Jamie Oliver Seasonal Greens Ravioli Pasta

I wasn’t trying to impress anyone. It was just one of those slower afternoons where you’ve done the laundry, the house is mostly in order, and the fridge is full of slightly sad greens that need a purpose. I’d been meaning to try homemade ravioli for a while—not the super serious, Michelin-star kind, but something rustic, full of lemon and cheese, and just earthy enough to feel like a win. So I rolled up my sleeves, made a little flour volcano, and got stuck in.

Honestly? It’s not fast. This isn’t a Tuesday night dinner. But the process is kind of lovely. You mash some potatoes, wilt a heap of greens with garlic and chilli, mix it with cheese (Parmesan and pecorino, of course), and then wrap that bright, cozy filling in sheets of golden dough you made with your hands. The final touch—herby brown butter with crispy sage—is wildly simple and tastes like you’ve known how to do this your whole life. I plated it, took one bite, and actually laughed. Because it was really good. Like, worth-the-flour-in-your-hair good.

Why You’ll Love It

• The filling is so lemony and rich it feels like comfort and spring all at once
• Homemade pasta feels special (but not scary)
• You can freeze extra dough for another time—hello, meal prep
• Crispy sage butter? Game-changer
• It looks fancy, but it’s just greens, spuds, and cheese doing their thing
• You’ll eat it slower. In the best way.

Ingredients

For the pasta dough:

• 300g Tipo ‘00’ flour (plus more for dusting)
• 6 large eggs (2 whole, 4 yolks — save the whites for meringues or omelets)

For the filling:

• 150g new potatoes
• 2 garlic cloves
• 1 tbsp olive oil
• A pinch of dried red chilli flakes
• Zest + juice of ½ a lemon
• 150g seasonal greens (spinach, kale, chard—whatever you’ve got)
• 30g Parmesan, grated
• 15g pecorino, grated
• Salt + black pepper

To finish:

• 4 sprigs mixed fresh herbs (sage and oregano work great)
• 1 knob of unsalted butter
• Extra Parmesan, for topping

How to Make It

Make the dough, try not to panic:

Pour the flour onto a clean surface and make a big well in the center. Crack in 2 eggs and the 4 yolks. Start whisking with a fork, slowly pulling in flour from the sides. When it gets awkward, use your hands. If it’s dry, add a splash of water. Knead until smooth, about 4 mins. Wrap in a damp towel. Let it rest for 30 minutes.

Cook the potatoes, then mash ’em:

Boil the potatoes in salted water until tender. Drain and leave them to steam dry a bit before mashing—rustic texture is fine here.

Greens + garlic = the good stuff:

In a pan, heat the oil and gently fry sliced garlic with chilli flakes and lemon zest. Add greens, season well, and cook until wilted. Squeeze over lemon juice. Tip onto a board and chop finely.

Mix the filling, roll into little bombs:

Mash the greens into the potato, then add both cheeses and season to taste. Roll into 3cm-ish balls. Doesn’t need to be perfect.

Roll and shape the ravioli:

Halve the dough. Roll one half out thin (1mm if you can). Lay the filling balls out spaced apart. Brush the gaps with water, fold the dough over, and press around the filling to seal. Cut into squares with a knife or pasta wheel.

Cook and make your sauce:

Boil ravioli in salted water for 3 mins (do it in batches). In a frying pan, fry herbs in a little olive oil until crispy, then add butter and a splash of pasta water to make a glossy sauce.

Bring it all together:

Scoop the cooked ravioli into the pan, toss gently, and finish with black pepper and grated Parmesan. Eat warm, ideally with wine and peace.

Common Mistakes and How to Dodge Them

Why is my dough tearing?
It might be too dry. Add a bit of water and knead it again. And always rest the dough — don’t skip it.

The filling’s too loose.
Maybe the potatoes were too wet. Next time, steam them dry before mashing. Or add a touch more cheese to thicken.

My ravioli exploded in the pot.
Probably air trapped inside or not sealed properly. Press around the filling and push out the air before cutting.

They stuck to the surface!
More flour on the board next time. Also, move them gently once shaped—don’t just let them sit forever.

Butter sauce split?
The pan might be too hot. Add pasta water and stir—brings it back together like magic.

Storage and Reheating

Fridge:
Uncooked ravioli can chill for 1 day, but dust with flour and cover well so they don’t stick.

Freezer:
Lay them on a tray until frozen, then bag them up. Boil straight from frozen — add 1 extra minute to cooking time.

Microwave:
Not ideal. Makes the pasta rubbery.

Stovetop:
Best bet for reheating leftovers—just a splash of water in a pan, lid on, low heat.

Frequently Asked Questions

Can I make this vegetarian?
It already is! Just check your cheese — some Parmesans aren’t technically veggie.

No pasta cutter?
Use a sharp knife. A fork to crimp the edges also works if you’re feeling extra.

Can I sub the greens?
Totally. Use whatever’s seasonal or hanging out in your fridge.

Too much dough for one meal?
Wrap it tight, fridge or freeze it. Will save your next rainy day.

Nutrition Facts (Per Serving)

• Calories: 520 kcal
• Fat: 19g
• Carbs: 62g
• Protein: 21g
• Sodium: 380mg
• Sugar: 3g