Description
This homemade cheese ravioli recipe features tender pasta dough filled with a rich mixture of ricotta, mozzarella, parmesan, and herbs. Served with a buttery garlic sauce and garnished with parsley and shaved parmesan, it’s a classic Italian dinner perfect for any occasion.
Ingredients
Pasta Dough
- 4 cups flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 4 large eggs
- 3 large egg yolks
- 2 tablespoons olive oil
Filling
- 16 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 tablespoons finely minced parsley
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
Butter Garlic Sauce
- 4 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon finely minced parsley (for garnish)
- Shaved parmesan cheese (for garnish)
Instructions
- Prepare the Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, one egg yolk, finely minced parsley, minced garlic, salt, and black pepper. Mix thoroughly until well combined.
- Make the Dough: Sift flour and kosher salt onto a clean, large wooden surface forming a mound. Create a well in the center.
- Mix Dough Ingredients: In a large measuring cup, whisk together whole eggs, egg yolks, and olive oil. Pour this mixture into the flour well. Using a fork, gradually incorporate flour into the eggs, working from the center outward, until all flour is absorbed, about 5-6 minutes. Add flour if sticky or water if too stiff.
- Knead the Dough: Knead the dough on a floured surface for 5-6 minutes until smooth and elastic. Form into a disk, wrap with plastic wrap, and let rest for 30 minutes until dough no longer springs back when pressed.
- Roll Out Dough: Divide dough into 4 pieces. Wrap three pieces to keep moist. Roll one piece out with a floured rolling pin into a thin sheet about 1/16″ thickness and 5-6 inches wide, with enough length to accommodate the filling.
- Assemble Ravioli: Place heaping teaspoons of filling spaced 3 inches apart on half of the dough sheet. Brush water between filling mounds with a pastry brush or finger.
- Seal Ravioli: Fold the dough over the filling side. Press down gently around each filling mound to seal and push out any air bubbles. Cut between the mounds into squares with a pastry cutter.
- Cook Ravioli: Bring a large pot of salted water to a boil. Add ravioli and cook for 1-2 minutes, or until they float and have cooked an additional 30 seconds.
- Make Butter Garlic Sauce: Heat unsalted butter in a large skillet over medium heat. Add finely minced garlic and cook, stirring often, for approximately 45 seconds until fragrant.
- Finish and Serve: Add cooked ravioli to the skillet, season with salt, black pepper, and crushed red pepper flakes. Toss gently to coat. Garnish with finely minced parsley and shaved parmesan cheese before serving.
Notes
- Resting the dough is essential for easier rolling and better texture.
- Adjust flour or water as needed to achieve the right dough consistency.
- Use a pastry brush or finger to moisten dough edges for proper sealing to avoid leaks.
- Cook ravioli just until they float plus 30 seconds to prevent overcooking.
- For extra flavor, try adding fresh herbs to the filling or top with a marinara sauce instead of butter garlic sauce.
- Prep Time: 1 hour 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
