The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.
Recipe courtesy of Jamie Oliver
Total:
1 hr 8 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Filling:

Directions

Make the pasta by plonking the eggs and flour in a food processor, turning it on and within 30 seconds it should look like chewy-looking bread crumbs. These will start to come together into larger balls of dough. Take the dough out and work by hand for 2 minutes or until smooth, silky and elastic. Wrap in plastic and allow to rest in the refrigerator.

Prepare the filling by mixing everything except the whole marjoram leaves together, checking the seasoning.

Cut off pieces of the pasta and roll out on a lightly floured clean work surface to about 1mm thick, then cut into pieces about 14 by 14cm (6 by 6 inches). Place a good heaped teaspoon of filling on 1 side, then using a clean pastry brush and some water, lightly but evenly brush the pasta. Pinch 1 side of the pasta over the filling so it forms a parcel, then with your thumb or the base of your palm gently pat the pasta down all around the filling. (The most important thing about ravioli is it must be sealed completely, so if there are any rips, chuck them out.) Trim and cut the ravioli into shape with a knife or crinkly cutter.

Cook the ravioli in salted, gently boiling water for 3 to 4 minutes.

Meanwhile, fry the marjoram leaves and sage leaves in the olive oil until crispy, then drain on kitchen paper.

Put the cooked ravioli in a warmed small frying pan, add a little of the cooking water and another tablespoon of the grated pecorino, and toss. To serve, spoon the ravioli into a dish, sprinkle some of the crispy herbs on top, and add another grating of Parmesan and some freshly ground black pepper to finish.

Cook's Note

Fresh pasta is so easy to make, and this ravioli is so delicious and a great one for the kids to help you with – you don`t need a pasta machine, just a wine bottle or a rolling pin.

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Toasted Ravioli and Basic Ravioli Dough

Recipe courtesy of Robert Irvine

Chicken Parmesan

Recipe courtesy of Food Network Kitchen

Eggplant Ricotta Bites

Recipe courtesy of Food Network Kitchen

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Sheeps Milk Ricotta and Parmesan Ravioli

Recipe courtesy of The Rail Stop Restaurant

Sheep's Milk Ricotta and Parmesan Cheese Ravioli

Recipe courtesy of The Rail Stop Restaurant

SHEEP'S MILK RICOTTA AND PARMESAN CHEESE RAVIOLI

Recipe courtesy of The Rail Stop Restaurant

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking