Cheese Ravioli Recipe

Make dough

On a clean work surface, mound the flour and make a large well in the center. Crack 4 large eggs into the well, add 2 tbsp olive oil and 1 tsp salt. Using a fork, gently beat the eggs and gradually incorporate flour from the inner rim until a shaggy dough forms. When too stiff to mix with the fork, use your hands to knead.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If the dough is too dry, add up to 2 tbsp water, 1 tsp at a time. If too sticky, dust with a little flour.

Shape the dough into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.

Prepare filling

While the dough rests, combine 2 cups ricotta, 1 cup grated Parmesan, 1 cup shredded mozzarella, 1 egg, 2 tbsp chopped parsley, 1 tsp nutmeg, 1 tsp black pepper and 1 tsp salt in a bowl. Mix gently until homogeneous. Taste and adjust seasoning. The filling should be firm enough to hold shape; if too wet, stir in 1–2 tbsp extra Parmesan or refrigerate 10 minutes to firm up.

Transfer filling to a piping bag or a resealable plastic bag with a corner snipped off for easier portioning.

Make marinara

In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 1 cup diced onion and sauté 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook 15–20 minutes, stirring occasionally, to meld flavors.

Stir in torn basil leaves and 2 tbsp unsalted butter (optional) just before serving to round the sauce. Keep warm over the lowest heat until ravioli are ready.

Roll pasta sheets

Cut rested dough into 4 equal pieces. Work with one piece at a time and keep the rest wrapped. Flatten a piece and run it through a pasta machine starting at the widest setting twice, folding once between passes to develop smoothness. Then roll progressively to thinner settings until you reach a thin sheet suitable for ravioli (about setting 6–7 on a home machine) or about 1–1.5 mm thickness.

Lay one sheet on a lightly floured work surface. Pipe or place small mounds of filling about 1 to 1 1/2 teaspoons each (or 1 tbsp if you prefer larger ravioli) spaced about 1.5–2 inches apart in rows.

Lightly brush the pasta around each mound with water or lightly beaten egg to help seal. Lay a second sheet over the filled sheet, pressing down gently around each mound to remove air and adhere the layers. Use a rolling pin to roll over the top sheet to press seals further, then cut ravioli with a fluted cutter, knife or ravioli wheel into individual pieces. Press edges with a fork if desired to ensure a tight seal.

Place finished ravioli on a floured tray in a single layer; avoid stacking. If not cooking immediately, freeze on the tray until firm, then transfer to a bag for longer storage.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tbsp coarse salt. Add ravioli in batches (do not overcrowd) and cook for 3–4 minutes for fresh ravioli or until they float and the pasta is tender. Frozen ravioli will take about 4–6 minutes once returned to the boil. Stir gently occasionally to prevent sticking.

Using a slotted spoon or spider, transfer cooked ravioli directly into the warm marinara sauce (or your chosen sauce) and gently toss to coat. If sauce seems thin, simmer 1–2 minutes to thicken and let flavors marry. Optionally add 1–2 tbsp butter to the sauce and swirl to finish.

Divide ravioli among 4 warmed plates, spoon additional sauce over each portion, and top with 2 tbsp grated Parmesan and a basil leaf for garnish.