Hand-made Ravioli Recipe
Artisanal hand-made ravioli, filled with a blend of cheeses in a basil pesto sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli Dough
Method
Preparation
Make the Ravioli Dough
In a large bowl, combine flour and salt. Create a well in the center and crack in the eggs. Add olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Prepare the Cheese Filling
In a medium bowl, combine ricotta, mozzarella, Parmesan, black pepper, and salt. Mix well until fully combined.
Roll Out the Dough
After resting, divide the dough into 4 pieces. Roll out each piece as thin as possible using a pasta machine or rolling pin.
Assemble the Ravioli
Place small dollops of the cheese filling about 1 inch apart on one sheet of rolled-out dough. Brush the edges and between the filling with water. Place another sheet of dough on top and press down to seal. Cut out ravioli shapes with a knife or a ravioli cutter.
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 4-5 minutes until they float to the surface. Remove with a slotted spoon.
Serve
Toss the cooked ravioli gently with the basil pesto sauce. Serve immediately with extra Parmesan if desired.