Vegetable-Stuffed Ravioli Recipe

Courtesy of The Italian Voice


For filling:

  • 8 ounces ricotta cheese
  • 1 egg
  • Pinch of freshly-grated nutmeg
  • Olive oil
  • 1 tablespoon minced shallots, sauteed
  • 2 ounces Pecorino, grated
  • 2 ounces Parmigiano Reggiano, grated
  • Salt and pepper, to taste

Optional filling additions (choose one):

  • 1 cup roasted carrots, puréed
  • 1 cup roasted beets, puréed, and 1 teaspoon fennel pollen
  • 1 large potato, baked and grated, and roasted garlic
  • 1 cup sautéed arugula, puréed

For pasta:

  • 1 pound fresh pasta sheets
  • 2 eggs, beaten, for an egg wash

More Recipes

by Lee Skawinski

This simple ravioli recipe from Chef Lee Skawinski of Cinque Terre in Portland, Maine, begins with a basic cheese ravioli filling. If you wish to add more flavor and color, you can try adding one of the suggested filling additions. Tossing the ravioli with olive oil or butter before serving prevents each ravioli from sticking together, and imparts added flavor. — Allison Beck


For filling:

To sauté shallots, heat a small pan over medium-high heat. Add about 2 teaspoons of olive oil and shallots. Cook about 3-4 minutes, or until they're translucent. Set aside.

Combine ricotta, egg, shallots, nutmeg, pecorino, Parmigiano Reggiano, salt, pepper and filling addition, if using, in a mixing bowl. Mix together and chill overnight.

For assembling ravioli:

Lay one pasta sheet on lightly floured surface. Spoon filling mixture, 1 tablespoon at a time, onto pasta sheet, leaving 1½ inches between each spoonful. Brush beaten egg wash on sides of pasta, and between filling. Cover with second pasta sheet. Use fingers to seal edges around each filling, then cut apart with a knife to create individual ravioli.

Cook ravioli in salted boiling water for 45 seconds, and remove with a slotted spoon.

Serve on heated plates with butter or olive oil. Garnish with fresh sage.


Calories per serving:

812 calories

Dietary restrictions:

Sugar Conscious, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 324g 498%
  • Carbs 351g 117%
  • Saturated 77g 385%
  • Fiber 16g 66%
  • Trans 0g
  • Sugars 20g
  • Protein 146g 291%
  • Cholesterol 1,102mg 367%
  • Sodium 2,326mg 97%
  • Calcium 2,060mg 206%
  • Magnesium 448mg 112%
  • Potassium 3,841mg 110%
  • Iron 26mg 144%
  • Zinc 15mg 101%
  • Phosphorus 2,548mg 364%
  • Vitamin A 21,158IU 423%
  • Vitamin C 90mg 150%
  • Thiamin (B1) 4mg 248%
  • Riboflavin (B2) 4mg 217%
  • Niacin (B3) 21mg 106%
  • Vitamin B6 2mg 110%
  • Folic Acid (B9) 1,155µg 289%
  • Vitamin B12 5µg 80%
  • Vitamin D 4µg 1%
  • Vitamin E 37mg 186%
  • Vitamin K 192µg 240%
  • Fatty acids, total monounsaturated 198g
  • Fatty acids, total polyunsaturated 34g
See detailed nutritional info Have a question about nutritional data? Let us know.

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