Pasta Mastas: Tricolour Ravioli

Tricolour pasta is a labour of love.  It’s time-intensive, but well worth the work and great fun. This takes approximately 4 hours from start to finish – but you will have pasta for days!

I decided to learn to master colourful pasta after Tina-Louise brought me back some stripy heart shaped pasta from a trip to Italy, as you can imagine – I was totally inspired.

Tricolour Pasta Ravioli


Tricolour Ravioli


For the pasta: 

Plain pasta (yellow):

  • 300g flour
  • 3 eggs
  • pinch of salt
  • pinch of turmeric

Spinach pasta (green):

  • 300g spinach: cooked, drained and puréed to make 75g well-drained, puréed spinach.
  • 300g flour
  • 2 eggs
  • pinch of salt

Tomato pasta (red):

  • 1.5 tbsp tomato purée
  • pinch of paprika
  • 300g flour
  • 3 eggs
  • pinch of salt

For the filling:

  • 600g spinach
  • knob of butter
  • pinch of nutmeg
  • 1 onion, diced
  • 3 garlic cloves, finely chopped
  • 250g portabello mushrooms, finely chopped
  • 50g flaked almonds
  • 150g cheddar cheese


For the pasta:

For each of the pasta colours, blend the ingredients together in a food processor until you have a homogeneous dough. Lift out, and knead the dough by putting it through your pasta machine. Divide the dough into pieces (follow the machine instructions). Put one part of the dough through the steel rollers with a maximum aperture of about 1cm. Repeat this with the same piece of rolled dough, while reducing the size of aperture between the two rollers. Being forced through a smaller gap, the pasta dough is worked more, becomes thinner, and more silky.

The above pasta recipes are from Antonio Carluccio’s book, ‘Pasta’.

To get started on assembling the tricolour pasta, flatten each dough through the roller, and fold to a 6mm thick rectangle. Then lay the colours on top of each other, brushing a bit of water between each layer to help them stick.

Refrigerate for at least 30 minutes.


After they have been refrigerated, cut the ends, so you are left with a clean rectangle.


Next,cut into thick slices, about 2cm thick.

Asssemble the pieces next to each other and brush the sides with water to help them stick together.

Refrigerate for a further 30 minutes.

step-04 step-05

Roll out your pasta dough with a rolling pin, to create a long rectangle – ready to put through the pasta machine.


Roll your pasta to the desired thickness.


Cut the ravioli shapes with a cutter if required, then place on a well-floured tray.



For the filling:

Lightly toast the flaked almonds in a dry pan until golden brown, set aside.


Add a knob of butter to a large pan over a medium heat. Once melted, add the spinach until wilted, then the nutmeg. Place the spinach aside to cool down.

In the same pan, saute the onion and garlic, until softened.

Go back to the cooled spinach, drain the excess fluid, then finely chop. Add this to the onions and garlic, stir through. Add in the mushrooms, and finely the toasted almonds. Add the cheese and mix, this will help it hold it’s shape. Allow to cool.


Spoon mound-fulls of the filling onto the pasta rounds, and place another round on top, sealing the edges with a little water. These are then ready to be cooked in boiling water, for about 5 minutes.

Tricolour Pasta Ravioli

We enjoyed these ravioli with a delicious pesto sauce, but a creamy sauce would work just as well – just remember to keep it simple, let the filling be the hero.


My Dad has taught me almost everything I know about cooking, so it’s only fitting you meet him! My Dad didn’t sign up for rainbow pasta when he visited me this day, but he rolled with it. Thanks Dad.


I hope you are inspired to roll out your own colourful creations!

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