Sourdough Ravioli with Ricotta Filling
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.
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Ingredients
- 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.
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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
