Sorry, you need to enable JavaScript to visit this website.
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: 4.7 (3 votes)

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 10 MIN

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

Preparation

  • 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.

Search Recipes

Minestrone Vegetable Soup

Minestrone Vegetable Soup

Next Recipe