Homemade Cheese Ravioli Recipe

There’s something timeless and deeply comforting about a bowl of homemade cheese ravioli. From the tender pasta pockets to the rich, creamy filling, this dish is a love letter to classic Italian cooking. Whether you’re gathering around the dinner table with family or treating yourself to a cozy night in, cheese ravioli delivers the perfect bite of nostalgia and indulgence.

What makes this recipe extra special is its simplicity. With just a handful of quality ingredients—ricotta, Parmesan, mozzarella, and fresh herbs—you can create a filling that’s rich and flavorful without being overly complicated. Pair it with your favorite sauce, whether it’s a bright tomato marinara, a velvety Alfredo, or a nutty brown butter sage, and you’ve got a dish that feels both elevated and comforting.

Whether you’re rolling out fresh pasta or using store-bought sheets, this recipe walks you through every step so you can bring a little Italian warmth into your kitchen. It’s easier than you think—and so worth it.

Ready to cook? Let’s make magic in a ravioli shell.

Ingredients

For the Pasta Dough (or use store-bought if preferred):

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 tsp salt
• 1 tbsp olive oil

For the Cheese Filling:

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg yolk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 2 tbsp chopped fresh parsley or basil (optional)

For Cooking & Serving:

• Salted boiling water
• Your favorite pasta sauce (marinara, brown butter sage, or Alfredo)
• Extra grated Parmesan and herbs for garnish

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Instructions

1. Make the Pasta Dough (skip if using store-bought):

1. On a clean surface, form a mound with the flour and make a well in the center.
2. Crack in the eggs, add salt and olive oil.
3. Mix with a fork, gradually incorporating flour until a dough forms.
4. Knead for 8–10 minutes until smooth. Wrap in plastic and let rest 30 minutes.

2. Prepare the Cheese Filling:

1. In a bowl, combine ricotta, Parmesan, mozzarella, egg yolk, salt, pepper, nutmeg, and herbs.
2. Mix well until creamy. Refrigerate until ready to use.

3. Roll Out the Dough:

1. Divide dough into 2 portions. Roll out into thin sheets using a pasta roller or rolling pin.
2. Lay one sheet on a floured surface.

4. Fill and Shape the Ravioli:

1. Spoon 1 tsp portions of filling, spaced evenly, on one sheet.
2. Brush around filling with water and cover with the second dough sheet.
3. Press around filling to seal. Cut into squares using a knife or ravioli cutter.
4. Press edges with a fork or fingers to seal tight.

5. Cook the Ravioli:

1. Bring salted water to a boil. Gently add ravioli and cook 3–4 minutes or until they float.
2. Drain carefully.

6. Serve:

• Toss with warm sauce and top with extra Parmesan and herbs.

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Tips:

• Make a batch and freeze uncooked ravioli for up to 1 month.
• Add spinach or sautéed mushrooms to the cheese filling for variation.
• Pairs well with a glass of chilled Chardonnay or sparkling water with lemon.