Cheese Ravioli with Marinara Sauce
Pillowy, tender homemade pasta pockets filled with a creamy three-cheese blend of ricotta, parmesan, and mozzarella, all smothered in a rich, vibrant marinara sauce. A truly comforting Italian-American classic that's worth the effort.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Make the Pasta Dough
- b.On a clean work surface, mound the 2 cups of flour and 0.5 tsp salt. Create a large well in the center.
- c.Crack 2 whole eggs and 2 egg yolks into the well, along with 1 tbsp of olive oil.
- d.Using a fork, begin to whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms.
- e.Once the paste is too thick to mix with a fork, use your hands or a bench scraper to fold the remaining flour in until a shaggy dough forms.
- f.Knead the dough for 8-10 minutes, pushing it away from you with the heel of your hand and then folding it over. Continue until the dough is smooth, firm, and elastic.
- g.Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
- 2
Step 2
- a.Prepare the Cheese Filling
- b.While the dough rests, prepare the filling. In a medium bowl, combine the ricotta cheese, 0.5 cup of parmesan cheese, shredded mozzarella, 1 egg yolk, chopped parsley, 0.5 tsp salt, 0.25 tsp black pepper, and nutmeg.
- c.Mix with a spatula until thoroughly combined. Taste and adjust seasoning if needed.
- d.Cover the bowl and refrigerate the filling until you are ready to assemble the ravioli.
- 3
Step 3
- a.Simmer the Marinara Sauce
- b.Heat 2 tbsp of olive oil in a large saucepan or Dutch oven over medium heat.
- c.Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
- d.Add the minced garlic and red pepper flakes (if using). Cook for 1 minute more until fragrant, being careful not to burn the garlic.
- e.Pour in the crushed tomatoes, dried oregano, sugar, 0.5 tsp salt, and 0.5 tsp black pepper. Stir well.
- f.Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 25-30 minutes for the flavors to meld. Stir occasionally.
- g.Once ready, turn off the heat and stir in the chopped fresh basil.
- 4
Step 4
- a.Roll and Assemble the Ravioli
- b.Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you're not working with covered to prevent them from drying out.
- c.Lightly flour a piece of dough and flatten it with your palm. Roll it through a pasta machine on the widest setting. Fold the dough into thirds, like a letter, and pass it through the widest setting again. Repeat this 2-3 times.
- d.Continue passing the dough through the machine, decreasing the setting one notch at a time, until you have a long, thin sheet (about 1/16-inch thick, or setting 6 or 7 on most machines).
- e.Lay one pasta sheet on a lightly floured surface. Place teaspoons of the cheese filling about 1.5-2 inches apart in a grid pattern.
- f.Lightly brush the pasta around the filling with a little water. Carefully place a second sheet of pasta over the top.
- g.Gently press down around each mound of filling, pushing out any air pockets to create a seal.
- h.Use a fluted pasta cutter or a sharp knife to cut the ravioli into individual squares. You can crimp the edges with a fork for an extra secure seal.
- 5
Step 5
- a.Cook and Serve
- b.Bring a large pot of water to a rolling boil and add 1.5 tbsp of salt.
- c.Carefully add the ravioli to the boiling water in batches, ensuring not to overcrowd the pot.
- d.Cook for 3-5 minutes. The ravioli are done when they float to the surface and the pasta is tender.
- e.Use a slotted spoon or spider strainer to gently remove the cooked ravioli and transfer them to a warm bowl.
- f.Ladle the warm marinara sauce over the ravioli and toss gently to coat.
- g.Serve immediately, garnished with the remaining 0.25 cup of parmesan cheese and fresh basil leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best pasta texture, use '00' flour if you can find it. It creates a silkier, more tender dough.
- 2If your ricotta cheese seems very wet, strain it through a cheesecloth-lined sieve for 30 minutes to remove excess moisture. This prevents a watery filling.
- 3Don't overfill the ravioli. About 1 teaspoon of filling is perfect to prevent them from bursting during cooking.
- 4Ensure all air is pressed out from around the filling before sealing. Air pockets can expand in the hot water and cause the ravioli to open.
- 5The marinara sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
- 6To freeze fresh ravioli, arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding 2-3 extra minutes to the boiling time.
Adapt it for your goals.
Filling
Create a classic spinach and ricotta filling by adding 1 cup of cooked, squeezed-dry, and chopped spinach to the cheese mixture.
FillingFilling
For an autumnal twist, use a filling of roasted butternut squash pureed with sage, parmesan, and a pinch of nutmeg.
SauceSauce
Serve the ravioli with a simple and elegant brown butter and sage sauce instead of marinara. Melt butter in a pan with fresh sage leaves until it turns nutty and brown.
SauceSauce
For a richer dish, toss the cooked ravioli in a creamy Alfredo sauce or a vibrant basil pesto.
DoughDough
Make spinach pasta dough by adding pureed, well-drained spinach to the egg mixture for a beautiful green color and added nutrients.
Why this is on our healthy list.
Source of Complete Protein
The combination of eggs and three types of cheese provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Calcium
Ricotta, parmesan, and mozzarella cheeses are excellent sources of calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Provides Lycopene
The cooked tomatoes in the marinara sauce are a fantastic source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Frequently asked questions
One serving of this homemade cheese ravioli with marinara sauce contains approximately 670-720 calories. This is an estimate and can vary based on the exact ingredients and portion size.
