Go Back
A plate of freshly cooked ravioli garnished with lemon zest, set beside a crisp green salad and a glass of white wine.

Arugula and Parmigiano Reggiano Ravioli

Delicate homemade ravioli filled with a flavorful mixture of arugula and Parmigiano Reggiano, perfect with a simple butter sauce.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Pasta
Cuisine Italian
Servings 4 portions
Calories 380 kcal

Equipment

  • Pasta Roller
  • Mixing Bowl
  • Pastry Cutter

Ingredients
  

Pasta Dough

  • 2 cups all-purpose flour
  • 2 eggs
  • 1 tbsp olive oil
  • 1 tsp salt

Filling

  • 1 cup arugula finely chopped
  • 1/2 cup Parmigiano Reggiano grated
  • 1 tbsp ricotta cheese
  • 1 egg yolk for sealing

Sauce

  • 2 tbsp butter melted
  • 1 tsp lemon zest

Instructions
 

  • Combine flour and salt in a bowl. Make a well in the center and add eggs and olive oil.
  • Mix ingredients and knead until smooth. Let rest for 30 minutes.
  • Mix arugula, Parmigiano Reggiano, and ricotta in a bowl to form the filling.
  • Roll out pasta dough using a pasta roller until thin.
  • Place small spoonfuls of filling on one sheet of pasta, leaving space between each.
  • Brush edges with egg yolk and cover with another sheet. Press to seal and cut into ravioli shapes.
  • Boil in salted water for 2-3 minutes until they float.
  • Drizzle with melted butter and lemon zest before serving.

Notes

For extra flavor, add a pinch of nutmeg to the filling. Serve with freshly grated Parmigiano Reggiano.
Keyword Homemade Pasta, Ravioli, Vegetarian