Learn to make homemade cheese ravioli with this easy recipe!

Making Homemade Cheese Ravioli is such a rewarding kitchen project that’s easier than it looks. You’ll start with a fresh, tender pasta dough, stuff it with a creamy ricotta blend of three cheeses, and finish by tossing the cooked ravioli in a quick butter and garlic sauce that’s all about letting those cheeses shine.

This recipe is hands-on, so expect a little time mostly spent shaping and resting your dough. The ingredients are simple — just eggs, yolks, flour, a bit of oil for the dough; the filling comes together quickly, and the buttery sauce whips up while your ravioli boil. The final result is these delicate pasta pillows bursting with rich, melty cheese and a flavorful buttery kick.

• Yield & timing: Yields about 12 ravioli. Total prep and cooking time is around 1 hour 25 minutes, with much of that being dough resting time. Actual cooking only takes a few minutes.
• Skill & gear: Perfect for home cooks – all you really need is a rolling pin or pasta machine, something to cut your ravioli like a pastry cutter or knife, and a slotted spoon to fish them out. If your ricotta is extra wet, a fine mesh sieve helps to drain it.
• What you’ll learn: How to mix and rest your pasta dough, portion filling just right, seal ravioli tightly to avoid leaks, and toss them in a simple but delicious butter-garlic sauce.
• Make-ahead friendly: You can freeze ravioli uncooked on a tray, then transfer them to a bag for up to 2 months. Cook straight from frozen, just add a minute or two to the boil time.

Keep reading for my step-by-step tips, easy swaps, and tricks so you can comfortably whip up this classic Italian comfort food right at home.

Why Fresh Pasta Wins

There’s nothing quite like fresh pasta made from scratch, especially when it cradles a rich, cheesy three-cheese filling. You won’t find this same texture or flavor in any store-bought variety. The dough is simple — just eggs, flour, and olive oil — but yields tender, silky sheets. The filling layers creamy ricotta with melting mozzarella and sharp Parmesan. And the whole dish finishes in a quick butter and garlic sauce — or, if you prefer something richer, a creamy garlic Parmesan ravioli sauce — that enhances the cheese’s flavor without stealing the show. This recipe is perfect for families, easy to customize, and even freezes beautifully for busy weeknight dinners.

Ingredients for Dough and Filling

• 4 cups flour, plus extra for dusting your work surface
• 1/4 teaspoon kosher salt
• 4 large eggs
• 3 large egg yolks
• 2 tablespoons olive oil
• 16 ounces whole milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons very finely minced fresh parsley
• 3 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 4 tablespoons unsalted butter
• 2 cloves garlic, finely minced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon coarsely ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon finely minced parsley, for garnish
• Shaved Parmesan cheese, for garnish

Assemble and Cook the Ravioli

1. If ricotta is very wet, drain it in a fine-mesh sieve or wrap in paper towels to remove excess moisture.
2. Stir together ricotta, shredded mozzarella, grated Parmesan, egg, finely minced parsley, minced garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper until smooth; set aside or chill.
3. Sift the flour and 1/4 teaspoon kosher salt onto a clean work surface and shape into a mound.

4. Make a large well in the center of the flour mound.

   

5. Whisk together 4 whole eggs, 3 yolks, and 2 tablespoons olive oil in a measuring cup and pour into the flour well.
6. Using a fork, gradually draw in flour from the edges into the egg mixture, mixing gently until a rough dough forms (about 5–6 minutes).
7. If the dough is sticky, sprinkle in more flour; if too stiff, add water 1 tablespoon at a time to soften.

8. Knead the dough for 5–6 minutes until smooth, elastic, and slightly tacky.

   

9. Form the dough into a disk, wrap tightly in plastic wrap, and let rest for 30 minutes until relaxed.
10. Cut the rested dough into four pieces and keep unused pieces wrapped to prevent drying.
11. Lightly dust your work surface and pasta sheets with flour to prevent sticking.

12. Roll one piece of dough into a long rectangle about 5–6 inches wide and roughly 1/16 inch thick (thin enough to nearly see through).

    

13. Portion about a heaping teaspoon of filling onto one half of the dough sheet, spacing mounds about 3 inches apart.
14. Lightly wet the dough around each filling spot with water using a finger or pastry brush.
15. Fold the plain side of the dough over the filling, press around each mound to remove air bubbles, and seal the edges tightly.

16. Cut the ravioli into individual squares with a pastry cutter or sharp knife, ensuring edges are well sealed.

    

17. Cook a test ravioli to check timing and seasoning before cooking the whole batch.
18. Bring a large pot of salted water to a steady boil.
19. Add ravioli carefully to the boiling water and cook 1–2 minutes, about 30 seconds after they float to the surface.

