Here’s a classic ravioli recipe—you can use store-bought or make it from scratch, with a simple sauce to enjoy 🍝
Homemade Ravioli with Cheese Filling
Ingredients (serves 4)
For the pasta dough
- 2 cups all-purpose flour
- 3 large eggs
- ½ tsp salt
- 1 tsp olive oil
For the filling
- 1 cup ricotta cheese
- ½ cup grated Parmesan
- Salt & pepper, to taste
- Optional: chopped spinach or herbs
For the sauce
- 2 tbsp butter or olive oil
- 2 cloves garlic, minced
- 1 cup tomato sauce or cream sauce
- Salt, pepper, and fresh basil
Instructions
- Make pasta dough
- Mix flour and salt. Make a well and add eggs + olive oil.
- Knead 8–10 minutes until smooth.
- Wrap and rest 30 minutes.
- Prepare filling
- Mix ricotta, Parmesan, salt, pepper, and optional spinach/herbs.
- Roll out dough
- Divide dough in half and roll thin on a floured surface.
- Assemble ravioli
- Place small spoonfuls of filling 1–2 inches apart on one sheet.
- Cover with second sheet, press around filling, and cut into squares or circles.
- Seal edges with fork or fingers.
- Cook ravioli
- Boil salted water.
- Cook ravioli 3–5 minutes until they float. Drain.
- Serve
- Toss with butter/garlic or your favorite sauce.
- Garnish with Parmesan and basil.
Tips & Variations
- Filling ideas: Meat, mushroom, pumpkin, butternut squash.
- Sauce options: Marinara, Alfredo, sage-butter, or pesto.
- Make-ahead: Freeze uncooked ravioli on a tray, then transfer to a bag. Boil from frozen.
If you want, I can give you a quick no-egg pasta ravioli, a store-bought shortcut version, or a ricotta-spinach baked ravioli.
