Ravioli Recipe

Make the pasta dough

On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Add eggs, olive oil, and salt into the well. Using a fork, start incorporating the flour into the eggs gradually, then knead by hand until a smooth dough forms. If the dough is dry, add water 1 tsp at a time. Knead for 8–10 minutes until elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Prepare the cheese filling

In a mixing bowl, combine ricotta, Parmesan, mozzarella, egg yolk, salt, pepper, and nutmeg. Stir until smooth and well combined. Refrigerate until ready to use.

Roll out the dough

Divide the rested dough into 2 portions. Roll out each portion using a pasta machine or rolling pin to about 1/16-inch thickness. Lightly flour the surface as needed to prevent sticking.

Place small spoonfuls of cheese filling (about 1 tsp) spaced 1 inch apart on one rolled-out sheet. Brush around the filling with a little water to help seal.

Place the second sheet of pasta over the top and press down gently around each mound to seal. Cut into individual ravioli using a sharp knife or ravioli cutter. Press edges to ensure they are sealed.

Place the ravioli on a floured tray and cover with a clean towel while you prepare the sauce.

Cook the tomato sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.

Add crushed tomatoes, salt, sugar, oregano, black pepper, and chopped basil. Simmer for 15–20 minutes, stirring occasionally, until thickened and flavorful. Adjust salt to taste.

Cook the ravioli

Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3–4 minutes or until they float to the surface and are tender.

Remove with a slotted spoon and transfer to serving plates. Spoon tomato sauce over the ravioli.

Top with grated Parmesan cheese and fresh basil if desired. Serve immediately.