Homemade ravioli is easier to make than you think! Roll out fresh dough from scratch, stuff it with basil and cheese, then boil until tender.
Nothing beats a bowl of pasta, and it tastes so much better when you make it yourself!
This recipe makes enough to feed the whole family or have leftovers for lunch. You can even keep a batch of homemade cheese ravioli in the freezer and add it to this sausage skillet!
While you’re here, check out more of my homemade recipes featuring easy alternatives to your store-bought favorites.
Homemade Ravioli – Tips and Tricks
- Drain the filling. There will be excess liquid in the ricotta mixture, which will make it harder to properly seal the raviolis. Be sure to let it drain for the full 30 minutes before assembling.
- Use a pasta machine. It’s quite a bit easier to get the dough nice and thin with this versus doing it by hand. Start on the thickest setting and continue running it through, stopping on the second to last setting. Otherwise, the raviolis will break apart when you cook them.
- Don’t forget to seal them! This prevents the filling from bursting out in the boiling water. A thin layer of water around the outside edges helps the dough pieces to stick together.
- Cook in batches. Too many raviolis in the water at one time will lower the temperature, causing them to cook unevenly. Crowding will also cause them to stick to each other.
The flavor of homemade cheese ravioli is so incredible, all you really need is a drizzle of olive oil!
Get Free Recipes Sent to Your Email
FAQ – Common Recipe Questions
How do you tell when raviolis are done?
The telltale sign is when they float on the surface of the boiling water. Freshly made pasta will lighten in color and expand as well.
If they start to bloat or break apart, they are overdone and should be removed immediately.
What’s the best flour for homemade ravioli?
There are lots of different varieties that can be used, depending on availability. All purpose flour works perfectly well, is budget friendly, and most people already have it on hand.
00 flour – also used for pizza dough – will create a silkier texture, while semolina flour will make for a chewier pasta.
How do you store homemade cheese ravioli?
If it’s already been cooked, you can refrigerate leftovers in an airtight container for up to 3 days. Or, freeze them for up to 3 months.
You can also freeze the raviolis prior to cooking if you prefer. Drop them straight into a pot of boiling water right out of the freezer and increase the time to 5 or 6 minutes.
With love from our simple kitchen to yours.
MORE PASTA RECIPES
- 2 cups all purpose flour
- 4 large eggs, divided
- 1 1/2 teaspoons extra-virgin olive oil
- 16 ounces ricotta cheese
- 1 cup grated Parmesan cheese, plus more for garnish
- 1/4 teaspoon sea salt
- 2 tablespoons chopped fresh basil, plus more for garnish
- 4 tablespoons of semolina flour for dusting
- Flavored olive oil for serving, optional
- Mound flour on clean countertop or cutting board.
- Add 1 1/2 teaspoons of olive oil and three eggs to a well in the center of the flour.
- Use a fork to whisk the eggs, drawing in the flour as you whisk until as much of the flour is incorporated as possible. Use your hands to continue mixing the dough when most of the flour is incorporated.
- Knead the dough for 10 minutes, noticing that the shaggy dough gradually becomes more soft and pliable.
- Form a ball with the dough and place in a plastic bag or wrap with plastic wrap. Set aside to rest for 30 minutes.
- Meanwhile, stir together 1 egg, ricotta, parmesan, salt, and basil to make the ravioli filling. Place the filling in a fine mesh sieve over a bowl to drain excess liquid. Allow the filling to drain for the 30 minutes while the dough sits.
- Bring a large pot of salted water to a boil.
- Divide the pasta dough into 2-4 sections. Work with one section at a time, keeping the remaining sections wrapped.
- Use a rolling pin or a pasta machine to roll out a long rectangle of dough. Roll it as thin as possible if working by hand. With a pasta machine, roll the dough on gradually smaller settings until you can roll it out on the second to thinnest setting. Shape the dough into as close to a rectangle shape as possible.
- Sprinkle work surface generously with semolina flour. Place one sheet of pasta dough onto the dusting of flour.
- Use a 1 ½ tablespoon scoop to mound filling onto the rolled pasta dough. Space the filling about 1 1/2” apart.
- Brush a very thin layer of water onto the pasta dough to help the top layer of pasta stick.
- Place a second sheet of pasta dough over the filling. Use your fingers to press the top layer down and around each scoop of filling, sealing the two layers of pasta together and working out as much trapped air as possible.
- Use a pastry cutter (wavy edge) or a ravioli stamp to cut the raviolis apart. Dust with more semolina flour so they don’t stick together.
- Place raviolis in the boiling water and cook for 2-3 minutes until the pasta is cooked through – it will lighten slightly in color and expand a bit.
- Cook raviolis a handful at a time. Lift from the boiling water to drain.
- Drizzle cooked raviolis with a great flavored olive oil (I like a Meyer lemon olive oil) and sprinkle with freshly grated parmesan cheese and chiffonaded basil.
- Serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.