First course

Ravioli With Ricotta Cheese And Wild Herbs


Facebook Twitter ShareAddThis
Ravioli With Ricotta Cheese And Wild Herbs
Do you like this recipe? Vote now!
Thank you for your rating!
Post already rated

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

For the pasta
For the filling
To garnish
Info box
  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4
  • Recipe cuisine Italian

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.

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.

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.

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.

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.

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

Serve with Parmigiano Reggiano cheese.

Register or login to Leave a Comment.