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Ricotta ravioli in red wine

With mushrooms and wine sauce

by Ada Parisi
5 min read
Ravioli di ricotta al vino rosso

Homemade ricotta ravioli in red wine, with the wine both in the dough and in the Salsa in the form of reduction. If you love the stuffed pasta and ravioli this is the recipe that's right for you. Certain, you have to spend a while’ of time in the kitchen, but it's worth it: especially since we are at Christmas. The ravioli are purple thanks to the wine in the dough. I used a Sicilian wine, Cymbals of Baglio di Pianetto, a Nero d'Avola with magnificent violet reflections.

As you can see from the VIDEO RECIPE, I closed them in a simple but original way. But you can make them square, round, a mezzaluna: as Favorites. Find some ideas in this VIDEO TUTORIAL on the different forms of ravioli.

The stuffing it's very simple, by Sicilian inspiration because it's only made with sheep's milk ricotta, Parmigiano Reggiano Pdo, Salt, pepper and nutmeg. The same filling as the wonderful Cannelloni ricotta and tomato by my mother (A must on our Christmas tables). I also prepared a red wine sauce, velvety and dense, flavored with spices, to season ravioli. Is, to enhance the taste of ricotta and wine, I opted for a very simple condiment: Chiodini mushrooms and porcini mushrooms stir-fry and hazelnuts crispy.

In my opinion, the stuffed homemade pasta It is always a suitable choice for large dinners and lunches of the Christmas. Make home now, family, love. Give then a look at all my FILLED PASTA RECIPES to find the one that best suits you and your way of celebrating Christmas. For example,, the ravioli of lamb with its bottom and pioppini mushrooms or the Ricotta and saffron ravioli with artichokes. Have a good day!

Ravioli di ricotta al vino rosso


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 4 voted )



200 grams of semolina

100 grams of double zero flour

300 milliliters of red wine to be reduced to 150 milliliters

a pinch of salt


300 grams of ricotta cheese

50 grams of grated Parmigiano Reggiano

salt and pepper



150 ml of red wine

a bit of shallot

20 grams of butter

30 grams of sugar

a pinch of salt

a teaspoon of cornstarch

a teaspoon of Balsamic Vinegar of Modena PGI


250 grams of porcini fughi and/or pegs)

salt and pepper

extra virgin olive oil



Ricotta ravioli in red wine

For the dough of ravioli with wine: First you have to bring the wine to a boil and reduce the quantity to half the initial weight (from 300 grams to 150 grams). Allow the wine to cool. Put the two types of flour with salt on the work surface, then add the wine and knead until the dough is smooth and homogeneous, as you see in video recipe. Cover the dough with plastic wrap and let it rest at room temperature for at least an hour.

For the filling of ravioli, knead the sheep's milk ricotta with Parmigiano Reggiano until a soft cream is obtained. Add, to taste, Salt, pepper and nutmeg. Put the ricotta in a pastry bag, or you can fill the ravioli using a teaspoon. You can choose the shape you prefer: look at both the video recipe and the video on 5 simple forms of ravioli to make with its feature article.

For the red wine sauce, melt the butter in a large pan and brown the chopped shallot. Add the red wine, sugar, Salt. Bring to a boil and cut by half. Add the sifted cornstarch and balsamic vinegar and cook a few minutes, until the sauce is smooth and velvety.

For the dressing: I wanted to enhance the flavor of ravioli, or that of ricotta and red wine. I simply sautéed the mushrooms in a pan with extra virgin olive oil, salt and pepper and I skipped the ravioli with mushrooms. Finally, I seasoned the mushrooms with the reduction of red wine 'dripping' the reduction in the dish and I garnished with toasted hazelnuts Bon appetit!

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