Herb and ricotta ravioli with buttered leeks

Delicate herb-infused ricotta enveloped in silky handmade pasta, bathed in buttery leeks with a hint of nutmeg. This herb and ricotta ravioli creates a symphony of textures and flavours that celebrates Italian culinary tradition.

This herb and ricotta ravioli with buttered leeks recipe has been analysed as moderately healthy with a Nutri-Score of C. The dish contains nutritious ingredients like fresh herbs and ricotta cheese, which provide protein and calcium. However, the recipe also includes double cream, butter, and significant amounts of cheese, which contribute to its moderate health rating due to saturated fat content.

Ingredients

For the pasta

• flour 350g/12oz ’00’
• semolina 50g/1¾oz fine, plus extra for dusting
• eggs 2 free-range
• egg yolks 4 free-range
• salt
• parmesan 40g/1½ oz freshly grated, to serve (optional)

For the filling

• ricotta 375g/13oz
• parmesan 75g/2¾oz freshly grated
• marjoram 1 tsp fresh, or basil or flatleaf parsley, chopped
• egg 1 free-range
• egg yolk 1 free-range
• double cream 60ml/4 tbsp
• salt and black pepper freshly ground

For the leeks

• olive oil 2 tbsp
• butter 50g/1¾oz unsalted
• leeks 2, trimmed and sliced
• nutmeg 1/4 tsp fresh, grated

Method

Preparing the Pasta Dough

1. Begin by combining 350g of ’00’ flour and 50g of fine semolina in a food processor. Add 2 whole eggs, 4 egg yolks, and a pinch of salt. Pulse the mixture until the ingredients come together to form a rough dough. This initial blend creates the foundation for your silky pasta sheets.
2. Transfer the dough onto a work surface lightly dusted with semolina. Knead the dough vigorously for at least 5 minutes until it becomes smooth and elastic. Proper kneading develops the gluten, giving your pasta the perfect texture. Form the dough into a tight ball and wrap it thoroughly in cling film to prevent it from drying out.
3. Place the wrapped dough in the refrigerator for a minimum of 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in a more tender finished pasta. This is an essential step in creating authentic herb and ricotta ravioli.

Preparing the Ricotta Filling

1. While the pasta dough is resting, combine 375g of ricotta cheese, 75g of freshly grated Parmesan, and 1 teaspoon of your chosen fresh herb (marjoram, basil, or parsley) in a large mixing bowl. Mix these ingredients gently to preserve the texture while distributing the flavours evenly throughout the filling.
2. Take half of this herb and cheese mixture and transfer it to a food processor. Add 1 whole egg and 1 egg yolk, then blend until smooth. This creates a creamy component that will bind the filling together. Pour in 4 tablespoons of double cream and pulse briefly to incorporate.
3. Return the processed mixture to the bowl with the remaining ricotta mixture. Fold them together carefully until fully combined. Season with salt and freshly ground black pepper to taste. The varying textures in this filling create a more complex and satisfying herb and ricotta ravioli experience.

Forming the Ravioli

1. Remove the rested dough from the refrigerator. Divide it into manageable portions. Using a pasta machine or a rolling pin on a surface dusted with semolina, roll the dough into thin sheets. For a pasta machine, work through the settings gradually until you reach the desired thinness – typically the second-to-last setting for ravioli.
2. Lay one sheet of pasta on your work surface. Place 2 teaspoons of the herb and ricotta filling at intervals along the sheet, leaving enough space between each mound to seal the ravioli. Lightly brush the exposed pasta around the filling with water to help create a seal.
3. Cover with a second sheet of pasta, gently pressing down around each mound of filling to remove any air pockets. Air trapped inside the ravioli can cause them to burst during cooking. Use your fingers to seal around each filling mound, ensuring a tight bond between the pasta sheets.
4. Using a knife or ravioli cutter, cut the pasta into 6-7cm squares, with each filling mound centered in a square. Dust the completed ravioli lightly with semolina to prevent sticking. Set them aside on a semolina-dusted tray while you prepare the leeks.

