Fresh Ravioli with Ricotta

Fresh Ravioli with Ricotta
Staff Writer

Patricia Stagich

Fresh pasta

Tender pillows of fresh pasta with ricotta filling.


Fresh Egg Pasta

Combine all ingredients for the pasta in a stand mixer.
Using the dough hook, mix until combined and knead for about 5-6 minutes until smooth.
Cover with plastic wrap and let rest for one hour.

Divide the pasta into 6 equal portions.
Working with one piece of dough at a time, pass the dough through the pasta rollers starting with the widest setting and ending with the next-to-last setting.

Using a small ice cream scoop, make a row of filling mounds along the length of the pasta sheet.

Brush the dough with cool water along the edges and in between fillings to help seal.
Fold the bottom of the dough over the mounds of filling, lining up the edges of the top and

Trim the edges with a pastry wheel, and cut into rectangles between the fillings.

At this point, ravioli can be refrigerated up to 4 hours or frozen.

Bring 6 quarts of salted water to a boil.  Slip the ravioli into the boiling water a few at a time.  Return to a boil, stirring gently until ravioli rise to the top.
Boil for about 5-6 minutes after the water returns to a boil.

Serve with your favorite marinara sauce and grated cheese.

Ricotta Filling

In a medium saucepan, heat the oil over medium heat
Add the leeks and cook until softened, about 3 minutes.  Let cool.
In a large bowl combine ricotta, Parmesan cheese, parsley and sauteed leeks.
Season with salt and pepper and stir in the egg.
Chill mixture while you make your pasta.


Calories per serving:

632 calories

Dietary restrictions:

Sugar Conscious, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 31g 47%
  • Carbs 55g 18%
  • Saturated 15g 77%
  • Fiber 2g 8%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 11g
  • Polyunsaturated 2g
  • Protein 33g 65%
  • Cholesterol 231mg 77%
  • Sodium 620mg 26%
  • Calcium 521mg 52%
  • Magnesium 46mg 11%
  • Potassium 304mg 9%
  • Iron 5mg 26%
  • Zinc 3mg 20%
  • Phosphorus 481mg 69%
  • Vitamin A 266µg 30%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 1mg 36%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 160µg 40%
  • Vitamin B12 1µg 17%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 13µg 16%
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