Homemade Cheese Ravioli – fresh pasta filled with a mixture of ricotta and parmesan cheese, mixed with fresh basil, lemon zest, and nutmeg for just the right amount of flavor.
Well, I’m here with the full cheese ravioli recipe today – because I couldn’t keep it to myself any longer! YOU NEED THIS! I have full confidence that you’ve mastered making homemade pasta, and if you haven’t watched the video, it’s now time to take your pasta knowledge and master homemade ravioli.
First off: the filling.
Cheesy, cheesy, creamy filling. So it’s ricotta and parmesan (you can totally change it up if you want – add in some mozzarella!), a little lemon zest to brighten it up, and some nutmeg for a little bit of je n’sais quoi. And by that I mean it gives the filling another dimension without being overpowering or completely identifiable – continue to wow! Oh, and fresh basil really adds flavor to the ravioli pockets. If you want to make it now, in the middle of winter, and don’t want to splurge on the out-of-season herb, you could skip the basil.
Now to fill the dough! My favorite and simplest way to make the ravioli pockets is to roll out the pasta dough into one long sheet – as evenly rectangular as possible.
I use a small scoop to place the filling about an inch apart on one half of the dough.
Then, I fold over the dough. This way, I don’t have to guess with the width of the dough to place a sheet on top of the other and yada, yada, it’s just way less complicated. That being said, fold it over, press down the dough to form the pockets, and cut.
As I mention in the video, I like to take a fork to seal the edges. You don’t necessarily need to do this, since you press the dough together, but I like the look and the additional safety measure that my creamy, cheesy filling won’t ooze out.
While you’re making the ravioli pockets, be sure to get your well-salted-water boiling; once they’re all together, it won’t take long for them to boil!
Serve them in your favorite sauce, with lots of cheese on top! Each bite bursts with flavor, and creamy cheesy deliciousness in between the fresh pasta.
- 1 batch Fresh Pasta Dough*
- 1 cup ricotta (I use whole milk)
- ⅓ cup parmesan cheese, shredded
- ½ teaspoon lemon zest
- 1 teaspoon fresh basil, finely chopped
- Pinch of salt and pepper
- Pinch of nutmeg
- Mix together ricotta, parmesan, lemon zest, basil, salt, pepper, and nutmeg. Set aside.
- Make fresh pasta as directed in previous recipe. Roll out dough into two long rectangles.
- Begin to boil a large stockpot full of well salted water.
- Using a small scoop, place a ball of filling on one half of the dough, approximately 1 inch apart.
- Fold the top half of the dough over the filling and press down around the filling to seal the dough together. Using a pizza cutter or knife, cut between each filling to create the individual ravioli pockets.
- Place on a floured plate until ready to boil. Continue with remaining dough.
- Boil the ravioli pockets in batches, do not overcrowd the pan. Pasta will take approximately 3-4 minutes, depending on the size. They will float when ready. Remove from water and place into sauce.
To freeze ravioli: lay out on a parchment paper lined baking sheet. Place in freezer until completely frozen. Transfer ravioli into a freezer bag. When ready to use, boil as directed above. Note: these aren't as good frozen, but will do in a pinch 🙂
Fresh Homemade Pasta Recipe