Preparing the Buttered Leeks and Cooking the Ravioli

1. For the buttered leek accompaniment, heat 2 tablespoons of olive oil and 50g of unsalted butter in a large frying pan over medium heat. Add the 2 trimmed and sliced leeks to the pan and sauté gently for approximately 15 minutes. The leeks should become tender and translucent but not browned, allowing their delicate flavour to complement the herb and ricotta ravioli.
2. When the leeks are perfectly softened, grate in 1/4 teaspoon of fresh nutmeg. Stir to distribute the nutmeg evenly throughout the buttered leeks. The nutmeg adds a subtle aromatic dimension that enhances both the leeks and the herbed ricotta filling.
3. Bring a large saucepan of water to a rolling boil and add salt. Carefully lower the ravioli into the water, a few at a time to avoid overcrowding. Cook for 2-3 minutes only – fresh pasta cooks much more quickly than dried pasta, and overcooking will result in mushy ravioli.
4. Using a slotted spoon, gently remove the cooked ravioli and transfer directly to the pan with the buttered leeks. Toss very gently to coat the ravioli with the buttery sauce. Divide the herb and ricotta ravioli between warmed plates and spoon any remaining buttered leeks over the top. If desired, finish with a generous grating of fresh Parmesan cheese.

Suggested Wine Pairing

Majestic: Villa Borghetti Pinot Grigio delle Venezie

This crisp, refreshing Italian white wine offers delicate notes of green apple, pear and subtle citrus that beautifully complement the herb and ricotta ravioli. Its clean finish and bright acidity cut through the richness of the cheese filling while enhancing the aromatic herbs. The wine’s light body won’t overpower the subtle flavours of this pasta creation.

Tesco: Finest Soave Classico Superiore

This elegant northern Italian white presents gentle almond notes with hints of peach and a mineral backbone that pairs perfectly with cheese-filled pasta dishes. The wine’s balanced acidity refreshes the palate between bites of the creamy ricotta filling, while its subtle complexity harmonizes with the herb-infused pasta pockets and buttery leek sauce.

Sainsbury’s: Taste the Difference Verdicchio dei Castelli di Jesi

A wonderfully versatile Italian white with crisp green apple flavours, delicate floral notes and a characteristic almond finish. This wine’s structure and mineral character create a perfect partnership with the herb-enhanced ricotta filling, while its bright acidity balances the buttery leek sauce. The herbal undertones in the wine mirror the aromatic elements in these handcrafted ravioli pockets.

What can you serve with this

1. Garlic bread – The classic Italian accompaniment provides a crunchy texture contrast to the soft herb and ricotta ravioli while the garlicky flavour complements the subtle herb notes in the pasta.
2. Green salad with balsamic dressing – A crisp, fresh salad cuts through the richness of the cheese-filled ravioli and buttered leeks, providing a palate-cleansing counterpoint and adding nutritional balance to the meal.
3. Roasted cherry tomatoes – These sweet, caramelised gems add vibrant colour and a burst of umami flavour that enhances the creamy ricotta filling while bringing acidity to balance the buttery sauce.
4. Grilled asparagus – The slightly charred, earthy flavour of grilled asparagus pairs wonderfully with the delicate herb-infused ricotta and complements the buttery leeks with its spring-like character.
5. Crusty sourdough bread – Perfect for mopping up any remaining buttered leek sauce, the tangy sourdough provides textural contrast and helps round out this herb and ricotta ravioli dish into a satisfying meal.

Nutri-score Health Check

This herb and ricotta ravioli with buttered leeks recipe receives a Nutri-Score of C (Moderately healthy). The calculation considers both positive and negative nutritional factors present in the dish.

On the positive side, the recipe contains fresh herbs which provide essential vitamins and antioxidants. The ricotta cheese delivers calcium and protein, while leeks contribute vitamins A, C, and K along with beneficial fibre.

