Cheese Raviolis With Marinara Recipe

Mix filling

In a medium bowl combine ricotta, grated Parmesan, shredded mozzarella, egg, chopped basil, chopped parsley, minced garlic, salt, black pepper and nutmeg (if using). Stir until smooth and evenly combined. Taste and adjust seasoning. Transfer filling to a piping bag or a zip-top bag with corner snipped for easier portioning; refrigerate until ready to assemble.

Prepare a clean work surface and dust lightly with flour. If using fresh pasta sheets, cut sheets into manageable strips about 3–4 inches wide. If using round or square wonton-style wrappers skip cutting.

Place small mounds of filling about 1 to 1 1/2 teaspoons each (or 1 tablespoon for larger ravioli) spaced 1–1 1/2 inches apart along one strip of pasta. Lightly brush the pasta around the filling mounds with water to help seal.

Lay a second sheet of pasta over the first and gently press around each mound to remove air and seal edges. Use a ravioli cutter, pastry wheel or knife to cut between pockets into individual ravioli; press edges firmly with a fork to fully seal. Transfer formed ravioli to a floured tray in a single layer while you finish the rest.

If using pre-made wrappers: place 1 tsp (or 1 tbsp for larger) filling in center, brush edges with water, fold (into half-moon or over a second wrapper), press out air and seal edges with fork tines; place on floured tray.

In a medium saucepan heat 2 tablespoons olive oil over medium heat until shimmering. Add finely chopped onion and cook, stirring, until softened and translucent, about 5–7 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in tomato paste and cook 1 minute to deepen flavor, then add crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper and red pepper flakes. Bring sauce to a gentle simmer.

Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Stir in torn fresh basil and butter (if using) just before serving to add gloss and roundness. Keep warm over the lowest heat.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Carefully add ravioli in batches (do not overcrowd). For fresh ravioli cook 2–4 minutes, until they float and are tender; for frozen ravioli follow package instructions (typically 4–6 minutes) and ensure internal filling is hot. Taste one to check doneness.

While ravioli cook, ladle a little warm marinara into the bottom of individual serving bowls or a large serving dish to prevent sticking.

Using a slotted spoon, transfer cooked ravioli to the sauce-lined bowls. Spoon additional marinara over the top. If desired, finish with a small pat of butter tossed into the sauce for sheen and richness.

Sprinkle with shredded Parmesan or Pecorino and garnish with fresh basil leaves. Serve immediately.