Cheese Ravioli Recipe

Name: Cheese Ravioli
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: about 40 ravioli
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1 tablespoon olive oil; 1/2 teaspoon salt; 1 cup whole-milk ricotta cheese; 1/2 cup grated Parmesan cheese; 1 large egg yolk; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg; 1 tablespoon chopped fresh parsley (optional)

Italian · Main course · 65 min total

Cheese Ravioli recipe videos

Homemade cheese ravioli with a simple ricotta and Parmesan filling, served with a classic marinara sauce or browned butter and sage.

60
min prep

5
min cook

4
servings

450
kcal/serving

Ingredients

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
1 cup whole-milk ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg yolk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon chopped fresh parsley (optional)

Instructions

Make the pasta dough: On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
Make the filling: In a bowl, combine ricotta, Parmesan, egg yolk, pepper, nutmeg, and parsley (if using). Mix well and refrigerate until needed.
Divide the rested dough into 4 pieces. Keep the rest covered. Roll one piece through a pasta machine, starting at the widest setting and progressing to the thinnest (setting 6 or 7). Lay the sheet on a lightly floured surface.
Place teaspoon-sized dollops of filling about 2 inches apart along the pasta sheet. Brush water around each dollop. Lay another pasta sheet on top and press around each filling to seal, removing air. Cut into squares with a knife or pastry wheel. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, until they float and are tender. Drain and serve immediately with your favorite sauce.

Tips

For a richer flavor, substitute half the ricotta with mascarpone.
Ravioli can be frozen on a baking sheet, then transferred to a bag. Cook from frozen, adding 1-2 minutes to cooking time.
Serve with browned butter and sage: melt 4 tablespoons butter in a skillet, add 8-10 fresh sage leaves, cook until butter is golden and fragrant.

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