Fresh Herb and Cheese Ravioli Filling

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Introduction

This ravioli filling combines ricotta, blue cheese, and mozzarella into a creamy, tangy base that holds up to rolling and boiling without breaking apart. Fresh herbs brighten the cheese mixture, so use ones you have on hand—basil and parsley are classic, but thyme or chives work just as well. You’ll have enough filling for roughly 24–30 ravioli, depending on how generously you fill each one.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: None (filling only)
• Total Time: 10 minutes
• Servings: Enough filling for 24–30 ravioli (approximately 4 servings as a main course)

Ingredients

• 4 oz (½ cup) ricotta or cottage cheese
• 2 oz (¼ cup) blue cheese
• 2 oz (¼ cup) mozzarella
• 2 eggs
• 4 tbsp fresh finely-chopped herbs (basil, chives, parsley, thyme)
• Salt
• Pepper

Instructions

1. Beat eggs and place in a bowl.
2. Beat in the cheeses with a fork until well blended.
3. Mix in the herbs and seasoning.
4. Refrigerate until the pasta dough is rolled out.

Variations

Swap blue cheese for goat cheese — This shifts the flavor from sharp and funky to tangy and mild, making the filling more approachable if you want a cleaner cheese taste.

Use all mozzarella instead of the cheese blend — You’ll get a milder, more neutral filling that lets the herbs shine; the texture will be slightly less creamy since you’re losing the ricotta’s moisture.

Add lemon zest or black pepper — A teaspoon of lemon zest adds brightness, while cracked black pepper (instead of ground) gives visible texture and a bolder bite.

Replace some ricotta with mascarpone — Mascarpone makes the filling richer and slightly sweeter; use 2 oz ricotta and 2 oz mascarpone to avoid making it too soft to handle.

Include finely grated Parmesan — Add 1 oz grated Parmesan to boost savory depth; reduce the salt slightly since Parmesan is salty.

Tips for Success

Blend the cheeses thoroughly before adding herbs — Using a fork (not a mixer) gives you control and prevents overworking the mixture, which can make it gluey. Stop as soon as you see no lumps.

Chop herbs fine and pat them dry — Excess moisture from wet herbs will make the filling runny. Dry them well on a paper towel before chopping.

Chill the filling while you roll the dough — A cold filling is easier to spoon onto pasta sheets and less likely to soak through the dough before sealing. Even 15 minutes makes a difference.

Don’t overfill each ravioli — A generous teaspoon per ravioli is the sweet spot. Too much filling will burst during cooking; too little looks sparse.

Taste and season after mixing, not before — The cheeses contribute salt, so season conservatively at first, then add more if needed after blending.

Storage and Reheating

Filled ravioli in the refrigerator: Store in an airtight container on a parchment-lined tray (so they don’t stick together) for up to 2 days. Freeze unfilled ravioli on a tray, then transfer to a freezer bag for up to 3 months; cook directly from frozen, adding 1–2 minutes to the boiling time.

FAQ

Can I make this filling ahead and freeze it?

Yes, freeze it in an airtight container for up to 1 month. Thaw in the fridge overnight before filling your pasta, or use it straight from the freezer (it will thaw as you work).

What if my filling seems too wet or too soft?

This usually means your ricotta was very moist. Drain it through cheesecloth for 30 minutes, or add 1 tablespoon of grated Parmesan to firm up the mixture.

Can I use dried herbs instead of fresh?

Yes, but use one-third the amount (about 1 tablespoon total) since dried herbs are more concentrated. The flavor will be earthier and less bright than fresh.

Do I need to cook the filling before using it?

No, this filling is safe to use raw because it contains eggs that are mixed in uncooked. If you prefer a cooked version, sauté the mixture gently in a skillet over medium heat for 2–3 minutes, stirring constantly, then cool before filling.