ricotta, thyme and pine nut ravioli with pancetta & crispy sage

if you're following a strict diet (like myself) but also have a deep deep love for chewy comforting home made pasta (also like myself), look away now, it took quite a lot of restraint to get through making and shooting this recipe without devouring the entire plate. i'd be lying if i said i didn't have any, i most definitely allowed myself a few bites here and a taste there to check for texture, seasoning and flavour i just tried my very best not to go over the top, like seriously tried . it's the ultimate indulgent comfort food, easy to make and easy on the pockets, you don't even need a pasta machine, just a rolling pin and some elbow grease and you're good to go. scroll on down for the recipe. Enjoy. Kay xx

ricotta, thyme & pine nut ravioli with pancetta & crispy sage

filling -

250 grams ricotta cheese

100 scrapings of nutmeg on the grater

100 grams crushed pine nuts

fresh thyme leaves stripped from sprigs about 1 tablespoon

3 grams salt

black pepper

1 beaten egg

method -

put all the ingredients in a bowl and mix well to combine. cover and store in the fridge until you are ready to use it.

pasta sheet -

from the mastering pasta cook book

205 grams bread flour

90 grams stone ground whole wheat flour 

3 beaten eggs

15 mls extra virgin olive oil

15 mls water

1/4 teaspoon salt

fresh thyme leaves stripped from their sprigs, about 2 teaspoons

method - 

  • in a medium to large bowl, combine the flours, salt and thyme, mix well and set aside
  • in a measuring jug combine the olive oil, beaten eggs and water
  • make a well in the middle of the flour and gradually add the egg mix whilst blending with a fork.
  • once all the egg mixture is combined with the flour, continue to mix until you are able to form the flour mixture into a ball.
  • turn out the contents of the bowl onto a lightly floured surface and knead until the ball of dough becomes smooth and shiny and bounces back when you poke your finger into the dough or gently pull it apart.
  • form into a nice round ball and flatten into a disc with the palm of your hand. cover and set aside for at least 30 minutes before proceeding

make the ravioli's - 

  • cut the dough in half and lay it on a lightly floured surface. using your hands, do your best to shape the dough into a rough  rectangle.

  • Roll the dough out to about a 1.5mm thickness whilst trying to maintain the rectangular shape. 
  • starting at roughly 1 inch from the edge of the dough and going lengthways, drop a teaspoon and a half of the filling in rows, leaving a rough 1 inch gap between each ball,
  • fold the excess dough over the balls of filling, giving a gentle but firm press around each ball to remove any air gaps. punch out each ball using a round ravioli cutter.
  • repeat the process until you've used up all the filling, all the dough or both.
  • transfer the ravioli's to a floured baking sheet or pan while you prepare the sauce and and bring a large pot of salted water to the boil. 

crispy sage leaves -

5 to 8 sage leaves

1 tablespoon of olive oil

method - 

  • place a nonstick frying pan over medium to high heat
  • wash the sage leaves and dry thoroughly with a kitchen towel
  • massage each sage leaf with the olive oil, making sure each one is well coated
  • place one sage leaf at a time into the pan, use a fork or a spatula to keep it flat while you count to 5, flip it over, press down once more and count to 5 again. the leaf should be crisp or should have started crisping by now, if it's not quite there yet, flip once more, press down and count to 5 again. the final result should be crispy and bright green.
  • repeat the process with the remaining leaves
  • set aside until ready for use.



finish the dish - 

2 tablespoon unsalted butter

30 grams pancetta

40 grams grated pecorino or parmesan

5 to 8 sage leaves

3 to 4 sprigs of thyme


  • Bring a large pot of salted water to the boil over high heat.
  • in a large wide based frying pan, fry the pancetta for about a minute over medium heat, add the thyme and allow to fry until the pancetta is crispy and brown before removing from heat.
  • once the water is to a rolling boil, drop the ravioli's in and cover, allow to cook for for 3 minutes.
  • while the ravioli's are cooking, set the pan with the pancetta and thyme over low heat.
  • after 3 minutes of cooking transfer the ravioli's along with 2 tablespoon of the cooking water to the frying pan with the pancetta and thyme, increase the heat to medium, add 2 tablespoons of butter and allow to simmer all the while basting the ravioli's, add the cheese, and gently toss to create a sauce, add another tablespoon or two of the cooking water if necessary. transfer to plates, sprinkle with freshly ground black pepper, crispy sage leaves and more cheese if you wish.