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
Scale
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.
