Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl, combine all-purpose flour, semolina flour, and 1/2 tsp salt. Create a well in the center. Crack the 2 eggs into the well, add 1 tbsp olive oil and 1 tbsp cold water. Using a fork, gently whisk the eggs and gradually incorporate the flour from the inside edges until a shaggy dough forms. When it comes together, knead by hand for 8–10 minutes until smooth, elastic and slightly tacky. If dough is sticky, dust with a little extra flour; if too dry, add up to 1 tsp water. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

Prepare filling

While the dough rests, combine ricotta, diced/shredded mozzarella, grated Parmesan, 1 egg yolk, chopped parsley, optional basil, 1/4 tsp black pepper, 1/4 tsp salt and a pinch (1/8 tsp) nutmeg in a bowl. Mix until smooth and cohesive but not runny. Taste and adjust seasoning. Transfer filling to a piping bag or a zip-top bag with the corner snipped for easier portioning.

Roll and shape ravioli

Divide rested dough into 4 equal pieces. Keep pieces you aren't using covered with plastic. On a lightly floured surface (use semolina for dusting), flatten one piece and roll with a pasta machine or rolling pin to about 1.5 mm (thin but not translucent). Cut sheets into rectangles roughly 3 x 4 inches (or use round cutter). Place 12–16 small mounds (about 1 tsp or 10–12 g each) of filling on one sheet spaced 1.5–2 inches apart. Lightly brush or wet the dough around each mound with water. Lay a second sheet over and gently press around each mound to seal air out, then use a ravioli cutter, knife, or cutter to separate. Press edges with a fork if desired to ensure a good seal. Transfer formed ravioli to a semolina-dusted tray in a single layer. Let rest 10 minutes before cooking.

Bring water to boil

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.

Heat sauce

While water heats, warm your chosen sauce in a small saucepan over low-medium heat. If using ragu, simmer gently to meld flavors. If using marinara, warm and adjust with a pinch of salt and a teaspoon of olive oil if desired. Keep warm but not boiling.

Cook ravioli

Gently drop ravioli (do not overcrowd; cook in batches if necessary) into the boiling water. Stir gently to prevent sticking. Fresh ravioli will cook quickly—about 2.5–4 minutes depending on thickness—until they float and the pasta feels tender but with a slight bite. Use a slotted spoon to lift them out and transfer directly to the warm sauce.

Finish in pan

In the saucepan with the warmed sauce, add 1 tablespoon unsalted butter. Gently toss the ravioli in the sauce over low heat for 30–60 seconds so they coat evenly and finish cooking. This also helps adhere the cheese to the pasta and gives a glossy finish.

Plate and garnish

Divide ravioli between plates (serves 1–2). Spoon extra sauce on top, grate 1–2 tablespoons fresh Parmesan over each portion, add a few basil leaves, and drizzle a tiny bit of olive oil if desired. Serve immediately.