Ricotta and Herb Ravioli

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This is most delicate while at the same time heady with herbs. I love making ravioli; it’s a meditation and the pale pasta and oil are truly beautiful in the warm rays of the sun at lunchtime.


  • 3 large free-range eggs, plus 6 egg yolks
  • 500 g 400’ pasta flour or a mixture of pasta flour and very fine semolina


To make the pasta, beat the eggs and egg yolks in a jug. (This is so that when put in the food processor the egg yolks won’t streak the dough.) Put the flour in a food processor. With the motor running, slowly add the eggs. Mix until the dough forms a ball. If it appears too dry, add a few drops of water. It should not be tacky - more like children’s playdough. Wrap the pasta in clingfilm and a