture.
  • Kosher salt and freshly ground black pepper – Enhances all the flavors.
  • Unsalted butter – Used to create a simple, velvety sauce for finishing the dish.

How to Make This Ricotta Ravioli Recipe

Once you’ve made homemade pasta a few times, you’ll likely want to level up and make a filled or shaped pasta.

So, after you’ve mastered pappardelle, fettuccine, and other pasta types, we recommend trying your hand at a simple pasta like cavatelli or ravioli. Here are the steps to make this ricotta ravioli from scratch:

  1. Prepare the pasta dough – Roll out the homemade pasta dough into thin sheets, lightly dusting lightly with flour to prevent sticking.
  2. Make the filling – Blanch the herbs in hot water, then finely chop and mix with ricotta, Parmigiano-Reggiano, lemon zest, egg yolk, salt, and pepper.
  3. Form the ravioli – Spoon small mounds of filling onto the pasta sheet, fold the dough over, press out any air, and seal each raviolo. Use a cutter to shape them into squares or circles.
  4. Cook the ravioli – Boil in salted water until the pasta floats, then transfer to a pan with melted butter, cooking until golden and glossy.
  5. Serve immediately – Toss the ravioli in a bit more butter, then top with freshly grated Parmigiano-Reggiano. (Or you can freeze them before cooking them and keep them stored in an airtight container in the freezer for up to six weeks.)

Tips For Making Ravioli By Hand

After you get the hang of it, making ravioli by hand is easy, though it can be a tad time-consuming. Here are a few tips to make them great every time:

  • Roll The Sheets Thin: Since you’re doubling up the sheets, you want to make sure they’re really thin before you use them. This is usually a setting number “8” on a pasta machine.
  • Brush Off Excess Flour: Too much flour will make the pasta taste gummy and heavy so take a dry pastry brush and brush off any excess flour before you form the ravioli.
  • Push Out Any Air: Before you cut the ravioli and connect the edges, make sure you press out any excess air.
  • Make Sure The Edges Are Well Connected: If the edges aren’t well connected, you could end up with the filling spilling out when the pasta is cooking. Make sure you have a well connected border that is at least 1/8-inch in size. 
  • Cook Them Until Al Dente: Anytime you’re dealing with fresh pasta, it cooks really fast. Just cook it a few minutes in the boiling water then toss it with the sauce and cook it a few more minutes for 4 to 6 minutes total.
Closeup of ricotta ravioli on a plate with one on a fork
Cooked ricotta ravioli on a single serving plate

What Sauce To Serve With Ricotta Ravioli

These ravioli have a delicately flavored filling, so you don’t want to overwhelm them. The butter and cheese sauce here is simple but a perfect match. Here are a few other sauces that also work well:

Go stock up on all your cooking essentials, head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Little Gems Salad with Avocado Green Goddess Dressing Recipe

What to Serve With This

Ricotta ravioli pairs beautifully with a light green salad, roasted vegetables, or a glass of crisp white wine. For a heartier meal, serve it alongside grilled chicken or seared seafood. If you want to add a touch of indulgence, drizzle a bit of truffle oil over the finished dish.

Plate of ricotta gnudi with fried sage on top

Additional Ricotta Recipes

Love this ricotta ravioli? Here are more ricotta recipes from Salt & Wind to try:

Italy Travel Guide

Italy Travel Guide

Dreaming of traveling to Italy? You’ll want to peruse our Italy Travel Guide that has regional tips from Lazio to Tuscany and the Dolomites to Puglia. 

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Herb, Ricotta, And Cheese Ravioli Pasta Recipe

Herb And Ricotta Cheese Ravioli Pasta Recipe

A classic recipe for homemade ravioli pasta filled with a combination of herbs, cheese, and ricotta then cooked and tossed with butter and cheese. With this Herb And Ricotta Cheese Ravioli Pasta Recipe you will feel as if you were in an Italian kitchen.
4.5 from 2 votes
Prep Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8 Servings
Calories 410 kcal

Ingredients
  

  • 1 recipe Basic Egg Pasta Dough
  • 2 ounces Fresh flat-leaf parsley leaves or basil or oregano
  • 12 ounces fresh ricotta cheese
  • 4 ounces finely grated Parmigiano-Reggiano cheese plus more for garnish
  • 2 medium lemon zested
  • 1 large egg yolk
  • kosher salt and Freshly ground black pepper
  • unsalted butter

Instructions
 

  • To Make The Pasta: Follow the instructions to make one full recipe of our Basic Egg Pasta Dough all the way through (as in, mix it, let it rest, and roll it into sheets).
    You want the sheets to ideally be at least 4-inches wide and, if you'd like, you can trim them 12 to 15 inches in length to make them easier to work. Lightly sprinkle both sides of each pasta sheet with flour then fold on itself.
    Cover the pasta sheets with a dry kitchen towel and set aside while you make the filling. 
  • For The Ravioli Filling: Bring a small saucepan or tea kettle of water to a boil. Trim the stems off the herbs so you mostly have leaves (it's okay if you have a few tender stems) then place the herbs in fine mesh sieve set in a bowl. Pour the boiling water over the herbs and let sit 20 to 30 seconds so they wilt.
    Drain off the water then run the herbs under cold water then place the herbs in a paper towel and squeeze out excess water.
    Finely chop the herbs then mix together with the ricotta, Parmigiano-Reggiano cheese, lemon, egg yolk, and a pinch of salt and a few cranks of freshly ground black pepper. Set aside until ready to use. 
  • To Form The Ravioli: Place one of the sheets of pasta on a clean, dry surface with one of the long edges facing you. Brush off any excess flour with a dry pastry brush then fold the sheet down its midline to make a light crease and then re-open it.
    Spoon small 1/2 teaspoon mounds of the filling down the lower half of the dough, leaving a 1-inch space between each mound. If the dough is dried out, wet the dough near the mounds of filling lightly with a bit of water (either by using a spray bottle of water or by lightly applying it around the mound with your fingers or a pastry brush).
    Fold the pasta sheet over along the crease, pressing from the folded point outward to remove excess air. 
    Gently pat the dough down around each lump of filling to create a seal. Use a small biscuit cutter or square cookie cutter to stamp the ravioli into even circles or squares. Repeat until all of the filling and pasta is used up, gathering and rerolling the scraps as needed.
  • To Cook The Ravioli: Bring a large pot of heavily salted water to the boil. Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. Once the water boils, add about 15 to 20 ravioli and cook until the pasta floats to the top and is just cooked, about 2 to 3 minutes. Reserve 1/2 cup of the cooking water.
    Use a slotted spoon to remove the pasta and drain carefully, then transfer to the frying pan with the melted butter and cook for another 2 to 3 minutes until tender and golden. Remove the pan from the heat,  add 1 more tablespoon of butter and swirl until the sauce is thickened slightly. Serve immediately topped with freshly grated cheese. Repeat to cook the remaining pasta.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 34gProtein: 13gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 57mgSodium: 521mgPotassium: 204mgFiber: 2gSugar: 1gVitamin A: 946IUVitamin C: 24mgCalcium: 244mgIron: 2mg
Keyword Pasta from scratch
Tried this recipe?Mention @saltandwind or tag #swsociety!

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4.50 from 2 votes (2 ratings without comment)

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