Cheese Ravioli Recipe
Stuffed with Ricotta Cheese in a Savory Tomato Sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Dough
Ricotta Filling
Tomato Sauce
Method
Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs and olive oil. Mix with a fork until the dough starts to come together, then knead it on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Ricotta Filling
- 2
Prepare the Filling
In a bowl, mix the ricotta cheese, Parmesan cheese, egg yolk, chopped basil, salt, and black pepper until well combined. Set aside.
Tomato Sauce
- 3
Assembling the Ravioli
- 4
Roll the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch thick).
- 5
Fill the Ravioli
Place small spoonfuls of the ricotta filling about 2 inches apart on one half of the rolled-out dough. Fold the other half over to cover the filling and press down to seal, ensuring there are no air pockets. Use a knife or ravioli cutter to cut out individual ravioli.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and transfer to the sauce.
Serving
- 7
Serve the Dish
Plate the ravioli and spoon over the prepared tomato sauce. Garnish with fresh basil and serve immediately.