Three Cheese Ravioli Recipe

Prepare the filling

In a medium bowl, combine ricotta, shredded fontina, 3 tablespoons grated Parmesan, egg yolk, chopped parsley, pinch of nutmeg, 1 tsp salt, and 1 tsp freshly ground black pepper. Stir until homogeneous and smooth. Taste and adjust seasoning. Transfer filling to a piping bag or a resealable plastic bag with the tip snipped for easier portioning. Refrigerate until ready to use.

Roll out pasta sheets

Lightly dust a work surface with 2 tablespoons of flour. If using pre-rolled fresh pasta sheets, cut sheets into roughly 7 x 5 inch rectangles. If using dough, divide into 2 portions, roll each through a pasta machine to about setting 5 (thin but not translucent) or roll with a rolling pin to roughly 1/16 inch thickness. Keep sheets covered with a lightly damp cloth to prevent drying.

Form ravioli

Lay one pasta sheet on the floured surface. Pipe or spoon small mounds of filling about 1 tablespoon each, spaced 1 1/2 to 2 inches apart. Beat the large egg and brush a thin line of egg wash around the mounds and between them. Gently lay a second pasta sheet on top, pressing down around each mound to expel air and seal. Use a floured knife, pastry wheel, or ravioli cutter to cut individual ravioli, pressing the edges to ensure a tight seal. Dust finished ravioli with a little flour and place on a parchment-lined tray. Repeat with remaining sheets and filling. Refrigerate any unused ravioli on the tray for up to 1 hour before cooking; for longer storage freeze in a single layer, then transfer to a bag.

Cook aromatics

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add finely chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent and soft, about 6–8 minutes. Add minced garlic and cook until fragrant, about 30–45 seconds, being careful not to brown the garlic.

Simmer the sauce

Pour the canned San Marzano tomatoes into the pan, crushing them with your hands or a spoon to break them up. Add torn basil leaves, 1 teaspoon sugar (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning. Remove and discard larger basil stems if present; keep torn basil leaves in the sauce for freshness.

Finish sauce

For a smoother sauce, use an immersion blender to purée briefly until slightly silky but still with some texture (optional). Keep the sauce warm over the lowest heat while you cook the ravioli.

Boil ravioli

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Gently add ravioli in batches (do not overcrowd). Fresh ravioli will float and be cooked in about 3–4 minutes; frozen ravioli will take 5–6 minutes. Test one raviolo for doneness: the pasta should be tender and the filling hot. Use a slotted spoon to lift the ravioli from the water and drain well.

Finish in sauce

Add 2 tablespoons unsalted butter to the warm tomato sauce and swirl until melted to give the sauce a satin finish. Gently transfer the drained ravioli into the sauce and toss carefully to coat, 1–2 minutes. If the sauce is too thick, add 1–2 tablespoons of reserved pasta water to loosen.

Plate and garnish

Divide ravioli among 4 warm plates. Spoon extra sauce over each portion. Finish each serving with a drizzle of 1 teaspoon extra-virgin olive oil (optional), 1 tablespoon grated Parmesan per plate (from the 1/4 cup reserved), and garnish with fresh basil leaves. Serve immediately.