Easy Cheese Ravioli
Indulge in the comforting flavors of homemade pasta with this Easy Cheese Ravioli recipe, perfect for a cozy weeknight dinner or an impressive Italian-inspired meal. Made from scratch with a simple yet silky pasta dough and filled with a luscious blend of ricotta, Parmesan, and mozzarella cheeses, this recipe showcases the magic of classic ingredients. Fresh parsley adds a pop of vibrant flavor to the creamy filling, while a quick boil in salted water ensures tender ravioli every time. Pair these pillowy bites with rich marinara sauce for a satisfying dish that's sure to impress. With just 40 minutes of prep time and approachable instructions, this easy cheese ravioli transforms humble pantry staples into a gourmet delight that can be enjoyed by the whole family.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 0.5 teaspoons Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Mozzarella cheese
- 2 tablespoons Fresh parsley
- 1 tablespoon Olive oil
- 3 tablespoons Water
- 2 cups Marinara sauce
Instructions
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add 2 eggs and olive oil.
Mix the flour and eggs with a fork, gradually incorporating the flour into the liquid to form a dough.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling by combining ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, and a pinch of salt in a bowl. Mix thoroughly.
Cut the rested dough in half. Roll out the dough using a rolling pin or pasta machine until thin (about 1/16 inch).
Spoon small portions (about 1 teaspoon each) of the cheese filling onto the rolled-out dough, spacing them about 2 inches apart.
Brush the edges of the dough with water. Place the second sheet of rolled-out dough on top and press around the filling to seal.
Use a ravioli cutter or knife to cut into individual ravioli. Press the edges with a fork to ensure they are fully sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serve the cooked ravioli with marinara sauce, garnishing with additional Parmesan or parsley if desired.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.4 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 444 mg | 34% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
