If you have ever dreamed of capturing that irresistible, comforting feeling of a classic Italian meal, then this Homemade Cheese Ravioli Recipe is your perfect gateway. Handmade with love from scratch, these delicate pasta parcels filled with a rich blend of ricotta, mozzarella, and Parmesan cheeses bring a decadent yet approachable elegance to your dinner table. The silky dough, tender cheese filling, and the vibrant sauce create a harmony of textures and flavors that you will want to savor bite after bite. Whether you are a seasoned cook or an adventurous beginner, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
Creating such a delightful dish is surprisingly simple thanks to the straightforward ingredients. Each one plays a vital role, from the flour that forms a supple pasta dough to the cheeses creating a luscious, creamy filling. These accessible components come together to deliver that authentic taste and texture that define an outstanding Homemade Cheese Ravioli Recipe.
- 2 cups all-purpose flour: The foundation for your smooth and elastic pasta dough.
- 3 large eggs: Provide richness and bind the dough perfectly.
- 1/2 teaspoon salt: Enhances flavor both in the dough and the filling.
- 1 tablespoon olive oil (optional): Adds slight softness and pliability to the dough.
- 1 cup ricotta cheese: The creamy base of the filling giving a mild, fresh flavor.
- 1/2 cup shredded mozzarella: Melts beautifully, adding stretch and richness.
- 1/4 cup grated Parmesan cheese: Brings a sharp, nutty depth to the filling.
- 1 egg yolk: Helps bind the cheeses and enrich the filling’s texture.
- 1/2 teaspoon salt: Balances the filling with just the right amount of seasoning.
- 1/4 teaspoon black pepper: Adds subtle warmth without overpowering.
- 1/4 teaspoon garlic powder: Provides a gentle hint of savory aroma.
- 1 tablespoon chopped fresh parsley (optional): Freshens the filling with vibrant herbal notes.
- Marinara sauce or favorite pasta sauce: The classic companion that complements the ravioli beautifully.
- Extra Parmesan and basil for garnish: An elegant final touch that elevates each plate.
How to Make Homemade Cheese Ravioli Recipe
Step 1: Make the Pasta Dough
Start by creating your pasta dough on a clean surface or in a large bowl by piling the flour and making a well in the center. Crack the eggs into the well, and if you like, drizzle in the olive oil. Use a fork to whisk the eggs gently while gradually pulling in flour from the sides. This slow incorporation will help build a resilient dough perfect for rolling thin. Knead for about 8 to 10 minutes until the dough is smooth and elastic, then wrap it in plastic wrap and let it rest for 30 minutes. The resting period helps the gluten relax, making the dough easier to work with.
Step 2: Prepare the Cheese Filling
While the dough rests, whisk together ricotta, mozzarella, Parmesan, egg yolk, salt, pepper, garlic powder, and parsley in a bowl. Achieving a creamy and well-seasoned filling is the heart of this Homemade Cheese Ravioli Recipe, so take the time to blend everything until smooth. Pop the mixture into the fridge to keep it firm and ready for filling your pasta once the dough is rolled out.
Step 3: Roll Out the Dough
Divide the rested dough into two equal portions. On a lightly floured surface or pasta machine, roll each piece into a thin sheet, roughly 1/16 inch thick. If you are using a rolling pin, patience is key—rolling the dough evenly is essential for perfectly tender ravioli. Keep the second sheet covered to prevent it from drying out while you work with the first.
Step 4: Assemble the Ravioli
Place small mounds of filling about one teaspoon each spaced evenly across one pasta sheet. Lightly brush around each mound with water to act as glue. Carefully place the second pasta sheet on top and gently press down around each mound to seal, pushing out any air bubbles. Cut the pasta into individual squares with a knife, ravioli cutter, or pasta wheel, and firmly press the edges to ensure a tight seal to prevent bursting during cooking.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a rolling boil. Add the ravioli in batches and cook for 2 to 3 minutes. They’re ready when they float to the surface, signaling that the filling inside is cooked and the dough tender. Use a slotted spoon to gently lift them out, keeping your delicate creations intact and ready for serving.
Step 6: Serve and Enjoy
Plate your ravioli with warm marinara or your preferred sauce. Sprinkle extra Parmesan and fresh basil over the top for that classic Italian finish. This final step brings everything together, highlighting the fresh, handmade nature of the dish and elevating it into a delightful experience that’s sure to impress.
How to Serve Homemade Cheese Ravioli Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese combined with a few fresh basil leaves adds a pop of color and an extra burst of flavor that perfectly complements the creamy filling. A drizzle of good quality olive oil or a dusting of crushed red pepper flakes can also add subtle flair without stealing the spotlight from the star of the dish.
