Fresh Herb and Cheese Ravioli Filling

Introduction

This ravioli filling combines three cheeses with fresh herbs and eggs to create a rich, herbaceous paste that holds together beautifully when sealed inside pasta. The mixture comes together in one bowl in about 10 minutes, then chills while you roll your dough—timing that keeps your workflow efficient. The result is tender ravioli with a creamy, bright filling that needs nothing more than butter and a pinch of salt to shine.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: Not applicable (filling only)
• Total Time: 10 minutes plus chilling time
• Servings: Fills approximately 24–30 ravioli (serves 4–6 as a main course)

Ingredients

• 4 oz (½ cup) ricotta or cottage cheese
• 2 oz (¼ cup) blue cheese
• 2 oz (¼ cup) mozzarella
• 2 eggs
• 4 tbsp fresh finely-chopped herbs (basil, chives, parsley, thyme)
• Salt
• Pepper

Instructions

1. Beat eggs and place in a bowl.
2. Beat in the cheeses with a fork until well blended.
3. Mix in the herbs and seasoning.
4. Refrigerate until the pasta dough is rolled out.

Variations

Substitute blue cheese with aged cheddar or goat cheese. This shifts the flavor from peppery and tangy to sharp and nutty or creamy and tart, depending on your choice. Either works equally well with the herbs.

Use all ricotta and skip the blue cheese entirely. The filling will be milder and creamier, allowing the fresh herbs to stand out more. This works best when you’re using robust herbs like thyme or sage.

Add finely minced garlic (½ teaspoon) and a small pinch of nutmeg. These bring warmth and subtle earthiness without overpowering the herbs; nutmeg is particularly traditional in ravioli fillings.

Increase the fresh herbs to 6 tablespoons if using delicate varieties like chives or dill. More delicate herbs dissipate faster, so a larger amount balances the cheese’s richness.

Swap mozzarella for ricotta salata (salted, pressed ricotta) to add a slightly firmer texture and a sharper, drier edge that contrasts nicely with the softer cheeses.

Tips for Success

Beat the eggs first, then add cheeses one at a time. This prevents lumps and ensures even distribution; a fork works better than a whisk for this thick mixture.

Chop your fresh herbs finely and add them last. This preserves their color and flavor; if beaten in with the eggs, they can bruise and turn dark.

Don’t skip the refrigeration step. A cold filling is easier to spoon into ravioli shapes and less likely to leak out during cooking.

Season conservatively at first. Blue cheese and mozzarella are both salty; taste a small spoonful before adding more salt, as you may need less than you expect.

Use this filling within 1–2 hours of making it, or store it covered in the fridge for up to 24 hours before filling your pasta. The eggs are raw, so don’t let it sit at room temperature for long.

Storage and Reheating

As cooked ravioli: Freeze filled (but uncooked) ravioli on a parchment-lined tray for 2 hours, then transfer to a freezer bag and freeze for up to 3 months. Boil from frozen, adding 1–2 minutes to the cooking time. Cooked ravioli keeps in the fridge for 3 days in an airtight container.

Reheating cooked ravioli: Warm gently in a pan with butter over low heat for 1–2 minutes, or reheat in boiling water for 30 seconds until heated through. Microwaving can make the pasta tough; avoid it if possible.

FAQ

Can I make this filling the day before?

Yes. Cover and refrigerate for up to 24 hours. The flavor actually deepens slightly as the cheeses meld, but the raw eggs mean you should not store it longer than that.

What if I don’t have blue cheese?

Use an extra 2 oz of ricotta or substitute with goat cheese, feta, or aged cheddar for a different but equally delicious flavor. Each choice will shift the filling’s character without compromising its texture or binding.

How much filling do I use per ravioli?

Use roughly ½ to ¾ teaspoon per ravioli. Too little and the ravioli feels empty; too much and it bursts during cooking.

Can I use dried herbs instead of fresh?

You can, but reduce the amount to 1½ tablespoons total. Dried herbs are more concentrated and can overpower the delicate cheeses if you use the same volume as fresh.