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Ricotta ravioli with tomato and Basil

by Ada Parisi
5 min read
Ravioli di ricotta con pomodoro e basilico

Ricotta ravioli with tomato and Basil: a traditional dish, one of the symbols of Italian cuisine. Easy to make and even easier to eat. As I have already mentioned how much I like the word ' stuffing '. And what's better than a dumpling, or egg noodles (and I adore make it at home in a very thin sheet) stuffed with something soft, Saber, scented? Hence these ravioli with a filling easy: sheep's milk ricotta, Parmesan cheese, Salt, eggs, a pinch of nutmeg. All seasoned with a humble tomato sauce and Basil: humble Yes, but with all the scents of the Mediterranean. If you like ravioli also try those stuffed with burrata cheese with artichoke cream and hazelnuts or those of ricotta with lemon and Mint-scented black mulberries.

Ravioli di ricotta con pomodoro e basilico


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 2 voted )


150 grams of flour 00
50 grams of semolina
a whole egg
an egg yolk
a pinch of salt.

200 grams of fresh ricotta

60 grams of shredded PDO parmigiano Reggiano

an egg yolk

salt and pepper

a pinch of nutmeg

400 ml of tomato puree
a few leaves of fresh basil
extra virgin olive oil, to taste
Salt, to taste
a pinch of sugar
grated Parmigiano Reggiano PDO, to taste


For the ravioli pasta with ricotta, put all the ingredients on a pastry board and knead well until dough is smooth, smooth and elastic. Wrap it in plastic wrap and let it stand for at least an hour at room temperature. The dough is then stretched thin with a rolling pin or with the pasta machine: you choose the thickness you prefer, but I suggest you make it very thin.

For the filling of ricotta ravioli, in a bowl sift the ricotta, Add the grated Parmesan, the egg yolk, Salt, pepper and nutmeg and mix well until mixture is smooth and creamy.

To make ravioli in a crescent shape as I did, with a pasta cup obtain from the sheet of egg pasta many discs. Put a teaspoon of cottage cheese filling in the center of each disk of dough and brush the outer edge of the ravioli with a little albumen. Fold in half on himself the ravioli until it forms a Crescent, by pressing right on the edge: to seal the ravioli, pull the edge with the prongs of a fork, pressing well but being careful not to pierce the dough. Put the ravioli so get over a table well floured.

For the tomato sauce, put the oil in a saucepan, the tomato sauce, a few leaves of Basil, salt and a pinch of sugar and cook over medium heat sauce and covered for 15-20 minutes.

Boil ricotta ravioli in salted water and drain when al dente (I do it with a skimmer, There are less likely to break): put on a plate a spoonful of tomato sauce, arrange over ricotta ravioli and season with other sauce. Garnish with tomato ricotta ravioli with Parmesan cheese and a basil leaf. Bon appétit!

MATCHING: with this dish delicate and typically Italian suggest a Puglia Igt sparkling rosé. We chose maremosso, produced by Cellar Torrevento, fruit aromas and well-balanced, easy to drink due to its alcohol content contained (11% vol.), they maintain intact the delicate flavors of tomato and ricotta.

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Ivana February 14, 2016 - 14:26

Simply good, to do ASAP.

Ada Parisi February 15, 2016 - 11:21

Thanks Ivana, Welcome <3

conunpocodizucchero.it April 24, 2013 - 17:21

coming from you that Word sounds even better! :-)


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