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Simple ricotta ravioli filling

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5 from 2 reviews


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


  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.


  • 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