Stuffed Ravioli Recipe

Make the pasta dough

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim until a shaggy dough forms. If dough feels too dry, add water 1 teaspoon at a time until it comes together; if too sticky, add a pinch more flour.

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

After resting, divide dough into 4 pieces. Keep pieces covered. On a lightly floured surface, roll or pass each piece through a pasta machine to about 1.5–2 mm thickness (second-thinnest setting) or roll thinly by hand. Dust sheets with flour or semolina to prevent sticking.

Prepare the filling

In a bowl, combine ricotta, grated Parmesan, and diced/grated mozzarella. Add egg yolk, chopped basil, chopped parsley, lemon zest (if using), 1/2 tsp salt and 1/4 tsp black pepper. Mix until smooth but not runny. Taste and adjust seasoning. Transfer filling to a piping bag or zip-top bag with corner snipped for easy portioning.

Form ravioli

Lay one sheet of pasta on a lightly floured surface. Pipe or drop teaspoon-sized mounds of filling spaced about 1 1/4–1 1/2 inches apart. Brush around each mound lightly with water or beaten egg (a thin egg wash) to help seal. Place a second sheet of pasta over the top and press gently around each mound to seal, forcing out any trapped air. Use a ravioli cutter, knife, or a fluted pastry wheel to cut individual ravioli. Press edges firmly to ensure a good seal. Transfer finished ravioli to a lightly floured tray in a single layer, not touching, while you shape the rest.

If you prefer, use a ravioli mold or cutter: lay pasta over mold, press filling into cavities, cover with second sheet, roll with a rolling pin, and remove formed ravioli.

Make the tomato sauce

In a medium saucepan, heat 2 tablespoons extra-virgin olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in crushed tomatoes and tomato paste (if using). Add dried oregano, 1/2 tsp salt, and 1/4 tsp sugar. Bring to a gentle simmer and cook 10–12 minutes to meld flavors, stirring occasionally. Adjust seasoning to taste and stir in a few torn basil leaves at the end.

Cook the ravioli

Bring a large pot of well-salted water to a gentle rolling boil. Add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly — 2.5–4 minutes depending on thickness. They are done when they float and the pasta is tender; test one to ensure the filling is heated through. Use a slotted spoon to transfer cooked ravioli directly into the simmering sauce, or to serving plates if you prefer saucing individually.

Gently toss ravioli in the sauce to coat evenly. If sauce is too thick, add a tablespoon of reserved pasta cooking water to loosen.

Serve ravioli immediately topped with grated Parmesan and fresh basil leaves. Finish with a light drizzle of extra-virgin olive oil if desired.

Tips: Keep unused dough and formed ravioli covered to prevent drying. If making ahead, freeze trays of ravioli on a sheet until firm, then transfer to a sealed bag; cook from frozen adding an extra minute to cooking time. Use semolina dusting on boards to prevent sticking.