Jr. Cheese Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl combine all-purpose flour, semolina (if using) and 1/2 tsp salt. Form a well in the center and add the 2 whole eggs and 1 tablespoon olive oil. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls of the well until a shaggy dough forms. If the dough feels very dry, add up to 1 tablespoon water. Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. Wrap tightly in plastic wrap and rest at room temperature for 20–30 minutes.

Roll and sheet the dough

Cut the rested dough into two equal pieces. Keep one wrapped while working with the other. Lightly flour your surface and roll the dough with a rolling pin (or use a pasta machine) into a thin sheet about 1.5–2 mm thick (thin enough to see your hand through but not so thin it tears). Aim for a rectangle roughly 8x10 inches depending on size of ravioli desired.

Assemble ravioli

Place small teaspoon-sized mounds of the cheese filling about 1 inch apart in rows down the center of one sheet. Brush around the mounds lightly with water or beaten egg white to help seal. Gently lay a second pasta sheet on top, pressing the pasta down around each mound to remove air pockets. Use the tines of a fork or a ravioli cutter to seal and cut between mounds into individual ravioli (target yield about 24 small ravioli). Press edges firmly to ensure a good seal. Transfer finished ravioli to a lightly floured tray while you work.

Combine ricotta, shredded mozzarella, and grated Parmesan in a bowl. Add the egg yolk, 1/4 tsp salt, freshly ground black pepper, grated nutmeg (if using), and chopped parsley. Mix thoroughly until smooth and slightly stiff — the filling should hold its shape when spooned. If too wet, add a tablespoon of extra Parmesan to firm it up. Taste and adjust seasoning. Chill in the refrigerator while the dough rests so filling is easier to handle.

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 cook quickly — about 3–4 minutes — and will float to the surface when done. Use a slotted spoon to transfer cooked ravioli to a warmed serving pan.

For a simple finish, melt 2 tablespoons butter in a skillet over medium heat. Add the cooked ravioli and toss gently for 1–2 minutes to coat and lightly brown the edges. Add warmed marinara if using and stir just to combine, or plate ravioli and spoon sauce over each portion.

Serve immediately topped with extra grated Parmesan and torn basil leaves. Leftover cooked ravioli can be stored covered in the refrigerator for up to 2 days; reheat gently in a skillet with a little butter or in simmering sauce.