This easy and creamy Ricotta and Parmesan Ravioli from Jamie Oliver is a deliciously simple meal that’s perfect for any occasion. With a rich, buttery sauce and fresh ingredients, it’s a satisfying dish you can easily customize with your favorite fillings or toppings. A comforting, indulgent treat!
Ingredients Needed
- ½ x royal pasta dough
- 70g (2½ oz) Parmesan cheese, plus extra to serve
- 100g (3½ oz) ricotta cheese
- 6 medium free-range eggs
- 100g (3½ oz) unsalted butter
- 1 lemon
- 100g (3½ oz) frisée lettuce
- Extra virgin olive oil
- 6 slices higher-welfare prosciutto
How To Make Ricotta And Parmesan Ravioli Pasta
- Prepare the Dough and Filling: Roll out the pasta dough to 1mm thickness, then leave it to rest for 30 minutes while preparing the ricotta filling.
- Make the Filling: Finely grate 50g (1¾ oz) of Parmesan and mix it with the ricotta. Season with sea salt and black pepper. Spoon the mixture into a piping bag and place it in the fridge.
- Roll the Pasta Sheets: Lay out the pasta dough on a clean surface and pipe a 5cm (2-inch) wide ring of ricotta, starting 2.5cm (1 inch) away from the edge of the pasta.
- Add the Egg Yolk: Separate an egg, then gently drop the yolk into the center of each ricotta ring, ensuring it fits snugly. Repeat the process for 4 more rings.
- Seal the Ravioli: Brush the exposed edges of the pasta with water and lay a second pasta sheet over the top. Press around the edges of the filling to seal, pushing out any air. Using a 10cm (4-inch) round cutter, cut out ravioli shapes, ensuring the egg yolk is in the middle.
- Cook the Ravioli: Bring a large pan of salted water to a boil, reduce the heat to a rolling simmer, and cook the ravioli in batches, 2-3 at a time, for about 4 minutes, or until they float.
- Make the Lemon Butter Sauce: Meanwhile, melt the butter in a frying pan over medium heat. As it foams, finely grate in the lemon zest, add a squeeze of lemon juice, and a pinch of pepper.
- Combine Ravioli and Sauce: Remove the cooked ravioli using a slotted spoon and place them directly into the butter sauce. Add a splash of pasta water and grate in the remaining Parmesan.
- Prepare the Salad: Dress the frisée with the remaining lemon juice and olive oil. Tear in the prosciutto, season with pepper, and mix well.
- Serve: Divide the ravioli between plates, arrange the frisée salad around it, and finish with a generous grating of Parmesan.
Recipe Tips
- Roll pasta thin: Make sure your pasta dough is rolled out to 1mm thickness. The thicker dough can make the ravioli chewy and hard to cook evenly.
- Seal the edges properly: Press the pasta edges firmly around the filling to prevent them from opening during cooking. Use water to seal if needed.
- Don’t overcrowd the pan: When cooking the ravioli, avoid adding too many at once to the boiling water. Cook in small batches to ensure they cook evenly.
- Serve immediately: Ravioli is best served fresh from the pan while it’s hot. The lemon butter sauce adds to the flavor, so don’t let the ravioli sit too long.
How To Store Leftovers?
- Refrigerate: Let the leftover ravioli cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
- Freeze: To freeze, lay the ravioli in a single layer on a tray and freeze until solid. Then transfer to an airtight container or freezer bag. Frozen ravioli can be stored for up to 1 month. To thaw, place in the fridge overnight before cooking.
Nutrition Facts
Serving Size: 1 serving (approximately 200g)
- Calories: 355
- Total Fat: 27.8g
- Saturated Fat: 14.5g
- Total Carbohydrate: 7.7g
- Dietary Fiber: 0.6g
- Sugars: 1g
- Protein: 18.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Rosé Pesto Prawn Pasta
- Jamie Oliver Cracker Ravioli Pasta Recipe
- Jamie Oliver Ramen Noodles Pasta Recipe
- Jamie Oliver Tortiglioni Pasta Recipe
Jamie Oliver Ricotta And Parmesan Ravioli Pasta
Description
This easy and creamy Ricotta and Parmesan Ravioli from Jamie Oliver is a deliciously simple meal that’s perfect for any occasion. With a rich, buttery sauce and fresh ingredients, it’s a satisfying dish you can easily customize with your favorite fillings or toppings. A comforting, indulgent treat!
Ingredients
Instructions
- Prepare the Dough and Filling: Roll out the pasta dough to 1mm thickness, then leave it to rest for 30 minutes while preparing the ricotta filling.
- Make the Filling: Finely grate 50g (1¾ oz) of Parmesan and mix it with the ricotta. Season with sea salt and black pepper. Spoon the mixture into a piping bag and place it in the fridge.
- Roll the Pasta Sheets: Lay out the pasta dough on a clean surface and pipe a 5cm (2-inch) wide ring of ricotta, starting 2.5cm (1 inch) away from the edge of the pasta.
- Add the Egg Yolk: Separate an egg, then gently drop the yolk into the center of each ricotta ring, ensuring it fits snugly. Repeat the process for 4 more rings.
- Seal the Ravioli: Brush the exposed edges of the pasta with water and lay a second pasta sheet over the top. Press around the edges of the filling to seal, pushing out any air. Using a 10cm (4-inch) round cutter, cut out ravioli shapes, ensuring the egg yolk is in the middle.
- Cook the Ravioli: Bring a large pan of salted water to a boil, reduce the heat to a rolling simmer, and cook the ravioli in batches, 2-3 at a time, for about 4 minutes, or until they float.
- Make the Lemon Butter Sauce: Meanwhile, melt the butter in a frying pan over medium heat. As it foams, finely grate in the lemon zest, add a squeeze of lemon juice, and a pinch of pepper.
- Combine Ravioli and Sauce: Remove the cooked ravioli using a slotted spoon and place them directly into the butter sauce. Add a splash of pasta water and grate in the remaining Parmesan.
- Prepare the Salad: Dress the frisée with the remaining lemon juice and olive oil. Tear in the prosciutto, season with pepper, and mix well.
- Serve: Divide the ravioli between plates, arrange the frisée salad around it, and finish with a generous grating of Parmesan.
Notes
- Roll pasta thin: Make sure your pasta dough is rolled out to 1mm thickness. The thicker dough can make the ravioli chewy and hard to cook evenly.
- Seal the edges properly: Press the pasta edges firmly around the filling to prevent them from opening during cooking. Use water to seal if needed.
- Don’t overcrowd the pan: When cooking the ravioli, avoid adding too many at once to the boiling water. Cook in small batches to ensure they cook evenly.
- Serve immediately: Ravioli is best served fresh from the pan while it’s hot. The lemon butter sauce adds to the flavor, so don’t let the ravioli sit too long.
Jamie Oliver Ricotta And Parmesan Ravioli Pasta