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Dinner Meals Cooking Time : 1 hour 30 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Italian Ravioli | Homemade Cheese-Filled Pasta

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Italian Ravioli are delicate pasta parcels filled with a rich and flavorful mixture, traditionally made with ricotta cheese, Parmesan, herbs, or meat. These handmade pasta pockets are a classic of Italian cuisine and can be served with a variety of sauces, from simple browned butter and sage to tomato, cream, or hearty meat sauces.

The pasta dough is rolled thin and filled with a creamy ricotta and Parmesan mixture before being carefully sealed and cut into individual pieces. The ravioli are then gently boiled until tender, allowing the filling to become warm and creamy while the pasta remains pleasantly firm.

This homemade ravioli recipe is perfect for a special Italian dinner or weekend cooking project. Serve the finished pasta with melted butter, fresh herbs, Parmesan cheese, and a little black pepper for a simple and elegant meal.

Cooking Method

Place the flour on a clean work surface and make a well in the center.
Add the eggs, olive oil, and salt.
Gradually mix the flour into the eggs until a dough forms.
Knead for 8–10 minutes until smooth and elastic.
Wrap the dough and let it rest for 30 minutes.
In a bowl, combine ricotta, Parmesan, parsley, black pepper, nutmeg, and salt.
Mix until smooth and well combined.
Divide the pasta dough into smaller portions.
Roll each portion into thin pasta sheets.
Place small spoonfuls of filling onto one pasta sheet, leaving space between each portion.
Brush the edges and spaces around the filling lightly with water.
Place another pasta sheet over the top.
Press firmly around each filling portion to remove air and seal the ravioli.
Cut into individual ravioli squares using a pasta cutter or knife.
Bring a large pot of salted water to a gentle boil.
Carefully add the ravioli and cook for 3–5 minutes, or until tender and they float to the surface.
Meanwhile, melt the butter in a skillet.
Add the sage and cook for 1–2 minutes until fragrant.
Transfer the cooked ravioli into the butter sauce.
Toss gently to coat.
Serve with Parmesan and freshly ground black pepper.