|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 60g||22%|
|Dietary Fiber 0g||1%|
|Total Sugars 1g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade cheese ravioli is easier to make than you think. With the help of your pasta maker, you can get flat sheets of pasta dough, fill the ravioli pockets with a delicious cheese medley, and have ravioli ready to boil in less than 30 minutes. It's a fun kitchen project and freshly made ravioli is the perfect start to a fantastic dinner.
This cheese ravioli recipe uses a ricotta, mozzarella, and Parmesan cheese filling for a great combination of creamy texture and flavor. Top the ravioli with your favorite pasta sauce, or even just butter and Parmesan cheese. This recipe also works with spinach pasta. Serve the ravioli with a green salad and crusty bread for a complete meal.
Note: While there are multiple steps to this recipe, this homemade ravioli dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Ravioli
Gather the ingredients.
In a medium bowl, beat the eggs with a whisk or fork.
Add the ricotta, mozzarella, Parmesan, thyme, and 1/2 teaspoon of the salt and mix well with a fork. Set aside.
Fill a stock pot with water and bring to a boil over high heat.
Meanwhile, lightly dust a work surface or a pastry mat with flour.
Fill a small bowl or custard cup with room-temperature water.
Use a bench cutter or a knife to cut the dough into 4 to 6 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.
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.
With a sharp knife, a pasta cutter, or a small pizza cutter, cut each ravioli apart 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.
Cook the Ravioli
To cook the pasta, add remaining 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.
Serve with the sauce or topping of your choice and enjoy.
- A small cookie scoop is perfect for portioning the filling onto the rolled-out pasta dough.
- Raw homemade ravioli can be frozen for up to six months. Start by freezing the ravioli in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag. There's no need to thaw ravioli before cooking; add them to boiling water and cook for about six minutes, or until they float.
How Do You Keep Ravioli From Falling Apart?
It's common for ravioli (both homemade and store-bought) to fall apart in the water, and there are a few ways to prevent it. When making the ravioli, make sure there are no air pockets that can burst open under pressure. Using water and pressing firmly will also ensure the ravioli is tightly sealed. After adding ravioli to the boiling water, reducing the heat a little can help. Also, treat the cooked ravioli gently; use a colander spoon or scoop to lift ravioli out of the water rather than pouring the pot into a strainer to drain.