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Three cheeses raviolis with basil

  • 250g ricotta cheese
  • 75g pecorino cheese
  • 100g Parmesan cheese
  • basil leaves
  • salt and freshly ground black pepper
  • fresh pasta dough
  • 1 tablespoon olive oil
  • 3 tablespoons olive oil
  • 1 lemon
  • 1 jar 4 cheeses sauce of Moli de Pomerí  


  1. Mix the ricotta, the pecorino, 70gr of parmesan and basil in a bowl. Season with salt and lots of pepper. Set aside.
  2. Cut the dough into 4 parts. Put  1/4 of the dough on a floured surface and knead it. Add 12 spoonfuls of the cheese, leaving enough space between the piles to close the ravioli.

  3. Place a second sheet of pasta on top. Press gently around the piles to close the two sheets, trying not to let too much air around them. With a sharp knife, cut 12 ravioli. Repeat process with remaining two sheets.

  4. Boil a big saucepan of salted water.  Throw a tablespoon of olive oil, then the ravioli and leave about 5 minutes, until pasta becomes al dente. Drain with a slotted spoon. Arrange on 4 plates.

  5. Mix the extra virgin olive oil, the juice and butter, the zeste of a lemon and two tablespoons of 4 cheeses sauce of Moli de Pomerí . Sprinkle ravioli with this sauce.
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