Homemade Cheese Ravioli
Published 1/10/2022 • Updated 3/18/2022
This post may contain affiliate links. Please read our disclosure policy.
Homemade pasta made EASY! This homemade cheese ravioli is absolute perfection — super simple pasta dough and oh so cheesy filling. Enjoy!
We Love Cheese Ravioli!
Homemade ravioli is one of our favorites in The Cheese Knees kitchen, and hopefully you’ve already made our goat cheese ravioli recipe! Today we’re here to make all your homemade ravioli dreams come true with a more classic cheese ravioli recipe 😀
Ravioli is a type of pasta that’s enveloped within two thin layers of pasta. For this ravioli we’re using a combination of ricotta, mozzarella and parmesan cheese for the filling, and a combination of all purpose and semolina flour for the pasta dough.
It sure is! It’s similar to other pocket-filled pastas like tortellini and mezzelune.
what is cheese ravioli?
It’s ravioli pasta with any kind of cheese filling. Ravioli can be stuffed with so many delicious fillings, such as meat, cheese and veggies.
Cheese Ravioli Ingredients
It’s time to round up the ingredients for both the ravioli dough and filling! You’ll need:
FOR THE DOUGH
- All purpose flour: this creates a soft and chewy pasta. If you have 00 (“double O”) flour on hand, that would be even better!
- Semolina flour: this flour adds a bit of bite to the pasta. If you don’t have any, feel free to swap it for additional all purpose flour.
- Salt: a bit of salt seasons the pasta so it doesn’t taste bland!
- Egg yolks: you’ll need these to make the pasta dough rich and smooth. It also helps hold the dough together so it doesn’t crumble apart.
- Olive oil: for a bit of extra richness and flavor to the pasta.
- Water: you’ll need water to help turn the dough together into a smooth, silky dough. It’s important to use cold water so your pasta doesn’t become too warm while it rests.
FOR THE FILLING
- Ricotta cheese: this is a classic filling for ravioli — it provides a smooth, subtle filling within the dough. Whole milk ricotta will give you a richer and creamier filling than part-skim ricotta.
- Parmesan cheese: this cheese adds a bit of saltiness and nuttiness to the filling.
- Mozzarella cheese: we love using a finely shredded mozzarella because it melts more smoothly into the filling than larger shreds.
- Garlic powder, Italian seasoning & red pepper flakes: these are simple seasonings to allow the flavors of the cheese to shine. Feel free to swap them out for any seasonings you like — grated garlic, fresh thyme, fresh sage, a pinch of nutmeg– the possibilities are endless.
- Salt: salt helps season the filling so it isn’t too bland. Don’t skip it!
- Egg yolk: adds a bit of extra richness and creaminess to the filling.
How to Make Cheese Ravioli
No need to feel intimidated by homemade cheese ravioli! This recipe is as simple as it is delicious. And we’ll walk you through the entire thing, step by step:
Start By Making the Filling
- In a small bowl, mix together the ricotta, mozzarella, parmesan, garlic powder, Italian seasoning, salt and red pepper flakes.
- Taste the filling, and add more salt or red pepper as desired.
- Add the egg yolk and mix everything together.
Time to Make the Dough
- Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor, and pulse to combine.
- Next, add the egg yolks and olive oil and pulse to combine.
- With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
- Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball.
- Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes.
Now Make the Ravioli
using a KitchenAid pasta attachment?
For a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
- Lightly flour your work surface with semolina flour and divide the dough in half. Wrap one half of the dough with plastic wrap and set it aside while you roll the first piece.
- Roll your pasta until it is thin enough to see your fingers through the dough.
- Once the dough is thin enough to see your fingers through, trim it into two equal sized rectangles.
- Scoop your filling onto the bottom half of each piece of dough, making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like!
- Flip the bottom of the dough on top of the filling and press them gently to seal. Make sure to press out any air bubbles.
- Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina dusted baking sheet.
- Repeat steps 2-6 with the second piece of pasta dough.
- Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
When You’re Ready to Serve
- Bring a pot of salted water to a boil and cook the ravioli until they float.
- This ravioli is delicious with pretty much any sauce — choose your own adventure here!
- Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge. Cooked ravioli can be stored in an airtight container in the fridge for up to three days.
try it!
Goat Cheese Ravioli
Love ravioli? Try our incredible goat cheese ravioli with a sage brown butter sauce.