However, several factors contribute to the moderate rating. The dish contains significant amounts of cheese including both ricotta and Parmesan, which adds saturated fat and sodium. The double cream and butter in the recipe substantially increase the saturated fat content. The pasta component, while delicious, is primarily refined carbohydrates without significant fibre.

The score has been automatically calculated from the ingredients in the recipe and is only a guide. Portion size and accompaniments will influence the overall nutritional profile of your meal.

Recipe FAQ

• Can I make the pasta dough in advance? Yes, you can make the dough up to 24 hours in advance. Keep it tightly wrapped in cling film in the refrigerator. Bring it to room temperature for about 30 minutes before rolling.
• What if I don’t have a pasta machine? A rolling pin works well, though you’ll need to put in a bit more effort. Roll the dough as thin as possible on a surface dusted with semolina. The pasta should be almost translucent.
• Can I use different herbs in the ricotta filling? Absolutely! While the recipe suggests basil, marjoram or parsley, you can experiment with sage, thyme or tarragon, adjusting quantities to suit your taste preferences.
• My ravioli keep bursting when cooking. What am I doing wrong? This usually happens when air is trapped inside. Ensure you press firmly around each filling mound to remove air pockets. Also, don’t overfill the ravioli or overcrowd the cooking pot.
• Is there a dairy-free alternative for this herb and ricotta ravioli? You can substitute the ricotta with dairy-free alternatives like tofu ricotta and use plant-based butter and cream alternatives for the leeks. The texture will be slightly different but still delicious.
• Can I make the ravioli without a food processor? Yes, you can mix the pasta dough by hand using the well method. For the filling, simply mash the ricotta well and thoroughly mix in the other ingredients by hand.
• How do I know when the ravioli are cooked? Fresh ravioli cook very quickly, usually in 2-3 minutes. They’re done when they float to the surface of the boiling water and the pasta is tender but still has some bite (al dente).
• What can I use instead of leeks? Shallots or spring onions make excellent alternatives. Cook them the same way as the leeks, but they may require less cooking time.

Storing FAQ

• How long can I store uncooked herb and ricotta ravioli? Freshly made uncooked ravioli will keep in the refrigerator for up to 24 hours. Place them in a single layer on a semolina-dusted tray and cover with cling film.
• Can I freeze the uncooked ravioli? Yes, place them on a semolina-dusted tray in a single layer and freeze until solid. Once frozen, transfer to a freezer bag or container. They’ll keep for up to 3 months. Cook from frozen, adding 1-2 minutes to the cooking time.
• How should I store leftover cooked ravioli? Allow the ravioli and leeks to cool completely, then store in an airtight container in the refrigerator for up to 2 days. The texture may change slightly but they’ll still be delicious.
• Can I make the filling in advance? The ricotta filling can be made up to 24 hours ahead and stored in an airtight container in the refrigerator. Give it a good stir before using.

Reheating FAQ

• What’s the best way to reheat leftover herb and ricotta ravioli? Gently reheat in a pan with a splash of water or broth over low heat until warmed through. Add a small knob of butter at the end to refresh the sauce.
• Can I microwave leftover ravioli? Yes, place in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each until warmed through. The texture won’t be quite as good as stovetop reheating.
• How do I reheat frozen cooked ravioli? Thaw overnight in the refrigerator, then follow the stovetop reheating method. Alternatively, place frozen ravioli in a covered oven-safe dish with a splash of water and heat at 180°C for about 20 minutes or until heated through.
• My reheated ravioli seem dry. How can I fix this? Add a small amount of butter, olive oil, or cream to the ravioli while reheating to restore moisture and refresh the sauce.
• Can I reheat the ravioli and leeks separately? Yes, this can give better results. Reheat the leeks in a pan until warmed through, then separately reheat the ravioli by briefly dipping them in hot water before combining.