How to Make Ravioli with Chef Fortunato Nicotra from Felidia

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

fresh pasta sheets

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta is more nutritious, while dried pasta is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and flavor.

Make the pasta dough and ensure it's nice and soft.

Prepare the filling by mixing fresh ricotta with a little salt, white pepper, and a touch of extra virgin olive oil.

Transfer the filling into a sealable bag for easy dispensing.

Cut a corner of the bag to create a piping bag for the filling.

Pipe the filling onto the pasta, ensuring not to overfill to prevent spillage.

Add a little mozzarella to the filling before sealing the ravioli.

Brush the edges of the pasta with a mixture of egg and water to help seal.

Seal the ravioli by pressing the edges together, ensuring no air is trapped inside.

Prepare a pot of boiling water for cooking the ravioli, adding them one by one to avoid breaking.

Prepare a fresh tomato sauce with basil to serve with the ravioli.

Once the ravioli are cooked, add them to the sauce to absorb some flavor.

Serve the ravioli with grated cheese and a drizzle of olive oil on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens