Ris and Cabbage Ravioli

Name: Ris and Cabbage Ravioli
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8
Ingredients: Type 00 flour 4 cups; Eggs (medium) 5; Extra virgin olive oil 5 spoonfuls; Cabbage 1.75 lbs; Celery ½ rib; White onions 1; Carrots medium 3; Whole milk 3 cups; Carnaroli rice 2 ¼ cups

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Difficulty: Average
Prep time: 40 min
Cook time: 35 min
Serving: 8
Cost: Average

PRESENTATION

Recipe by
L'escola e lou Mulin

Ravioli with rice and cheese is a beloved dish from the gorgeous hills of Piedmont, especially in the Langhe area. And here's the thing, known locally as 'ravioli ris e coi,' this traditional dish has been cherished for generations. What sets this ravioli with rice and cheese apart is its tender filling. Really, it's rice cooked gently in milk with cabbage, creating a mild and creamy delight. Unlike the popular Ravioli del Plin, which includes meat, this version just focuses on simple, honest ingredients. The dough is enriched with extra virgin olive oil—super tasty—and rolled out thin to perfectly enclose the filling. Plus, melted butter adds a golden gloss and depth of flavor. It is a staple on family tables, crafted by hand and passed down through time, showing off Piedmont's pride in its rich food traditions.

Throughout Piedmont, this rice and cheese ravioli recipe is a comforting first course. Seriously good for when you crave something moist and satisfying but not too heavy. Homemade ravioli with rice and cheese stands out because of its simplicity and authenticity. Each bite brings together the soft pasta with a creamy cheese and rice center—it’s like a warm hug. Some families, I gotta say, add their own twists—like a hint of nutmeg or a unique local cheese—but the core remains: honest ingredients and careful preparation. Really really timeless. It’s the kind of homemade ravioli with rice and cheese that brings back memories of long Sunday lunches and stories at the table. As a vegetarian option, it’s ideal for family meals, offering a taste of Italian comfort food. When you savor the delicate balance of flavors, you understand why this recipe endures. It’s all about tradition, care and a love of crafting really good food with your hands. Whether you're making it for a special occasion or a cozy dinner, this dish brings a piece of Piedmont's culinary heritage to your table. So, so delightful.

INGREDIENTS

Ingredients (for the fresh pasta): Type 00 flour 4 cups (500 g); Eggs 5 - (medium); Extra virgin olive oil 5 spoonfuls

For the filling: Cabbage 1.75 lbs (800 g); Celery ½ rib; White onions 1; Carrots 3 - medium; Whole milk 3 cups (700 ml); Carnaroli rice 2 ¼ cups (400 g)

Preparation

How to prepare Ris and Cabbage Ravioli

To prepare ris and cabbage ravioli, start by pouring the flour onto the work surface, make a well, then pour the eggs in the center and start mixing. Continue by adding the oil and keep working with your hands. You will need to form a smooth and elastic dough. Once ready, make a ball, cover with a damp cloth and let it rest for 30 minutes. Finely chop celery, carrot, and onion (even better if you use a food processor), sauté for a few minutes in a pan with a drizzle of oil, stirring occasionally. Also finely chop the cabbage and add it to the pan. Stir occasionally and cook for 10 minutes. Add about 6.8 ounces of milk from the total amount, stir and then cover with the lid, cook for about 1 hour. In a large pot pour water, salt to taste, also add 17 ounces of milk and bring to a boil. Cook the rice for 18-20 minutes from when it returns to a boil (check cooking, then drain and let cool).

Once the pasta has rested, you can divide it into 2 parts, passing one piece at a time through the pasta machine to create a very thin strip of dough. Combine the cold rice and the cooked and cooled cabbage with the filling and make small piles about 1.5 inches apart from each other. Brush the dough where there is no filling with water, so that the dough you will place on top sticks more easily, always very thin. Gently press with your fingers where there is no filling before passing the fluted pasta cutter to get your rather large square-shaped ravioli.

You can cook them for about 90 seconds in salted boiling water to taste, then sauté them in a pan with melted butter, cooked until it becomes nutty! Enjoy your meal!

Storage

The ravioli can be frozen, spaced out on a tray, and once they harden, they can be transferred to a bag.

They should be cooked frozen, for 3-4 minutes in boiling water.

Tip

The scraps can be kneaded again or can be cooked as maltagliati!

Corn oil can be used instead of olive oil for the dough.

Do you like Piedmontese cuisine? Try the recipe for Tajarin 30 yolks with sausage ragu!

L'Escola and Lou Mulin

Surrounded by greenery in a small mountain village, it is the perfect place for a peaceful and relaxing stay, away from the hectic city life. The old elementary school has been renovated and transformed into the agriturismo's restaurant. Inside the building, you can still find some objects from the old school. The kitchen offers traditional dishes using raw materials from our garden and other small local farms. The ancient mill houses two rooms inside, one was once used for rye milling. Today it is still possible to admire the old grinding gears placed under the glass floor.

For the translation of some texts, artificial intelligence tools may have been used.