Ravioli di Michele

Ravioli di Michele

Michele’s ravioli

Spring in Sicily
Simon Griffiths

Michele Caruso from the Hotel Signum showed me how to make these delicious, delicately flavoured ravioli. Michele does not use eggs in the pasta dough because he says the ravioli are lighter. However I actually prefer the consistency of pasta made with egg, so here I give you my version.

Pasta dough


Quantity Ingredient
400g semolina flour
4 organic eggs
1-2 teaspoons salt


Quantity Ingredient
15 zucchini flowers, chopped, (bitter stamens removed)
400g fresh full-cream ricotta
100g parmiggiano, freshly grated
1 handful fresh mint leaves, finely chopped
salt and pepper


Quantity Ingredient
125ml virgin olive oil
125ml water
15-20 zucchini flowers, finely sliced, (bitter stamens removed)
1 handful fresh mint leaves, finely sliced
150g parmiggiano, freshly grated
freshly ground black pepper


  1. Put the flour, eggs and salt into a food processor or electric mixer and mix with a dough hook until the pasta is smooth and elastic (about 5 minutes). Divide the dough into quarters and feed them through a pasta machine, working from the widest setting down to the second-finest setting. Sprinkle the pasta sheets with a little flour and set aside.
  2. To make the stuffing, mix all the ingredients together then taste and adjust the seasoning to your liking. Be careful with the salt, though, as the cheese is already salty.
  3. Use an 8 cm pastry cutter to cut out circles from the pasta dough. Place a heaped teaspoon of stuffing in the middle of each, then fold the dough in half over the stuffing and press firmly around the edges to seal.
  4. Bring a large saucepan of salted water to the boil. Add the ravioli carefully and boil for 2 minutes until they float to the surface – they should still be al dente. Lift the ravioli out with a slotted spoon and transfer them to a warm serving dish.
  5. To make the sauce, whisk the oil and water together to form an emulsion. Add the remaining ingredients then pour the sauce over the ravioli and serve immediately.
Spring in Sicily
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