Cheese Ravioli Recipe

Bring the flours together

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Add the fine sea salt to the flour rim.

Add eggs and mix

Crack the eggs into the well, add the olive oil and 1 tablespoon water. Using a fork, gently whisk the eggs, gradually incorporating flour from the inner rim until a shaggy dough forms.

Knead the dough

When the mixture holds together, use your hands to knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour.

Rest the dough

Form into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

Prepare ricotta

If your ricotta is watery, drain it in a fine-mesh sieve lined with cheesecloth for 30 minutes to remove excess moisture so filling is not runny.

Combine ingredients

In a medium bowl, combine the drained ricotta, grated Parmigiano-Reggiano and Pecorino Romano, the whole egg, chopped parsley, optional basil, grated nutmeg, salt and pepper. Mix until smooth and evenly combined. Taste and adjust seasoning. Transfer filling to a piping bag or a resealable plastic bag with the corner snipped for easier portioning.

Roll the dough

Divide the rested dough into 4 pieces. Keep unused pieces wrapped. Flatten one piece with your hands then roll it through a pasta machine starting at the widest setting two or three times, folding once to develop structure. Progressively roll through thinner settings until you reach about 1.5–2 mm thickness (roughly second to last setting on many machines). Dust with semolina or flour to prevent sticking.

Form ravioli

Lay a sheet of pasta on a lightly floured work surface. Pipe or spoon small mounds of filling about 1 tablespoon each, spaced 1 1/2–2 inches apart in rows. Brush a thin line of water or beaten egg around the filling mounds and lay a second pasta sheet on top. Press the dough gently between mounds to seal out air, then use a ravioli cutter, fluted wheel, or a knife to cut individual ravioli. Press edges firmly to ensure a good seal. Transfer finished ravioli to a lightly floured tray in a single layer. Repeat with remaining dough and filling.

Optional freezing

If not cooking immediately, freeze the arranged ravioli on the tray for 1 hour until firm, then transfer to a freezer bag for up to 1 month. Cook from frozen adding 1–2 minutes to cooking time.

Sauté aromatics

In a large sauté pan over medium heat, add the olive oil and 1 tablespoon butter. When butter foams, add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build the sauce

Add the crushed tomatoes and tomato paste, stir to combine. Bring to a gentle simmer, add sugar, salt and freshly ground black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Finish sauce

Off the heat, swirl in the remaining 1 tablespoon butter and torn basil leaves. Taste and adjust seasoning. Keep warm over the lowest heat while you cook the pasta.

Boil water

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt.

Cook ravioli

Carefully add fresh ravioli in batches so they have space. Fresh ravioli will cook in 3–4 minutes; frozen will take 5–6 minutes. They are done when they float and the pasta is tender. Use a slotted spoon to transfer ravioli directly into the warm sauce.

Toss and serve

Gently toss the ravioli in the sauce with 1 tablespoon unsalted butter to gloss the sauce and help it cling. Plate portions, sprinkle with freshly grated Parmigiano-Reggiano and garnish with basil leaves. Serve immediately.