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Ravioli With Ricotta Cheese And Wild Herbs

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 10MIN
Cuisine

Ingredients

All purpose flour: 200 g

Eggs: 2

Extra virgin olive oil: 1 drop

Ricotta cheese: 300 g (or very fresh pecorino cheese)

Borage: 200 g leaves

Marjoram: 5 branches

Basil: 5 leaves

Oregano: 1 pinch

Parmesan cheese: 70 g

Eggs: 1

Garlic: 1 clove

Extra virgin olive oil: To taste

Salt: To taste

Borage: 1 handful

Butter: 70 g

Chives: 5 blades

Parmesan cheese: 50 g

Follow this authentic Italian pasta recipe to prepare homemade cheese ravioli with a light ricotta and wild herbs filling

Method
01.

Mix the flour with the eggs and oil until it becomes smooth and homogenous, wrap it in plastic wrap and let it rest in the refrigerator for around 30 minutes.

02.

In the meantime, in a bit of oil, heat the whole garlic clove in a pan, add the washed borage leaves.

Let them wilt and then cool.

03.

Remove garlic, slice it, and pour the mixture into a bowl, then add the ricotta, the Parmigiano Reggiano cheese, the egg and the other herbs.

Salt it and put the filling mixture in the refrigerator while you roll out the pasta dough.

04.

With a rolling pin or pasta machine, roll of the dough until it’s thin, then slice into wide strips.

Distribute the filling at regular distances and then fold the pasta onto the filling, closing it well and letting the air out.

With a cutting mould or serrated circle, cut out the ravioli in your preferred shape and size.

05.

Cook in salted water for just 2 minutes and lift them out with a perforated spoon, placing them in a pan into which you have melted butter.

06.

Sauté the ravioli briefly, add the chopped chives and the borage flowers.

Serve with Parmigiano Reggiano cheese.

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