Homemade Cheese Ravioli

Homemade Cheese Ravioli


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This pretty simple recipe shows that there's no need to buy store bought ravioli. It's a cheesy, creamy meal to satisfy some of those comfort food cravings.

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Time needed

1 hour preparation + 20 min cooking

Serving Size / Yield

8 servings


  • For the pasta dough:
  • 3 large eggs
  • 6 egg yolks
  • 3 C. flour
  • A pinch of salt
  • For the ravioli filling:
  • 1 (16-oz.) container ricotta
  • 1 C. grated Parmesan
  • Salt and black pepper to taste
  • 2 egg yolks (set the whites aside)
  • Fresh tomato sauce

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Combine the dough ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour. Meanwhile, put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated. Then roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking. Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Spray baking dish with cooking spray. Drain ravioli; place in even layer in prepared dish. Ladle tomato sauce over top; sprinkle with cheese. Cover with foil. Bake for 10 to 15 minutes, or until cheese melts. Remove foil and garnish with basil then serve.

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