Preparation: 2 hours
Cooking time: 30 minutes at 180°C


  • 3 eggs
  • 300 g of flour, Gran Mugnaio or Premium Pasta
  • 200 g cow’s milk ricotta
  • 500 g of herbs (maidenstears, poppy greens, borage)
  • 1 egg
  • 50 g grated Parmigiano
  • salt
  • pepper
  • a pinch of nutmeg
  • 400 g Bolognese sauce
  • 50 g grated Parmigiano


Clean and wash the herbs and boil in a small amount of water. Once boiled, squeeze the herbs to remove the excess water and chop. Add the ricotta, Parmigiano cheese and egg. Season with salt, pepper, and nutmeg and mix well. Knead the flour and eggs and let the dough rest, covered, for about 30 minutes. Roll out the dough to a thin sheet and cut it in half. On one half, place small piles of filling spaced evenly, cover with the other half of the dough, closing the empty spaces with your fingers to seal the pasta. Cut the ravioli with the pasta cutting wheel and boil in plenty salted water. Once ready, cover with Bolognese sauce, sprinkle with Parmigiano and serve.

Ravioli con erbe al ragu bolognese Molino Spadoni