How to Serve Cheese Ravioli
This homemade cheese ravioli is delicious with almost any sauce — pesto, marinara, Alfredo, vodka — the possibilities are truly endless!
In these photos, we’ve served our cheese ravioli with a marinara sauce, fresh basil and more shredded parmesan. Our sister site, Fit Foodie Finds, has an AMAZING homemade marinara sauce recipe if you’re looking to make your own 😀
How to Store Cheese Ravioli
To store: drain off the water from the ravioli after boiling, and toss in a little olive oil before storing in the refrigerator in an air-tight container for up to 3 days.
Pro tip: Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge.
Can You Freeze Cheese Ravioli?
Homemade cheese ravioli can easily be made ahead and frozen! To do this, you’ll cook the ravioli right from frozen.
How to Freeze Cheese Ravioli: Flour a baking sheet and lay the ravioli out in one layer not touching, and freeze completely. Dust off the frozen ravioli leaving any excess flour behind, and transfer to a freezer bag.
How to Cook Frozen Ravioli: To cook, bring a large pot of salted water to a boil and cook the ravioli from frozen – they may take up to one additional minute to cook through and rise to the surface of the water. Using a slotted spoon, transfer to a sauce, toss, and enjoy! Easy as that.
Homemade Cheese Ravioli Recipe
Ingredients
Pasta Dough
- 1 cup all-purpose flour
- ¼ cup semolina flour
- ½ teaspoon kosher salt
- 3 large egg yolks
- 2 tablespoons olive oil
- ¼ cup cold water
Cheese Filling
- 1 cup whole milk ricotta cheese
- 1 cup finely shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 egg yolk
Instructions
Pasta Dough
- Add the all-purpose flour, semolina flour, and kosher salt to the bowl of a food processor. Pulse to combine.
- Next, add the egg yolks and olive oil and pulse to combine.
- With the food processor on low, add the cold water and pulse until the dough forms into a loose ball.
- Turn the dough out onto a clean surface and knead just until the dough forms a smooth ball-- about 30 seconds. Lightly dust your hands and counter with semolina flour if the dough is sticking.
- Wrap the dough tightly with plastic wrap and set it aside to rest for 30 minutes. While the dough rests, make your filling (below).
- Prepare to roll out your dough and set a bowl of water out that you will be using to seal the ravioli. Next lightly flour your work surface with semolina flour and divide the dough in half. Wrap one half of the dough with plastic wrap and set it aside while you roll the first piece.
- Roll your pasta, according to the manufacturer’s instructions, until it is thin enough to see your fingers through the dough.
- For a KitchenAid pasta attachment, start on the largest setting (#1) and pass the dough through the rollers. Next, move the roller to one setting smaller (#2) and pass the dough through again. Dust with semolina flour as needed. Repeat until you reach setting #5.
- Once the dough is thin enough to see your fingers through, trim it into two equal sized rectangles.
- Scoop your filling onto the bottom half of each piece of dough (about 2 teaspoons per ravioli), making sure to leave enough space to cut your ravioli. You can make them as big or as little as you like!
- Flip the bottom of the dough on top of the filling, dip your fingers in water and wet the outer edge of the ravioli and press them gently to seal. Make sure to press out any air bubbles.
- Cut out the ravioli using a pasta roller or ravioli press and place them on a semolina dusted baking sheet.
- Repeat steps 7-12 with the second piece of pasta dough.
- Once all of the ravioli have been cut, set them aside at room temperature to dry for 30 minutes.
- When ready to serve, bring a pot of salted water to a boil and cook the ravioli until they float-- about 2 minutes.
- This ravioli is delicious with marinara, pesto, or brown butter sauce.
- Uncooked ravioli can be made up to 24 hours in advance and kept wrapped in plastic in the fridge. Cooked ravioli can be stored in an airtight container in the fridge for up to three days.
Cheese Filling
- In a small bowl, mix together the ricotta, mozzarella, parmesan, garlic powder, Italian seasoning, salt, and red pepper flakes.
- Taste and add more salt or red pepper as desired.
- Add the egg yolk and mix to combine. Store in the fridge until ready to use.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don't forget to tag your posts on social media with the hashtag #cheeseknees, we'd love to see what you're up to!
Who knew cheese ravioli was so easy to make! Thanks for the recipe!
So glad you enjoyed, Shell!