Jamie Oliver Ravioli Pasta Recipe

This delicious ravioli recipe by Jamie Oliver is a creamy and comforting dish with a tangy filling of roasted radicchio, sweet onion, and melted cheeses. It’s a quick, easy meal that can be made with simple ingredients, perfect for a cozy dinner with a unique twist of toasted hazelnuts and balsamic vinegar.

Ingredients Needed

For the dough:

• ¼ x Royal pasta dough
• Fine semolina (for dusting)

For the filling;

• 1 radicchio or 2 red chicory (150g / 5.3 oz)
• 1 large red onion
• 80ml (⅓ cup) balsamic vinegar
• Olive oil
• 1 bunch of fresh thyme (30g / 1 oz)
• 300g Maris Piper potatoes (or any floury potato, approx. 2 medium potatoes)
• 50g (1.75 oz) Parmesan cheese (plus extra for serving)
• 100g (3.5 oz) fontina cheese
• 75g (2.65 oz) blanched hazelnuts
• 40g (2.8 tbsp) unsalted butter
• Extra virgin olive oil

How To Make Ravioli Pasta

1. Preheat oven and prepare vegetables: Preheat the oven to 200ºC/400ºF/gas 6. Trim and quarter the radicchio, peel the onion and slice into eighths. Place them in a small roasting tray, and drizzle with balsamic vinegar and 2 tablespoons of olive oil. Toss to coat, then strip over half the thyme leaves and cover with a sheet of wet scrunched-up greaseproof paper. Roast for 1 hour.
2. Roast potatoes: Prick the potatoes and dry-roast in a separate tray alongside the vegetables until cooked through. Remove and let cool. Once cool enough to handle, scoop out the insides and mash them in a bowl.
3. Prepare filling: Finely chop the roasted radicchio and onion, then stir into the mashed potatoes with 1 tablespoon of balsamic juices from the tray. Grate most of the Parmesan and all the fontina, and mix well. Season with sea salt and black pepper. Leave to cool completely.
4. Roll out dough: On a clean, flour-dusted surface, roll out the pasta dough to 1mm (0.04 inches) thick and about 16cm (6.3 inches) wide (the width of a standard pasta machine).
5. Shape ravioli: Spoon heaped teaspoons of the filling down the pasta strips, leaving a 5cm (2 inches) gap between each. Lightly brush the exposed pasta with water and fold the sheets in half over the filling. Seal gently, pushing out air. Cut into 8cm (3.1 inches) circles with a pastry cutter or squares with a knife. Place on a semolina-dusted tray. You’ll get about 18 ravioli.
6. Toast hazelnuts: In a large frying pan, toast the hazelnuts on medium heat until golden. Lightly bash them and set them aside in a bowl.
7. Cook ravioli: Cook the ravioli in boiling salted water in two batches for 3-4 minutes each.
8. Prepare sauce: Meanwhile, add a splash of olive oil, a third of the butter, and a third of the thyme leaves and tips to the frying pan. Fry on low heat until golden, then remove from the heat.
9. Finish ravioli: Scoop the cooked ravioli directly into the buttery sauce, adding some starchy cooking water. Grate in Parmesan and toss gently. Spoon onto warmed plates.
10. Serve: Top each portion with toasted hazelnuts, a drizzle of extra virgin olive oil, some extra Parmesan, and a few drips of balsamic vinegar. Serve immediately.

Recipe Tips

• Use a pasta machine: Rolling out the dough by hand can be tricky, so using a pasta machine ensures the dough is thin and even, making the ravioli much easier to shape.
• Let the filling cool completely: Make sure the potato filling is fully cooled before using it. This will help prevent the dough from becoming soggy and will make the ravioli easier to seal.
• Seal ravioli carefully: When sealing the pasta around the filling, press gently but firmly to ensure there is no air trapped inside. This prevents the ravioli from bursting during cooking.
• Add starchy pasta water to the sauce: When tossing the ravioli in the sauce, add a bit of the cooking water. It helps create a smoother, creamier sauce that coats the pasta better.
• Toast hazelnuts lightly: Toast the hazelnuts until golden, but don’t overdo it. This brings out their flavor and crunch, which adds a great texture contrast to the creamy ravioli.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover ravioli cool to room temperature, then place it in an airtight container. Store in the fridge for up to 3 days.
• Freeze: Allow the ravioli to cool, then lay them out on a baking sheet and freeze until firm. Once frozen, transfer to a freezer bag or container. They can be stored in the freezer for up to 1 month. To thaw, place them in the fridge overnight before reheating.
• Reheat: Heat a little olive oil or butter in a pan over medium heat. Add the ravioli and cook for 3-5 minutes, turning occasionally, until heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup or 160g)

• Calories: 479
• Total Fat: 32.5g
• Saturated Fat: 10.9g
• Total Carbohydrate: 32.1g
• Dietary Fiber: 2.6g
• Sugars: 8g
• Protein: 15.5g

Try More Jamie Oliver Recipes:

• Jamie Oliver Gorgonzola Pasta
• Jamie Oliver Mackerel Pasta
• Jamie Oliver Leek Pasta
• Jamie Oliver Cavolo Nero Pasta