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Ricotta Ravioli
Bologna (Emilia-Romagna) — Mother recipe · en it
A classic of Bolognese cuisine, Ricotta Ravioli are crispy on the outside and soft on the inside, topped with a traditional tomato sauce.
📷 G. Melfi — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 45 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 250 g of ricotta
- 100 g of butter
- 100 g of zucchini
- 100 g of onion
- 2 eggs
- 150 g of ravioli pasta
- 100 g of sage
- Salt and pepper to taste
- Tomato sauce
Method
- In a bowl, mix the ricotta with butter, chopped garlic, and chopped sage.
- Slice the zucchini into thin rounds, salt them for 30 minutes, then wash and dry them.
- In a pan, sauté the garlic and oil with the zucchini slices.
- In a bowl, mix the pasta with eggs and add the ricotta-zucchini mixture.
- Form small ravioli with the pasta and fill them with the ricotta-zucchini mixture.
- Cook the ravioli in salted water for 3-4 minutes, then drain them.
- Serve the ravioli hot with tomato sauce.
- Season with salt and pepper to taste.
The story
Ricotta Ravioli were first prepared in Bologna in the 1600s, where ricotta was a common ingredient in domestic kitchens. This dish has become popular over time and is now one of the symbols of Bolognese culinary tradition.
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