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Bella Italia – Ravioli Rosso

Ravioli Dough

  • 4 large eggs
  • 400g flour
  • 2 tablespoons olive oil
  • 2-4 spoons of concentrated tomato (optional, for colouring)
  • Salt

Ravioli Filling

  • 4 large cooked potatoes
  • 1 spoon milk
  • Salt, pepper, muscat
  • Parmesan (optional)


  1. Mix all ingredients named for your dough, give it a good kneading, and let it chill in the fridge for about 30-40 minutes. The dough will be for approximately 4 portions, for each portion more use one egg and 100g flour moredsc_2873
  2. Peel your potatoes, mash them and mix them with milk, seasoning and optional parmesan (to get a cheesy taste). dsc_2876
  3. Take your dough, slice it into 2/3 parts, and roll it till it is thin enough for you. You can use a pasta machine as well.
  4. Place a tablespoon of the prepared filling, and place it on the dough. Don’t place it too closely, your ravioli will need some space around the filling. dsc_2886
  5. Roll the second piece of dough, use some egg wash for binding both doughs together. Place it on the dough with filling, and use a cutter to cut the ravioli into pieces. Repeat the process until all your dough is processed into delicious little ravioli. dsc_2891dsc_2905
  6. Bring water to boil, and cook the ravioli around 10 minutes, until they are good (it always depends on the thickness).
  7. Arrange ravioli with an easy tomato sauce, cream sauce or pesto.

Room for creativity

  • Colouring can be changed, by adding tint of an octopus your ravioli will be black, by adding spinach you will get slightly green tinted ravioli
  • The filling can be changed, mascarpone, spinach and seasonings make a good one, or anything with more cheese.dsc_2936

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