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Ossobuco ravioli

For the ravioli dough:

  • 500 g flour
  • 200 ml water
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 egg yolk for brushing

For the ravioli filling:

  • 300 g of pre-cooked ossobuco
  • 1 shallot
  • 1/2 red pepper
  • 1 organic lime
  • 2 sprigs of marjoram
  • 1 sprig of lovage
  • 4 tbsp veal stock
  • Freshly ground pepper
  • A little butter for frying
  • Freshly grated pecorino to taste

Nutrition values

30 - 60 minutes


Knead together all the ingredients for the ravioli dough, apart from the egg yolk, using the dough hook of a hand mixer on the lowest speed. Then lightly dust a work surface with flour and knead into a smooth dough by hand. Firmly wrap the dough in cling film so it is airtight and leave to rest in the fridge.

For the filling, finely chop the ossobuco. Peel the shallot then finely dice both it and the pepper. Wash and dry the lime and then grate the rind. Have the lime and juice it. Wash and dry the herbs. Remove the leaves and chop them very finely. Fry the cubes of shallot and pepper in a little butter. Add the ossobuco and then add one tablespoon of lime juice and four tablespoons of veal stock. When the liquid has evaporated, remove the mixture from the heat and stir in the grated lime peel and the herbs, then season with pepper. Leave the filling to cool.

Roll the dough out thinly using a pasta maker to make two long strips. Place teaspoon-sized scoops of filling in the centre of one strip of pasta approximately four centimetres apart. Lightly brush the egg yolk around each scoop of filling. Carefully place the second strip of pasta on top of the first, pressing down firmly around each scoop of filling. Then cut out the individual ravioli.

Boil them in salted water. You know that they're ready to eat when they float to the surface. Remove them using a slotted spoon, allow to drain briefly and then serve on pre-warmed plates. If desired, sprinkle with a little freshly grated pecorino.

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