Cheese Ravioli Recipe

1. Make the dough

On a clean work surface mound the flour and make a large well in the center. Add the eggs, salt, and olive oil into the well. Using a fork, gently beat the eggs and gradually incorporate the flour from the inside of the well until a shaggy dough forms.

2. Knead the dough by hand for 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is too dry, add up to 2 tablespoons of water; if too sticky, dust with a little extra flour. Shape into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes.

3. Prepare the filling

In a medium bowl, combine the ricotta, grated Parmesan, shredded mozzarella, egg yolk, salt, black pepper, and finely chopped parsley (if using). Mix until smooth and homogenous. Taste and adjust seasoning carefully — keep flavors mild for children's palates. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easy portioning.

4. Divide the rested dough into 4 pieces. Keep pieces you aren't working with covered to prevent drying. Roll the first piece into a thin sheet about 1/16 inch thick using a pasta machine or a rolling pin; aim for roughly 8–10 inch wide sheets. Dust with a little flour to prevent sticking.

5. Lay one sheet on a lightly floured surface. Pipe or place small mounds of filling about 1 tablespoon each (approximately 1-inch diameter) spaced 1.5–2 inches apart along the sheet. Brush a little water along the edges and between filling mounds to help seal.

6. Place a second sheet on top, gently pressing around each mound to remove trapped air and to seal. Use a ravioli cutter, knife, or a fluted pastry wheel to cut individual ravioli squares or rounds. Press edges with the tines of a fork to ensure a good seal. Transfer finished ravioli to a lightly floured tray, separating layers with parchment if needed.

7. Cook the 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 cook quickly — 3 to 4 minutes — and will float to the surface when done. Use a slotted spoon to remove and transfer to a warmed serving dish.

8. Butter sage sauce (child-friendly)

While ravioli cook, melt 3 tablespoons butter in a large skillet over medium heat. If using, add fresh sage leaves and cook until butter turns a light golden brown and sage becomes crisp, about 2–3 minutes. Remove from heat. For a tomato option, gently warm 2 cups mild tomato sauce in a separate saucepan.

9. Serve the ravioli: toss freshly cooked ravioli gently in the brown butter and crisp sage (or spoon warm tomato sauce over them). Sprinkle with grated Parmesan. Serve immediately while warm. Portion appropriately for children (4–6 ravioli per child depending on size).

10. Leftovers/storage: Refrigerate cooked ravioli in an airtight container for up to 2 days. To reheat, warm gently in a skillet with a little butter or in simmering sauce until heated through.