Califonia Bountiful
Main Dish

Fresh ravioli

Ravioli offers plenty of opportunities for seasonal variation. Green garlic, greens and ricotta is one of chef Tom McNary's favorite springtime combinations. Try eggplant, basil and roasted garlic in the summer. Butternut squash is always a hit in the fall.

Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz

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1/2 cup semolina flour
1/2 cup 00 flour or all-purpose flour
Salt, to taste
75 grams egg yolks (roughly 4 yolks)
1 whole egg
1 tsp. olive oil


Mix flours and salt together. Add egg yolks, egg and olive oil. Mix and knead until dough is thoroughly mixed together and slightly smooth.

Roll out dough to about 1/16 inch, using preferred method (pasta machine, food processor attachment, etc.). Feed dough through the machine to your desired setting (usually setting of 6 or 7 on a pasta machine). Fill ravioli with heaping teaspoonfuls of your favorite filling, such as Green garlic, greens and ricotta. Fold dough. Cut and pierce edges to make ravioli. Place in boiling water for 1 to 1 1/2 minutes to seal ravioli and cook it.

Makes 25 to 30 raviolis

Photo: © 2020 Lori Eanes

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