How to Make Homemade Cheese Ravioli.
If you ask me, you can never have too many pasta recipes. Red sauce, white sauce, cheese sauce… give me all the pasta! I know that many people frown upon eating carbs in the form of pasta, but as long as you eat a well-balanced diet, you can enjoy them without worry. Not only do most pasta dishes taste amazing, but they are also usually pretty simple to make too. Just like this easy and Incredible Cheese Ravioli From Scratch!
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If you ever have trouble getting your kids to eat their dinner, I can assure you they will love this easy ravioli recipe. The pasta is perfectly filled with a ricotta and mozzarella cheese filling. It’s so good that your children will ask you to cook it for them over and over again!
Incredible Cheese Ravioli From Scratch
Yields – (5) 4 piece ravioli servings (so, 20 pieces of ravioli)
Ingredients
For pasta:
2 cups ‘00’ flour (available at Italian groceries and on Amazon, all-purpose flour will work if ‘00’ is not available)
½ teaspoon salt
3 large eggs
Pasta filling:
8 ounces Ricotta cheese
1 egg
½ teaspoon pepper
½ teaspoon oregano
½ teaspoon salt
1 tablespoon fresh parsley, coarsely chopped
¾ cup mozzarella cheese
Directions
Two ways to make the dough for the pasta:
1. For the first method, dump flour onto a work surface (marble works best- I used a marble pastry board), and make a well in the center of the flour large enough to hold three eggs without running over. Add the salt and eggs to the well.
2. Slowly work the flour into the eggs using your hands until a ball has formed. Break this into two and then knead each ball until firm. Wrap in plastic wrap and swirl to twist the ends of the plastic wrap, and then tie them together. Refrigerate the dough for an hour.
3. The second way to make the dough is to combine the dough ingredients in a mixing bowl and mix together using a dough hook. When the dough has formed a firm ball, divide it into two and knead each ball until smooth, and then wrap in plastic (as in the first method) and refrigerate for an hour.
Pasta Filling/Making Ravioli:
4. Mix all filling ingredients together in a bowl. Refrigerate until the dough is ready to roll out.
5. Roll out the dough. You should be able to roll out each ball into an approximately 6 x 10 inch size. Cut this down the middle, allowing for 10 ravioli per ball.
6. Drop 5 scoops of filling down each half of the dough, and then fold the dough over the top of those and pinch together. Slice each into 5 sections, and pinch together along the cut sides.
7. Repeat this with the other ball of dough, for a total of 20 large ravioli.
8. To cook, add ravioli to boiling water and cook for approximately 5-7 minutes. Enjoy!
What’s your favorite kind of pasta?
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You won’t believe how incredible cheese ravioli from scratch tastes! It’s easy to make, loaded with flavor, and will put a smile on your face!
Ingredients
For pasta:
- 2 cups ‘00’ flour (available at Italian groceries, all-purpose flour will work if ‘00’ is not available)
- ½ teaspoon salt
- 3 large eggs
Pasta fillings:
- 8 ounces Ricotta cheese
- 1 egg
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ teaspoon salt
- 1 tablespoon fresh parsley, coarsely chopped
- ¾ cup mozzarella cheese
Instructions
Two ways to make the dough for the pasta:
- Dump flour onto a work surface (marble works best- I used a marble pastry board), and make a well in the center of the flour large enough to hold three eggs without running over. Add the salt and eggs to the well. Slowly work the flour into the eggs using your hands until a ball has formed. Break this into two and then knead each ball until firm. Wrap in plastic wrap and swirl to twist the ends of the plastic wrap, and then tie them together. Refrigerate the dough for an hour.
- The second way to make the dough is to combine the dough ingredients in a mixing bowl and mix together using a dough hook. When the dough has formed a firm ball, divide it into two and knead each ball until smooth, and then wrap in plastic (as in the first method) and refrigerate for an hour.
- Pasta Filling/Making Ravioli: Mix all filling ingredients together in a bowl. Refrigerate until the dough is ready to roll out.
- Roll out the dough. You should be able to roll out each ball into an approximately 6×10 inch size. Cut this down the middle, allowing for 10 ravioli per ball.
- Drop 5 scoops of filling down each half of the dough, and then fold the dough over the top of those and pinch together. Slice each into 5 sections, and pinch together along the cut sides.
- Repeat this with the other ball of dough, for a total of 20 large ravioli.
- To cook, add ravioli to boiling water and cook for approximately 5-7 minutes.
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