Heart-shaped Ravioli

Mums, you put your heart into even the smallest daily habits. From “you sound strange, has something happened?” to “wrap up well or you’ll get a cold” with the inevitable “have you eaten?” along the way. Today we want to dedicate our heart to you, carving it in a thin egg pastry. Ravioli “alla sorrentina”, a lovely first course! Let’s prepare them with le Naturelle white shell eggs.



Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course First course
Cuisine Italian
Servings 4 Serves


  • 1 frying pan
  • 2 bowls
  • 1 pastry board
  • heart-shaped mould


  • 4 le Naturelle white shell eggs
  • 400 g 00 flour
  • 300 g ricotta cheese
  • 400 g mozzarella
  • 500 g cherry tomatoes
  • 1 clove garlic
  • extra virgin olive oil to taste
  • basil to taste
  • salt and pepper to taste


  • For the fresh pasta: place the flour in a bowl, make a well in the centre and add the eggs one at a time, work the mixture until you get a smooth ball. Cover it with plastic wrap and let it rest at room temperature for half an hour.
  • Chop the mozzarella with the knife and place it on a strainer, so it loses its serum. In a bowl put the mozzarella, ricotta cheese, salt and pepper. Mix thoroughly and set aside.
  • Once the resting time has elapsed, dust the pastry board with flour and with the rolling pin roll the pasta into a thin sheet, a couple of millimetres. Distribute the filling in well-spaced heaps, and cover with another layer of pasta.
  • Press the pasta lightly between one heap and another, taking care to let out the excess air. With the help of a special heart-shaped cutter, stamp the individual ravioli, if you do not have it, try to form the heart with scissors.
  • Put a pan full of salted water on the hob and bring to the boil, which will be used to cook the ravioli.
  • Now prepare the seasoning: wash and cut the cherry tomatoes in half or in quarters. Put a large pan on the hob, heat the oil with the clove of garlic and then add the cherry tomatoes. Cook for 5 minutes over moderate heat, taking care to remove the garlic clove halfway through cooking.
  • Meanwhile, drop the ravioli into the boiling water. As soon as they come to the surface, drain them and put in the pan with the sauce. Sauté for a few moments to let them absorb the flavour and serve the ravioli very hot.