Open Ravioli with Smoked Ricotta and Nutmeg Butter

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Any firm of fish or poultry smokers will put a Ricotta into the smoker for you. The rest is straightforward.


  • ravioli paste as in the previous recipe
  • 4 oz (100 g) smoked Ricotta
  • salt and freshly ground black pepper
  • 8 oz (225 g) unsalted butter
  • ½ fresh nutmeg
  • juice of 1 lemon


  1. Roll out the ravioli paste as thinly as possible and cut into 2 in (5 cm) squares. Boil for a few seconds in salted water and drain.
  2. Meanwhile put the smoked Ricotta into a covered ovenproof dish and warm for a few minutes in a moderate oven at 350°F (180°C) Gas 4.
  3. Arrange half the ravioli squares on the bottom of four warmed soup plates. Place a ½ tablespoonful of smoked Ricotta in the centre of each square and lay another pasta square on top. Grate black pepper over the pasta.
  4. Heat the butter in a frying pan. As it heats, grate the nutmeg into it. As the butter browns take it off the heat. When the colour reaches a rich dark brown, pour in the lemon juice and spoon over the pasta.