How I make ravioli with a mortadella and ricotta filling – step by step
Prepare the filling
Thoroughly mix the ricotta, egg, mortadella, Parmesan and shredded chicken breast in a medium-sized bowl. Season to taste with a pinch of nutmeg, salt and pepper. Cover the filling and refrigerate until ready to use.
Prepare the pasta dough
Place the durum wheat semolina (Semola di Grano Duro) on a large, clean work surface and form a deep well in the centre. Add the eggs – consisting of 3 egg yolks and the rest whole eggs (at room temperature!) – into the well. Knead everything thoroughly for about 10 minutes until a smooth, elastic dough forms.
Leave the dough to rest
Wrap the dough tightly in cling film and place it in the fridge for at least 30 minutes. This resting time is important: it allows the gluten to relax, making the dough more pliable and much easier to pass through the pasta machine.
Roll out the dough and fold it
Divide the dough into about 8 equal pieces. Take one piece at a time, wrapping the rest immediately back in cling film. Pass the piece of dough through the pasta machine on the widest setting, then fold it: fold one third of one side inwards, then fold the other side over it – the dough now has three layers. Repeat this process three times: pass through, fold, pass through.
Roll out into a thin sheet of dough
Gradually reduce the setting on the pasta roller and pass the dough through all the settings. You will end up with a long, thin sheet of dough. Dust the pasta board or work surface with a little flour and place the sheet on top.
Shaping the ravioli
Place the filling in even mounds on one sheet of pasta. Place a second sheet of pasta on top. Carefully press out any air to prevent air pockets from forming. Roll out firmly with a small rolling pin, then cut out the individual ravioli. Place the finished ravioli on a floured baking tray lined with baking paper.
Cook the ravioli and toss them in butter
Put a large pan of water on the hob and bring to the boil, then add a generous amount of salt. Meanwhile, melt 30 g of butter in a large frying pan over a medium heat. Add the ravioli to the water – after about 1–2 minutes they will float to the surface: this is a sign that they are cooked. Remove immediately with a slotted spoon, drain briefly and add straight to the pan of butter. Toss briefly.
Serve immediately
Place the ravioli on warmed plates and sprinkle generously with freshly grated Parmesan. Enjoy straight away – homemade pasta tastes best when served fresh.
Tips & variations
The dough made from semolina (durum wheat semolina) is the centrepiece of this recipe: it is naturally firmer than dough made from soft wheat flour and hardly sticks together at all during cooking. It is important that the eggs are at room temperature – this ensures a smooth mixture without any dry patches.
If you’d like to vary the filling: chicken can easily be replaced with pork or wafer-thin Parma ham. For a vegetarian version, well-drained spinach works wonderfully – or a combination of a little lemon zest and a few drops of lemon juice for a fresh, light touch. The ravioli can also be cut into larger or smaller shapes – as a generous main course or as an elegant starter in a smaller form.
Storage
Room temperature: Freshly shaped, uncooked ravioli can be left loosely covered on a floured baking tray at room temperature for up to 1 hour – after that, they will dry out or stick together.
Refrigerator: Store uncooked ravioli on a floured baking tray in the fridge and cook within 24 hours. Cooked ravioli (tossed in a little butter to prevent them sticking when cold) will keep in the fridge for 1–2 days if stored in a container. Toss briefly in butter before serving.
Freezing: First freeze the uncooked ravioli on a baking tray for 1–2 hours, then transfer them in portions to freezer bags. Shelf life: up to 2 months. Place straight from the freezer into boiling salted water – no need to defrost, simply cook for 1–2 minutes longer.
FAQ for ravioli with a mortadella and ricotta filling
Which flour is best for making homemade ravioli?
Durum wheat semolina (Semola di Grano Duro) gives the ravioli the right amount of bite and prevents them from sticking together during cooking. You can also use classic Type 00 soft wheat flour, but this will result in a slightly softer dough.
How do I know when the ravioli are cooked?
Homemade ravioli are cooked when they float to the surface of the boiling salted water – this takes about 1–2 minutes, depending on their size. Remove them immediately, otherwise they will become too soft.
Can I make the ravioli in advance?
Yes – uncooked ravioli freeze really well. Freeze them initially on a floured baking tray, then transfer them to freezer bags. Add them straight from the freezer to boiling water; no need to defrost them first.
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Recipe card
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Ravioli with Mortadella Ricotta filling
Equipment
- Cling film / plastic wrap
- Small rolling pin
- Large saucepan
- Large frying pan
- Slotted spoon
- Baking tray with parchment paper
Ingredients
Filling
- 200 g ricotta
- 120 g chicken breast cooked & shredded
- 50 g Italian mortadella finely chopped
- 120 g Parmesan freshly grated (plus extra for serving)
- 1 egg
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
Pasta dough
- 330 g semolina flour Semola di Grano Duro
- 210 g egg 3 egg yolks + remaining weight in whole eggs, room temperature
Extras
- 30 g butter
- 30 g salt for the cooking water
Instructions
Filling
- Mix ricotta, egg, mortadella, Parmesan and shredded chicken thoroughly in a medium bowl. Season with nutmeg, salt and pepper. Cover and refrigerate until needed.
Dough
- Pour the semolina onto a large work surface and form a well. Add the eggs and knead for approx. 10 minutes until a smooth, elastic dough forms. Wrap tightly in cling film and refrigerate for at least 30 minutes.
- Divide the dough into approx. 8 pieces. Work with one piece at a time; keep the rest wrapped. Pass the piece through the pasta machine on the widest setting, then fold into thirds. Repeat 3 times.
- Gradually reduce the setting and pass the dough through each stage until a long, thin sheet forms.
- Lightly flour the work surface. Lay one pasta sheet flat, distribute spoonfuls of filling at even intervals. Place a second sheet on top. Press out any air around the filling, roll firmly with a small rolling pin, then cut out the ravioli. Place on a floured baking tray lined with parchment paper.
Cooking
- Bring a large pot of water to the boil and salt generously. Melt 30 g butter in a large pan over medium heat. Cook the ravioli for approx. 1–2 minutes until they float to the surface. Remove with a slotted spoon, drain briefly, and toss in the butter. Serve immediately on warmed plates, sprinkled with Parmesan.
Video
Notes
Tip: Only work with one piece of dough at a time — keep the rest wrapped to prevent drying out.
Variations: Replace chicken with pork, Parma ham or cooked spinach. For a lighter version, try lemon zest and a few drops of lemon juice.
Freezing: Freeze uncooked ravioli on a floured tray first, then transfer to freezer bags. Cook directly from frozen — no thawing needed, simply add 1–2 minutes to the cooking time.
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