Pecorino Ravioli with Orange Zest Recipe

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Irma May 3, 2021

How To Make Pecorino Ravioli with Orange Zest

Whip up your own homemade pecorino ravioli with this easy-to-follow recipe! Enjoy bites of savory cheese and citrusy orange, all in one pasta.

Preparation: 20 minutes
Cooking: 10 minutes
Rest Time: 3 hours 30 minutes
Total: 4 hours



  • 1cupall-purpose flour,plus 2 tbsp
  • 3large egg yolks
  • 1large egg
  • ½tbspmilk
  • 1tspextra-virgin olive oil
  • 6ozPecorino cheese,(1 piece)
  • salt
  • 4tbspunsalted butter
  • tsporange zest,finely grated
  • freshly ground pepper


  1. In a food processor, pulse the flour a few times. Add the egg yolks, egg, milk and olive oil and process until a dough forms.

  2. Scrape the dough out onto a work surface and knead for about 2 minutes, until smooth.

  3. Flatten the dough into a disk, wrap in plastic and let stand at room temperature for at least 30 minutes or for up to 2 hours.

  4. Cut the dough into 4 equal pieces; work with 1 piece at a time and keep the rest wrapped. Flatten the dough with your hands and run it through successively narrower settings on a pasta machine until you reach the thinnest.

  5. Cut the pasta sheet into six 3½-inch squares. Transfer the squares to a lightly floured baking sheet and cover with plastic wrap. Repeat with the remaining pasta dough.

  6. Lay a pasta square on the work surface. Set a piece of cheese ⅓-inch from the bottom edge; fold the top of the square over the cheese to make a neat rectangle. Press lightly all around the filling to release any air. Repeat with the remaining pasta and cheese.

  7. Using a fluted pastry cutter, trim the ravioli edges to seal them. Transfer the ravioli to a lightly floured baking sheet, and cover with plastic wrap.

  8. Refrigerate for up to 3 hours.

  9. Bring a large saucepan of water to a boil. Salt the water generously, add the ravioli and boil just until al dente.

  10. Melt the butter in a large skillet and add the orange zest. In a colander, drain the ravioli, allowing a little of the cooking water to remain so they don’t stick. Add the ravioli to the skillet and gently toss with the butter to coat.

  11. Transfer the ravioli to shallow bowls. Season with pepper and garnish with a little grated Pecorino.

  12. Serve at once, and enjoy!

Recipe Notes

 Make Ahead: The uncooked ravioli can be frozen for up to 1 month.


  • Calories: 451.64kcal
  • Fat: 29.05g
  • Saturated Fat: 16.42g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 9.14g
  • Polyunsaturated Fat: 1.71g
  • Carbohydrates: 26.42g
  • Fiber: 1.00g
  • Sugar: 0.62g
  • Protein: 20.57g
  • Cholesterol: 259.78mg
  • Sodium: 636.35mg
  • Calcium: 488.69mg
  • Potassium: 113.03mg
  • Iron: 2.39mg
  • Vitamin A: 207.62µg
  • Vitamin C: 0.85mg
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