Light ravioli

There is nothing more pleasant and enticing than a lovely lunch carefully prepared for a relaxing day-off, or simply for a family Sunday together. That’s why, today, we offer you a wonderful recipe for stuffed pasta – ravioli – a true Italian classic that seems to be designed specifically for those occasions when you want to spend time together with your family. Sunday, in fact, is a perfect day for not stressing or running hither and thither; indeed, it’s just the right moment to enjoy a lovingly made plate of light ravioli. Following our recipe you’ll be able to make a dish of ravioli that will be a triumph for those who love vegetables or, as an alternative, you could use fish; in short, anything except meat.


30 minutes Total time
5 minutes Active time
Serves 3 persons
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Prepare the dough as for homemade pasta. Finely chop the endive and the mushrooms. Chop up the onion and fry together with the endive and mushrooms. Once the veg are cooked, put them in a bowl and add a tablespoon of ricotta. Grate a little parmesan into the mixture. Add a little salt and pepper, chop up the herbs and mix them in too. Now roll out the pasta dough and place little balls of the filling at regular intervals, depending on how many ravioli you want to have in the end. Top with another sheet of pasta dough and then seal the dough around the fillings. Cut out the ravioli with a pastry cutter. Flour the ravioli and place them on trays, ready to be cooked. Serve topped with butter, sage and Parmesan.

Although in today’s recipe we suggest you use vegetables, cheese or mushrooms, in fact you could also make a filling of nuts, or even fish.
The origins of this ‘light’ ravioli could be in many different countries of the world, such as Germany, China, Japan or Thailand.

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