Ricotta ravioli

Ricotta ravioli

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Ingredients :

450 gr fresh ricotta

1/2 cup grated Pecorino

1/2 teaspoon nutmeg

1 egg

Salt and pepper


Ingredients for sauce:


150 gr porcini mushroom sliced

1/2 cup chopped parsley (1/4 for sauce and 1/4 for garnish)

75gr butter

1/ 4 cup of Stefano's olive oil

1 garlic clove

300gr cherry tomatoes on vine

2 sprig of fresh thyme



Preheat the oven at 400F

Place tomatoes on a cooking sheet with silpat.

Place 2 sprigs of thyme and sprinkle with half of garlic finely sliced.

Drizzle with bit of olive oil and cook for 20 minutes.


In a pan heat olive oil and butter, sauté the mushrooms.

Add parsley and sliced garlic.

Add roasted tomatoes.

Add your ravioli and mix carefully.

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