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Spiced Sweet Ricotta Ravioli
Servings Prep Time
4-6servings 1hour
Cook Time Passive Time
2-3minutes (per ravioli) 1.5hours
Servings Prep Time
4-6servings 1hour
Cook Time Passive Time
2-3minutes (per ravioli) 1.5hours
  • 1 1/2tsp. salt
  • 7 large eggs
  • 1lb. hard wheat floursee resources
  • 1tbsp. sugar
  • 1/2lb. ricottastrained
  • 1tbsp. marjoramfinely chopped
  • 1/8tsp. ground cinnamon
  • 1cup ragusano cheesegrated, see resources
  1. Beat 4 eggs and 1/2 teaspoon salt in a bowl.
  2. On a large working surface, put flour in a mound and make a volcano hole in it.
  3. Put 1/4 cup of the beaten egg mixture in the hole in the center of the mound.
  4. Little by little, gather flour from the sides and mix into the egg mixture. Eventually, it will become a dough ball.
  5. Continue to add the beaten egg to the center as you continue to knead the dough ball.
  6. Knead the dough ball until you have used all of the flour. Add water if too dry, add flour if too wet.
  7. Cover with a towel and let rest for one hour.
Spiced Sweet Ricotta Filling
  1. Beat one egg with sugar and remaining salt.
  2. Add ricotta, marjoram, cinnamon, and grated ragusano cheese. Mix well.
  1. Beat remaining two eggs.
  2. Roll out dough in to to eight 8 x 25 inch sheets with a hand-cranked pasta machine if you have one. If not, then by hand. This dough should be thin.
  3. Using a tablespoon, spoon 10 mounds of the filling on the dough, about 3 inches away from each other.
  4. Brush a thin layer of beaten egg around the mounds.
  5. Place the second sheet of pasta on top.
  6. Press down around the mounds to ‘stick’ the top layer to the bottom layer where the egg is. Use a ravioli cutter to cut out the shapes, one by one.
  7. Alternatively, you can fold wider sheets of dough over and cut out ‘pockets’ of mounds. This is the method we used and found it worked a lot easier.
  8. Dust the ravioli with flour and let sit out for 30 minutes in a cool kitchen or fridge.
  9. Ravioli only need to boil for 2-3 minutes, until they rise to the surface.
Recipe Notes

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