I’ve been making stuffed cheese ravioli for years, and it’s a recipe that never fails to impress. It’s a dish that originated in Italy, where cheese-filled pasta is a staple. The first time I made it, I was amazed by how easy it was to make and how delicious it turned out.
My kids love helping me stuff the ravioli with cheese, and my husband loves eating them almost as much as I do. This recipe is perfect for any occasion, whether you’re hosting a dinner party or just want a quick and easy meal for the family. The best part is that it’s relatively healthy, with plenty of protein and calcium from the cheese and whole wheat pasta.
Plus, you can easily customize it to suit your taste by using different types of cheese or herbs. I like to serve it with a simple tomato sauce and some steamed broccoli on the side. It’s a meal that’s sure to please even the pickiest eaters in your household.
One of the things I love about this recipe is that it’s so versatile – you can make it ahead of time and freeze the ravioli for later use, or you can cook them up fresh and serve them straight away. Either way, it’s a dish that’s sure to become a staple in your household. I’ve tried making stuffed cheese ravioli with different types of cheese, but my favorite is still good old-fashioned mozzarella.
It melts perfectly and adds just the right amount of creaminess to the dish without overpowering the other flavors. My kids love helping me stuff the ravioli with cheese, and my husband loves eating them almost as much as I do. This recipe is perfect for any occasion, whether you’re hosting a dinner party or just want a quick and easy meal for the family.
Stuffed Cheese Ravioli
4.9 from 1752 votes
Homemade ravioli filled with a creamy ricotta and Parmesan mixture, served with a simple marinara sauce. This recipe guides you through making fresh pasta dough and shaping each ravioli by hand for a comforting, from-scratch meal.
1Make the pasta dough: On 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 gently whisk the eggs with a fork, gradually incorporating the flour from the sides until a shaggy dough forms.
3Knead the dough for 8 to 10 minutes until smooth and elastic, adding a teaspoon of water if it feels too dry.
4Wrap in plastic wrap and rest at room temperature for 30 minutes.
5Prepare the filling: In a medium bowl, combine ricotta, Parmesan, egg yolk, salt, pepper, and parsley.
6Stir until smooth and well blended.
7Cover and refrigerate until needed.
8Roll out the dough: Divide the rested dough into 4 pieces.
9Keep the pieces you are not working with covered.
10On 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.
11The sheet should be translucent enough to see your hand through.
12Repeat with remaining dough, stacking sheets between lightly floured parchment paper.
13Shape the ravioli: Lay one pasta sheet on a floured surface.
14Place heaping teaspoonfuls of filling about 2 inches apart in a grid pattern.
15Lightly brush water around each mound of filling.
16Place a second pasta sheet on top and press firmly around each mound to seal, pushing out air pockets.
17Cut between the mounds with a knife or pastry wheel to form individual ravioli.
18Transfer to a floured baking sheet and repeat with remaining dough and filling.
19Cook the ravioli: Bring a large pot of salted water to a rolling boil.
20Gently drop ravioli into the water in batches, about 8 to 10 at a time.
21Cook for 3 to 4 minutes, until they float to the surface and are tender but firm to the bite.
22Remove with a slotted spoon and set aside.
23Prepare the sauce: In a large skillet over medium heat, warm the marinara sauce and stir in the butter until melted and incorporated.
24Simmer gently for 2 minutes.
25Add the cooked ravioli to the skillet and toss gently to coat.
26Serve immediately, garnished with fresh basil and additional Parmesan.
For a richer flavor, substitute half the ricotta with whole-milk cottage cheese. The ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month; cook directly from frozen, adding 1 minute to the boiling time.
Watch Video Of How Stuffed Cheese Ravioli Works
One of the best things about this recipe is that it stores so well – simply place any leftover ravioli in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.
When reheating, be sure to cook them through until they’re hot and bubbly – this will help prevent foodborne illness.
As for serving ideas, my favorite way to serve stuffed cheese ravioli is with a simple tomato sauce and some steamed broccoli on the side – but feel free to get creative and come up with your own unique combinations!
❓ Frequently Asked Questions About Stuffed Cheese Ravioli
Q: What type of pasta should I use for stuffed cheese ravioli?
A: You can use either fresh or dried pasta for this recipe – just be sure to choose a high-quality brand that will hold up well to stuffing with cheese.
Q: Can I use low-fat cheese instead of regular mozzarella?
A: While you can use low-fat cheese if you prefer, keep in mind that it may not melt as well as regular mozzarella.
Q: How do I know if my ravioli are cooked through?
A: Simply cook them according to the package instructions until they’re tender but still firm in the center.
Q: Can I make stuffed cheese ravioli ahead of time?
A: Yes – you can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours.
Q: What if I don’t have any fresh herbs on hand? Can I substitute dried herbs instead?
A: While fresh herbs are always preferred, you can definitely use dried herbs if they’re all you have on hand.
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