Side Dishes
Pairing your Homemade Cheese Ravioli Recipe with a crisp green salad dressed in lemon vinaigrette can balance the richness beautifully. Roasted vegetables or simple garlic bread also make excellent companions, adding texture and variety while keeping the spotlight on your ravioli’s deliciousness.
Creative Ways to Present
For special occasions, try serving the ravioli on a vibrant plate with a swirl of bright tomato sauce artfully around them. You can also experiment with layering your ravioli with different sauces like browned butter sage or a light cream sauce to keep things exciting and full of variety at your dining table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the cooled cooked ravioli in an airtight container and refrigerate for up to two days. To prevent sticking, you can layer them with a little olive oil or sauce between sheets of parchment paper, preserving their delicate shape and flavor.
Freezing
One of the best features of this Homemade Cheese Ravioli Recipe is how freezer-friendly it is. Arrange uncooked ravioli in a single layer on a lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to two months. Cooking from frozen is just as simple—just add an extra minute to your boiling time, and they’ll cook perfectly every time.
Reheating
To reheat already cooked ravioli, gently warm them in simmering sauce or steam them over a pot of boiling water to prevent drying out. Avoid the microwave if you want to keep their lovely tender texture and avoid any rubbery results.
FAQs
Can I substitute the type of cheese in the filling?
Absolutely! While the ricotta, mozzarella, and Parmesan combination is classic and delicious, feel free to experiment with goat cheese, fontina, or even a sharper Asiago. Just make sure the cheeses you choose blend well and aren’t too wet for the best texture.
Is it necessary to rest the pasta dough?
Resting the dough is highly recommended because it allows the gluten to relax, making the dough more pliable and easier to roll out thinly without shrinking or tearing. Skipping this step may make handling the dough more challenging.
Can I make this recipe without eggs?
Eggs are key for elasticity and richness in traditional pasta dough, but if you need an egg-free version, you can use water and a bit of olive oil instead. Keep in mind the texture may be slightly different and less rich.
How can I prevent ravioli from sticking together after cooking?
Once cooked, gently toss your ravioli with a small amount of olive oil or butter before plating or storing. Serving immediately with sauce also helps keep them separated and tasting fresh.
What sauces pair best with this Homemade Cheese Ravioli Recipe?
Classic marinara is a fantastic go-to, but these ravioli also shine with butter and sage, creamy Alfredo sauce, or even a light tomato cream sauce. The cheese filling is versatile enough to complement many sauces, so feel free to explore!
Final Thoughts
Making your own pasta might seem intimidating, but this Homemade Cheese Ravioli Recipe breaks it down into manageable, enjoyable steps that reward you with one of the most satisfying meals you can prepare at home. The combination of fresh pasta dough and rich, cheesy filling is pure comfort food magic. So roll up your sleeves, gather your ingredients, and dive into this culinary adventure—you might just find ravioli making becomes your new favorite pastime!
Print
Homemade Cheese Ravioli Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: About 24 ravioli
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Homemade Cheese Ravioli recipe guides you through making fresh pasta dough and a creamy cheese filling, resulting in delicate, flavorful ravioli perfect for a comforting Italian meal. The ravioli are cooked by boiling and served with marinara sauce, making this dish a delicious and satisfying main course.
Ingredients
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil (optional)
For the cheese filling:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh parsley (optional)
To serve:
- Marinara sauce or your favorite pasta sauce
- Extra Parmesan and basil for garnish
Instructions
- Make the pasta dough: On a clean surface or in a large bowl, mound the flour and make a well in the center. Add eggs (and olive oil if using) to the well. Use a fork to gradually incorporate the flour into the eggs. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
- Make the cheese filling: In a bowl, combine ricotta, mozzarella, Parmesan, egg yolk, salt, pepper, garlic powder, and parsley. Mix until smooth. Refrigerate while the dough rests.
- Roll out the dough: Divide the dough in half. Roll each piece out into a thin sheet using a pasta machine or rolling pin, aiming for about 1/16 inch thickness. Keep the other half covered to prevent drying out.
- Form the ravioli: Place small mounds (about 1 teaspoon) of filling evenly spaced on one sheet of dough. Lightly brush around the filling with water. Place the second sheet on top and press gently to seal, removing any air bubbles. Cut into squares using a knife, ravioli cutter, or pasta wheel. Press edges firmly to seal tightly.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 2–3 minutes, or until they float to the top. Remove with a slotted spoon.
- Serve: Plate the ravioli with warm marinara or your favorite sauce. Top with extra Parmesan and fresh basil if desired.
Notes
- You can freeze uncooked ravioli on a tray, then transfer to a freezer bag for up to 2 months.
- Cook ravioli from frozen, adding 1 extra minute to boiling time.
