Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Ricotta ravioli from Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (page 81) by Marc Vetri and David Joachim

  • Parmesan cheese
  • bread flour
  • nutmeg
  • black peppercorns
  • eggs
  • butter
  • ricotta impastata cheese
  • stone-ground whole wheat flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Egg yolk dough" for the book's "Whole egg, bread flour, and stone-ground wheat dough" specified in this recipe.

  • nicolepellegrini on June 19, 2015

    First attempt making these with the recommended "Whole egg, bread flour, and stone-ground wheat dough" was a disaster. Dough was not very pliable, wasted a lot of it just trying to cut maybe a dozen ravioli. The SO did not like the dough flavor and texture either once cooked. However, the filling was excellent so the next day I ended up making another batch to use up the filling with a ravioli dough recipe from another book, which came out much better.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.