Sicilian Ravioli with Ricotta & Marjoram in Tomato & Sicilian Sausage Sauce

This is a typical Sunday’s lunch recipe at home.

The homemade ravioli and pasta are a family tradition. Made with the Russello Sicilian durum wheat, free range eggs and daily freshly made Sicilian ricotta.

The sauce is prepared by infusing our typical aromatic Sicilian sausage, which can be then eaten as a main course after the ravioli.

I hope you will enjoy this recipe ?

  • DifficultyMedium
  • CostCheap
  • Preparation time1 Hour
  • Cooking time5 Minutes
  • Servingmakes 50 ravioli
  • Cooking methodStove
  • CuisineItalian


For the ravioli dough

  • 400 gSicilian durum wheat flour (I used Russello variety)
  • 4eggs

for the filling

  • 500 gfresh ricotta
  • 12 leavesfresh marjoram
  • 1 pinch (table salt)

for the sauce

  • 1 l (tomato sauce)
  • 250 g (Sicilian sausage )
  • 1onion
  • q.s.extra virgin olive oil
  • 1 pinchtable salt


  1. – to make the fresh pasta, make a mound with the flour on a work surface, then make a well in the center and crack the eggs into the well. Beat the eggs with a fork, incorporating the flour a little at the time, till you see some lumps of dough coming together. Carry on with your hands, kneading the dough until smooth and elastic. Wrap it in cling film and leave to rest for 30 minutes;

    – prepare the filling by sifting the ricotta cheese onto a large bowl, add a pinch of table salt and the marjoram leaves then mix everything well;

    – prepare the sauce by stewing a finely chopped onion with a pinch of salt in some extra virgin olive oil, then pour the tomato sauce and add the sausage. Let the sauce to reduce on a gentle flame for about 30 minutes;

    – next, divide the dough into 5 pieces and roll them out very thinly by using a pasta machine or a rolling pin;

    – put the sheets of pasta on a floured work surface and trim into neat rectangles;

    – using a teaspoon, place small mounds of filling onto the laid out pasta sheets, leaving about 2 cm in between each of them. Fold the sheet of pasta onto itself. Press down the pasta in between the mounds of filling to seal the ravioli and remove any air bubbles. Then, using a pasta wheel or a ravioli-cutter, cut out the ravioli;

    – cook the ravioli in abundant salted water for about 5 minutes;

    – rinse them then serve them topped with the tomato sauce;

    N.B. If you wish to store the raw ravioli to be cooked in another moment, then dust them with some flour then transfer them into freezer bags. Store them in the freezer for not more than 2 months.

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