Cheese Ravioli Recipe

Ingredients

• 270 g All-Purpose Flour (2 1/4 cups; can substitute 00 flour for a silkier texture)
• 1 tablespoon Olive Oil (extra virgin recommended)
• 0.5 teaspoon Salt (kosher or table salt)
• 3 large Eggs (room temperature)
• 27 g Parmesan Cheese (freshly grated)
• 84 g Fresh Mozzarella (diced)
• 165 g Ricotta Cheese (whole‑milk ricotta, full‑fat)
• 2 tablespoon Olives (diced, optional for extra flavor)
• 0.25 teaspoon Nutmeg (freshly grated)
• 0.25 teaspoon Salt (for filling)
• 0.25 teaspoon Black Pepper (freshly cracked)
• 1 tablespoon Parsley (chopped, optional herb)
• 2 tablespoon Semolina Flour (for dusting sheets and preventing sticking)

Instructions

1. Make the Pasta Dough

   Weigh 270 g all‑purpose flour onto a clean countertop, form a well, add 1 Tbsp olive oil, ½ tsp salt, and crack 3 eggs into the well. Using a fork, gradually incorporate flour until a shaggy dough forms, then knead by hand or with a bench scraper until smooth and bouncy.

   Time: PT15M

2. Rest the Dough

   Wrap the dough tightly in plastic wrap (or a beeswax‑coated cloth) and let it rest at room temperature for 1 hour, or refrigerate up to 24 hours.

   Time: PT1H

3. Prepare the Cheese Filling

   Finely grate 27 g Parmesan, dice 84 g fresh mozzarella, and combine with 165 g whole‑milk ricotta in a bowl. Add 2 Tbsp diced olives (optional), ¼ tsp freshly grated nutmeg, ¼ tsp salt, ¼ tsp cracked black pepper, and 1 Tbsp chopped parsley. Mix until homogeneous.

   Time: PT10M

4. Chill the Filling

   Transfer the filling to a piping bag (or a zip‑top bag with the tip snipped) and refrigerate, covered, for about 10 minutes.

   Time: PT10M

5. Divide and Shape the Dough

   Cut the rested dough into four equal portions, keeping the unused pieces wrapped to prevent drying.

   Time: PT5M

6. Roll the Pasta Sheets

   Flatten one portion and run it through a pasta machine on setting 1. Fold the sheet in half and pass again. Continue folding and passing, gradually increasing the setting to 8, dusting lightly with semolina between passes. The sheet should be thin enough to see through.

   Time: PT20M

7. Pipe the Filling and Assemble Ravioli

   Lay one sheet on a parchment‑lined baking sheet, brush the surface lightly with water using a pastry brush. Pipe 1½‑tsp dollops of filling about 1½ in apart. Place a second sheet on top, press around each dollop, seal the edges, and use a pastry cutter or knife to cut individual squares. Press out any air bubbles and optionally vent with a tiny pin.

   Time: PT15M

8. Dry the Assembled Ravioli

   Transfer the cut ravioli to a clean baking sheet, dust with a little more semolina, and let them rest for 15 minutes to firm up before cooking.

   Time: PT15M

9. Cook the Ravioli

   Bring a large pot of heavily salted water to a rolling boil (212°F). Add the ravioli and cook 3–4 minutes, or until they float and are al dente. Using a slotted spoon, lift the ravioli directly into a warmed sauce.

   Time: PT10M

   Temperature: 212°F

10. Serve

    Toss the cooked ravioli with your favorite sauce—brown butter with fried sage, marinara, or Alfredo—and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: 00 flour, whole wheat flour
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: sea salt
• Instead of Eggs: 1 egg + 2 tbsp water per egg (for binding)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Mozzarella: low‑moisture mozzarella
• Instead of Ricotta Cheese: cottage cheese, well drained
• Instead of Olives: capers
• Instead of Nutmeg: ground nutmeg
• Instead of Parsley: dill, oregano
• Instead of Semolina Flour: cornmeal

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Fork
• Bench Scraper
• Pasta Machine
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Plastic Piping Bag
• Knife or Pastry Cutter
• Slotted Spoon
• Large Pot
• Sauce Pan
• Clean Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Forming a smooth, elastic dough
• Resting the dough for proper gluten relaxation
• Rolling the dough to the thinnest setting without tearing
• Evenly spacing and sealing the cheese filling
• Cooking the ravioli just until al dente

Chef Tips from the Video

• Grate the Parmesan and mozzarella yourself for the best flavor and texture.
• Keep the dough covered with a damp towel while working to prevent drying.
• Use a pastry brush to apply just enough water for sealing—too much water makes the pasta soggy.
• If the pasta sheets tear, simply patch them with a little water and press gently.

Troubleshooting

Storage

Refrigerator: Uncooked, sealed ravioli keep 2 days in an airtight container; cooked ravioli 1 day.

Freezer: Freeze uncooked ravioli on a tray, then transfer to a zip‑top bag; store up to 2 months. Boil from frozen, adding 1‑2 minutes.

Room temperature: Cooked ravioli can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• The dough can be rested up to 24 hours in the refrigerator.
• Filling can be prepared 2 days ahead and kept chilled.
• Freeze assembled, uncooked ravioli for quick weeknight meals.

Frequently Asked Questions