Ricotta Ravioli with Brown Butter, Lemon and Capers

Fri, 03/01/2019 - 00:43
italian recipe
Difficult Level
Cooking Time
1 hour

The saying goes that if you ask 10 chefs how to roast a chicken, you’ll get 10 different answers. This too applies to making ravioli. All across the Italian peninsula you’ll find this iconic stuffed dish made in various shapes and fillings, served in an array of broths and sauces, and even called different names depending on the region of origin and local traditions. While some meat fillings simmer for hours, even days, so the flavors can mingle together until perfect harmony and complexity is reached, this basic ricotta filling is one of the simplest to quickly pull together.  

As the dish is only as delicious as it’s ingredients, be sure to buy the highest quality of ricotta available. Look for dense whole milk ricotta that almost crumbles when pricked with a fork. If all you can find are smooth, creamy versions then use an ultra fine cheese cloth to strain the ricotta and release its liquid. A compact filling will hold up better during the cooking process and give your teeth something to bite into.

Serves: 4-6


all purpose flour
2 cups (300g) all purpose flour
1 pinch
3 extra large eggs
ricotta cheese
20 ounces fresh ricotta cheese, drained in a cheese cloth
Parmigiano Reggiano
4 ounces grated Parmigiano Reggiano cheese
1/4 teaspoon
black pepper
Salt and freshly ground black pepper, to taste
an egg yolk
unsalted butter
8 tablespoons (1 stick) unsalted butter
2 tablespoons drained capers
fresh lemon juice
3 tablespoons freshly squeezed lemon juice
Fresh parsley
2 tablespoons chopped fresh Italian parsley leaves
Parmigiano Reggiano
1 cup grated Parmigiano Reggiano, plus more as needed


For the dough:

Attach the dough hook to a stand mixer and add the flour, salt and eggs. Mix for 4-5 minutes until the mixture comes together as a ball. When the dough is homogenous and smooth, wrap it with plastic wrap and place it in the refrigerator for 30 minutes. Alternatively you can knead by hand for 10-15 minutes.

For the filling:

Drain the ricotta in a ultra fine cheesecloth for 15 minutes. Add the drained ricotta to a bowl and stir in the Parmigiano Reggiano, nutmeg and salt and black pepper to taste. Now add the egg yolk and stir to combine. Add the filling to a ziptop bag or pastry bag. Refrigerate. 

Rolling the dough: 

Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles. Flour each side well. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 7. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.

Forming the ravioli:

Put a sheet of pasta on a lightly floured surface. Use a pastry cutter to cut off the ends so they are even.  Fold the sheet along its midline to make a light crease and re-open. Cut off the tip of the ziptop or pastry bag and squeeze out a walnut sized ball of filling