Cheese Ravioli Recipe

Make the Dough

In a large bowl, mix the flour and salt together. Create a well in the center and crack the eggs into it. Add the olive oil.

Using a fork, beat the eggs gently and gradually incorporate the flour from the edges of the well until a dough begins to form.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, shredded mozzarella cheese, chopped basil, salt, and black pepper.

Mix thoroughly until everything is well combined.

Roll Out Dough

After the dough has rested, divide it into four pieces. Keep the pieces you are not using covered to prevent drying out.

Roll out one piece of dough on a floured surface into a thin sheet, about 1/16 inch thick.

Using a teaspoon, place small mounds of filling (about 1 teaspoon each) along one half of the dough, leaving space between each mound.

Fold the other half of the dough over the filling and press down around each mound to seal. Cut the ravioli into individual pieces with a knife or a pastry cutter.

Repeat the process with the remaining dough and filling.

Cook the Ravioli

Bring a large pot of salted water to a boil.

Gently add the ravioli to the boiling water and cook for about 4-5 minutes or until they float to the surface and are tender.

Use a slotted spoon to remove the ravioli and drain on a paper towel.

Make the Sauce

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the crushed tomatoes, oregano, salt, and black pepper. Bring to a simmer and cook for about 10-15 minutes.

Taste and adjust seasoning if necessary.

Serve the Ravioli

Serve the cooked ravioli topped with the sauce, or drizzle with olive oil and garnish with additional Parmesan cheese and fresh basil if desired.