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Ricotta and Asiago Ravioli


Rate this recipe 3.1/5 (15 Votes)


  • For 30 ravioli
  • 6 sheets of ravioli pasta (store-bought, from an Italian caterer or home made if you have the courage to make it yourself)
  • 1 cup Ricotta
  • scant 1 cup grated Asiago (or any hard cheese pecorino, parmesan)
  • 1 yellow pepper
  • 3.5 oz of sour cream
  • 1 small shallot
  • 1 tbsp oregano
  • salt and pepper
  • 1 egg yolk
  • 1 tablespoon diced tomato and red pepper strips
  • 1 tablespoon chopped hazelnuts


Servings 3
Level of difficulty Easy
Preparation time 30mins
Cooking time 4mins
Cost Budget Friendly


Step 1

Mix with a fork - ricotta and grated cheese.

Season with oregano, salt and pepper. I used pepper along with the cheese because I think it goes very well.

Step 2

In a ramekin, mix egg yolk with a little water. Cut ravioli sheets with a ravioli cutter. Using a brush (if not the finger), brush with egg yolk around each ravioli. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly.

Step 3

In a skillet, cook over high heat a few minutes in a little olive oil, minced shallot and diced yellow pepper. Add the sour cream. Puree and pour through a chinois for a smooth sauce. Keep warm.

Step 4

In a saucepan of boiling water, dip the ravioli and cook 3-4 minutes. Drain using a slotted spoon. Arrange the raviolis on a plate and top with sauce.

Step 5

Garnish with diced tomatoes, crushed hazelnuts and red pepper strips.

Step 6


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