National Dish San Marino: Ricotta Ravioli (Recipe)
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Meet Ricotta Ravioli, the tender little parcels that stand proudly as the national dish of San Marino. Delicate sheets of fresh egg pasta wrap a creamy filling of ricotta and fragrant herbs, turning a handful of humble ingredients into something genuinely special. Whether you serve them as a first course or as the centrepiece of the meal, these ravioli capture the love of regional produce and patient craftsmanship that defines the tiny republic’s kitchen. Bring a taste of the hills above the Adriatic straight to your own table.
About Ricotta Ravioli
Ricotta Ravioli are a traditional dish from San Marino that have won over food lovers far beyond the little republic’s borders. These tender pasta parcels are not only a symbol of Italian cooking but also a celebration of regional produce and true craftsmanship. A filling of creamy ricotta and fresh herbs gives the ravioli their unmistakable flavour, while the thin, hand-rolled pasta keeps everything wonderfully light. Served as a main course or a starter, they are always a thoughtful choice for a memorable meal, much like the Ravioli di Ricotta e Spinaci that pair the same cheese with spinach.
Ingredients (serves 1–2)
- 250 g plain flour
- 1 egg
- 125 g ricotta
- 1 tablespoon freshly chopped parsley
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Tomato sauce or butter, to serve
Shopping for the ingredients
To make the best Ricotta Ravioli you will want fresh ingredients that let each element shine. Visit your local market or a specialist grocer to track down good-quality ricotta and fresh herbs. It is worth choosing organic flour, as it improves the texture of the pasta and gives the finished ravioli a lovely bite. Finally, pay attention to the freshness of your egg, since it is an essential part of the dough and holds everything together.
Preparing the dish
Before you start cooking, it pays to prepare all your ingredients carefully. Measure out the quantities you need and make the filling by mixing the ricotta and herbs together until smooth. Bring the flour and egg together into a smooth dough, then let it rest once you have finished kneading. Allow the dough to rest for at least 30 minutes so it becomes elastic and much easier to roll out thinly.
Step-by-step instructions
- Tip the flour into a bowl and make a well in the centre.
- Crack the egg into the well and gradually work it into the flour with a fork.
- Once kneaded, wrap the dough in cling film and leave it to rest for 30 minutes.
- Meanwhile, mix the ricotta with the herbs, salt and pepper.
- Roll the dough out thinly and cut out circles using the rim of a glass.
- Place a teaspoon of filling in the centre of each circle.
- Brush the edges with water, fold over and press the ravioli firmly to seal.
- Cook the ravioli in salted water until they rise to the surface.
- Serve with the sauce of your choice and enjoy!
Gluten-free / lactose-free version
For a gluten-free version of these Ricotta Ravioli, swap the wheat flour for a good gluten-free flour blend. You can also find ready-made gluten-free pasta doughs to save time. For a lactose-free option, choose lactose-free ricotta or replace it with a mixture of vegan alternatives. These small adjustments make it easy to enjoy the dish whatever your dietary needs, in the same spirit as the lighter Frittata di Zucchine.
Tips for vegans and vegetarians
To make Ricotta Ravioli fully vegan, simply replace the ricotta with a blend of puréed nuts or tofu seasoned with herbs and spices. Swap the egg in the dough for a chia or flaxseed mixture, which binds the pasta beautifully. These options offer a delicious and wholesome alternative without losing the character of the dish. Vegans can keep things simple by finishing the ravioli in a rich tomato sauce to deepen the flavour.
More tips and tricks
To make preparing Ricotta Ravioli easier, it helps to make the dough ahead of time and chill it until you are ready. Try to cut even circles when shaping the pasta so the ravioli hold their form and cook uniformly. Another key tip is to seal the edges well so the filling does not leak out during cooking. Serve the ravioli with a little freshly grated Parmesan for an extra hit of flavour.
Adapting the recipe to your taste
This recipe for Ricotta Ravioli is wonderfully adaptable and leaves plenty of room for your own preferences. Feel free to vary the herbs according to the season or what you have to hand — basil, oregano or even spinach all work beautifully. A little lemon zest can brighten the filling and add fresh nuances of flavour. Experiment with different sauces, too, to give your ravioli a signature touch each time you make them.
Ingredient substitutions
If you do not have ricotta to hand, you can use other cheeses such as mascarpone or even goat’s cheese for a bolder taste. Dried herbs can stand in for fresh ones, though you will want to use them more sparingly. For the gluten-free option, chickpea flour is worth trying, lending the ravioli an interesting nutty note. Be creative and adapt the recipe to whatever you already have at home, just as you might when making Gnocchi di Patate al Ragù.
Drink pairing ideas
A range of drinks pairs beautifully with Ricotta Ravioli and rounds off the meal perfectly. A light white wine, such as a Pinot Grigio or Chardonnay, harmonises wonderfully with the delicate filling. For alcohol-free alternatives, a homemade lime spritz or a fresh hibiscus tea makes a refreshing choice. The right drink plays an important role in supporting the overall flavour profile of the dish.
Serving and presentation ideas
Presentation plays a decisive role in the enjoyment of Ricotta Ravioli. Arrange the ravioli in a shallow bowl and garnish with fresh herbs and a pinch of Parmesan. It works well to offer the sauce in a separate dish, letting your guests help themselves to as much as they like. An appealing presentation can elevate the whole dining experience and lend the table a festive air, much as a well-plated Insalata Caprese does.
A bit of history
Ricotta Ravioli have a long tradition in Italy, with roots reaching back to the Middle Ages. Originally they were prepared as celebratory dishes for large family gatherings. San Marino, famous as one of the world’s oldest republics, has drawn deeply on the culinary heritage of the neighbouring Italian mainland. Ravioli are beloved not only in San Marino but throughout Italian cuisine, where every region has developed its own variations — a tradition you can taste across the whole of San Marino cuisine.
More recipe ideas
- Tortellini in Brodo
- Lasagne al Forno
- Ravioli al Burro e Salvia
- Cappelletti in Brodo
- Pesto alla Sanmarinese
Summary: Ricotta Ravioli
Ricotta Ravioli bring together tradition and pure pleasure in the most delicious way. Not only is this dish straightforward to prepare, it can also be tailored to suit your own tastes. Whether gluten-free, lactose-free or vegan, the ravioli are endlessly versatile and offer countless possibilities for variation. Savour both the making and the sharing, because these ravioli are far more than a meal — they are an experience.
