recipe

Basil-Leaf Ravioli with Prawn and Ricotta

Name: Basil-Leaf Ravioli with Prawn and Ricotta
Total time: 35 min
Yield: 4
Ingredients: all-purpose flour, 300g (2 cups); eggs, 3; salt, a pinch; Olive oil, 7ml (½ tbsp); Fresh basil leaves,; prawns, peeled, deveined and chopped, 300g (1 cup); Ricotta, 130g (½ cup); lemon (zest), 1; thyme sprigs, leaves only, 2; salt,; Pepper,

Total time: 35 mins.

Difficulty: Low

Serves: 4 people

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By Ojonugwa Lawrence

Delicate sheets of homemade pasta are layered with fragrant basil leaves, creating ravioli that are as striking and delicious. Inside, a creamy filling of prawns, ricotta, lemon zest, and thyme brings together bright, fresh flavors that pair beautifully with the pasta. They are perfect as a starter for a dinner party or a weekend cooking project.

What Are Basil-Leaf Ravioli?

This recipe technique involves sandwiching fresh basil leaves between two sheets of pasta dough and rolling them together until the leaves become part of the pasta itself. The result is a beautiful pattern that also adds a subtle herbal flavor.

Ravioli have been enjoyed in Italy for centuries, with records dating back to the Middle Ages. Originally, they were often filled with vegetables, cheese, or meats depending on the region.

Pro Tips for the Best Basil Ravioli

Use fresh basil leaves with intact edges. Whole leaves create the prettiest pattern and adhere more evenly to the pasta.
Roll the dough thin because ravioli are at their best when the pasta is delicate rather than thick and heavy.
Chop the prawns finely, as smaller pieces distribute more evenly throughout the filling and make sealing easier.
Avoid overfilling to prevent the ravioli from bursting during cooking.
Press out air pockets, as trapped air can expand while boiling and cause the ravioli to open.

Frequently Asked Questions

Can I Replace the Prawns?

Yes. Crab, lobster, salmon, or even finely chopped white fish are great options.. For a vegetarian version, try a mixture of ricotta, spinach, and parmesan. The lemon and thyme still complement the filling wonderfully.

Why Did My Ravioli Open While Cooking?

The most common cause is poor sealing around the edges. Air pockets can also create pressure that forces the ravioli apart during boiling. Press firmly around the filling and double-check all edges before cutting the ravioli into shape.

What Sauce Works Best with These Ravioli?

Simple sauces are usually the best choice because they allow the filling to shine. Melted butter, butter with herbs, a light lemon sauce, or a delicate cream sauce are good with the prawns and ricotta.

Can I Use Dried Basil Instead of Fresh Basil Leaves?

Unfortunately, no. The signature look and flavor come from whole fresh basil leaves pressed into the pasta. Dried basil won't create the same effect and may actually interfere with the texture of the dough.

How to Store Leftovers

Cooked ravioli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little melted butter or a splash of water to prevent them from drying out. Uncooked ravioli can be refrigerated for up to 24 hours before cooking. Arrange them in a single layer and dust lightly with flour to prevent sticking.

Ingredients

for the pasta

all-purpose flour

300g (2 cups)

eggs

salt

a pinch

Olive oil

7ml (½ tbsp)

Fresh basil leaves

for the filling

prawns, peeled, deveined and chopped

300g (1 cup)

Ricotta

130g (½ cup)

lemon (zest)

thyme sprigs, leaves only

salt

Pepper

How to Make Basil-Leaf Ravioli

Step 1

Mix flour and salt, then add eggs and olive oil, and mix until a rough dough forms. Knead until smooth and let it rest for 30 minutes.

Step 2

Roll the pasta dough into thin sheets. Arrange fresh basil leaves over the top half of a pasta sheet, spray with water, then place another pasta sheet on top. Pass the layered pasta through the pasta machine one more time.