Food · The Lion Chef
Food
Herb Ricotta Ravioli
Homemade Italian pasta filled with ricotta, fresh herbs, Parmesan, garlic, and nutmeg.
- Time
- 2 hours
- Yield
- Serves 4
- Level
- Weekend project
Behind the recipe
A little story before we cook
Satisfy your pasta cravings with this simple homemade ravioli. Whether you are a seasoned chef or a beginner, the process is wonderfully tactile: kneading smooth pasta dough, making a fragrant herb filling, and forming every raviolo by hand.
Method
Make it
- 01
Combine the eggs, flour, and salt. Knead on a floured surface for 7–10 minutes, until smooth and satiny. Divide, wrap, and rest in the refrigerator for at least one hour.
- 02
Blanch the fresh herbs in boiling water, drain, finely chop, and combine with ricotta, Parmesan, egg, garlic, salt, pepper, and nutmeg.
- 03
Roll the rested dough into two very thin sheets. Spoon small portions of filling onto one sheet, leaving about 1½ inches between each. Cover with the second sheet, press out the air, cut, and seal the edges with cold water where needed.
- 04
Cook in boiling salted water for 5–10 minutes, depending on the thickness of the pasta, until al dente.
- 05
Drain and transfer to a preheated pan with melted butter. Sauté until golden and finish with freshly grated Parmesan.
Lion Chef note
If rolling by hand, allow closer to ten minutes of cooking; machine-rolled pasta may need only five.
Beyond the recipe
The story that stays with the dish
The recipe gives you the method. This is the context, point of view, and practical detail that make it distinctly The Lion Chef.
Why this one matters
Satisfy your pasta cravings with this simple homemade ravioli. Whether you are a seasoned chef or a beginner, the process is wonderfully tactile: kneading smooth pasta dough, making a fragrant herb filling, and forming every raviolo by hand.
The detail that makes the difference
If rolling by hand, allow closer to ten minutes of cooking; machine-rolled pasta may need only five.