Cheese Ravioli Recipe

Form dough

On a clean work surface, mound the 2 cups flour and make a large well in the center. Crack the 3 eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inside edge of the well until a shaggy dough forms.

Knead

Bring the dough together with your hands and knead for 8–10 minutes until smooth and elastic. If dough feels too dry, add up to 2 tablespoons water, 1 teaspoon at a time. If too sticky, dust with a little extra flour. Shape into a ball.

Rest

Wrap the dough in plastic or cover with a bowl and let rest at room temperature for 30 minutes to relax the gluten. This makes rolling easier.

While dough rests, combine 1 1/2 cups ricotta, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 egg yolk, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper in a bowl. Mix until smooth and homogenous. Taste and adjust seasoning if necessary. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easier portioning.

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Pour in the 28 oz crushed tomatoes, add 1/2 teaspoon sugar (optional), 1/2 teaspoon dried oregano, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Tear in 6 fresh basil leaves near the end and simmer 1 minute. Keep warm on lowest heat.

Divide rested dough into 4 pieces. Working with one piece at a time and keeping remaining pieces covered, roll the dough into a thin sheet about 1/16-inch thick (or use a pasta machine to roll to setting 6–7 for thin sheets). Lightly dust both sides with flour to prevent sticking.

Prepare an egg wash: beat 1 large egg with 1 teaspoon water. Brush a thin line of egg wash where you will place the filling to help seal.

Pipe or spoon small mounds of filling about 1 tablespoon each spaced 1 1/2–2 inches apart along one pasta sheet. Brush egg wash around each mound. Carefully lay a second pasta sheet over the top and press around each mound to seal out air. Use a fluted cutter or knife to cut individual ravioli. Press edges with a fork to ensure a tight seal. Transfer finished ravioli to a lightly floured baking sheet in a single layer.

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Lower heat so it's at a gentle boil. Add ravioli in batches (do not overcrowd). Fresh ravioli cook quickly: simmer gently 3–4 minutes, or until they float and the pasta feels tender but still slightly firm. Use a slotted spoon to transfer to a bowl with warm sauce, or drain briefly.

Toss cooked ravioli gently with warm tomato sauce to coat. Serve immediately topped with 1/4 cup freshly grated Parmesan and garnish with 4 fresh basil leaves (torn).

Leftover ravioli can be stored uncovered on a baking sheet in the fridge for up to 2 hours before cooking, or frozen in a single layer on a tray then transferred to a container for up to 2 months.