Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (dried eggs)


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Yield: 40 filled Raviolis - 2 Filled Raviolis per serving - 20 servings

Pasta Dough Ingredients

  • 1 lb. 2 oz. bread flour
  • 3 oz. whole egg solids
  • 10.5 oz. water
  • 0.8 oz. olive oil
  • 0.03 oz. salt

Total approximate weight: 1 lb., 12.83 oz.

Pasta Dough Instructions

  1. Weigh out the flour and form a well on a work bench.
  2. Add the egg, oil and salt into the well.
  3. Gently fold the sides of the flour well into the eggs, allowing the flour to absorb the egg mixture.
  4. Mix until you form a soft dough, dust with flour and refrigerate for 2 hours. Dough is ready for processing.
  5. Before using the dough allow it to set out 1 hour at ambient temperature.



  • 24 flat Italian parsley
  • Beaten whole eggs for egg wash (as needed)


  1. Pluck the leaves individually off of the bunch and reserve.
  2. After resting the dough, using a pasta machine roller, roll out the dough to the thinnest setting into 3.5 x 36” sheet.
  3. Brush this lightly with a pastry brush and place 6 leaves equally spaced in a 3X3 inch square section.
  4. Fold the dough in half over the leaves and roll it out to the thinnest setting silhouetting the leaves between the sheets.
  5. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer, lightly dusting of flour and clear wrap in between each sheet, prepare the filling.

Filling Ingredients

  • 2 lbs. Ricotta cheese
  • 0.5 oz. whole egg solids
  • 1.5 oz. water
  • 2 oz. Parmesan cheese, grated
  • 1 oz. Parmesan cheese, shredded
  • 1.5 oz. pesto sauce
  • 0.5 oz. garlic, minced
  • 0.2 oz. kosher salt
  • 0.001 oz. black pepper
  • 1 oz. bread crumbs, unseasoned

Total approximate weight: 2 lb., 8 oz.

Filling Instructions

  1. Blend all the ingredients together in a stainless steel bowl using a rubber spatula.
  2. Refrigerate and reserve to use for ravioli filling.

Assembly Instructions

  1. Once the filling is prepared and the pasta dough is rolled out to the thinnest setting on the pasta rolling machine, begin filling the ravioli.
  2. First brush the plain pasta sheets lightly with egg wash and deposit a one ounce scoop of filling every 3.5 inches to match up with the parsley sheet.
  3. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket, cut evenly with a pasta cutter. Lightly dust the finished ravioli with flour.
  4. Refrigerate or freeze at this point.
  5. To cook the ravioli, place in a boiling pot of water with salt and olive oil. Cook for approximately 3 to 5 minutes or until the raviolis begin to float.
  6. Plate two on a dish with a Romano cheese sauce and garnish with chopped tomato and fresh parsley.

Romano Cheese Sauce


  • 1 lb., 14 oz. heavy cream
  • 1.5 oz. butter
  • 1.5 oz. onion, minced
  • 1 oz. garlic, minced
  • 2 oz. diced plum tomatoes, seeded
  • 0.5 oz. basil
  • 2 oz. Pecorino Romano cheese, grated
  • 0.5 fresh parsley, minced
  • 0.8 oz Ultra Sperse M-modified starch
  • 0.2 oz. salt
  • 0.02 oz. black pepper

Total approximate weight: 2 lb., 8 oz.


  1. Place a medium size sauce pan on a medium heat.
  2. Melt butter and sauté the onions and garlic until tender and translucent, don’t brown.
  3. In a separate bowl, whisk together heavy cream and starch.
  4. Add to sauce pan with the vegetables. Heat, stirring occasionally, to 180°F and remove from the heat (sauce will thicken to a medium viscosity). Add the parsley, tomato, basil and Romano cheese to finish the sauce.

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