Homemade Cheese Ravioli

Ingredients

• 2 cup all-purpose flour (plus more for dusting)
• 3 eggs (large, room temperature)
• 1 tbsp olive oil
• 0.5 tsp salt
• 1 cup ricotta cheese (whole milk, drained if very wet)
• 0.5 cup parmesan cheese (freshly grated)
• 0.5 cup mozzarella cheese (shredded)
• 1 egg (large, for filling)
• 2 tbsp fresh parsley (finely chopped)
• 0.25 tsp black pepper

Steps

1. 1

   On a clean work surface or in a large bowl, mound the flour and create a deep well in the center.

2. 2

   Add the 3 eggs, olive oil, and salt into the well. Using a fork, gently whisk the eggs and oil together, then gradually start incorporating the flour from the inner walls of the well.

3. 3

   Once a shaggy dough forms, begin kneading by hand. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. If it's too dry, add a teaspoon of water; if too wet, add a dusting of flour.

4. 4

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

5. 5

   In a medium bowl, combine the ricotta, parmesan, mozzarella, one egg, chopped parsley, and black pepper. Stir until well combined and set aside in the refrigerator until ready to use.

6. 6

   Divide the rested dough into four equal pieces. Work with one piece at a time, keeping the others covered so they don't dry out.

7. 7

   Flatten the dough piece and run it through a pasta roller starting at the widest setting. Continue passing it through, decreasing the thickness setting each time, until the sheet is very thin (about 1/16th of an inch).

8. 8

   Lay the pasta sheet on a floured surface. Place small mounds of filling (about 1 tablespoon each) along the sheet, spaced about 2 inches apart.

9. 9

   Lightly brush the pasta around the filling with water or an egg wash. Place a second sheet of pasta over the top.

10. 10

    Press firmly around each mound of filling to seal the sheets together, pushing out as much air as possible to prevent the ravioli from bursting during cooking.

11. 11

    Use a pasta cutter or a sharp knife to cut into individual squares. Dust the finished ravioli with a little flour to prevent sticking.

12. 12

    Bring a large pot of salted water to a gentle boil. Drop the ravioli in and cook for 3-5 minutes. They are done when they float to the surface and the pasta is tender.

13. 13

    Remove with a slotted spoon and serve immediately with your favorite sauce.

Notes

You can freeze uncooked ravioli by placing them in a single layer on a baking sheet until solid, then transferring to a freezer bag. Cook directly from frozen, adding 1-2 minutes to the boil time. Ensure your ricotta is well-drained to prevent a soggy filling.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• dinner
• homemade
• cheese