homemade cheese ravioli recipe

Written ByJenny Smyth Posted on
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The Best homemade cheese ravioli recipe

I’ve always been a fan of traditional Italian cuisine, and one of my favorite dishes to make is homemade cheese ravioli. There’s something special about the combination of tender pasta and rich, creamy cheese that just feels like a warm hug on a cold day.

I remember my nonna used to make it for me when I was a kid, and now that I’m an adult, I love passing on the tradition to my own family. The key to making great ravioli is all about the technique – you need to get the dough just right, so it’s not too thick or too thin, and then you need to fill it with the perfect amount of cheese.

It’s a bit more involved than some recipes, but trust me, it’s worth it. I like to serve mine with a simple tomato sauce and some grated Parmesan cheese on top.

My kids love helping me make the ravioli, and it’s become a fun family activity that we can all enjoy together. Plus, there’s something so satisfying about biting into a perfectly made raviolo – it’s like a little piece of heaven in your mouth.

The best part is that you can customize the filling to your liking, so whether you’re in the mood for classic ricotta or something more adventurous like truffle and mushroom, there’s a recipe out there for you. And let’s not forget the health benefits – making your own pasta from scratch means you can control exactly what goes into it, so you can avoid any preservatives or additives that might be lurking in store-bought versions.

Homemade Cheese Ravioli

4.9 from 761 votes

This homemade cheese ravioli features a tender pasta dough filled with a creamy blend of ricotta, Parmesan, and mozzarella. Served with a simple butter and sage sauce, it is a comforting and elegant dish perfect for any occasion.

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 grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

For the Sauce

4 tablespoons unsalted butter
8 fresh sage leaves
1/2 cup grated Parmesan cheese (for serving)

👨‍🍳Directions

1On a clean work surface, mound the flour and create a well in the center.
2Crack the eggs into the well, add olive oil and salt, then use a fork to gradually incorporate the flour into the eggs until a shaggy dough forms.
3Knead the dough for about 8 to 10 minutes until it becomes smooth and elastic.
4Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to relax the gluten.
5In a medium bowl, combine ricotta, Parmesan, mozzarella, egg yolk, salt, pepper, and nutmeg.
6Stir until the mixture is smooth and well blended, then set aside.
7Divide the rested dough into four pieces.
8On a lightly floured surface, roll one piece into a thin sheet about 1/16 inch thick, or use a pasta machine on the thinnest setting.
9Place rounded teaspoons of filling about 2 inches apart on the pasta sheet.
10Brush a little water around each mound of filling, then lay a second pasta sheet on top and press firmly around each mound to seal, removing any air pockets.
11Cut the ravioli into individual squares using a sharp knife or ravioli cutter.
12Place the finished ravioli on a floured baking sheet and repeat with the remaining dough and filling.
13Bring a large pot of salted water to a rolling boil.
14Carefully drop the ravioli into the water in batches and cook for 3 to 4 minutes until they float to the surface and are tender.
15While the ravioli cook, melt butter in a large skillet over medium heat.
16Add sage leaves and cook for 1 to 2 minutes until the butter is lightly browned and fragrant.
17Use a slotted spoon to transfer the cooked ravioli directly into the skillet with the browned butter.
18Gently toss to coat, then serve immediately with grated Parmesan on top.

🔧Equipment

Mixing bowls
Fork
Plastic wrap
Rolling pin or pasta machine
Sharp knife or ravioli cutter
Large pot
Slotted spoon
Large skillet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 195mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 20g

📝Notes

For a richer filling, substitute whole milk ricotta and add a pinch of lemon zest. The ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months; cook directly from frozen, adding 1 minute to the boiling time.

Watch Video Of How Homemade Cheese Ravioli Works

This homemade cheese ravioli recipe is perfect for any occasion – whether you’re looking for a special dinner party dish or just want something comforting on a weeknight. One of the best things about this recipe is that it stores really well – simply place any leftover ravioli in an airtight container or freezer bag and refrigerate for up to three days or freeze for up to two months.

When you’re ready to reheat them, simply boil them in salted water until they float to the surface – then top with your favorite sauce and enjoy! My family loves serving these ravioli at our Sunday dinner gatherings – we’ll often pair them with some garlic bread or roasted vegetables for a well-rounded meal.

❓ Frequently Asked Questions About Cheese Ravioli

Q: What kind of cheese should I use for the filling?

For this recipe, I recommend using a mix of ricotta and Parmesan cheese. You can also add in some other ingredients like chopped herbs or grated vegetables to give it more flavor.

Q: How do I keep my ravioli from sticking together?

Make sure to dust your work surface with flour or cornmeal before rolling out your dough – this will help prevent sticking. You can also try using a bit more egg in your dough mixture if you find that it’s too sticky.

Q: Can I use store-bought pasta instead of making my own?

I wouldn’t recommend it – making your own pasta from scratch is really where this dish shines. But if you’re short on time, you could try using fresh store-bought pasta as a substitute.

Q: How do I freeze my ravioli for later?

To freeze your ravioli, lay them out on a baking sheet lined with parchment paper and place in the freezer until solid. Then transfer them to an airtight container or freezer bag for storage.

Q: Can I make this recipe vegetarian by substituting the meat broth with vegetable broth?

Of course! This recipe is easily adaptable to suit your dietary needs.

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