Easy Homemade Cheese Ravioli recipe made with fresh pasta dough and creamy three cheese filling tossed in a simple butter with garlic sauce.
Who doesn’t love Italian Pasta stuffed with a creamy ricotta filling? Cheesy Manicotti, Ricotta Stuffed Shells, and Raviolis are all classic Italian Dinners that taste so much better when they are homemade.
Sabrina’s Homemade Cheese Ravioli Recipe
There’s something truly special about homemade pasta dishes, and one that stands out among them is Homemade Cheese Ravioli. This classic Italian dish brings together delicate fresh pasta dough enveloping a creamy three-cheese filling. It’s cooked to perfection and tossed in a simple butter with garlic sauce, for a traditional buttery, cheesy, dinner the entire family will love.
Ingredients
Pasta Recipe:
- 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 mozzarella cheese , shredded
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 tablespoons parsley , very finely minced
- 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 parsley , finely minced for garnish
- shaved parmesan cheese , for garnish
Instructions
Filling:
- In a large bowl, combine the ricotta cheese, mozzarella cheese, Parmesan, egg yolk, parsley, minced garlic, salt and pepper until well mixed.
Pasta Recipe
- Sift flour and salt onto a large, clean, wooden surface.
- Shape into a mound, then make a large well into the middle of the flour.
- In a large measuring cup add the eggs, egg yolks and olive oil.
- Whisk well until well blended with a fork.
- Pour into the middle of the flour well.
- Using the fork whisk more and more of the flour into the center of the eggs until all the flour is mixed in.
- Note: this will take 5-6 minutes of mixing with the fork.
- If the dough is sticky add a bit of flour, if the dough is too stiff add a tablespoon of water at a time.
- Knead for 5-6 minutes until smooth and elastic.
- Form into a disk and wrap well with plastic wrap.
- Let rest for 30 minutes (when you press into the dough with your finger it shouldn't spring back).
- Cut the dough into 4 pieces.
- Wrap the remaining 3 pieces to prevent it from drying out.
- Roll out the dough with a floured rolling pin into a large square or rectangle to 1/16" thickness, thin enough to see your almost see your hand underneath it.
- You should have a long sheet about 5-6 inches wide.
- Add the filling mixture, a heaping teaspoon of filling, to half of the first sheet placing the filling three inches apart in a grid.
- Brush water between the filling with a pastry brush or simply wipe with your finger.
- Fold the half without the filling over the half with the filling and press gently down to form the ravioli, working to avoid bubbles forming in the filling area.
- Cut the ravioli into squares with a pastry cutter.
To Cook:
- Bring a large pot of water to a boil.
- Add pasta to boiling water (preferably salted water).
- Cook for 1-2 minutes or until 30 seconds after the pasta is floating to the top.
To Finish:
- To make Buttery Garlic sauce, add butter to a large skillet on medium heat.
- Add in garlic and cook, stirring often, for 45 seconds until fragrant.
- Add in the freshly cooked pasta.
- Season with salt, black pepper and crushed red pepper flakes; stir and garnish with parsley and parmesan cheese.
Nutrition
Calories: 382kcal | Carbohydrates: 34g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 389mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 694IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 3mg
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