A plate of Ham and Ricotta Ravioli s one of my favourite pasta dishes. It’s a dish that carries the warmth of an Italian kitchen, with delicate pasta parcels filled to the brim with creamy ricotta cheese and finely chopped ham. But what truly sets it apart is the thick, velvety cream sauce. Enhanced with softened cherry tomatoes that burst with sweetness, and a light sprinkling of fresh dill, this meal brings an unexpected twist to a classic.
The contrast between the creamy sauce and the savoury filling is delightful. The ricotta’s gentle tanginess meets the saltiness of the ham, while the tomatoes add a pop of freshness. Dill, often underrated, gives it a herbaceous lift that’s slightly reminiscent of spring gardens. It’s different, yes, but undeniably delicious.
When serving Ham and Ricotta Ravioli, simplicity is key. A fresh green salad dressed with olive oil and lemon juice complements the richness of the cream sauce. Alternatively, lightly steamed asparagus or green beans with a touch of butter and sea salt can balance out the flavours. For a more indulgent meal, garlic bread with a golden crust and a soft, buttery centre is a perfect choice.
As for the wine, a crisp Italian white is ideal. A Pinot Grigio or a Vermentino offers a bright acidity that cuts through the creaminess of the sauce. If you prefer something sparkling, a chilled Prosecco brings a touch of festivity to the table. On the other hand, a light red such as a Barbera or a Chianti can hold its own against the ham’s saltiness while complementing the delicate ricotta.
This dish is equally suited for a weekend dinner with friends or a quiet, candlelit evening for two. It’s the kind of meal that invites conversation, best enjoyed with laughter and a second glass of wine. And if you’re feeling a little adventurous, adding a handful of sautéed mushrooms or a sprinkle of toasted pine nuts can add even more depth to the flavour.
Ham and Ricotta Ravioli is a meal that has everything, texture, aroma, flavour and appearance. So, set the table, pour the wine, and savour every bite. After all, as the Italians say, “la dolce vita” is best enjoyed one delicious dish at a time.
Ham and Ricotta Ravioli
Ingredients
The Ravioli Dough:
- 200 g plain flour
- 2 large eggs free range
- 1 tbsp olive oil
- 1 pinch salt
The Filling:
- 150 g ricotta cheese
- 80 g cooked ham finely chopped
- 30 g Parmesan cheese grated
- 1 large egg yolk
- salt to taste
- black pepper to taste
The Cream Sauce:
- 1 tbsp olive oil
- 150 ml double cream
- 150 g cherry tomatoes halved
- 1 clove garlic finely chopped
- salt to taste
- black pepper to taste
- fresh dill finely chopped for garnish
Instructions
Prepare the Dough:
- Place the flour on a clean surface and make a well in the centre. Crack the eggs into the well and add the olive oil and salt.200 g plain flour, 2 large eggs, 1 tbsp olive oil, 1 pinch salt
- Gradually combine using a fork, then knead until a smooth dough forms, about 10 minutes.
- Wrap in cling film and let it rest for 30 minutes.
Make the Filling:
- In a bowl, combine the ricotta, ham, Parmesan and egg yolk. Season with salt and pepper to taste.150 g ricotta cheese, 80 g cooked ham, 30 g Parmesan cheese, 1 large egg yolk, salt, black pepper
Shape the Ravioli:
- Roll out the dough thinly using a pasta machine or rolling pin.
- Cut large circles (approximately 10cm in diameter) using a cutter.
- Place a heaped tablespoon of filling on one half of each circle.
- Fold the dough over into a semi-circle, sealing the edges tightly with a fork.
Cook the Ravioli:
- Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 4-5 minutes until they float to the surface.
Make the Sauce:
- In a large frying pan, heat the olive oil over medium heat.1 tbsp olive oil
- Add the garlic and sauté until fragrant.1 clove garlic
- Add the cherry tomatoes and cook until softened, about 5 minutes.150 g cherry tomatoes
- Pour in the cream and simmer gently for 5 minutes. Season to taste.150 ml double cream, salt, black pepper
Assemble and Serve:
- Drain the cooked ravioli and add them directly to the sauce.
- Gently toss to coat.
- Serve with fresh dill sprinkled on top.fresh dill