Flavorful Herb Ravioli
Ravioli are one of the most beloved dishes of Italian cuisine, and their versatility makes them perfect for being filled in many different ways. Today, I want to tell you about my latest culinary creation, born from the desire to use the fresh ingredients from my garden.
The wild herbs that grow lush in my flower beds are a treasure to be used in cooking. Every time I go to pick them, I only keep what is edible and, with a simple gesture, I clean my beds and create a reserve of fresh ingredients for my dishes. And what is better than a good plate of homemade ravioli?
Ricotta is an ingredient that is never missing in my pantry, thanks to the production of my son. So, by combining my freshly picked aromatic herbs with fresh ricotta, I created a creamy and flavorful filling. The final touch to enhance it all was the dressing, prepared with fragrant bergamot zest, aromatic thyme, fresh mint, and fragrant rosemary. A knob of butter, and the dish is ready!
The home garden is a real source of inspiration in the kitchen. The passion for aromatic herbs and homemade pasta come together in this dish of ravioli, offering authentic and genuine flavors. Experimenting with fresh, seasonal ingredients is a real pleasure, and the final result is always surprising.
So, armed with patience and creativity, I brought to life ravioli that smell of nature and authenticity, bringing to the table the genuine flavors of my garden and the love for good cooking. A dish that tastes like home, tradition, and passion. And you, have you ever tried making ravioli with ingredients from your garden? I assure you it’s really worth it! Enjoy your meal!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
Flour, herbs, eggs, and ricotta, and then…
- 17.6 oz egg pasta, dry
- 10.6 oz ricotta
- 1 bunch chard (Mixed wild herbs)
- 1.8 oz Grated Grana Padano
- 1 egg
- to taste salt
- to taste black pepper
- to taste nutmeg
- 2 knobs butter
- to taste aromatic herbs (fresh thyme, rosemary, mint)
Tools
Worktop, rolling pin, and fluted pasta cutter… The tools I use can be found Here
Steps
Gather the herbs, and kneading the rest comes naturally…
Wash your herbs and boil them with very little water, squeeze them well and when they are cold, blend them finely. Meanwhile, between one step and another, prepare the egg pasta; I made it in two colors: tomato and plain. When I prepare ravioli, I make a lot because I stock up for my husband’s lunch and for my children… So I work all afternoon.
Combine all the ingredients, the herbs, the ricotta, the pepper, the cheese, the egg, and the salt
Roll out the pasta and make a thin sheet, set the filling… The ravioli measure 2 inches, so keep the right distances between the mounds. Naturally, you can choose the size.
Cover with another sheet of pasta and cut, with the tines of the fork I created the grooves, on the edges, both for aesthetics and to better seal them. Continue until the ingredients are exhausted
Once you have finished, cook in plenty of salted water…
And season with finely chopped aromatic herbs, bergamot zest, and butter; serve hot, adding cheese to taste.
With the same filling I also made square or rectangular ravioli
A spiral filled with tomato egg pasta….
And tortelli… I’ll decide the seasoning later… For now, they are in the freezer!
It is preferable to consume them immediately, because the filling moistens the dough and it sticks; however, you can freeze and consume later.
