The membrillo I posted the other day is fairly simple to make but it does involve spending a long time in the kitchen while it bubbles away, reducing and thickening and having to be stirred occasionally to make sure it doesn’t burn. While this was happening I used the time to make ravioli, encouraged by my empanadilla success with my new cutter, and getting the pasta machine out of the cupboard for the first time for a couple of years.

For 24 large ravioli, enough to serve 4, I mixed 100 grams of fresh sheep’s cheese (brousse du Larzac because it’s easily available here but you could use ricotta) with 100 grams chopped artichoke hearts (from a jar of artichokes in oil), some salt and pepper.

For the pasta use 200 grams of the finest flour you can find – 00 special pasta flour if you can get it – add a pinch of salt and mix it slowly with two beaten eggs.


When the dough is ready to roll out it’s much easier if you have a pasta machine but you could, if you have the energy, roll it with a rolling pin on the table. It needs to be rolled several times to smooth out the dough and when using a pasta machine you can adjust the gap between the rollers so that after putting the same piece of dough through the machine about eight times you have a thin piece to cut the shapes from.


I was lucky because as well as having the pasta machine I also had Lo Jardinièr to turn the handle while I took some photos!

Once all the dough was rolled, in four pieces, I cut out the round shapes with the cutter


I filled each one and sealed them before cooking them for about 10 minutes in a large pan of boiling salted water.


There were too many for the two of us to eat all at once so we ate half of them for supper with olive oil, chopped garlic and shaved parmesan cheese.


And the ‘leftovers’ next day for lunch: I put them in a terracotta dish and covered them with tomato sauce (made with onion, garlic, our own tomato purée, white wine and a bay leaf) and some grated cheese and heated them in the oven for about 20 minutes. I think they were even better this way than they had been the night before – the tomato sauce, as it often does, seemed to bring out the flavour of the artichokes.


Definitely a good way to spend the time waiting for the membrillo to cook!

4 thoughts on “Ravioli

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