Homemade Cheese Ravioli with Tomato Basil Sauce
Tender fresh pasta pockets filled with ricotta and Parmesan are easier to shape than they look. A simple tomato basil sauce keeps the focus on the ravioli.
- Total time
- 110 min
- Yield
- 4 servings, about 32 ravioli
- Difficulty
- Medium
Prep 85mCook 25mItalianDinner
Ravioli is a good weekend cooking project: simple ingredients, a little rolling, and a very satisfying plate at the end. This version uses a classic cheese filling with ricotta, Parmesan, parsley, and a pinch of nutmeg.
You do not need a ravioli mold for this recipe. A rolling pin or pasta machine, a knife or pastry wheel, and your fingers are enough to make neat little pasta parcels.
The sauce is intentionally simple. Garlic, crushed tomatoes, and basil give the ravioli something bright to sit in without covering up the fresh pasta.
01What you'll need
Ingredients
17 items · 4 servings, about 32 ravioli
- 2 cups plus 1 tablespoon (248 g) all-purpose flour, divided
- 3 large eggs
- 1 teaspoon olive oil
- 1/2 teaspoon fine salt, plus more for the cooking water
- 1 cup (246 g) whole-milk ricotta cheese
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 large egg yolk
- 1 tablespoon finely chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 1 can (28 ounces/794 g) no-salt-added crushed tomatoes
- 1/2 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1/4 cup torn fresh basil leaves
02How to make it
Step-by-step
1. Make the pasta dough
Put 2 cups of the flour on a clean counter or in a wide bowl. Make a well in the center. Add the 3 whole eggs, 1 teaspoon olive oil, and 1/2 teaspoon salt. Beat the eggs with a fork, slowly pulling flour into the center until a shaggy dough forms.
2. Knead and rest the dough
Knead the dough for 8 to 10 minutes, pressing it forward with the heel of your hand and folding it back over itself. The dough should feel smooth and firm, not sticky. Wrap it tightly and let it rest at room temperature for 30 minutes. Resting relaxes the gluten, which makes the dough easier to roll.
3. Mix the cheese filling
In a bowl, stir together the ricotta, Parmesan, egg yolk, parsley, pepper, nutmeg, and 1/4 teaspoon salt. Cover and refrigerate while you roll the pasta. If the ricotta looks watery, blot it with a paper towel before mixing.
4. Simmer the tomato sauce
Warm 1 tablespoon olive oil in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the crushed tomatoes, 1/2 teaspoon salt, and sugar. Simmer for 15 to 20 minutes, stirring now and then, until slightly thickened. Stir in the basil and keep warm.
5. Roll the pasta thin
Cut the rested dough into 4 pieces. Keep the pieces you are not using covered so they do not dry out. Roll one piece through a pasta machine, starting on the widest setting and moving thinner one setting at a time, or roll it by hand into a long, thin sheet. Use the remaining 1 tablespoon flour to lightly dust the pasta and tray as needed.
6. Fill the ravioli
Lay one pasta sheet on the counter. Spoon rounded teaspoons of filling about 1 1/2 inches apart along half of the sheet. Lightly brush around the filling with water. Fold the other half of the sheet over the filling, or place a second sheet on top.
7. Seal and cut the ravioli
Press around each mound of filling, pushing out trapped air as you seal. Cut into squares with a knife or pastry wheel. Press the edges again to make sure they are closed. Move the ravioli to a lightly floured tray and repeat with the remaining dough and filling.
8. Cook and serve
Bring a large pot of water to a gentle boil and salt it. Add the ravioli in batches so they have room to move. Cook for 3 to 4 minutes, until they float and the pasta is tender. Lift them out with a slotted spoon, add to the warm sauce, and serve right away.
03From our kitchen
Cook's tips
- Make-ahead: Shape the ravioli up to 4 hours ahead. Arrange them in one layer on a floured tray, cover loosely, and refrigerate.
- Freezing: Freeze uncooked ravioli on a tray until solid, then transfer to a freezer bag. Cook from frozen; add 1 to 2 minutes to the cooking time.
- Storage: Store cooked ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water.
- Swap the filling: Use part-skim ricotta if you like, but whole-milk ricotta gives a creamier filling. You can add cooked, squeezed-dry spinach, but reduce the ricotta slightly so the filling does not get wet.
- No pasta machine: Roll the dough by hand in small pieces. It should be thin enough that you can just see your hand through it, but not so thin that it tears easily.
- Troubleshooting: If ravioli burst in the pot, the water may be boiling too hard, the edges may not be sealed, or air may be trapped around the filling.
Cook's note
Nutrition is estimated per serving from the measured ingredients listed, using standard USDA values. Salt added to the cooking water can vary, so it is not included in the sodium calculation.
04Frequently asked
Questions & answers
Can I use store-bought wonton wrappers instead of fresh pasta dough?
Yes. The texture will be different, but they work for a quick version. Fill and seal them the same way, using water around the edges. Cook gently because wrappers are thinner than pasta dough.
Why is my ravioli dough tough?
It may need more rest, or it may have too much flour. Wrap the dough and let it sit for another 15 to 20 minutes. When rolling, use only enough flour to stop sticking.
How do I keep ravioli from opening while cooking?
Do not overfill them, press out air around the filling, and seal the edges firmly. Cook at a gentle boil rather than a hard rolling boil.
Can I make the sauce ahead?
Yes. The tomato sauce can be made up to 3 days ahead and refrigerated. Reheat it gently while the ravioli cook.
How many ravioli should I serve per person?
This recipe makes about 8 medium ravioli per person. For very hungry eaters, serve with a salad, bread, or roasted vegetables.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, about 32 ravioli
Amount per serving
% Daily Value*
- Total Fat20 g
- 26%
- Saturated Fat8 g
- 40%
- Cholesterol228 mg
- 76%
- Sodium1067 mg
- 46%
- Total Carbohydrate69 g
- 25%
- Dietary Fiber6 g
- 21%
- Total Sugars10 g
- Protein25 g
- 50%
- Vitamin D1.2 mcg
- 6%
- Calcium385 mg
- 30%
- Iron5.3 mg
- 29%
- Potassium871 mg
- 19%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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