The ricotta-filled ravioli are a timeless classic of Italian cuisine, perfect for those seeking a light, tasty, and traditional first course. This recipe is ideal for those who love simple and authentic flavors: a delicate egg pasta that encloses a soft ricotta filling, enriched with a butter and sage dressing.
Ricotta ravioli are versatile and lend themselves to many variations, but today I will guide you step by step to prepare them in their most traditional and irresistible version.
- Difficulty: Easy
- Cost: Economical
- Portions: 4People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz cow's milk ricotta
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 2 eggs
- to taste salt
- to taste pepper
- to taste butter
- A few leaves sage
- to taste Parmigiano Reggiano DOP (grated)
Procedure to prepare the ricotta-filled ravioli
Start by preparing a thin sheet of egg pasta (click HERE for the detailed recipe). Once ready, let it rest covered for about 30 minutes.
In a bowl, mix the ricotta with the parmesan, eggs, a pinch of salt, and pepper. Work the mixture until you get a homogeneous filling, ideal for your ricotta ravioli.
Roll out the pasta into a thin sheet using a rolling pin or pasta machine.
Place small mounds of ricotta filling on the sheet, keeping a regular distance. Cover with another layer of sheet, press gently around the filling to seal the edges, and cut the ravioli with a fluted cutter or a mold.
Bring a pot of salted water to a boil and cook the ricotta-filled ravioli for a few minutes, until they rise to the surface.
In a pan, melt the butter over low heat with the sage leaves, letting it flavor and lightly brown.
Drain the ravioli directly into the pan with the butter and sage. Toss them gently to flavor.
Serve the ricotta-filled ravioli hot, topping with a generous sprinkle of grated parmesan.
Ricotta-filled ravioli are the perfect dish to surprise your guests with simplicity and taste. Try this recipe and bring the best of Italian tradition to the table!
