Simple ricotta ravioli filling

A simple ricotta ravioli filling that comes together in few minutes ready to use in any ravioli shape you like. Creamy ricotta is mixed with parmesan, salt, pepper and lemon for a fresh zingy finish. Use this filling for any kind of filled pasta or even spoon dollops on top of a sauce. It's simple perfection.

Hi! I am writing up this recipe for a simple ricotta ravioli filling as it is something every home pasta cook should have up their sleeve. Making pasta, especially filled shapes takes a LONG time right?! So a simple filling that you can mix in a bowl in 5 minutes is crucial. Make sure you check our my Guide for Homemade Ravioli.

Ricotta is the perfect vehicle to add other flavours too as well. Here I have kept it simple with the addition of finely grated parmesan, salt, pepper, lemon juice and zest. If you are new to filled shapes then definitely check out my triangoli with a simple ricotta filling. It's the easiest and quickest shape to make with this filling.

Ingredients:

• Ricotta - I use a simple one from the supermarket. If you buy one with a lot of moisture then strain it first. If you want to go one step further making your own homemade ricotta is SO easy and fun.
• Parmesan - use a microplane or the star side of a box grater to get it nice and fine.
• Lemon - I use the juice and the zest. It cuts through the richness of the cheeses.
• Salt and pepper - season to taste to your preference.

How to make a ricotta filling

It really could not be more simple!

1. Put your ricotta into a bowl and give it a good stir to smoothen the texture out. Alternatively you could mix it in a mini food processor which whips the ricotta slightly.
2. Add the parmesan, lemon juice and zest and mix really well.
3. Season to taste with salt and pepper.
4. Cover the bowl or pop the filling into a piping bag and refrigerate until.

Tips for making ravioli

• First you'll need the perfect dough right? Look no further than my easy homemade pasta dough. It will never let you down. I also have a recipe for gluten free pasta dough that works perfectly for ravioli.
• I like to make the ricotta filling a little bit before using it so it has a chance to firm up in the fridge. If your filling is really soft it's quite hard to shape the pasta as it can squeeze out of gaps easily.
• Use a piping bag! I know it seems a bit over the top and chef like but I PROMISE you, it's so much easier. Using teaspoons can be really messy and a piping bag keeps everything clean and easy. You can buy reusable ones or just use a snaplock bag with the end cut off. I put a clip on the end to stop the filling coming out.
• If you are making ravioli for guests then do it the day or week before so on the day you just need to boil it. I have a foolproof method for how to store ravioli which includes blanching then freezing. Perfect every time.

What ravioli shapes are best for this filling?

Absolutely any! This is such a classic ravioli filling, it will work in any shape. As I mentioned above you could start with my triangoli, it's as simple as folding a square in half. My Handmade Ravioli guide is a must for a classic square shape.

If you want a little bit more of a challenge then check out my spinach and ricotta agnolotti in a sage butter. You could use this filling or the spinach one in that recipe. Both delicious!

One of my favourite filled shapes is cappelletti, it looks so impressive but it so simple to achieve. I have some reels on instagram where you can see the folding.

A really easy tool to use is a ravioli stamp, I made these adorable anolini with this open round brass pasta stamp.

What are some other ravioli filling ideas?

Want to know one of my favourite ravioli tricks? Whenever I make any kind of meat sauce I always save a little bit to put in the freezer for ravioli fillings! If you have ever made my famous white pork ragu then definitely save some next time, it makes a glorious filling. You could also use my best bolognese or beef cheek ragu for fillings too!

For a vegetarian idea check out my roast pumpkin agnolotti. You can also use this simple ricotta ravioli filling as a base for other things. Stir in a couple of tablespoons of basil pesto or some blitzed sun dried tomatoes.

A tablespoon of fresh herbs into the filling is a lovely idea. I added fresh thyme in my ravioli in a white wine butter sauce but you add fresh basil, rosemary or anything else you love or have in the garden.

Some more recipes to try

Recipe