Three-Cheese Ravioli

Three Cheese Ravioli
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  • Total: 28 mins
  • Prep: 25 mins
  • Cook: 3 mins
  • Yield: 4 to 5 servings
Ratings (21)

This homemade ravioli recipe is filled with ricotta, mozzarella, and Parmesan cheeses, which makes for a great combination of creamy texture and flavor. Try using spinach pasta dough and topping the ravioli with a sauce made from chanterelle, sun-dried tomato, and kalamata olive. Or keep things simple with butter and more Parmesan cheese.


What You'll Need

  • 2 eggs
  • 1 cup ricotta
  • 1 cup mozzarella (grated)
  • 1/4 cup parmesan cheese (finely grated)
  • 2 tablespoons ​thyme
  • 1/2 teaspoon, plus 1 tablespoon salt (divided)
  • 2 to 4 tablespoons all-purpose flour (for dusting)
  • 1 portion pasta dough

How to Make It

  1. Fill a stock pot with water and bring to a boil over high heat.
  2. In a medium bowl, beat the eggs with a whisk or a fork. Add the ricotta, mozzarella, and Parmesan cheeses, thyme and 1/2 teaspoon salt, and mix well with a fork. Set aside.
  3. Meanwhile, lightly dust a work surface or a pastry mat with flour. Fill a small bowl with room-temperature water. Use a bench cutter or a knife to cut the dough into four to six equally sized portions and cover them loosely with plastic wrap. Take one piece out and roll it into a thin sheet, about 5 to 6 inches wide, according to your pasta maker's instructions (see step by step instructions on making homemade pasta for more information).
  1. Lay the piece of dough lengthwise on a floured work surface. Place teaspoon-sized dollops of filling about 2 inches apart in the center of the bottom half of the dough. Use your finger to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.
  2. With a sharp knife, a pasta cutter, or a small pizza cutter, cut out the individual ravioli by making a cut halfway between each portion of filling, as well as trimming the bottom edge of the pasta. Place ravioli on a parchment-lined baking sheet and repeat with the remaining pasta dough and filling. At this point, the pasta can be refrigerated, covered with plastic wrap, for up to a day.
  3. To cook the pasta, add 1 tablespoon salt to the stockpot of boiling water. Drop the ravioli into the boiling water. Cook in boiling water for 3 to 4 minutes, or until the pasta floats to the surface.
  4. Serve with sauce or topping of your choice.

Recipe Tips and Variations

  • Tip: A small cookie scoop, is perfect for portioning filling onto the rolled-out pasta dough.
Nutritional Guidelines (per serving)
346 Calories
15g Fat
35g Carbs
18g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)