Mini Ravioli or Anolini

Mini Ravioli or Anolini


How to Prepare


   Flour (4 cups)

   Eggs (6)

   Sea salt

   Vito & Joe’s Extra Virgin Olive Oil (5           tsp.)


   Ricotta cheese (½ cup)

   Mascarpone cheese (3 tbsp.)



   Parmesan cheese (2 tbsp.)

   Romano cheese (2 tbsp.)


   Chicken broth (2 qts.)

   Pink Himalayan salt

   Freshly ground black pepper

   Vito & Joe’s Extra Virgin Olive Oil (2            tbsp.) 

   Anolini stamp (blunt edge) (shot glass       could substitute)
















  1. In a mixing bowl, add in the flour and salt. Mix on slow.
  2. In a separate bowl, add in 5 eggs, an extra egg yolk, and the Vito & Joe’s Extra Virgin Olive Oil. Mix well with a fork. 
  3. Pour the egg mixture in to the flour. Mix on a low setting.
  4. Once the dough has formed, wrap it tightly in plastic wrap for 30 minutes at room temperature.


  1. In a large bowl, add in the parmesan, mascarpone and Romano cheese, Vito & Joe’s Extra Virgin Olive Oil, nutmeg, an egg, fresh ground pepper (¼ – ½ teaspoon) and just a pinch of salt.
  2. Take the basil leaves, roll them up, cut in half and then slice up to small pieces (as small as you can get it).
  3. Add the basil to the cheese mixture. 
  4. Stir until it becomes a nice, thick filling. 
  5. Let the flavors marry together for about 30 minutes while mixing every 5 -7 minutes.


  1.  Flour a surface lightly. 
  2. Take a small piece of the dough and roll it out. 
  3. Using a pasta roller/ hand-crank, adjust the roller to the largest opening and slide the dough through.
  4. Fold the dough over once and slide in 3 or 4 more times going down one increment at a time. 
    1. Keep the dough square. 
    2. Fold in any jagged edges to keep the square shape.
    3. The pasta will become almost transparent when it is done. *For a more accurate description of this process, watch the YouTube video “How to Make Mini Ravioli or Anolini Cooking Italian with Joe.”
  5. Flour a surface again and lay the squared pasta down on it. 
  6. Sprinkle some flour on top of the pasta square.
  7.  Once the pasta sheets have been made, take a sheet, fold it in half so an obvious mark forms, and spread the filling over one side of the creased pasta. 
    1. Create a nice even layer of cheese. 
  8. Take the other side of the pasta and fold it on top of the cheese layer. 
    1. Pat down evenly.
  9. Take the anolini maker, press it down into the pasta, turn it a little to fully cut through all the layers and pull it away. 
  10. Once all of the anolini has been cut and formed, heat the chicken stock until it just started to bubble.
  11. Drop the pasta in one at a time. 
  12. After about 3 minutes the pasta will be just about fully cooked.
    1. Very gentle stir. 
  13. Once cooked, remove the past and place it into a serving dish.
  14. Ladle some of the broth on top of the pasta and garnish with some parsley and parmesan cheese. Enjoy!