Ravioli Pesaresi

Ravioli in the Pesaro Style


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Ravioli with a ricotta cheese and spinach filling exist in most parts of Italy where fresh pasta is featured. There are many variations on this recipe - meat or other kinds of cheese can be added to the filling mixture, and instead of spinach, Swiss chard can be used, or it could even be substituted by fresh young nettles. In Le Marche, it is the addition of lots of tangy lemon rind that gives a fresh boost to the flavour. Lemons grown in the coastal areas of Italy always have an especially recognizable intensity of perfume and taste.


  • about 400 g/14 oz/ cups plain/all-purpose flour
  • 50 g/2 oz/2 tbsp fine semolina, plus extra for dusting
  • 4 eggs
  • 1 egg yolk
  • 350 g/12 oz fresh ricotta cheese
  • 500 g/1 ¼ lb spinach, cooked and finely chopped
  • grated rind of 1 large unwaxed lemon
  • 115 g/4 oz/1 ¼ cups freshly grated mild pecorino cheese
  • sea salt and ground black pepper
  • tomato sauce or melted butter, to serve


  1. Mix together the flour and semolina and place the mixture on a work surface in a mound. Use your fist to make a hollow in the middle.

  2. Beat the eggs and egg yolk together and pour the mixture into the hollow in the flour. Work the flour and eggs together with your fingertips until you have a pliable ball of dough that is neither too sticky or too dry - add more flour as required.

  3. Knead the ball of dough until it is smooth and elastic. Cover with a clean cloth or wrap in clear film or plastic wrap, and leave to rest for about 30 minutes while you make the filling for the ravioli.
  4. In a large bowl, mix together the ricotta cheese, chopped spinach and grated lemon rind. Season to taste with salt and pepper.
  5. Roll out the pasta into a long, thin rectangle as finely and as evenly as possible. Drop the filling, in a neat row, along half the sheet, a scant tablespoon at a time, leaving 2.5cm/1in between the mounds of filling. Fold the sheet over to cover the filling.

  6. With your fingers, press down firmly between the mounds of filling so that the pasta sticks together and closes up. Cut out the ravioli with a serrated pasta cutter or knife and press round the edges again to make sure each is perfectly sealed.

  7. Dust a wide baking sheet with semolina and lay the ravioli over it, taking care not to overlap them or lay them on top of one another.
  8. Bring a large pan of water to the boil and drop in the ravioli. Cook for 3-4 minutes, in batches. They should rise to the surface when cooked. Scoop out the ravioli using a large slotted spoon as soon as they are cooked and transfer them to a warmed bowl.
  9. Dress the ravioli with tomato sauce or melted butter and sprinkle with grated pecorino cheese.