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Pecorino and Lemon Ricotta Ravioli

Ricotta ravioli with meatless meat crumbles in a preserved lemon and pecorino sauce.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Gardein, Conagra Foodservice, and FOH.



  • 500 g. APF
  • 500 g. Semolina
  • 20 g. Tumeric
  • 500 g. Eggs
  • 20 g. EVOO
  • 20 g. Salt

Ravioli Filling


  • 1 cup Ricotta
  • 1 cup Gardein crumbles
  • Herbs
  • Salt


  1. Make the dough.
  2. Pipe the ricotta mixture and seal. I prefer to freeze before and until cooking.

Pecorino & Preserved Lemon Sauce


  • 1 qt. Cream
  • 2 cups Pecorino, frated or chopped 
  • 1 ea. Preserved lemon, chopped
  • tt. Salt


  1. Scold cream and blend while slowly adding the cheese.
  2. To change consistency add more cream, or more cheese. You can also add xanthum gum to thicken and help emulsify.