Cheese Ravioli Recipe

This recipe yields fresh cheese ravioli served with your choice of marinara, bolognese, alfredo, or vodka sauce.

Total yield: about 40-45 ravioli.

On a clean surface, mound the flour and sprinkle with half the salt. Create a deep well in the center.

Whisk eggs with olive oil in a separate bowl; gradually pour into the well, using a fork to bring in flour from the sides until a rough dough forms.

Knead dough for 8-10 minutes until smooth and elastic. If sticky, sprinkle with a little flour. Wrap in plastic and rest 30 minutes.

While dough rests, prepare cheese filling: in a bowl, combine ricotta, parmesan, mozzarella, egg, parsley, salt, and pepper. Mix until smooth and evenly blended. Chill if needed to firm filling.

Divide dough into 4 portions. Roll each portion with a pasta machine or rolling pin to about 1/16 inch (1.5 mm) thickness.

If using a pasta machine, start at the widest setting and gradually move to thinner settings.

Place small dollops (about 1 teaspoon) of filling 2 inches apart on one sheet; lightly brush edges with water.

Lay another sheet over; press to seal, removing air pockets; trim and cut into 2-inch squares or desired shapes.

Dust ravioli with flour and transfer to a lightly floured tray or parchment. Repeat until all dough and filling are used.

Bring a large pot of salted water to a boil. Add ravioli in batches; cook 3-4 minutes until they float and are al dente.

Carefully remove with a slotted spoon and transfer to a warm serving dish.

Marinara

In a saucepan, heat olive oil over medium heat. Sauté minced garlic and chopped onion until translucent. Add crushed tomatoes, salt, and sugar. Simmer 15-20 minutes. Stir in fresh basil at the end.

Bolognese

In a skillet, heat olive oil and sauté onion, carrot, and celery until softened. Add ground beef and cook until browned. Stir in crushed tomatoes and red wine; simmer 20-25 minutes. Season with salt and pepper.

Alfredo

In a saucepan, melt butter over medium heat. Add heavy cream and simmer 3-5 minutes. Whisk in grated parmesan until smooth. Season with salt and pepper.

Vodka sauce

In a pan, sauté garlic in olive oil until fragrant. Add crushed tomatoes and vodka; simmer 8-12 minutes. Stir in heavy cream and parmesan until creamy.