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Simple ricotta ravioli filling


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5 from 2 reviews

Ingredients

  • 250g Ricotta
  • 40g Parmesan, finely grated
  • 1 tbsp lemon juice
  • Zest of a lemon
  • 1/4 tsp black pepper
  • Salt to taste

Instructions

  1. Drain any moisture from your ricotta if it has any and place in a bowl.
  2. Give it a good stir to smooth out the texture. You could also put in a mini food processor which whips it slightly.
  3. Add the parmesan, pepper, lemon juice and zest and mix well.
  4. Season with salt to taste.
  5. Transfer to a piping bag (or just cover the bowl) and place it in the fridge until ready to use.
  6. Use heaped teaspoons in your desired ravioli shape. See above for suggestions.

Notes

  • I like to use any kind of ravioli filling in piping bag. It's so much cleaner and easier to pipe small dollops rather than using a spoon. Do whatever you are comfortable with.
  • It pays to let this filling firm up in the fridge, even for 30 mins. Makes the ravioli easier to shape.
  • Use this as a base to add other flavours. Some pesto, fresh herbs, get creative!
  • Prep Time: 10 mins
  • Category: Filled Pasta
  • Cuisine: Italian