Ravioli is comfort food. It is delicate but filling. It is elegant but simple. These little pasta pockets are packed with flavor. Inside, you find cheese, meat, or vegetables.
Outside, you find tender pasta sealed with care.
Covered in sauce, ravioli becomes a meal that feels both rustic and refined. It is an Italian tradition brought to your own kitchen.
Homemade ravioli may sound intimidating, but it is easier than you think. With patience and fresh ingredients, you can create an unforgettable dish.
Ravioli Recipe
This recipe is for classic cheese ravioli. The filling is creamy, rich, and smooth. The pasta is soft yet firm, holding its shape while absorbing sauce.
The combination is balanced — a little salty from the cheese, a little nutty from the Parmesan, and a lot satisfying.
You can serve it with marinara for brightness, brown butter for depth, or cream sauce for indulgence.
The beauty of ravioli is that you can customize it. Once you learn the basics, you can experiment with different fillings and sauces to create endless variations.
Ingredients
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
For the filling:
- 1 cup ricotta cheese (drained if watery)
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella
- 1 egg yolk
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
For cooking and serving:
- 1 jar marinara sauce (or homemade)
- Fresh basil or parsley for garnish
- Extra Parmesan cheese for topping
Instructions
Start by making the pasta dough. On a clean surface, form the flour into a mound and create a well in the center. Crack the eggs into the well. Add olive oil and salt. Slowly whisk the eggs with a fork, pulling in flour from the edges. Knead the dough with your hands until it becomes smooth and elastic, about 8 to 10 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
While the dough rests, prepare the filling. In a bowl, combine ricotta, Parmesan, mozzarella, egg yolk, salt, pepper, and nutmeg. Stir until smooth and creamy. Set aside.
After the dough has rested, roll it out into thin sheets using a pasta machine or rolling pin. The sheets should be thin but not fragile. Place small spoonfuls of filling evenly spaced on one sheet of dough. Brush lightly with water around each filling mound. Lay another sheet of dough on top, pressing down gently to seal. Cut into squares using a knife, pastry cutter, or ravioli stamp. Make sure edges are sealed to prevent leaks.
Bring a large pot of salted water to a boil. Drop the ravioli in gently and cook for 3–4 minutes, or until they float to the surface. Drain carefully. Heat the marinara sauce in a pan and toss the ravioli gently with the sauce. Serve immediately with fresh basil and grated Parmesan.
How to Serve It
Ravioli is best served hot, fresh from the pot. Place it in a shallow bowl and cover it lightly with sauce. Garnish with herbs for color and aroma.
Add a drizzle of olive oil or melted butter for richness. Pair with garlic bread, a crisp salad, or roasted vegetables for a complete meal.
Ravioli also pairs beautifully with a glass of red wine or sparkling water with lemon. If serving a crowd, arrange the ravioli in a large dish and let guests help themselves.
Conclusion
Ravioli is proof that homemade meals can be both simple and extraordinary. With just flour, eggs, cheese, and sauce, you create a dish that feels like a celebration.
Each bite is tender, creamy, and satisfying.
Whether you keep it classic with cheese filling or try creative versions with mushrooms, spinach, or meat, ravioli always delivers comfort.
Make it on a quiet evening or for a festive dinner. Either way, this recipe brings warmth, flavor, and a touch of Italian tradition to your table.