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Ricotta and herb ravioli

NB: For this recipe you will need a pasta machine.

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For the ravioli

  • 3 large free-range eggs, plus 6 free-range egg yolks
  • 500g/1lb 2oz '00' pasta flour
  • very fine semolina, for dusting

For the ricotta and herb filling

  • 75g/2¾oz pine nuts
  • 450g/1lb ricotta
  • 75g/2¾oz finely grated parmesan, plus extra to serve
  • 3 tbsp finely chopped fresh marjoram leaves
  • 1 tbsp finely chopped fresh mint leaves
  • 2 tbsp finely chopped fresh basil leaves
  • ½ unwaxed lemon, zest only, finely grated
  • salt and freshly ground black pepper

For the garlic oil

  • 4-5 tbsp extra virgin olive oil
  • 6 new-season garlic cloves or 3 normal garlic cloves, peeled, finely sliced lengthways