Ingredients
Scale
- 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