Ham and Ricotta Ravioli

Ham and Ricotta Ravioli is a delightful Italian dish of large, semi-circular ravioli filled with a creamy ricotta and ham mixture. Served with a thick, luscious cream sauce, softened cherry tomatoes, and a sprinkling of dill, it’s both comforting and elegant. Perfect for a main course, it’s best enjoyed with a crisp white wine and a fresh green salad.

Prep Time 45

Cook Time 20

Total Time 1 5

Servings People

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

Nutrition