Open Ravioli with Smoked Ricotta and Nutmeg Butter

Preparation info
  • Serves


    • Difficulty


Appears in
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
  • s


  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