Description
Learn how to make delicious homemade ravioli from scratch with this easy-to-follow recipe. Filled with a creamy cheese mixture and served with marinara sauce, these ravioli are a perfect comfort food for any occasion.
Ingredients
Scale
Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 tablespoons water (as needed)
Filling:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 egg yolk
- 2 tablespoons fresh parsley (chopped)
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- ½ teaspoon salt
For Serving:
- 2 cups marinara sauce
Instructions
- Pasta Dough: On a clean surface, form the flour into a mound with a well in the center. Add eggs, olive oil, and salt into the well. Slowly mix with a fork, incorporating flour a little at a time until a dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
- Filling: In a bowl, combine ricotta, Parmesan, mozzarella, egg yolk, parsley, nutmeg, pepper, and salt.
- Roll out the pasta dough into thin sheets. Place small spoonfuls of filling about 1 inch apart on one sheet. Brush around the filling with water, place another sheet of dough on top, and press to seal.
- Cut into squares or rounds with a pasta cutter.
- Bring a large pot of salted water to a boil. Cook ravioli in batches for 3–4 minutes, or until they float to the top.
- Drain and serve with warm marinara sauce.
Notes
- You can freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for later use.
- For variety, try fillings such as spinach and ricotta, mushroom, or butternut squash.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 6–8 ravioli)
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 140mg
