Ricotta Ravioli


  • Prepare my Fresh Egg Pasta Dough, see my recipe
  • in Pastas, pg.52
  • 3 pounds Ricotta Cheese, drained
  • 3 eggs
  • 1⁄2 cup cooked and chopped fresh spinach, optional
  • 1⁄2 cup fresh Pecorino Romano or Parmesan cheese, grated



Bring a large stockpot of water with a pinch of salt to a boil.

In a glass bowl, beat the egg, add the Ricotta cheese and grated cheese, and mix thoroughly. If you choose to include spinach, add with the grated cheese. Spread the strips of pasta dough on a clean surface dusted with our. Starting 3 inches from one end, drop a tablespoon of the mixture in the center of the dough, and continue to drop every 3 inches. Fold over the pasta dough and press down on the ends where the pasta dough meets with your ngers. Using a wheel cutter, cut the Ravioli into moon shapes with the tablespoon of ricotta centered on each cut. Drop 4-6 Ravioli at a time into the boiling water for 5-7 minutes, and scoop out with a ladle and transfer to serving dish or plates.


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