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Ricotta and Salami Ravioli

Ricotta and Salami Ravioli

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  • Fresh Pasta Dough
  • 1 1/2 lbs Ricotta cheese, drained
  • 1/4 lb Romano cheese, grated
  • 2 Eggs, slightly beaten
  • 1/4 lb Salami, finely chopped
  • 1 dash Nutmeg
  • Salt, to taste
  • Pepper, to taste


  1. Follow this Fresh Pasta recipe to prepare dough for ravioli.
  2. Place all filling ingredients in a mixing bowl. Stir to combine until mixture is smooth.
  3. Cut prepared pasta dough into 2 pieces. Set the rollers of a pasta machine to the widest setting. Gently flatten one piece of dough into a rectangle and feed it through the rollers 8 – 10 times, folding it in half after each time.
  4. Turn dial down one setting and feed the same piece through the rollers. Repeat the process until you get to the second to last setting.
  5. Put the flattened sheet of pasta on a floured work surface. Place 1 tsp of filling, 2 inches apart along one half of the sheet. Fold dough in half over the mounds of filling, gently pressing around each to release air.
  6. Using a ravioli cutter, cut between the mounds and place the cut ravioli on a baking sheet dusted with corn meal.
  7. Repeat process with the second piece of dough and remaining filling.
  8. Bring a pot of water to a boil and cook ravioli until they float.
  9. Drain and serve immediately.


Recipe adapted from