Go Back
homemade ravioli family dinners

Homemade Ravioli

These homemade ravioli feature silky pasta dough filled with a perfect blend of three cheeses. The delicate pillows cook to perfection in minutes, creating an authentic Italian dining experience that surpasses any store-bought alternative.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 eggs eggs
  • 1 cup part-skim mozzarella cheese
  • ¼ cup parsley fresh
  • 3 tablespoons olive oil good quality
  • 1 pinch salt plus more for boiling water
  • 3¾ cups all-purpose flour plus extra for dusting
  • 2 cups fat-free ricotta cheese
  • ½ cup lowfat Parmesan cheese grated
  • 2 eggs eggs for pasta dough

Equipment

  • Rolling pin or pasta machine
  • Cookie cutters
  • Large pot

Method
 

  1. In a large bowl, combine flour, 5 eggs, olive oil, and a pinch of salt to form the pasta dough.
  2. Knead the dough for 10-15 minutes until smooth and elastic. This develops the gluten for perfect pasta texture.
  3. Wrap the dough and allow it to rest for one hour at room temperature.
  4. While the dough rests, prepare the filling by mixing ricotta, mozzarella, 3 eggs, Parmesan, and parsley until well combined.
  5. After resting, divide the dough into manageable portions and roll each piece to 1/16th inch thickness using a pasta machine or rolling pin.
  6. On one sheet of pasta, place small dollops of filling, leaving about 2 inches between each mound.
  7. Cover with a second sheet of pasta and gently press around each mound of filling to seal, removing any air pockets.
  8. Using cookie cutters or a ravioli stamp, cut out your ravioli shapes and place on a floured surface.
  9. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, or until they float to the surface.
  10. Remove with a slotted spoon and serve immediately with your preferred sauce.

Notes

For the best texture, ensure your pasta dough is rolled very thin - you should be able to see your hand through it. If you don't have a pasta machine, a wine bottle can work as a rolling pin in a pinch.
These ravioli freeze beautifully - arrange uncooked ravioli on a baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Cook from frozen, adding 1-2 minutes to the cooking time.
Try serving with brown butter sage sauce for a classic pairing that highlights the delicate cheese filling.