90 minutes
Cooking time
3 minutes
Doses for
4 persons


for the fresh egg pasta

  • 4 eggs
  • 400 g white flour (italian 0)

for the filling

  • 500 g Ricotta La Pec
  • 1 egg
  • 100 g Il Pecorino Toscano DOP aged
  • salt
  • pistachio grains
  • 40 g butter
  • sage


Pour the flour onto a pastry board and make a well in the center, then pour in the eggs and beat them while mixing them with the flour. Little by little incorporate the flour using your fingers until well combined and smooth. Wrap the dough in plastic and refrigerate for about one hour. Meanwhile prepare the filling for the ravioli: blend Ricotta La Pec with the eggs and the grated Pecorino, then season with salt. Stuff the pastry bag with this filling, then cover and refrigerate until ready to use. After one hour, roll out the dough until very thin (either with the rolling pin or with the pasta roller) and cut into many rectangles, about 8-10 centimeters wide. Place the prepared filling at the center of each rectangle with the pastry bag. Close the ravioli and press down with wet fingers to seal the edges. At this point bring a large pan of salted water to the boil and carefully pour in the ravioli. Cook the pasta for 3 minutes, then drain. Melt the butter in a pan, add sage and the drained ravioli. Toss for a few minutes to blend the flavours. Serve garnished with ground pistachios and a sprinkle of grated pecorino.

What is needed
some bowls
pastry board
rolling pin or pasta roller
ravioli cutter
pastry bag