Stracciatella stuffed ravioli with Toscano PGI extra virgin olive oil

Ingredients for 4 people:

For the pasta:

  • 150g of double-milled durum wheat flour (semolina)
  • 150g whole grain durum wheat flour
  • 3 eggs

For the stuffing:

  • 250g of mozzarella stracciatella
  • Tuscan PGI extra virgin olive oil
  • Pepper

For the dressing:

  • 1 red fresh onion
  • 500g of grape tomatoes
  • Fresh basil
  • Toscano PGI extra virgin olive oil




Mix the two flours together on a clean work surface. Make a well in the centre and break in the eggs. Gradually mix the flour with the eggs to form a soft dough and knead until smooth. Shape the dough into a ball, wrap in plastic wrap and leave to chill in the fridge for at least 30 minutes.

In a mixer blend the “stracciatella” with Toscano PGI extra virgin olive oil, adding the oil gradually, until you reach a foamy texture.

Roll out the pasta dough with a rolling pin or with a pasta machine until the dough is quite thin but not translucent. To make the ravioli, put a pasta sheet on your flat surface and place a teaspoon of the stracciatella mixture at equal intervals along the pasta. Lay another pasta sheet on top and carefully press down around each filling ball to remove any air. Cut in squares, as shown in the picture, or in round shapes, or make little bundles. Then dust with semolina flour and set aside.


Chop the onions and tomatoes and cook over high heat in a pan with abundant Toscano PGI extra virgin olive oil, and add some salt.

Meanwhile cook the raviolis in salted water and drain them.

Dress the ravioli with the tomato sauce, chopped basil and raw olive oil.