• Total Time: 2 hours
  • Yield: 4-6 1x


For the pasta

  • 1 pound pasta, thin sheets (check above recipe, for our pasta sheet recipe)
  • 12 egg whites

For the filling

  • 16 ounces fresh ricotta
  • 4 ounces Parmigiano Reggiano, grated
  • 2 eggs
  • Salt, to taste
  • Freshly ground black pepper, to taste

For the sauce

  • 23 cups tomato sauce (check above recipe, for our tomato sauce recipe)

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  1. In a large bowl, combine the ricotta, Parmigiano Reggiano, eggs, salt and pepper. Mix well until smooth.
  2. With a pastry cutter or a glass, cut the sheet of pasta into 3 inch discs. Add a spoonful of the ricotta mixture in the center of each disc and brush the outer edge of the ravioli with a little egg white. Cover with another disc, and firmly press the edge to seal the ravioli. Use a fork, if desired, to further seal the edge, or gently fold over. Place the ravioli on a well floured surface until ready to cook.
  3. Bring a large pot of salted water to a boil. Cook the ravioli in salted water until al dente (2-3 minutes or until floating) and remove with a slotted spoon. Place onto a serving plate, and cover with a little sauce and a sprinkle of Parmigiano.
  4. Serve immediately.