This Cheese Ravioli recipe is soft, cheesy, and comforting. The pasta has a tender bite, the filling is creamy and salty from Parmesan, and a warm marinara ties it all together. It’s the kind of meal that warms bellies and makes the kitchen smell like a small Italian trattoria.
Top reasons to make this tonight:
- It feels fancy but is simple to make.
- It uses just a few everyday ingredients.
- It’s great for families and weeknight meals.
If you love quick, cheesy pasta dishes, you might also enjoy this rich baked pasta as another easy weeknight option: Cajun Cream Cheese Chicken Pasta Bake.
Why You’ll Love This Recipe
- Ready in under an hour when you make fresh pasta.
- Made with simple pantry and fridge staples.
- Kid-friendly and crowd-pleasing.
- Easy to scale for meal prep or a cozy dinner for two.
Ingredients of Cheese Ravioli
For the Dough
- 2 cups all-purpose flour
- 3 large eggs
- Salt (a pinch)
For the Filling
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt (to taste)
- Pepper (to taste)
For the Sauce & Garnish
- 2 cups marinara sauce
- Fresh basil for garnish
Step-by-Step Instructions of Cheese Ravioli
- Mix 2 cups all-purpose flour and a pinch of salt on a clean surface. Make a well in the center and crack in 3 large eggs.
- Fold the eggs into the flour with a fork, then knead until smooth and elastic, about 8–10 minutes. Wrap and rest the dough 30 minutes.
- Combine 1 cup ricotta cheese, 1 cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese in a bowl. Season with salt and pepper. Taste and adjust.
- Roll the dough thin with a rolling pin or pasta machine into sheets about 1/16 inch thick. Keep sheets covered so they don’t dry out.
- Place small mounds (about 1 teaspoon) of the cheese filling evenly on one pasta sheet, spacing them about 1–1.5 inches apart. Brush water around each mound.
- Lay a second pasta sheet over the top and press around each mound to seal. Use a ravioli cutter or knife to cut squares and press the edges firmly with a fork.
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes or until they float and are tender.
- Warm 2 cups marinara sauce in a pan. Drain ravioli and add to the sauce, or serve ravioli topped with sauce and fresh basil. Garnish with extra Parmesan if you like.
Tips for Success
- Keep pasta sheets covered with a damp towel so they don’t dry out and crack.
- Use a small spoon or piping bag for even filling size this helps seal and cook evenly.
- Don’t overcrowd the pot when boiling; cook in batches for best texture.
Substitutions & Variations of Cheese Ravioli
To Make It Vegan/Gluten-Free:
- For gluten-free: Use a 1-to-1 gluten-free flour blend and handle dough gently; you may need a binder like xanthan gum.
- For vegan: Use plant-based ricotta (or blended tofu with lemon and nutritional yeast) and vegan mozzarella. Use egg replacer or water-based pasta dough.
Variations:
- Stir fresh spinach or chopped herbs into the cheese filling for color and flavor.
- Add a pinch of nutmeg or lemon zest to the filling for a bright twist.
- Brown some butter and sage, then drizzle over cooked ravioli instead of marinara for a nutty, simple sauce.
Storage Instructions of Cheese Ravioli
Refrigerator:
- Store cooked ravioli in an airtight container for up to 3 days. Keep sauce separate if possible.
Freezer:
- Freeze uncooked ravioli on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Boil from frozen, adding a minute or two to the cooking time.
Make-Ahead:
- Make filling and dough a day ahead. Assemble ravioli the next day to save time on a busy evening.
Frequently Asked Questions (FAQ) of Cheese Ravioli
Can I use store-bought pasta sheets?
- Yes. Store-bought fresh pasta sheets work well and cut prep time.
How do I know when ravioli are done?
- They float to the top and feel tender but not mushy usually 3–4 minutes for fresh ravioli.
Can I bake leftover ravioli?
- Yes. Place cooked ravioli in a baking dish, cover with marinara and cheese, and bake at 375°F (190°C) until bubbly, about 15–20 minutes.
Final Toughts
Cheese Ravioli makes a simple night feel special. It’s a small comfort that’s worth the little extra time to make fresh pasta and a filling you control. Try this recipe, leave a comment to tell me how it turned out, and don’t forget to give it a star rating if you loved it your feedback helps others find their next favorite weeknight meal.
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Cheese Ravioli
This Cheese Ravioli recipe is soft, cheesy, and comforting, featuring a creamy filling and warm marinara sauce.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- Salt (a pinch)
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt (to taste)
- Pepper (to taste)
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Mix 2 cups all-purpose flour and a pinch of salt on a clean surface. Make a well in the center and crack in 3 large eggs.
- Fold the eggs into the flour with a fork, then knead until smooth and elastic, about 8–10 minutes. Wrap and rest the dough 30 minutes.
- Combine 1 cup ricotta cheese, 1 cup grated Parmesan cheese, and 1 cup shredded mozzarella cheese in a bowl. Season with salt and pepper. Taste and adjust.
- Roll the dough thin with a rolling pin or pasta machine into sheets about 1/16 inch thick. Keep sheets covered so they don’t dry out.
- Place small mounds (about 1 teaspoon) of the cheese filling evenly on one pasta sheet, spacing them about 1–1.5 inches apart. Brush water around each mound.
- Lay a second pasta sheet over the top and press around each mound to seal. Use a ravioli cutter or knife to cut squares and press the edges firmly with a fork.
- Bring a large pot of salted water to a gentle boil. Cook ravioli in batches for 3–4 minutes or until they float and are tender.
- Warm 2 cups marinara sauce in a pan. Drain ravioli and add to the sauce, or serve ravioli topped with sauce and fresh basil. Garnish with extra Parmesan if you like.
Notes
Keep pasta sheets covered with a damp towel while working to prevent drying. Use even portions for filling for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian