Name: Ravioli
Prep time: 60 min
Cook time: 6 min
Total time: 66 min
Ingredients: 1 3/4 cups flour (Plus more); 3 eggs; 1/2 tsp salt; 1 tsp pesto; 1/2 cup ricotta cheese; 1/4 cup mozzarella cheese, shredded; 1/4 cup provolone cheese, shredded; 1/2 tsp parsley, minced; 1/4 tsp salt; 1/4 tsp pepper; 1/4 tsp garlic powder; 1/4 tsp nutmeg; 1 jar Pomodoro fresca sauce (I like Delallo brand); 1/2 cup mozzarella cheese; 1 tsp olive oil; fresh grated parmesan cheese; fresh basil, chiffonade

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Homemade ravioli with pesto infused in the pasta, filled with a 3-cheese mixture, and shaped into pillows of delight.

I love Italian food and raviolis are one of my favorite comfort foods. Here we will make fabulous pasta that you will be proud to serve!

Ravioli History-

Raviolis are a traditional food in Italian cuisine. Ravioli is commonly square, though other forms are also used, including circular and semi-circular. (I have a circle press) They first appeared in the 14th century in The Forme of Cury cookbook. They can be filled with various ingredients, but cheese and herbs are most common in Italian food.

My favorite filling is simple. Sometimes I add spinach or meat, but my favorite cheese filling is with ricotta, mozzarella, provolone, fresh parsley, salt, pepper, garlic powder, and a pinch of nutmeg. So much flavor in every bite!

Pasta-

Homemade ravioli is a labor of love but so worth it. I have some tools I recommend making the process easier.

Pasta maker- This will help achieve the perfect thin sheets. It also has attachments to make noodles too. Here is the one I have and the link to purchase. https://a.co/d/iaQAscN
Stamp- I love these stamps. Not only do they cut the shape of the ravioli out, but they also press the edges together at the same time. (If the pasta is hydrated properly) Here is the link to the set I have to purchase. https://a.co/d/aCq4aqd

After you make the pasta, roll it out, I like to lightly stamp the pasta dough to mark where the dollops will go. Then cover, stamp, and prepare to boil. They cook quickly. About 5-6 minutes in salted water. Salt is especially important to give flavor to the pasta.

They will puff up and be perfectly ready to dress in sauce, brown butter, or broth. For this recipe I used a store-bought Pomodoro Fresco sauce from Delallo, a mozzarella, provolone blend of cheese, and to top it all off with fresh grated parmesan cheese. It is DELICIOUS!

I know pasta making can be intimidating but I am going to do my best to explain each step as simply as I can. Let us get started!

Print Recipe

Ravioli

Homemade ravioli infused with pesto, filled with 3 cheeses, and dressed in a store-bought Pomodoro sauce.

Prep Time1

Cook Time6

Total Time1 6

Course: dinner

Cuisine: American, Italian

Keyword: cheese ravioli, homemade pasta, homemade ravioli, Italian cuisine, italian food, pasta, pasta recipes, ravioli, trending, trending recipes

Servings: 4 servings

Ingredients

1 3/4 cups flour Plus more
3 eggs
1/2 tsp salt
1 tsp pesto
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
1/4 cup provolone cheese, shredded
1/2 tsp parsley, minced
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp nutmeg

Sauce

1 jar Pomodoro fresca sauce I like Delallo brand
1/2 cup mozzarella cheese
1 tsp olive oil
fresh grated parmesan cheese
fresh basil, chiffonade

Instructions

If you wish to double the recipe- here are the measurments. Otherwise follow the recipe above.
3 1/2 cups flour
1/2 tsp salt
5 eggs
1 1/2 tsp pesto
To start clean off a work space and pour the flour on it. Make a hole in the middle large enough to hold the eggs.
Crack the eggs in the middle. Add the salt and pesto. Mix the egg mixture with the fork. Continue mixing the egg while bringing the flour into the egg.
Combine all ingredients and the dough will become sticky. Keep flouring the workspace and rolling the dough until it becomes less sticky yet smooth. It will take about 8-10 minutest to get it smooth. Roll into a ball and wrap in plastic wrap.
Let is rest for 30 minutes.
While the dough rest mix up the filling.
In a small bowl, combine the ricotta, mozzarella, provolone, salt, pepper, parsely, garlic powder, and nutmeg. Mix unitl well combined.
Now to the pasta. Cut the dough in half. Set up the pasta maker and set it to the highest setting. Run the dough through. Fold, and move down to the middle setting. Run through the machine again. Now to the number 3 setting, run the pasta through. It should be thin and smooth.
*NOTE if you do not have a pasta machine you can roll out by hand with a rolling pin. Get it as thin as possible.
Plop a spoonful of the filling on the pasta sheet. Space them large enough to fit the the stamp or to make good sized raviolis.
Now make the top sheet with the same thickness. Lay over the bottom sheet and line up the pasta sheet as best you can. Press the pasta sheet edges together to seal it.
Using the stamp, pasta wheel, or sharp knife, cut the raviolis out.
Place on a lightly floured baking sheet and place the raviolis on it.
*If using a stamp press down and twist a bit to get the pasta loose.
To cook- Bring a large pot of water to boil. Add 2 tbsp of salt. Yes that much, trust me it will add flavor.
Cook for 5-6 minutes.
Drain and move to bowl. Drizzle a small amount of oil. Toss and set aside.
Sauce-
In a pan large enough to fit everything, add 1 tbsp olive oil over medium heat.
Add the Pomodoro sauce and let it start to bubble. Now add the mozzarella cheese. Mix and melt.
Now add the raviolis. Toss and heat for a minute or so.
Plate. Grate on parmesan cheese and chiffonade basil for garnish.
Enjoy!