Active Time
N/A
Total Time
20 MIN
Yield
Serves : Makes 40 ravioli
© Antonis Achilleos

How to Make It

Step

In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.

Make Ahead

Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month.

Suggested Pairing

Minerally, full-bodied Italian white.

You May Like

Aggregate Rating value: 4

Review Count: 5323

Worst Rating: 0

Best Rating: 5