Ravioli W/ Cheese Recipe

Make pasta dough

On a clean work surface place the flour in a mound and make a large well in the center. Sprinkle 1/2 tsp salt into the flour. Crack 3 eggs into the well. Using a fork, beat the eggs gently, gradually incorporating flour from the inner rim until a shaggy dough forms. When it's too stiff to mix with the fork, use your hands to bring it together into a ball (about 5–7 minutes). If dough is too dry, add a teaspoon of water at a time; if too sticky, sprinkle a little flour.

Knead the dough vigorously for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes (this relaxes the gluten and makes rolling easier).

Prepare cheese filling

While dough rests, combine ricotta (1.5 cups), 1/2 cup grated Parmesan, 1/2 cup mozzarella, 1/8 tsp nutmeg, 1/2 tsp salt, 1/4 tsp black pepper and chopped basil (if using) in a bowl. Taste and adjust seasoning. The filling should be thick and not watery; if too loose, drain ricotta in a fine mesh sieve lined with cheesecloth for 15–20 minutes or add 1–2 tbsp more Parmesan to thicken.

Divide rested dough into 4 pieces. Keep pieces covered while working with one piece to prevent drying. Lightly dust work surface and rolling pin (or pasta machine) with 1/4 cup flour reserved for dusting.

Roll one piece of dough into a thin sheet about 1.5–2 mm thick. If using a pasta machine, run through progressively thinner settings until you reach the thin setting (usually 6–7 on many machines). Keep sheets separated with dusting flour to prevent sticking.

Lay the sheet on the counter. Using a teaspoon or small cookie scoop, place level mounds of filling about 1 inch (2.5 cm) apart in rows down the sheet. Lightly brush the dough around the filling mounds with a little beaten egg wash to help seal.

Roll a second sheet to the same thickness and gently lay it over the filled sheet, pressing the dough around each mound to seal air pockets. Use a ravioli cutter, fluted wheel, or knife to cut individual ravioli. Press the edges with a fork or seal with your fingers to ensure a tight seal. Place finished ravioli on a lightly floured tray; cover with a clean kitchen towel.

Repeat with remaining dough and filling. You should yield about 36–40 small ravioli (depending on size). Refrigerate any extras on a tray for up to 2 hours before cooking or freeze on a tray then transfer to a bag for longer storage.

While assembling ravioli, prepare the sauce. Heat 2 tbs olive oil and 2 tbs butter in a medium saucepan over medium heat until butter melts. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add 2 cups tomato passata or crushed tomatoes, 3/4 tsp salt, 1/4 tsp sugar (if using), and 1/2 tsp dried oregano. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes to slightly thicken, stirring occasionally. Tear or chop 6 fresh basil leaves and stir into the sauce at the end. Keep warm on the lowest heat setting until ravioli are cooked.

Bring a large pot with 8 cups water to a rolling boil and add 1 tablespoon kosher salt. Gently drop 6–8 ravioli into the boiling water at a time (do not overcrowd). Fresh ravioli will cook quickly — 2.5–4 minutes depending on thickness. They are done when they float and the pasta feels tender but still slightly firm (al dente).

Use a slotted spoon to transfer cooked ravioli directly into the warm sauce and gently toss to coat, or place on a plate and spoon sauce over them. Repeat with remaining ravioli. If desired, finish with a drizzle of extra-virgin olive oil.

Divide ravioli among 4 plates. Sprinkle each serving with extra grated Parmesan (about 1 tablespoon each) and garnish with fresh basil leaves. Serve immediately.