Cheese Ravioli Recipe

Make pasta dough

On a clean work surface, mound 2 cups all-purpose flour and make a well in the center. Crack 2 large eggs into the well, add 1 tbs olive oil and 1/2 tsp salt. Using a fork, gently beat the eggs and begin to incorporate flour from the inner edges until a shaggy dough forms. When it becomes too stiff to mix with the fork, use your hands to knead for 8–10 minutes until smooth and elastic. If dough is too sticky, dust with a little extra flour (up to 2 tbs). If too dry, add water 1 tsp at a time. Wrap dough in plastic and rest at room temperature for 30 minutes.

Prepare filling

While dough rests, combine 1 cup ricotta, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, 1 egg yolk, 1 tbs finely chopped parsley, 1/4 tsp freshly ground black pepper and a pinch of salt in a bowl. Stir until smooth and season to taste. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easier portioning.

Roll and assemble ravioli

Divide rested dough into 4 pieces. Working with one piece at a time and keeping the others wrapped, flatten and roll through a pasta machine or roll with a rolling pin to a thin sheet about 1/16 inch (thin enough to see your hand through). Place one sheet on a lightly floured work surface. Pipe or spoon small rounds of filling about 1 tsp each (approx. 1/2 inch high) spaced 1–2 inches apart. Brush a little water along edges and between mounds, then place a second pasta sheet over the top and press around filling to seal, eliminating air pockets. Use a ravioli cutter, pastry wheel or a knife to cut into individual ravioli. Press edges with a fork to further seal. Place formed ravioli on a lightly floured tray and cover with a kitchen towel until ready to cook.

Cook aromatics

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic does not burn.

Simmer sauce

Add 28 oz crushed tomatoes and 1 tbs tomato paste to the pan. Stir to combine. Add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 3/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Bring to a gentle simmer, then reduce heat to low and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves during the last minute if using.

Cook ravioli

Bring 6 cups water to a rolling boil in a large saucepan. Add 1 tbs salt to the water. Gently add fresh ravioli in batches (do not overcrowd). Fresh ravioli will float and cook quickly — simmer for 3–4 minutes, or until they float and the pasta feels tender but not mushy. Use a slotted spoon to transfer ravioli to a plate lined with a paper towel or directly into the sauce.

Finish in sauce

If finishing in the sauce, warm the prepared tomato sauce over low heat and add 1 tbs butter. Gently add cooked ravioli to the sauce and toss carefully for 1 minute to coat and finish cooking. This melds flavors and prevents ravioli from drying out.

Serve

Divide ravioli among 4 plates (serves 4). Spoon extra tomato sauce over each portion. Sprinkle with 1/4 cup extra grated Parmesan and garnish with fresh basil leaves. Serve immediately.