Recipe courtesy of The Rail Stop Restaurant

Sheep's Milk Ricotta and Parmesan Cheese Ravioli

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  • Level: Intermediate
  • Total: 1 hr 31 min
  • Prep: 1 hr
  • Inactive: 30 min
  • Cook: 1 min
  • Yield: 4 servings
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Pasta Dough:

6 eggs

1 1/4 cups durum flour

Pinch salt

2 tablespoons olive oil

Egg wash, for brushing dough (mix 1 egg yolk with 1 tablespoon water)

Ravioli Mix:

1 cup sheep's milk ricotta cheese

3/4 cup grated Parmesan

2 egg yolks

Pinch nutmeg

Pinch salt and pepper


Olive oil

Diced tomatoes 



  1. For the pasta dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 1/2 hour. Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
  2. For the ravioli mix: Mix all ingredients together.
  3. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart. Brush flattened pasta with egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta over balls of ravioli mix, making sure to get the air out. Cut with round cutter or knife to desired shape.
  4. Place finished ravioli into pot of boiling salted water, for about 1 minute. Remove from water. Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil. Serve.