20. Use a slotted spoon to remove the ravioli and let them drain briefly.

    

21. Heat 4 tablespoons unsalted butter in a large skillet over medium heat, add 2 cloves finely minced garlic, and cook, stirring, about 45 seconds until fragrant without browning.
22. Add the cooked ravioli to the skillet and toss gently to coat in the butter and garlic.

23. Season with salt, coarsely ground black pepper, and crushed red pepper flakes to taste, then sprinkle with finely minced parsley and shaved Parmesan before serving.

    

Pro Tips for Flawless Ravioli

• Dust your work surface and pasta sheets lightly with flour to keep dough from sticking but avoid adding too much flour, which can make the pasta tough.
• If your ricotta is very wet, drain it in a fine mesh strainer or wrap it in paper towels briefly to avoid watery filling and soggy ravioli.
• Use just a heaping teaspoon of filling for each ravioli—too much filling makes it hard to seal and can cause the ravioli to burst while cooking. For a benchmark on neat portioning and sealing, see the Gordon Ramsay lobster ravioli recipe.
• Seal edges well by pressing out air pockets. Air trapped inside pockets will cause leaking once boiled.
• Keep unused dough pieces wrapped to prevent drying and cracking.
• Cook garlic over medium heat—garlic burns quickly on high heat, which makes it bitter. Build on that base with a simple, versatile ravioli sauce.
• Cook a test ravioli first to check the cooking time and seasoning before tackling the whole batch.

Flavor Variations and Swaps

• Spinach & Ricotta: Stir cooked, well-drained chopped spinach into your filling for a lovely green twist.
• Mushroom & Herbs: Sauté finely chopped mushrooms with fresh thyme or sage and fold into the cheese mixture for a rich, earthy taste; then serve with a savory mushroom ravioli sauce.
• Different Cheeses: Swap the mozzarella for fontina, asiago, or provolone to change the melting quality and flavor.
• Sauces: Try browned butter with sage, classic marinara, or a light cream sauce in place of the butter-garlic sauce. For a cozy fall option, a creamy butternut squash ravioli sauce is fantastic.
• Protein Boost: Add cooked, seasoned ground sausage or shredded chicken to your cheese filling for a heartier ravioli.

How to Store and Freeze

• Refrigerate: Keep fresh, uncooked ravioli in an airtight container in the fridge for up to 24–48 hours. Cooked ravioli will last 2–3 days refrigerated when stored with sauce.
• Freeze: Lay freshly made ravioli on a parchment-lined tray without touching and freeze until firm (about 1–2 hours). Transfer them to a freezer-safe bag or airtight container and freeze for up to 2 months. Freezing uncooked ravioli keeps the best texture. Frozen ravioli are also perfect for quick meals like our Million Dollar Cheese Ravioli.
• Cook from Frozen: No need to thaw! Simply add frozen ravioli straight to boiling water and cook 1–2 minutes longer than usual, until they float and are heated through.
• Make-Ahead Sauce: Whip up the butter garlic sauce or your favorite alternative in advance and store separately in the fridge. Reheat gently and toss with cooked ravioli just before serving.
• Reheat: Warm cooked ravioli in a skillet with a little butter or sauce over low heat. Avoid long microwave reheats, which can make them mushy.

Common Ravioli Questions

Q: Can I use store-bought wonton wrappers or pre-made pasta sheets instead of making dough? A: Absolutely! Wonton wrappers or pre-rolled pasta sheets save time and work well—just adjust your filling portions and sealing method to fit.

Q: How do I prevent my ravioli from falling apart when cooking? A: Make sure your edges are sealed tight and fillings are not watery. Press out all air around filling mounds before sealing and cook gently to avoid boiling them apart.

Q: How long do homemade ravioli take to cook? A: Fresh ravioli cook very quickly—typically 1 to 2 minutes, or about 30 seconds after they float to the top.

Q: Should I drain my ricotta before using it? A: If your ricotta is very moist, yes! Strain it in a fine mesh sieve or wrap in paper towels to avoid soggy filling.

Q: Can I make this recipe vegan or dairy-free? A: For a dairy-free version, try plant-based ricotta or blended tofu with dairy-free shredded cheese. Use a flax egg or commercial binder as an egg substitute in the filling.

Q: Can I freeze ravioli before cooking? A: Definitely! Freeze them on a tray in a single layer until firm, then transfer to a bag. Cook directly from frozen, adding a minute or two to the cooking time.

Q: Why add extra egg yolks to the dough? A: Extra yolks enrich the dough, making it silkier, more tender, and richer in flavor compared to using whole eggs alone.