This is a recipe that I make in the summer when cherry tomatoes are fragrant and tasty. I love very thin stuffed pasta – almost as thin as a veil, so you can fully appreciate the taste of the filling.

Ricotta and robiola ravioli

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • For the fresh pasta for ravioli:
  • 2 eggs
  • 7 oz or 200 g of flour
  • For the filling of the ravioli:
  • 1 lb or 400 g of ricotta cheese
  • 2 oz or 60 g of goat robiola cheese
  • 1 tablespoon of cornstarch
  • 4 oz or 100 g of parmesan cheese
  • Salt and pepper to taste
  • For the sauce:
  • 1 lb or 400 g of cherry tomatoes
  • 1 sprig of thyme
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Grated lemon peel to taste (optional)
  • Basil leaves to taste
  1. Instructions
  2. Make the pasta. On the pastry board, pour the flour and create a hole in the center. Then pour in the eggs – that you will have slightly beaten. Knead until the mixture is smooth. Cover with cellophane and let it rest at room temperature for one hour.
  3. Prepare the filling by mixing the ricotta, robiola, cornstarch, parmesan, salt, and pepper in a bowl.
  4. Pull the dough in the pasta maker on the widest setting. Once the sheet comes out, fold it into thirds, similar to how you would fold a piece of paper to fit in an envelope.  Feed it through the rollers 2 or 3 more times, still on the widest setting.  Then continue to feed the dough through the rollers as you gradually reduce the settings, one pass at a time, until the pasta reaches the smallest thickness.
  5. Arrange two rows of piles of filling, as large as a teaspoon, along the pasta. Lightly moisten the edges and center of the dough with a little water and cover with a second sheet of pasta. Crush the dough around the filling to let the air out and seal the edges well.
  6. Cut the ravioli to the desired shape (I prefer them round for this recipe). This is an operation that must be done fast, otherwise the sheets will dry out too much and you will be unable to seal them.
  7. Prepare the sauce. Wash the cherry tomatoes well; dry and cut them in half. In a pan with oil, cook them for about ten minutes on a high flame together with the thyme.
  8. Boil the water for the pasta in a pot.
  9. Salt the cooking water when it’s boiling and toss in the pasta. Cook the ravioli for a few minutes.
  10. Pull the ravioli out of the water with a skimmer, put them in the pan with the dressing (first removing the sprig of thyme), and sauté them for a few seconds with the heat off. Season with salt and pepper and serve with a sprinkling of grated lemon peel and basil leaves.

Tips to ensure the success of the dish:

  • The ricotta should be left in the refrigerator in a sieve over a bowl to eliminate as much whey as possible. The time needed ranges from 12 hours to 24 hours.
  • I prefer to add cornstarch to the ravioli dough instead of egg to leave the cheese flavor pure.
  • If you want more beautiful ravioli, you can roll the dough a little thicker. They will be more resistant by making fewer “wrinkles” during cooking.