Ricotta Raviolo with Garlicky Greens

Total Time:
1 hrs 5 mins

These giant ravioli are filled with a seasoned ricotta mixture, and then topped with an egg yolk before being sealed up in a homemade pasta dough. Draped over a bed of pancetta-studded sauteed greens, this special-occasion recipe gives whole new meaning to sunny-side up.



  • 1 ½ cups whole-milk ricotta

  • ¼ cup grated Pecorino Romano, plus more for serving

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon finely grated lemon zest

  • Kosher salt and freshly ground pepper

  • Flour, for dusting

  • 1 recipe Egg Pasta Dough

  • 9 large egg yolks

Garlicky Greens

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • cup plus 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 4 ounces pancetta, guanciale, or bacon, cut into ¼-inch-thick lardons

  • 2 cloves garlic, minced (1 tablespoon)

  • 1 bunch lacinato kale (about 12 ounces), tough stems removed, leaves sliced into bite-size pieces

  • 1 bunch dandelion greens (about 10 ounces), tough stems removed, leaves sliced into bite-size pieces


  1. Ravioli:Stir together both cheeses, oil, and lemon zest in a medium bowl; season with salt and pepper and set aside.

  2. On a floured work surface, roll out one square of the rested pasta dough to an approximately 16-inch square. Using a ruler and bench scraper or knife, lightly score a 12-inch square in center of dough, then score that 12-inch square at 4-inch intervals in both directions, to form a 3-by-3 grid of nine 4-inch squares. (Do not cut dough all the way through.)

  3. Spoon a scant 1/4 cup ricotta mixture evenly into center of each square. Using back of spoon, create a small well in the center of each mound. Gently drop an egg yolk into each well.

  4. Roll out remaining piece of dough to an approximately 16-inch square. On filled dough square, lightly brush water around cheese. Loosely drape second dough square over first. Working from the center outward, gently press any air pockets out from between doughs and press together around fillings.

  5. Using a fluted pastry wheel, pizza wheel, or knife, cut out ravioli. Transfer to a rimmed sheet dusted with flour (preferably semolina).

  6. Garlicky Greens:Whisk together lemon juice and mustard to combine, then slowly whisk in 1/3 cup oil to make a dressing; season with salt and pepper and set aside.

  7. In a large straight-sided skillet over medium heat, cook pancetta with 1 tablespoon oil until browned and fat renders, 7 to 9 minutes. Transfer pancetta to a paper-towel-lined plate.

  8. Return skillet to medium heat, add garlic, and cook until fragrant and sizzling, 15 seconds. Add remaining 1 tablespoon oil, then kale and dandelion greens, a handful at a time; season with salt and pepper and cook until wilted. Cover and continue cooking, stirring occasionally, until greens darken and become tender, 8 to 10 minutes more.

  9. Meanwhile, cook ravioli in a large pot of generously salted boiling water until al dente, 8 to 10 minutes. Reserve 3/4 cup pasta water; drain.

  10. Add reserved pasta water to greens in skillet and cook, uncovered, until water has mostly evaporated, 2 to 3 minutes. Remove from heat; stir half of reserved lemon dressing into greens.

  11. Serve each raviolo over a bed of greens, drizzled with remaining lemon dressing and sprinkled with pancetta, Pecorino, and pepper.

    ricotta raviolo with garlicky greens
    Paola + Murray

Cook's Notes

Take care not to overcook the ravioli, so the yolks stay runny and the pasta is al dente.

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