Homemade Cheese Ravioli – made with fresh pasta filled with a mixture of ricotta and parmesan cheese, mixed with fresh basil, lemon zest, and nutmeg for just the perfect flavor.
Remember when I posted how to make Homemade Pasta?!
Well, I’m here with the full homemade 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 by now. It is, after all, the best way to enjoy an evening at home, with a glass of wine, and a kitchen dance party.
But if you haven’t, never fear, Homemade Ravioli is a perfect place to start.
It’s easy enough (it’s not simple fettuccine noodles, but YOU GOT THIS!) and will leave you with a happy tummy and super impressed with your skills.
How to Make Cheese Ravioli
Homemade Ravioli Dough
Really, there’s no difference between homemade pasta dough and homemade ravioli dough. Pasta dough is pasta dough, you just get to choose your own adventure with it!
So start with the fresh pasta dough recipe that’s already here. As I mention in the pasta recipe, I find using a mix of semolina flour and all-purpose flour.
I’m no stranger to making a double batch of this pasta dough recipe when making ravioli though… or basically any other kind of pasta I make.
Call me a carb lover, it’s what I am! You too? Great, let’s keep cooking!
The Homemade Cheese Ravioli Filling Recipe
Cheesy, cheesy, creamy filling, you have my heart.
Here’s the breakdown: ricotta cheese and Parmigiano Reggiano (parmesan cheese) are our main cheeses.
Sometimes I like to throw in mozzarella, too. Of course, you can totally change it up if you want.
Next up: a little lemon zest to brighten things up.
Then some nutmeg for a little bit of je ne sais quoi and depth. And by that, I mean that nutmeg gives the cheese filling another dimension without being overpowering. It’s pretty undefinable but adds a WOW factor.
Oh, and fresh basil really brings in a bit more bright freshness to the ravioli pockets.
If you want to make homemade ravioli in the middle of winter (highly recommend because COMFORT), and/or don’t want to splurge on an out-of-season herb, you could technically skip the basil. Or add in some dried flakes.
How to Make the Ravioli Pockets
My favorite, and IMO the simplest, way to make the ravioli pockets is to roll out half of the fresh pasta dough into one long thin sheet – as evenly rectangular as possible.
Use your pasta machine for the best results, but a rolling pin will work too. You’ll want to roll the dough wide enough so that you can fold it over.
I use a small scoop to place the filling about an inch apart on one side of the rolled out dough. Again, leaving the space to fold the dough in half.
Then, once all the dollops are down, fold over the dough.
This way, you don’t have to deal with having equal sheets of dough to place on top of each other. I don’t know about you, but that seems to require a lot more mental effort, and results in more wasted dough.
It’s just less complicated to fold over.
That being said, fold the dough in half, over the filling, and press down the dough around the filling to form the pockets, and cut the individual ravioli pockets.
You can use a standard pizza cutter or a handy pasta wheel cutter to make each pocket. The fancy cutter is not necessary, but the fun edges are worth it!
If I don’t use the pasta cutter with the fluted edge, then I like to take a fork to ensure the edges are sealed and it creates a bit of design.
Check out my corn ravioli post for another folding technique.
PRO-TIP: While you’re making the ravioli pockets, be sure your boiling water is well salted. Once the ravioli are assembled, it won’t take long for them to cook!
How to Serve Homemade Ravioli
- With your favorite sauce. I recommend a homemade marinara sauce for these babies – traditional all the way. A nice butter sauce is always delicious, too!
- With lots of parmesan cheese on top!
- Extra basil!
Then get ready for the cheesy goodness with a mix of subtle flavors to burst out with every bite.
Whether it’s date night or you need a little self-care in the form of homemade pasta, be sure to take a photo and tag me on Instagram! I LOVE seeing Fork in the Kitchen recipes come to life in your kitchen!Print
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.
- Make fresh pasta and let it rest as directed. Spread additional semolina flour on a baking sheet and set aside. Roll out dough into two long rectangles using a pasta machine. Begin to boil a large stockpot full of well-salted water.
- Mix together ricotta, parmesan, lemon zest, basil, salt, pepper, and nutmeg. Using a small scoop, place a ball of filling on one half of the dough, approximately 1 inch apart.
- Fold half of the dough over the filling and press down around the filling to seal the dough together. Using a cutter or knife, cut between each filling to create the individual ravioli pockets. Place the ravioli on the prepared baking sheet until ready to boil. Continue making ravioli with the remaining dough and filling.
- Once the water is at a rolling boil, cook the ravioli pockets in batches. Be sure to not overcrowd the pan. Pasta will take approximately 2-4 minutes to cook to al dente, depending on the size of the ravioli. Once they begin floating, remove from the pasta water and place into the sauce. You can also plate them and spread the sauce on top. Garnish with additional parmesan cheese and basil as desired!
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 🙂
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Serving Size: 1/4 serving
- Calories: 266
- Sodium: 627mg
- Fat: 9g
- Carbohydrates: 30.7g
- Fiber: 1.3g
- Protein: 15g
Keywords: vegetarian, comfort, pasta, date night
This post was originally published on December 5, 2016; the photos were updated in March 2019. The text and recipe were only updated for clarity; no changes were made to the recipe.