Ravioli are the most famous filled pasta in the world, loved by adults and children. The Romagna’ style wants them with herbs and cheese. Turn off the TV and ask your children to help you close them, you will see how they will have fun! Here is the recipe for ravioli stuffed with herbs, which you can then dress to your liking: with the meat sauce you like best, with meat sauce or with tomato and basil or with vegetables. They go more or less with all the sauces but, if we can give you some advice, don’t use it if you intend to use a fish sauce, (in the Hotel you would be offered a ravioli with sea bass); while if you wanted to taste a sauce with porcini or truffle, the ideal would be a ravioli with potatoes. Happy family lunch!


1 hour and a half


3 min



Doses for: 

6 people



Ingredients for the filling:

  • 1.2 kg of wild herbs (stridoli, dandelion, rosolacce, borage, nettle tips) alternatively spinach, chard, bread of the angels,
  • 200 gr of cow ricotta chees,
  • 100 gr of bacon, 
  • 80 gr of Parmesan cheese, 
  • 1 clove of garlic, 
  • nutmeg, 
  • salt and pepper.

Ingredients for the pastry:

  • 400 grams of flour,
  • 4 eggs,

if you want see the recipe for the pastry


Wash the herbs and boil them in salted water for 10 minutes, drain and finely chop.

Put the oil, the garlic and the chopped pancetta in a pan and fry them,
When it is cold, put the mixture in a bowl with the ricotta, the parmesan, a sprinkling of nutmeg, salt and pepper.

Prepare the pasta (see the recipe). In one half of the dough, place a small stack of stuffing about 4 cm apart from each other, cover with the other half of the dough and press with your fingers around the filling well. Cut with the toothed wheel between one raviolo and another. Cook the ravioli in plenty of salted water for 3 minutes. Season to taste with meat sauce, tomato and basil or butter and sage …

The dish is ready,

Enjoy your meal!!!

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