Homemade Cheese Ravioli // Fork in the Kitchen

Homemade Cheese Ravioli

  • Author: Fork in the Kitchen
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Italian


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.


  • 1 batch Fresh Pasta Dough
  • 1 cup ricotta (I use whole milk)
  • 1/3 cup parmesan cheese, shredded
  • 1/2 teaspoon lemon zest
  • 1 teaspoon fresh basil, finely chopped
  • Pinch of salt and pepper
  • Pinch of nutmeg


  1. Mix together ricotta, parmesan, lemon zest, basil, salt, pepper, and nutmeg. Set aside.
  2. Make fresh pasta as directed in previous recipe. Roll out dough into two long rectangles.
  3. Begin to boil a large stockpot full of well salted water.
  4. Using a small scoop, place a ball of filling on one half of the dough, approximately 1 inch apart.
  5. 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.
  6. Place on a floured plate until ready to boil. Continue with remaining dough.
  7. 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 🙂

Keywords: vegetarian, comfort, pasta

Recipe Card powered by