Jamie Oliver Ricotta And Parmesan Ravioli Pasta

I wasn’t planning to make ravioli. It was one of those quiet Sunday afternoons when you’re meant to fold laundry but instead start grating Parmesan like it’s a form of therapy. The flat was warm, the light was soft — and suddenly I was elbow-deep in pasta dough, humming, no idea what time it was.

This ricotta and Parmesan ravioli from Jamie Oliver is ridiculous in the best way. You pipe a soft ricotta ring, plop a golden egg yolk inside like a little crown, and seal it shut with another sheet of pasta like a culinary love letter. When you cut it open? That yolk flows out like slow sunshine. I nearly cried. Then I swore loudly. Then I texted my sister: “You need to make this. Cancel everything.”

Oh, and the sauce — it’s just browned butter, lemon zest, a few swirls of pasta water, and a generous hit of Parmesan. Plus a peppery frisée salad with torn prosciutto on top, which makes you feel like you’ve stepped into a countryside bistro where they know your name and pour you wine without asking.

Why You’ll Love It

• Looks like a fancy restaurant dish but it’s actually not that fussy
• That runny yolk centre — like pasta ASMR
• Lemon butter sauce takes 5 minutes and makes everything better
• You can make it ahead and cook to order like a pro
• It’s fun to assemble with someone (even if you bicker while sealing them)
• The salad on the side keeps it from feeling too rich (kind of)

Ingredients

• ½ batch royal pasta dough (or your go-to fresh egg pasta)
• 70g Parmesan cheese
• 100g ricotta cheese
• 6 medium free-range eggs
• 100g unsalted butter
• 1 lemon
• 100g frisée lettuce
• Extra virgin olive oil
• 6 slices prosciutto

How to Make It

Make the filling and chill out:

Grate about 50g of the Parmesan and stir it into the ricotta. Add salt, pepper — taste it if you’re brave. Scoop it into a piping bag and pop it in the fridge.

Roll the pasta like you mean it:

Roll out your dough until it’s almost transparent — about 1mm thick. You should be able to read bad news through it.

Pipe, yolk, repeat:

Pipe a ring of ricotta onto the pasta, leave a bit of space, then gently drop an egg yolk into the middle. Repeat until you’ve got 5 ravioli lined up like proud little spaceships.

Seal it with love:

Brush the edges with water, lay the second pasta sheet on top, and press gently around the filling to seal. Push the air out — air is the enemy. Cut into circles with a 10cm cutter. Double-check the seal.

Boil, but don’t blast:

Simmer (not boil!) salted water and cook 2–3 ravioli at a time. About 4 minutes should do it — they’ll float when ready.

Butter up:

Melt the butter in a pan. Once it foams, add lemon zest, a squeeze of juice, and pepper. Let it all sing together.

Marry everything together:

Lift the ravioli into the sauce, add a splash of pasta water, and grate in the rest of the Parmesan. Stir gently — don’t break them. They’re delicate.

Make the salad & serve:

Toss frisée with olive oil, lemon juice, torn prosciutto, and black pepper. Serve the ravioli on warm plates, salad to the side, and more cheese on top. Breathe. Eat.

Common Mistakes and How to Dodge Them

Why did my yolk break when sealing?
You might be pressing too hard — seal the edges, not the centre. Go gently, like tucking in a baby chick.

Why did my ravioli burst in the water?
Air bubbles or loose seals. Press around the filling and push out every little bubble.

My pasta’s chewy, not silky. What gives?
Could be too thick. Roll it thin — like thinner than you think. Seriously.

Why does my sauce taste flat?
More lemon. More cheese. And don’t skip the pepper — it lifts everything.

Storage and Reheating

• Fridge: Keep uncooked ravioli in a single layer, dusted with semolina. They’ll last 1–2 days max.
• Freezer: Yes! Freeze them on a tray, then bag them up. Boil from frozen — just add a minute or two.
• Reheating: Already cooked them? Reheat in a pan with a splash of water and a bit more butter. Don’t microwave. Please.

Frequently Asked Questions

Can I make these without the runny egg yolk?
You can. Just skip the yolk and double the ricotta — still delicious, just a bit less drama.

What can I use instead of frisée?
Rocket, baby spinach, or even watercress. Something a little peppery is ideal.

Do I have to use fresh pasta?
Yes. This one’s not negotiable. Store-bought sheets are too thick and dry out quickly.

Can I make it vegetarian?
Yep — just skip the prosciutto and check your Parmesan is veggie-friendly.

Nutrition Facts (Per Serving)

• Calories: 580
• Fat: 36g
• Carbs: 42g
• Protein: 22g
• Sodium: 430mg
• Sugar: 2g