Ravioli di Segale con Ricotta e Bietola

It is precisely when the days get longer and the temperatures slowly rise to get us used to the concept of spring, jackets, and walks outside the city that he arrives, inevitable and unpleasant: the tail of the winter. And this year too he could not spare us his icy and intense passage. But even for this, we have been able to find a quick, healthy and tasty solution that will keep our hearts warm: rye ravioli stuffed with ricotta and chard.

It is a simple recipe in itself. The daring lies only in the preparation of fresh pasta and in its drafting. Of course, once you get used to it, it will be child’s play to prepare delicious ravioli made with rye flour every day! We filled them with fresh ricotta and chard, to differentiate ourselves from the classic combination with spinach. The result is surprising, genuine, and delicious.

Farina integrale di Segale LUZI

For this new recipe that we offer you we use LUZI wholemeal rye flour from Italian organic farming. Those who follow us know this. Our agriculture of cereals and legumes is entirely Italian and is based on biodynamic and bio-sustainable methods for even healthier nutrition, even more attentive to man and the environment.

It is then the stone mill that uses renewable solar energy to ensure the pure integrity of the flour and the complete transfer of all the nutritional elements of the rye, as it is in nature.

Wholemeal Rye Flour


A valuable product, rich in micronutrients

The LUZI wholemeal rye flour, used for these ravioli, is a valuable product, rich in micronutrients, essential for a healthy and proper diet. Rye is a natural source of vitamins (PP, E, B5, B1 and B6), mineral salts, such as phosphorus, potassium, magnesium, calcium, zinc, copper, manganese and iron, fiber and protein. It has a low glycemic index and contains good amounts of iron and folic acid which are important in blood regeneration and maintaining the elasticity of the arteries. In short, the precious ally of our health.


For the fresh pasta:

  • 250 gr of wholemeal rye flour
  • 1 yolk
  • 50 ml of water
  • A pinch of salt

For the stuffing:

  • 100 grams of cooked chard
  • 250 grams of cottage cheese
  • 40 grams of Parmesan


Let’s move on to the procedure. Prepare the filling by cooking the chard in boiling salted water. Once boiled, drain and chop the vegetables. Work the ricotta with the Parmesan and add the chard. Let it rest in the fridge and in the meantime make up the fresh rye pasta. Place the flour on a surface and put the yolk in the center, starting to work with your hands. Slowly add the water and salt and continue to knead the dough. After obtaining a stick, wrap it in cling film and let it rest for twenty minutes. Roll out the dough with a rolling pin, no more than two millimeters. Cut strips and place the filling at the desired distance. Cover with another strip and shape the ravioli with the chosen mold. Boil in boiling salted water and season to taste.

E, è proprio il caso di dirlo, buon e sano appetito!