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Ravioli With Ricotta Cheese And Wild Herbs

Ravioli With Ricotta Cheese And Wild Herbs

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

11 April, 2012
Average: 4.5 (4 votes)


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 10 MIN


All purpose flour
200 g
Extra virgin olive oil
1 drop
Ricotta cheese
300 g (or very fresh pecorino cheese)
200 g leaves
5 branches
5 leaves
1 pinch
Parmesan cheese
70 g
1 clove
Extra virgin olive oil
To taste
To taste
1 handful
70 g
5 blades
Parmesan cheese
50 g


  • 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.

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