There’s something deeply romantic about making ravioli from scratch. And I don’t mean Valentine’s-Day-roses romantic—I mean the quiet kind of romance. The kind where the kitchen’s warm, your sleeves are covered in flour, and you’re just rolling dough and sipping wine with nowhere else to be. That’s what this recipe is. It’s slow, rich, a little indulgent, and 100% worth the mess. I made this on a rainy Sunday, and I swear to you—I nearly wept into the filling. (Okay not really, but the roasted onion and radicchio? Emotional stuff.)
This isn’t one of those “whip it up in 20 minutes” recipes. This is more like a project dish—something that earns its place in the memory book. Roasting veg with balsamic until it’s sticky and sweet, melting fontina into mash, tucking it into pasta you made with your actual hands… it’s the kind of cooking that slows you down and makes you proud.
Why You’ll Love It
- Deep, roasted flavour: That balsamic-roasted radicchio? Game-changer.
- Gooey, cheesy filling: Fontina + Parmesan + mash = creamy, melty bliss.
- Make-ahead magic: Filling and pasta can be prepped in advance. Lifesaver.
- Proper “I made this!” vibes: Impresses dinner guests without needing truffle oil.
- Crunchy hazelnuts on top: Yes. This is the texture contrast you didn’t know you needed.
- Balanced sweet + salty: Between the onions, vinegar, and cheese—chef’s kiss.
Ingredients
- ¼ batch Royal pasta dough (homemade or your go-to)
- Fine semolina, for dusting
For the filling:
- 1 radicchio or 2 red chicory (about 150g)
- 1 large red onion
- 80ml balsamic vinegar
- Olive oil
- 1 bunch fresh thyme (30g) — save the pretty tops for serving
- 300g Maris Piper potatoes
- 50g Parmesan cheese (plus more for sprinkling)
- 100g fontina cheese
- 75g blanched hazelnuts
- 40g unsalted butter
- Extra virgin olive oil, for finishing
How to Make It
Roast until sticky and sweet:
Preheat the oven to 200°C (400°F). Quarter the radicchio and slice the onion into eighths. Toss them in a tray with the balsamic, 2 tbsp olive oil, and half the thyme leaves. Cover with scrunched-up wet baking paper (weird but it works), and roast for 1 hour.
Bake the potatoes at the same time:
Prick your spuds and chuck them on a separate tray in the oven. Roast till soft inside, then let them cool slightly before scooping the flesh into a bowl and mashing.
Make your filling irresistible:
Finely chop the roasted radicchio and onion. Stir into the mash with a spoonful of those sweet balsamic tray juices. Grate in most of the Parmesan and all of the fontina, season it well, and mix. Let it cool—this helps it hold its shape inside the pasta.
Roll out the dough like you mean it:
Dust your surface with flour and roll the pasta to 1mm thick, about 16cm wide (that’s pasta machine width, for reference). Be patient. Have a drink. Don’t rush this part.
Build your ravioli:
Spoon little mounds of filling down the sheet, slightly off-center. Leave about 5cm space between them. Brush around each with water, fold the dough over, press out air pockets gently, and seal. Cut into circles or squares (whatever’s easiest). Lay them on a semolina-dusted tray.
Toast the hazelnuts:
In a dry pan over medium heat, toast hazelnuts until golden. Lightly crush them and set aside. Try not to snack on all of them.
Cook and sauce in batches:
Boil salted water. Drop in a few ravioli at a time—3 to 4 minutes tops. Meanwhile, melt a third of the butter with some olive oil in a pan, toss in thyme tips, and let it all get golden. Scoop the ravioli into this buttery goodness, add a splash of pasta water, grate over Parmesan, and swirl gently.
Serve like you mean it:
Plate up, top with toasted hazelnuts, more cheese, a drizzle of good olive oil, and a little of those sweet balsamic juices if you’re feeling extra. Serve warm, right away, and watch eyes roll back in joy.
Common Mistakes and How to Dodge Them
Why’s my dough tearing when I fold it?
It’s probably too dry or not rolled evenly. Keep it lightly floured, not overworked, and try a gentler touch.
My ravioli exploded in the water—help!
Happened to me once. Don’t overstuff and make sure the edges are properly sealed. Press out all the air.
The filling’s leaking out the sides. What gives?
Your dough might be too wet when sealing, or too thin. Brush lightly and seal carefully—think gentle smush, not death grip.
Storage and Reheating
Ravioli freezes beautifully before cooking. Lay them flat on a tray, freeze till firm, then store in a bag or box. Don’t thaw—just cook straight from frozen, maybe a minute longer.
Cooked leftovers? They’re okay reheated in a pan with a splash of water and butter. The texture softens but the flavor holds up. Microwave is a bit sad, but it works if you’re desperate.
Frequently Asked Questions
Can I make the filling ahead?
Yep! Make it a day early, just keep it in the fridge in an airtight container.
No fontina—what now?
Use Gruyère, taleggio, or even mozzarella with a bit of extra Parmesan. Don’t let cheese stop you.
Can I use store-bought pasta dough?
Yes, and no one will arrest you. Just make sure it’s fresh—not dried sheets. Fresh pasta makes a big difference.
Nutrition Facts (Per Serving)
- Calories: 520
- Fat: 26g
- Carbs: 52g
- Protein: 18g
- Sodium: 540mg
- Sugar: 7g
Jamie Oliver Ravioli Pasta Recipe
Description
Warm, homemade ravioli filled with roasted veg, cheesy mash, and topped with golden hazelnuts—proper slow-food magic.
Ingredients
Instructions
- Roast radicchio and onion with balsamic, oil, and thyme for 1 hour.
- Roast potatoes alongside. Scoop out flesh and mash.
- Stir chopped roasted veg into mash with cheese and season. Cool.
- Roll pasta to 1mm thick. Fill and seal ravioli. Cut and dust with semolina.
- Toast hazelnuts until golden. Crush lightly.
- Boil ravioli 3–4 minutes. Sauté in butter, oil, thyme, and a splash of pasta water.
- Serve with hazelnuts, Parmesan, balsamic juice, and olive oil.
Notes
- Let the filling fully cool before stuffing—it holds shape better.
- Freeze uncooked ravioli flat, then bag for later.
- If dough feels dry, add a tiny bit of water when kneading.
- Use leftover filling as a spread inside a sandwich or toast—seriously, it slaps.