Stuffed Olive Bruschetta Ravioli or Tortellini

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  • bowl-of-tortelloni-stuffed-with-ricotta-5RCUWQ2

Stuffed Olive Bruschetta Ravioli or Tortellini



It is very rewarding, not to mention fun, to make your own pasta. This recipe calls for no fancy kitchen tools, just you and the ingredients fused from two Mediterranean cultures, Italy and Greece, to produce amazing, indulgent layers of flavors.

There is nothing tastier than freshly made, savory bite-sized pasta (not to mention it is very impressive served).

This is casual gourmet at its best - layered with the bolder Parmesan tasting Romano cheese, mingled with the heart of Greece, the tastes of the herbaceous olive fruit and the robust taste of our American Heart Association® certified Extra Virgin Olive Oils.




  • 3½ cup all-purpose flour
  • 4 eggs


  • ½ jar Tassos® Bruschetta, your choice
  • 1 lb ricotta, drained if wet
  • 1 egg
  • 2 Tbsp heavy cream
  • 4 Tbsp grated Romano
  • salt and black pepper to taste


  • ¼ lb butter or 6 Tbsp Tassos® Extra Virgin Olive Oil
  • ¼ Tbsp nutmeg
  • 1 Tbsp chopped fresh basil


  • 4 Tbsp grated Romano
  • 1 Tbsp chopped fresh basil
  • Tassos® Kalamata Greek Olives or Tassos® Green Pitted Halkidiki Mammoth Greek Olives, chopped

Cooking Directions



Place flour on a large pastry board. Make a well in the center of the flour and add the eggs. Partially incorporate the flour into the eggs with a fork. Work the eggs into the flour to form a dough. Knead until the dough is thoroughly mixed, 5 minutes. Cover and set aside.


Combine ½ jar of your favorite bruschetta, ricotta, egg, heavy cream, and Romano cheese. Season with salt and black pepper.


Heat butter or oil in a saucepan. Simmer nutmeg and basil in the butter for 1 minute. Set aside.

Assembly and Cooking

Ravioli consist of two layers of pasta that form a pillow-like shape, whereas tortellini are folded into a ring-shaped case.

Cut the dough into 4 pieces and roll out each piece to approx. 1/16 inch thick. Cover the sheets you’re not working with plastic wrap or a clean dish towel.

Place a teaspoon full of filling on one sheet of dough, ½ inch from the edge and 1 inch apart.

Working quickly, use your finger to moisten the dough around the filling, then place a piece of rolled-out dough on top of the filled piece.

  • For ravioli: Pinch the dough around the filling to form the ravioli. Use a cookie cutter, pizza cutter, or knife to cut out ravioli. Use the tines of a fork to seal the edges of the ravioli. Lightly dust each with flour and set aside on a plate. Do not stack, as they will stick together.


  • For tortellini: Fold the filled dough into a half-moon shape. Then bring the two corners together to make a rounded bonnet. Moisten and press tightly to seal. Toss with flour and set aside.

Bring large pot of water to a boil. Add 1–2 tsp salt. Gently add pasta to pot using a slotted spoon. Stir gently to prevent sticking. When the pasta floats, approx. 3–5 minutes, it is finished cooking. Drain.


Divide into serving portions. Top each serving with sauce and sprinkle with grated Romano cheese, chopped basil, and Kalamata or pitted green olives. Serve remainder of the jar of bruschetta as additional topping.


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