Pasta Dough Preparation

1. Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Add the olive oil.

2. Knead the Dough

Use a fork to beat the eggs and gradually incorporate the flour from the edges of the well. Once combined, transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Filling Preparation

3. Mix the Filling

In a medium bowl, combine the ricotta cheese, chopped basil, chopped parsley, grated Parmesan cheese, salt, and black pepper. Mix until well combined and set aside.

Ravioli Assembly

4. Roll the Dough

After the dough has rested, divide it into four equal pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.

5. Fill the Ravioli

Lay one sheet of dough on a floured surface. Place small mounds (about 1 tablespoon each) of filling about 2 inches apart on one half of the dough. Fold the other half over the filling and press down to seal. Use a ravioli cutter or a knife to cut between the mounds, ensuring the edges are sealed.

Cooking and Serving

6. Cook the Ravioli

Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and drain.

7. Assemble the Dish

In a baking dish, spread half of the marinara sauce on the bottom. Layer the cooked ravioli on top, then cover with the remaining marinara sauce. Sprinkle shredded mozzarella cheese over the top.

8. Bake

Preheat the oven to 375°F (190°C). Bake for about 20 minutes or until the cheese is melted and bubbly. Remove from the oven and let cool for a few minutes.

9. Serve

Garnish with fresh basil leaves and serve hot.

Housemade Ravioli Parmigiana Recipe

Recipe information

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Pasta Dough

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