Search
Home < Recipes < Italian Tradition < Green ravioli with fresh herb ricotta
like_thumbLike
heart_likeLiked by 8

Share

  • fb
  • print
  • twitter

    Green ravioli with fresh herb ricotta
    Difficulty
    Medium
    		Preparation
    T230 min
    		Servings for
    6 people
    Ravioli verdi 8 p

    Chef Francesca D’Orazio

    Homemade ravioli is the perfect dish to enjoy for Sunday lunch with the family. It brings back unforgettable, happy childhood memories of when pasta was always handmade.

    Ingredients

    For the pasta:
    150 g all-purpose flour
    150 g double-milled durum wheat flour
    2 medium eggs
    60 g spinach leaves
    extra flour

    For the filling:
    400 g cow, sheep or goat’s milk ricotta
    50 g Grana Padano PDO aged for over 16 months
    2 tablespoons chopped herbs: thyme, chives, basil
    Untreated lemon peel to taste

    For the dressing:
    60 g butter
    1 cup of vegetable stock
    Thyme
    Basil
    Chives
    50 g grated Grana Padano PDO aged for over 16 months
    1 untreated lemon (juice and peel)
    Salt to taste

    Grana PadanoPasta

    Preparation

    STEP 1

    For the pasta:
    Wash and dry the spinach well, then blitz in a blender with the flours. Add the eggs and knead thoroughly, adding more flour if needed, to make a firm pasta dough. Cover with a bowl and set aside to rest.

    STEP 2

    For the filling:
    Cut the lemon peel into thin strips and plunge it into salted boiling water 3 times, changing the water each time. Strain the ricotta, add the Grana Padano PDO, the chopped herbs, a pinch of salt and two teaspoons of grated lemon peel, leaving some aside to garnish the dish.

    STEP 3

    Roll the pasta out thinly and cut in half. Arrange small heaps of filling on one sheet of the pasta, spacing them evenly (using a ice-cream scoop is a good tip) and lay the other sheet on top, pressing down firmly around each heap of filling so that the two sheets of pasta stick together. Cut each raviolo into a flower shape, using a pasta cutter.

    STEP 4

    Begin cooking the ravioli in salted boiling water for a few minutes. In the meantime, prepare the dressing by melting the butter with the thyme and whisking it into a cream with the vegetable stock (or the ravioli cooking water) and two tablespoons of lemon juice. Remove from the heat and add the Grana Padano PDO. While the sauce is still piping hot, pour it over the ravioli, garnishing the dish with the lemon peel and herbs.

    Related recipes

    Ravioli al brasato e Grana Padano Riserva p IMG_4339next
    Difficulty

    Difficult

    		 Preparation

    270 min

    		 Servings for

    4 people

    Ravioli with Braised Beef and Grana Padano Riserva
    ravioli di melnzane p 1next
    Difficulty

    Easy

    		 Preparation

    45 min

    		 Servings for

    4 people

    Aubergine and Grana Padano ravioli with grape tomatoes and basil
    Ravioli di barbabietola ripieni di ricotta erbe aromatiche e Grana Padano Riserva pnext
    Difficulty

    Medium

    		 Preparation

    60 min

    		 Servings for

    4 people

    Beetroot Ravioli Filled with Ricotta, Herbs and Grana Padano Riserva
    Ravioli bicolore pnext
    Difficulty

    Medium

    		 Preparation

    15 min

    		 Servings for

    4 people

    Black and Yellow Striped Ravioli (Squid Ink and Saffron) Filled with Grana Padano Riserva
    ←
    →
    DISCOVER ALL THE RECIPES

    Discover more about Grana Padano

    GP_Prodotto iconico_2026next


    An iconic product
    GP_La DOP_2026next


    The PDO
    GP_Curiosita sul prodotto_2026next


    Fun Facts
    GP_I consorziati_2026next


    The consortium members