Raspberry and Ricotta Ravioli

Janet Brinkworth's fruity version of cannoli, a popular Italian desert, reminds us that pasta needn't always be savoury
By Janet Brinkworth
Raspberry and Ricotta Ravioli
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 250 g ricotta cheese
  • 3 tbsp icing sugar, sieved
  • 200 g raspberries
  • 2 tbsp raspberry cordial
  • 6 fresh lasagne sheets
  • vegetable oil, for frying

To serve

  • 2 tbsp icing sugar, sieved
  • small bunch mint
  • bunches raspberries


1. Beat the ricotta cheese and icing sugar together in a mixing bowl. Stir in the raspberries and cordial, taking care not to mash the fruit.

2. Cut the lasagne sheets into large squares. Place a spoonful of the ricotta mixture in the centre of each square. Top with a second square of pasta and press down gently, squeezing the edges together.

3. Repeat until all the filling and pasta have been used up.

4. Heat the vegetable oil in a frying pan - it should be a depth of about 4cm. Add the ravioli, a couple at a time, and fry until golden brown. Drain on absorbent paper.

5. Serve straight away with a dusting of icing sugar and a scattering of raspberries. Decorate with mint sprigs.

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