Zesty Cheese Ravioli
Elevate your dinner table with Zesty Cheese Ravioli, a comforting yet vibrant homemade pasta dish that delivers irresistible flavor in every bite. This recipe combines tender, freshly rolled pasta sheets with a luscious cheese filling made from ricotta, Parmesan, and mozzarella cheeses, enhanced by fresh basil and parsley for a herby twist. The ravioli is paired with a zesty, slow-simmered tomato sauce infused with garlic, red chili flakes, and oregano, giving each bite a bold, tangy kick. Perfect for impressing guests or indulging in a cozy family dinner, this dish is surprisingly easy to make and customizable to your taste. Whether you're a pasta-making pro or a first-timer, Zesty Cheese Ravioli brings an artisanal touch right to your kitchen—an Italian-inspired classic that's as satisfying to create as it is to savor.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh basil, chopped
- 0.25 teaspoon Ground black pepper
- 28 ounces Canned crushed tomatoes
- 3 cloves Garlic, minced
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Dried oregano
- 1 teaspoon White sugar
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in 2 eggs. Add 1 tablespoon of olive oil.
Using a fork, slowly whisk the eggs, gradually incorporating the flour until a dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until a smooth and elastic dough is formed. Cover with a damp cloth and let rest for 30 minutes.
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, basil, 1 remaining egg, and ground black pepper. Stir until well combined and set aside.
To prepare the tomato sauce, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, red chili flakes, oregano, sugar, and a pinch of salt. Stir to combine, reduce heat to low, and simmer for 15-20 minutes.
After resting, divide the pasta dough into two equal portions. Roll out each portion on a floured surface into a thin sheet, about 1/8-inch thick.
Place small spoonfuls (about 1 teaspoon) of the cheese filling onto one of the rolled-out pasta sheets, spacing them about 1-2 inches apart. Lightly brush water around the edges of the filling.
Carefully lay the second pasta sheet over the first, pressing gently around the filling to seal. Use a ravioli cutter or a sharp knife to cut the ravioli into individual pieces, ensuring each is well-sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
Serve the cooked ravioli hot, topped with the zesty tomato sauce. Garnish with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
2157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.3 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1518 mg | 117% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 844 mg | 18% | |
*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.
