Sourdough Ravioli with Ricotta Filling

I made this Sourdough Ravioli when I had too much sourdough discard and didn't feel like baking another loaf. The dough turned out smooth, elastic, and easy to roll thin without tearing. I added a simple ricotta filling, and it made a great homemade sourdough pasta recipe for a weekend dinner.

This Sourdough Ravioli with Ricotta Filling doesn't need any special equipment-just a few pantry staples and a ravioli rolling pin (or shape it all by hand if you don't have one). They freeze well too, so it's worth making a batch.

For sides, try my Soft Sourdough Whole Wheat Dinner Rolls, or No Roll Sourdough Discard Crackers. Both pair well with the richness of the ravioli and round out the meal nicely.

Important Ingredients

• All Purpose Flour: Gives the pasta dough structure while staying easy to roll.
• Eggs: Add richness, color, and strength to the dough and filling.
• Sourdough Discard: Adds a mild tang and helps create a smooth, flexible dough.
• Ricotta Filling: Creamy, mild, and perfect for stuffing into soft homemade pasta.
• Ricotta Whole Milk: adds richness and a smooth texture to the filling.
• Parmigiano Reggiano: Boosts flavor in the ricotta mixture.

See recipe card for quantities.

Substitutions & Variations

• This dough works well with all-purpose, bread, or type 0 flour. I don't recommend whole wheat-it makes the dough tougher and harder to seal.
• Use discard that isn't too acidic or runny. If it's very thin, reduce it slightly or add a bit more flour as needed.
• For other fillings, you can add cooked spinach (chopped finely and squeezed dry), roasted garlic, or sautéed mushrooms to the ricotta mix for extra flavor.
• You can skip the nutmeg and walnuts in the sauces if needed.

Before you make this Sourdough Ravioli, here's another sourdough discard recipe to try-my Sourdough Discard Skillet Pizza with Barbecue Chicken and Sweet Potato. It's hearty, flavorful, and makes a great dinner too!

How to Make Sourdough Ravioli with Ricotta Filling

Step 1: Combine the flour, eggs, and sourdough discard on a clean surface (Image 1).

Step 2: Knead for up to 10 minutes until smooth and elastic (Image 2). If the dough really won't come together, you can add a few small splashes of water as you go. Wrap and let rest for 30 minutes at room temperature, or refrigerate overnight for better flavor and digestibility.

Step 3: For the filling, stir together the ricotta, Parmigiano, egg, salt, pepper, and nutmeg (if using) (Image 3).

Step 4: Roll out the dough into one large, thin rectangle (image 4). You should be able to see your hand through the dough when held up to the light. Flour the surface generously, but brush off any excess flour before shaping (or spray with a bit of water!).

Roll the dough to the width of your pin. For the length, aim for about five rows of indents, plus another five above that and a little extra for overlap. You're working with a single sheet of dough here-don't cut it in half yet. Gently roll the pin over the bottom half of the dough to lightly mark the indentations (Image 5).

Add small spoonfuls of filling into the center of each square (Image 6).

Step 5: Cut off the top section of dough (Image 7).

Step 6: Carefully lay it over the filled half (Image 8).

Step 7: Press gently around each mound (Image 9), then roll firmly with the ravioli pin to cut and shape (Image 10).

Step 8: Separate the pieces (Image 10) if needed and and cook or freeze the ravioli.

You can also flash freeze these ravioli! Simply freeze them on a tray/plate on some parchment paper (Image 11). When they freeze (after a couple of hours), move them to a plastic bag to store in the freezer more easily (image 12).

When they freeze (after a couple of hours), move them to a plastic bag to store in the freezer more easily (image 12).

To cook:
Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float and feel tender. Use a slotted spoon or spider to lift them out.

Hint: Don't skip draining the ricotta if it looks watery. Even an hour or two in a mesh strainer can make a big difference-it keeps your filling thick and easy to seal, so nothing leaks out while cooking.

FAQ

Sourdough Ravioli with Ricotta Filling

Cook ModePrevent your screen from going dark

Print Recipe

This sourdough ravioli is  filled with creamy ricotta and made with basic ingredients-no fancy flours needed. The dough is easy to work with and can be shaped by hand or with a ravioli rolling pin. Perfect for freezing or a cozy weekend dinner.

PIN THIS RECIPE!

Prep Time 1 hour hr 30 minutes mins

Cook Time 4 minutes mins

Resting Time 30 minutes mins

Total Time 2 hours hrs 4 minutes mins

Servings 50 ravioli

Calories 50

Ingredients 

1x2x3x

• 400 grams all-purpose bread, or type 0 flour
• 2 eggs large
• 150 grams sourdough discard not overly acidic
• Extra flour for rolling

Ricotta Filling

• 300 grams ricotta whole milk, drain overnight if watery
• 50 grams Parmigiano Reggiano grated
• 1 egg whole
• Salt and pepper to taste
• 1 pinch grated nutmeg optional

Instructions

• Combine the flour, eggs, and sourdough discard on a clean surface.
• Knead for up to 10 minutes until smooth and elastic. If the dough really won't come together, you can add a few small splashes of water as you go. Wrap and let rest for 30 minutes at room temperature, or refrigerate overnight for better flavor and digestibility.
• Stir together the ricotta, Parmigiano, egg, salt, pepper, and nutmeg (if using). Refrigerate until ready to use.
• Roll out the dough into one large, thin rectangle. You should be able to see your hand through the dough when held up to the light. Flour the surface generously, but brush off any excess flour before shaping.
• Roll out the dough to the width of your pin. For the length, aim for about five rows of indents, plus another five above that and a little extra for overlap. You're working with a single sheet of dough here-don't put it in half yet.
• Gently roll the pin over the bottom half of the dough to lightly mark the indentations. Spoon about 1 teaspoon of filling in evenly spaced rows across the lower half of the dough, leaving about 1 inch between each mound. Lightly brush the dough around the filling with water.
• Cut off the top section of dough. and carefully lay it over the filled half.
• Press gently around each mound, then roll firmly with the ravioli pin to cut and shape.
• Separate the pieces if needed and cook or freeze the ravioli.
• To cook: Bring a large pot of salted water to a boil. Add the ravioli and boil for 3 to 4 minutes, or until they float and feel tender. Use a slotted spoon or spider to lift them out.
• To freeze: Lay uncooked ravioli in a single layer on a parchment-lined tray and freeze until solid (about 1-2 hours). Then transfer to a zip-top bag or container. Cook straight from frozen, adding about 1-2 extra minutes to the boiling time.

Notes

These sourdough ravioli go well with simple, traditional Italian butter-based sauces:

• Cacio e Burro (Brown Butter, Black Pepper & Parmigiano): Rich, nutty, and cheesy. A cozy classic.
  
• Butter & Lemon Zest: Bright and delicate. Great with ricotta fillings.
  
• Butter & Fresh Thyme or Marjoram: Soft herbs that gently infuse the butter.
  
• Brown Butter & Toasted Walnuts: Adds richness and crunch-great in cooler seasons.
  
• Or just spoon over plain melted butter and sprinkle with Parmigiano. Simple is often best.

Tried this recipe?Please consider Leaving a Review!

Nutrition

Serving: 1ravioli | Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 25mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 49IU | Calcium: 27mg | Iron: 0.4mg

Other Sourough Recipes You'll Love

• 

  Same Day Sourdough Brioche Rolls

• 

  Cranberry Orange Sourdough Brioche Rolls

• 

  Cranberry Orange Sourdough Brioche Wreath