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