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Delicate homemade cheese ravioli with a creamy three-cheese filling and tossed in a garlic butter sauce. This recipe includes making fresh pasta dough from scratch, preparing a ricotta-based cheese filling, assembling ravioli, and finishing with a simple butter and garlic sauce.

  • Total Time: 1 hour 25 minutes
  • Yield: About 12 ravioli 1x

Ingredients

Scale
  • 4 cups flour, plus extra for dusting your work surface
  • 1/4 teaspoon kosher salt (for dough)
  • 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 (for filling)
  • 2 tablespoons very finely minced fresh parsley (for filling)
  • 3 cloves garlic, minced (for filling)
  • 1/2 teaspoon kosher salt (for filling)
  • 1/2 teaspoon coarsely ground black pepper (for filling)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, finely minced (for sauce)
  • 1/8 teaspoon kosher salt (for sauce)
  • 1/8 teaspoon coarsely ground black pepper (for sauce)
  • 1/8 teaspoon crushed red pepper flakes (for sauce)
  • 1 tablespoon finely minced parsley, for garnish
  • Shaved Parmesan cheese, for garnish

Instructions

  1. If ricotta is very wet, drain it in a fine-mesh sieve or wrap in paper towels to remove excess moisture.
  2. In a bowl, stir together ricotta, shredded mozzarella, grated Parmesan, 1 large egg, finely minced parsley, 3 cloves minced garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper until smooth; set aside or chill.
  3. Sift 4 cups flour and 1/4 teaspoon kosher salt onto a clean work surface and shape into a mound with a large well in the center.
  4. Whisk together 4 whole eggs, 3 yolks, and 2 tablespoons olive oil in a measuring cup; pour into the flour well.
  5. 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.
  6. If dough is sticky, sprinkle in more flour; if too stiff, add water 1 tablespoon at a time to soften.
  7. Knead dough for 5–6 minutes until smooth, elastic, and slightly tacky.
  8. Form dough into a disk, wrap tightly in plastic wrap, and let rest for 30 minutes until relaxed.
  9. Cut rested dough into four pieces, keep unused pieces wrapped to prevent drying.
  10. Lightly dust work surface and dough with flour to prevent sticking.
  11. Roll one piece of dough into a long rectangle about 5–6 inches wide and approximately 1/16 inch thick, thin enough to nearly see through.
  12. Portion about a heaping teaspoon of cheese filling onto one half of the dough sheet, spacing the mounds about 3 inches apart.
  13. Lightly wet dough around each filling spot with water using a finger or pastry brush.
  14. Fold the plain side of the dough over the filling, press around each mound to remove air bubbles, and seal edges tightly.
  15. Cut the ravioli into individual squares with a pastry cutter or sharp knife, ensuring edges are well sealed.
  16. Cook a test ravioli to check timing and seasoning before cooking whole batch.
  17. Bring a large pot of salted water to a steady boil.
  18. Add ravioli carefully to boiling water and cook 1–2 minutes, about 30 seconds after floating to surface.
  19. Use a slotted spoon to remove ravioli and let them drain briefly.
  20. 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.
  21. Add cooked ravioli to skillet and toss gently to coat with butter and garlic.
  22. Season with salt, coarsely ground black pepper, and crushed red pepper flakes to taste.
  23. Sprinkle with finely minced parsley and shaved Parmesan before serving.

Notes

Dust work surface and pasta sheets lightly with flour to avoid sticking without making pasta tough., Drain wet ricotta before using to prevent watery filling and soggy ravioli., Use just a heaping teaspoon of filling per ravioli to ease sealing and avoid bursting in cooking., Seal edges well by pressing out air pockets to prevent leaks while boiling., Keep unused dough pieces wrapped to prevent drying and cracking., Cook garlic over medium heat to avoid bitterness from burning., Cook a test ravioli first to check cooking time and seasoning., You can freeze uncooked ravioli on a tray, then transfer to a bag for up to 2 months; cook straight from frozen adding 1–2 minutes boiling time., Try variations like spinach & ricotta filling, mushroom & herbs, different cheeses like fontina or asiago, or alternative sauces., Store fresh, uncooked ravioli in airtight container in fridge for up to 24–48 hours; cooked ravioli with sauce lasts 2–3 days., Reheat cooked ravioli gently in skillet with a little butter or sauce; avoid long microwave reheats.

  • Author: Ashley
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 5 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 ravioli
  • Calories: Approximately 300 kcal per serving
  • Fat: 12 g per serving
  • Carbohydrates: 35 g per serving
  • Protein: 15 g per serving