Recipe: Raviolli 2

Rating: 4.6 stars based on 1275 reviews

Raviolli Fillings 2 All serve 4 people

Broccoli and Anchovy Pasta Filling


  • A large knob of Butter
  • 1 Small Onion, very finely chopped
  • 1 Garlic Clove, crushed
  • 4 Tinned Anchovy fillets, chopped
  • 350g/12oz Broccoli Florets, chopped
  • 240ml/8oz Ricotta Cheese
  • Pepper


  • Heat the butter in a medium sized saucepan, add the onion and sauté over a medium heat for 5 minutes until soft and translucent.
  • Add the garlic, anchovy and broccoli and continue to cook for a further 3-4 minutes, stirring frequently.
  • Remove from the heat, transfer to a food processor and process to a rough purée. Don't make the mixture too smooth.
  • Allow the mixture to cool before mixing in the ricotta and pepper.

  • Prawn (Shrimp) Pasta Filling

  • Ingredients:-

    • 1 tbsp Butter
    • 1tbsp Olive Oil
    • 450g/1lb Raw Prawns (shrimp), Shelled and deveined
    • 1 Garlic Clove, chopped
    • 4 Spring Onions (Scallion), chopped
    • Salt and black pepper


    • Heat the butter and oil in a large frying pan, add the prawns, garlic and spring onions and stir fry for a few minutes until the prawns turn pink and are just cooked through.
    • Transfer the mixture to a food processor, season with salt and pepper and process until finely chopped but not too smooth. Allow to cool before using.

    • Herbed Sausage Pasta Filling

    • Ingredients:-

      • 225g/8oz Sausage Meat
      • 1 small Onion, very finely chopped
      • 1 Garlic Clove, crushed
      • 2 tbsp Fresh Parsley, chopped
      • 1 teasp Dried Thyme
      • ½ teasp Dried Tarragon
      • Salt and Black Pepper
      • 1 tbsp Olive Oil


      • In a large mixing bowl, combine the sausage meat, finely chopped onion, garlic, parsley, thyme, tarragon, salt and freshly ground black pepper and mix very well.Heat the olive oil in a heavy pan over moderate heat. Add the sausage meat mixture and cook for about 5 minutes, crumbling and blending it with a fork until it is lightly browned. Remove the pan from the heat and allow the mixture to cool before using.

      • Rocket and Chorizo Pasta Filling

      • Ingredients:-

        • 2 tbsp Olive Oil
        • 175g/6oz Chorizo, finely chopped
        • 2 Tomatoes, finely chopped
        • 100g/4oz Rocket, chopped
        • 225g/8oz Ricotta Cheese
        • Salt and Black Pepper


        • Heat the oil in a frying pan over a medium heat add the chorizo and sauté for 2-3 minutes.
        • Add the tomato and rocket and cook for a further 2 minutes, stirring.
        • Remove from the heat and allow to cool before adding in the ricotta, salt and pepper. Mix well.


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