cheese stuffed ravioli recipe

Written ByJenny Smyth Posted on
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The Best cheese stuffed ravioli recipe

I have been making cheese stuffed ravioli for my family for years, and it’s always a hit. My kids love the combination of the tender pasta and the rich, creamy filling. It’s a recipe that I like to make for special occasions, but it’s also a great option for a weeknight dinner.

The best part about this recipe is that it’s relatively easy to make, and the end result is well worth the effort. The key to making great cheese stuffed ravioli is to use fresh pasta dough and to fill it with a mixture of ricotta and parmesan cheese. This gives the ravioli a nice balance of flavors and textures.

One of the things I love about this recipe is that it can be customized to suit your tastes. You can add different herbs and spices to the filling, or use different types of cheese. This makes it a great option for families with picky eaters, as everyone can choose their own favorite filling combination.

In addition to being delicious, cheese stuffed ravioli is also relatively healthy. The pasta dough is made with just flour, eggs, and water, so it’s a much healthier option than many other types of pasta. And the filling is made with ricotta and parmesan cheese, which are both high in protein and calcium.

This makes cheese stuffed ravioli a great option for families looking for a nutritious meal option. I’ve made this recipe countless times over the years, and each time I’m reminded of how much my family loves it. They always ask for seconds, and sometimes even thirds!

It’s clear that this recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Cheese Stuffed Ravioli

4.5 from 1082 votes

Homemade ravioli filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Served with a simple tomato sauce, this dish is a comforting Italian classic.

Prep Time45 mins
Cook Time10 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta Dough

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons water (if needed)

For the Cheese Filling

1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon chopped fresh parsley

For the Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried basil

👨‍🍳Directions

1Make the pasta dough: On a clean surface, mound the flour and make a well in the center.
2Crack the eggs into the well, add olive oil and salt, then slowly incorporate the flour into the eggs using a fork until a shaggy dough forms.
3Knead the dough for 8 to 10 minutes until smooth and elastic, adding a little water if it is too dry.
4Wrap in plastic and rest for 30 minutes at room temperature.
5Prepare the filling: In a medium bowl, combine ricotta, mozzarella, Parmesan, egg yolk, salt, pepper, and parsley.
6Mix until smooth and set aside.
7Roll out the dough: Divide the rested dough into four pieces.
8Keep the pieces covered with a towel to prevent drying.
9On a floured surface, roll one piece into a thin sheet about 1/16 inch thick, or use a pasta machine on the thinnest setting.
10The sheet should be about 12 inches long and 4 inches wide.
11Assemble the ravioli: Place the pasta sheet on a floured surface.
12Drop rounded teaspoons of filling about 2 inches apart along the sheet.
13Lightly brush water around each mound of filling.
14Place a second pasta sheet on top and press firmly around each mound to seal, pushing out any air.
15Cut between the mounds with a knife or pastry cutter to form individual ravioli.
16Transfer to a floured baking sheet and repeat with remaining dough and filling.
17Cook the ravioli: Bring a large pot of salted water to a rolling boil.
18Gently drop the ravioli into the water in batches, about 8 to 10 at a time.
19Cook for 3 to 4 minutes, until they float to the surface and are tender.
20Remove with a slotted spoon and set aside.
21Make the sauce: While the ravioli cook, heat olive oil in a large skillet over medium heat.
22Add garlic and sauté for 1 minute until fragrant.
23Stir in crushed tomatoes, salt, pepper, and basil.
24Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
25Combine and serve: Add the cooked ravioli to the skillet with the sauce and gently toss to coat.
26Cook for 1 minute over low heat to warm through.
27Serve immediately with extra Parmesan if desired.

🔧Equipment

Large mixing bowl
Fork or whisk
Rolling pin or pasta machine
Sharp knife or pastry cutter
Large pot for boiling
Slotted spoon
Large skillet
Baking sheet
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 20g

📝Notes

For a richer filling, add a pinch of nutmeg. Leftover ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Cook directly from frozen, adding 1 to 2 minutes to the boiling time.

Watch Video Of How Cheese Stuffed Ravioli Works

This recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

The best part about this recipe is that it freezes well, so you can make a big batch of ravioli at once and then store them in an airtight container or freezer bag for up to 3 months.

❓ Frequently Asked Questions About Cheese Stuffed Ravioli

Q: What type of pasta dough should I use for this recipe?

A: For this recipe, you’ll want to use fresh pasta dough made with just flour, eggs, and water. This will give your ravioli a nice texture and help them cook evenly.

Q: Can I use frozen ricotta cheese instead of fresh?

A: While you can use frozen ricotta cheese as a substitute in this recipe, keep in mind that it may not have the same rich flavor as fresh ricotta.

Q: How do I get the filling mixture to hold its shape when stuffing the ravioli?

A: To get the filling mixture to hold its shape when stuffing the ravioli, make sure to mix it until it’s smooth and creamy before spooning it onto one half of each piece of pasta dough.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the pasta dough and filling mixture separately up to 24 hours in advance.

Q: How do I freeze leftover cheese stuffed ravioli?

A: To freeze leftover cheese stuffed ravioli, place them on a baking sheet lined with parchment paper and put them in the freezer until they’re solid.

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