Ricotta ravioli

Ricotta ravioli

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes


Calories: 533

  1. Combine the sifted flour, salt, sugar, egg whites, milk and water. Knead well, wrap the dough in plastic wrap and let rest for about a half hour.
  2. In a bowl mix the ricotta, egg yolks and sugar.
  3. Roll out the pasta to 2 mm thick. Cut into 5cm circles and sprinkle with flour.
  4. Put a teaspoon of filling in the centre of each circle. Close the circle and pinch the edges to make a crescent.
  5. Insert the paddle in the bowl.
  6. Put 2 litres of water in the bowl and add salt. Close the lid, select the POT function, select power level 4, set 20 min and press the program start/stop button.
  7. As soon as the water starts boiling (15-20 min), add the ravioli and cook for 5-10 min depending on the thickness of the pasta.
  8. Serve hot with melted butter and sage leaves.


  • Ingredients for the dough::
  • Water: 100 ml
  • Milk: 100 ml
  • Egg whites: 3
  • Salt: 1 teaspoon
  • Sugar: 1 tablespoon
  • Flour: 500 gr
  • Ingredients for the filling::
  • Ricotta: 300 gr
  • Sugar: 2 tablespoons
  • Egg yolks: 3

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