Ravioli con Tre Formaggi e Pancetta

a plate of ravioli con tre Formaggi e Pancetta

Ravioli con Tre Formaggi e Pancetta
Serves 6

300g plain flour, preferably Italian type 00
plus extra for dusting
3 eggs lightly beaten

100g Ricotta cheese
1 egg lightly beaten
2 tablespoons of finely chopped flat leaf parsley
100g Parmesan Cheese, freshly grated plus extra for serving
100g pancetta
100g semi hard cheese diced

Tomato Sauce
700ml bottle of passata
2 garlic cloves finely chopped
1 tablespoon Olive oil
4 table spoons of brine from a jar of olives
15 basil leaves finely sliced, plus some for decoration
To make the pasta, sift the flour and a pinch of salt into a mound on a work surface.
Make a well in the centre and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
If the mixture is too soft, add a little extra flour: if it’s too firm add a little water. Shape the dough into a ball and leave to rest for 30 minutes.

To make the sauce, heat the oil in a sauce pan and add the garlic, allow to cook for a minute and then add the passata olive brine and stir together, bring to the boil and then reduce to a simmer. A few minutes prior to serving, add the basil.

Meanwhile, beat the ricotta in a bowl with a wooden spoon, then stir in the egg, parsley, parmesan, pancetta and mozzarella.

Roll out the pasta dough to a sheet about 1mm thick with either a pasta machine or a rolling pin and place mounds of filling at regular intervals on the half sheet. Fold over the dough and cut out ravioli, pressing the edges firmly to seal.

Cook the ravioli in a large pot of salted boiling water for 10 minutes.

Drain, place in dish to serve, add sauce on top and serve with parmesan and garnish with a basil leaf.


Inspired by a couple of recipes from “The Silver Spoon” cook book and then adapted to our taste and what we had in the fridge.

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