Vegetable-Stuffed Ravioli Recipe


Cal/Serving: 814
Daily Value: 41%
Servings: 6

Sugar-Conscious, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A3529IU71%
Vitamin C15mg25%
Thiamin (B1)1mg41%
Riboflavin (B2)1mg36%
Niacin (B3)4mg18%
Vitamin B60mg18%
Folic Acid (B9)193µg48%
Vitamin B121µg13%
Vitamin D1µg0%
Vitamin E6mg31%
Vitamin K33µg41%
Fatty acids, total monounsaturated33g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Courtesy of The Italian Voice

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:

  • 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


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.

Recipe Details

Servings: 6

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