Ricotta and Parmigiano Ravioli Filling

Introduction

You mix ricotta, grated hard cheese, 2 teaspoons of finely chopped onion, egg, and salt in one bowl, then let it sit while you roll the dough. The filling is simple but structured enough to spoon cleanly into ravioli without turning watery. Use it for a small batch of fresh pasta that works for a 4-serving dinner.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4

Ingredients

• 1½ cups ricotta or cottage cheese
• ¾ cup freshly-grated Parmigiano Reggiano
• 2 tsp finely-chopped onion
• 1 egg
• 1½ tsp salt

Instructions

1. Stir all the ingredients together in a bowl.
2. Set aside while you roll the dough.

Variations

• Swap the ricotta for cottage cheese if you want a slightly tangier filling; blend or mash it first for a smoother texture.
• Increase the finely-chopped onion from 2 teaspoons to 1 tablespoon for a sharper, more savory filling.
• Add 2 tablespoons chopped parsley in step 1 if you want a fresher flavor and a little color in the ravioli.
• Add a pinch of grated nutmeg in step 1 for a warmer, more traditional pasta filling profile.

Tips for Success

• If the ricotta or cottage cheese looks wet, drain it before mixing so the filling stays thick.
• Grate the cheese finely so it mixes evenly and doesn’t leave salty clumps.
• Chop the onion very small; larger pieces can make the filling lumpy and harder to seal inside thin dough.
• After step 1, the filling should look thick enough to hold on a spoon. If it seems loose, chill it for 15 to 20 minutes before using.

Storage and Reheating

Store the uncooked filling in an airtight container in the fridge for up to 2 days. Press a piece of plastic wrap or parchment directly onto the surface if you want to reduce drying.

Freezing the filling on its own is not recommended; the texture can turn watery and grainy after thawing.

Reheating does not apply to the raw filling. If you have already filled and cooked the ravioli, reheat them gently in simmering water for 30 to 60 seconds or warm them in sauce over low heat until heated through.

FAQ

Can you use cottage cheese instead of ricotta?

Yes. Drain it well and blend or mash it first if you want a smoother filling.

Do you need to cook the onion first?

No. The amount is small, and finely chopped onion softens enough when the ravioli cook.

How much ravioli does this filling make?

It fills about 36 to 48 small ravioli, depending on how much filling you add to each one.

Can you make the filling ahead of time?

Yes. Mix it up to 2 days in advance and keep it refrigerated until you are ready to fill the pasta.