Easy Homemade Ravioli
Indulge in the ultimate comfort food with this easy homemade ravioli recipe, a perfect blend of simplicity and gourmet flavor. Crafted with a tender, freshly kneaded pasta dough and stuffed with a creamy ricotta and Parmesan cheese filling, these delicate ravioli are surprisingly quick to make and full of authentic Italian charm. The recipe walks you through step-by-step instructions, from rolling out the silky dough to creating pillowy pockets of cheesy goodness. Finished with a rich marinara sauce and a sprinkle of fresh parsley, this dish is perfect for weeknight dinners or special occasions. With just a handful of simple ingredients and minimal cooking time, you'll love how effortlessly this recipe brings a taste of Italy to your table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg yolk
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Ground black pepper
- 2 cups Marinara sauce
- 1 tablespoon (for sealing) Water
Instructions
Place the flour on a clean surface or in a large mixing bowl, making a well in the center.
Crack the eggs into the well, and add olive oil and salt.
Using a fork, whisk the eggs lightly and begin incorporating the flour bit by bit until a dough forms.
Knead the dough for 8-10 minutes, or until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a bowl, combine ricotta cheese, Parmesan cheese, egg yolk, parsley, black pepper, and a pinch of salt. Mix well and set aside.
After the dough has rested, divide it into two equal parts. Roll each part into a thin sheet, about 1/16 inch thick. Use a pasta machine if available for uniform thickness.
On one dough sheet, drop small spoonfuls of the filling about 2 inches apart.
Brush around the filling with a small amount of water (using your fingertip or a brush) to help seal the ravioli.
Lay the second sheet of dough over the first and gently press around the filling to seal, ensuring no air pockets remain.
Use a ravioli cutter, knife, or cookie cutter to cut out the individual ravioli. Press the edges firmly to ensure they are sealed.
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for 3-5 minutes, or until they float to the surface.
Remove the cooked ravioli with a slotted spoon and toss gently with marinara sauce.
Serve immediately, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 1653 mg | 127% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 808 mg | 17% | |
*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.
