Three Cheese Ravioli Recipe
If you love making your own ravioli, then you're gonna love my easy to make three cheese ravioli recipe! You can take a look at my Homemade Pasta Dough Recipe to make the dough from scratch. I'm so excited to show you how making pasta is super easy and simple. I have to have a moment of honesty with you: I love ravioli!! Yes, it was deserving of two exclamation points.
The main reason why I love this cheese ravioli recipe so much is that you get to be super creative with the fillings. I love cheese, and I couldn't think of a better way to fill mine than using some yummy cheese in it! Enjoy and be creative with your own fillings!
Why My Recipe
- Silky pasta dough: Soft and easy to roll, even if you are new to homemade pasta.
- Creamy three-cheese filling: Ricotta, parmesan, and mozzarella for a stretchy, savory bite.
- Fast cook time: Fresh ravioli boil in a few minutes, which makes plating dinner quick.
- Freezer friendly: Make a double batch and freeze for last-minute dinners.
- Flexible sauces: Red, white, or brown butter all love these ravioli.
- Date-night fancy: Feels restaurant special while staying cozy and approachable.
David
Ingredients (with quick notes)
Be sure to refer to my Homemade Pasta to pull it all together exactly as you love it!
Pasta Dough
- All-purpose flour or 00 flour: Scoop and level for accuracy, then mound it on the board.
- Large eggs: Room temperature mixes into the flour more easily and makes a supple dough.
- Olive oil: A small drizzle keeps the dough soft and rollable.
- Fine sea salt: Seasons the dough so the pasta has flavor.
- Water as needed: Add a teaspoon at a time until the dough comes together smoothly.
Three Cheese Ravioli Filling
- Whole-milk ricotta: Drain briefly if very wet; you want it thick and creamy.
- Freshly grated parmesan: Adds salty, nutty depth that balances the ricotta.
- Low-moisture mozzarella: Shreds easily and gives a little stretch.
David's Ravioli Tips
- Dry ricotta is key: If your ricotta is loose, strain it in a fine sieve for 20 to 30 minutes.
- Thin, not fragile: Roll pasta thin enough to see your hand faintly behind it, which keeps the ratio of pasta to filling perfect.
- Press out air: Air pockets cause bursts. Seal around the filling from the mound outward.
- Flour smartly: Light dusting prevents sticking without making the edges hard to seal.
- Cook in batches: Crowding can split ravioli seams. Give them room to bob.
- Sauce the pan, not the pot: Transfer ravioli straight to a warmed skillet with sauce and a splash of pasta water, then toss gently.
Make it Your Own
You can definitely add in your favorite fillings, flavors, and spices to truly make it your own! It takes very little effort to make the three cheese ravioli filling to become your own ravioli master!
- Spinach ricotta: Fold in cooked, squeezed-dry spinach for color and veg.
- Lemon-herb: Add lemon zest and extra parsley for a brighter filling.
- Brown butter sage: Sizzle butter with a few sage leaves, then toss gently with cooked ravioli.
- Garlic cream: Warm cream with a smashed garlic clove and a bit of parmesan for a quick white sauce.
- Mushroom moment: Add a spoon of finely sautéed mushrooms to the filling for umami.
- Gluten-free: Use your favorite 1:1 gluten-free flour and roll carefully. Seal with an egg wash.
What To Serve With It
- A simple arugula salad with lemon vinaigrette
- Oven Roasted Vegetables for an easy sheet-pan side
- Warm garlic bread for sauce-swiping
- For more easy dinners this week, try Creamy Burrata Pasta, or my Garlic Butter Steak Bites.
Storage, Make-Ahead, and Reheat
- Leftovers, cooked: Toss with a little olive oil so they do not stick, then refrigerate up to 3 days. Reheat gently with a splash of water or sauce.
- Fridge, uncooked: Arrange ravioli in a single layer on a floured sheet pan, cover, and refrigerate up to 24 hours.
- Freeze, uncooked: Freeze on a sheet pan until firm, then bag. Cook from frozen and add a minute or two.
Homemade Three Cheese Ravioli Recipe
Ingredients
- 1/2 Cup of Ricotta Cheese
- 1/2 Cup of shredded Mozzarella Cheese
- 1/4 Shaved Parmesan
- 1/4 Teaspoon of Garlic Salt
- 1/4 Teaspoon of Cracked Pepper
- 1 Tablespoon of diced Basil
- pinch of Salt
Instructions
- In a medium pot of water, heat until boiling.
- Mix all ingredients together until well blended.
- Lay out bottom sheet of Pasta.
- Lay down dollops of cheese spread out with an inch space between each dollop.
- With a pasty brush, brush on a light layer of water around the edges of the cheese. This will help act as the glue to keep the raviolis together.
- Add top layer of pasta and slowly form the pasta around the mounds of cheese.
- With a pizza cutter (or a pasta form cutter) cut your ravioli into cubes.
- Drop your raviolis in (a few a time) and cook for about 3 – 5 minutes, or until they start floating.
Recipe FAQs
Can I make ravioli without a pasta machine?
Yes. Roll by hand on a lightly floured board. It takes a bit more time, but the results are great.
My ravioli burst. What happened?
Usually trapped air or a weak seal. Press air out as you seal and crimp the edges firmly.
Can I use wonton wrappers?
You can for a shortcut. They cook very quickly, so watch them closely.
How thin should I roll the dough?
Thin enough that you can faintly see your hand behind the sheet. Too thick and the pasta overwhelms the filling.
I added some step by step photos to use as a small tutorial. The best part is that you can absolutely freeze these! So, they make a great freezer meal. However, I would definitely recommend dusting them individually with flour so they won't stick together in the freezer bag.
approx how many servings does this make?
Hi Ang!! You should get approximately 16 Ravioli from the recipe! It’s really dependent upon how much filling you use per ravioli. I hope this helps!!
Do I have to melt the cheese to look like the picture or is just shredding the cheese fine?
Shredded is totally fine! The cheese isn’t melted at all.
Do I need to Strain the Ricotta Cheese? If yes, how to do this quickly?
No need to strain the ricotta 🙂