More >

Ravioli Stuffed with Red Peppers and Ricotta

Ravioli con Peperoni Rossi e Ricotta

Here is my version of a wonderful dish of delicate ravioli with a roasted pepper and cheese filling, which I serve as a first course on Christmas Day.

Makes about 8 dozen ravioli (serves 10-12)

Makes about 2/3 cup sauce, enough to dress 4 dozen ravioli



2 medium red bell peppers

2 2/3 cups ricotta cheese, well drained

1/4 cup freshly grated Parmigiano-Reggiano cheese

1 extra-large egg

3 tablespoons minced flat-leaf parsley

1/2 teaspoon fine sea salt


3 Cups King Arthur™ Unbleached, All-Purpose Flour

1/8 teaspoon fine sea salt

4 extra-large eggs


14 tablespoons (1 3/4 sticks) unsalted butter, melted and kept warm.

Freshly grated Parmigiano-Reggiano cheese for sprinkling


Preheat the broiler. Place the peppers on a broiler pan and broil, turning, until blackened on all sides. Let cool. Peel, core, and seed the peppers and dice them. Place in a bowl, add the ricotta cheese, Parmigiano cheese, egg, parsley, and salt, and mix well.
Refrigerate until ready to use.

Mound the flour on a work surface and sprinkle on the salt. Make a well in the center of the flour and add the eggs. With a fork, gently beat the eggs, then gradually incorporate the flour from the inside of the well. When the dough becomes too firm to mix with the fork, use your hands to knead it into a ball of dough that is soft but no longer sticky, adding more flour as necessary.

Push the excess flour aside and knead the dough for about 5 minutes. Cover the dough with a bowl and let rest for 10 minutes.

Divide the dough into 4 pieces. To make the ravioli using a ravioli form, flatten each piece of dough slightly with a rolling pin and run it through the rollers of a pasta machine on the thinnest setting. Cut the dough into 13-inch lengths. Place one sheet of dough
over the bottom part of a ravioli form, making sure that the sheet overhangs the sides slightly. Use the top part of the form to make slight impressions in the dough. Place about one teaspoon of the filling in each impression. Cover with a second sheet of dough and carefully roll over the form with a rolling pin to create the ravioli. Gently push the ravioli out onto a clean towel and arrange in a single layer. Continue with the remaining dough and filling.

To make the ravioli by hand, roll out each piece into a 16 by 14-inch rectangle. Space teaspoons of the filling about 1 1/2 inches apart on one sheet. Cover with another sheet of dough. Press down around the mounds of filling with your fingers to seal, and cut into
ravioli with a ravioli wheel.

Bring 8 quarts of water to a boil in a large pot. Add half the ravioli and cook just until they float to the top, about 1 minute. Scoop the ravioli out of the water with a strainer and place on a platter and drizzle with a little of the melted butter. Toss gently. Top with the remaining butter and a sprinkling of cheese. Serve immediately.

To freeze the uncooked ravioli, place them In single layers on floured cookie sheets. Cover with aluminum foil and freeze until firm, about I hour. Transfer to plastic bags and freeze. Do not defrost before cooking.


  1. Maria Amaro's avatar

    Maria Amaro

    Can't find program # 1920 about stuffed ravioli, which was on Create Show today.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!