Cheese Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl, combine the all-purpose flour and semolina flour and make a well in the center. Crack the eggs into the well, add olive oil and sea salt. Using a fork, gently beat the eggs and gradually incorporate flour from the edges until a shaggy dough forms. If the mixture is too dry, add up to 2 tablespoons water, 1 tablespoon at a time.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30–45 minutes to relax the gluten.

Roll out dough

Divide dough into 2 or 4 pieces. Keep unused pieces wrapped. Lightly dust a surface with flour. Using a pasta roller or rolling pin, roll each piece into a thin sheet about 1–1.5 mm thick (setting 6–7 on a pasta machine, if available). Lay sheets on lightly floured towels to prevent sticking.

Prepare filling

In a bowl, combine ricotta, grated Parmesan, drained mozzarella, egg yolk, chopped parsley, chopped basil, salt, pepper, and a pinch of grated nutmeg. Stir until uniform and fairly thick. Taste and adjust seasoning. If the mixture is too loose, chill 15 minutes or stir in a tablespoon of extra Parmesan to tighten.

Portion filling

Spoon the filling into a piping bag or use two teaspoons. Place small mounds of filling about 1 to 1.5 teaspoons each (about 10–12 mm wide) spaced 1.5–2 inches apart on one pasta sheet.

Seal ravioli

Lightly brush around the filling mounds with water or a thin egg wash (1 beaten egg with 1 tsp water) to help seal. Lay a second sheet of pasta over the filled sheet. Gently press around each mound to expel air and seal edges. Cut into individual ravioli with a fluted wheel or sharp knife, ensuring edges are well sealed. Press edges with a fork if necessary.

Dry briefly

Transfer finished ravioli to a lightly floured tray in a single layer and let rest 10–15 minutes while you bring water to a boil. Do not stack.

Bring water to a boil

Bring the salted pot of water to a rolling boil. Reduce heat to maintain a gentle boil to avoid tearing.

Cook ravioli

Carefully add 6–8 ravioli at a time to the boiling water. Fresh ravioli cook quickly—about 3–4 minutes until they float and the pasta is tender. Use a slotted spoon to remove and drain briefly.

Warm sauce

While ravioli cooks, heat the marinara sauce in a wide sauté pan over medium-low heat until simmering gently. Stir occasionally.

Finish with butter

When the first batch of ravioli is cooked and drained, add them to the simmering sauce and gently toss to coat. Add half the butter and a drizzle of olive oil to enrich the sauce and toss gently. Keep warm on the lowest heat. Repeat with remaining ravioli.

Plate and serve

Divide ravioli among warm plates, spoon extra sauce over them, top with remaining butter dot or a small pat to melt, garnish with fresh basil leaves and a sprinkle of grated Parmesan. Finish with a grind of black pepper and a light drizzle of extra-virgin olive oil if desired.