Herbed Three Cheese Homemade Ravioli Recipe
If you have ever dreamed of making Italian pasta from scratch that bursts with flavor and the perfect cheesy goodness, then you are going to absolutely love this Herbed Three Cheese Homemade Ravioli recipe. This dish is a delightful celebration of fresh herb aromas, creamy ricotta, melty mozzarella, and nutty parmesan tucked inside tender sheets of homemade pasta. It’s a dish that feels special yet approachable, a true labor of love that transforms simple ingredients into something magical on the plate. Get ready to roll up your sleeves and experience the joy of making your own ravioli that tastes like it came from a cozy trattoria in Italy.
Ingredients You’ll Need
The magic of this Herbed Three Cheese Homemade Ravioli lies in its simplicity. Each ingredient is carefully chosen to bring balance and harmony, from the flour’s texture to the fresh herbs’ brightness and the trio of cheeses melding into the creamiest filling.
- 2 cups “00” flour or unbleached all purpose + 1/2 cup semolina flour: The foundation for delicate yet sturdy pasta dough with just the right bite.
- 4 large eggs: These enrich the dough, adding moisture and helping it come together beautifully.
- 1 tablespoon extra virgin olive oil: Adds a silky smoothness and subtle fruity note to the dough.
- 1 teaspoon coarse salt: Essential for flavor enhancement in the dough itself.
- 15 ounces ricotta cheese: The creamy base for the filling, light and luscious.
- 1/4 cup parmesan cheese, shredded: Brings an umami punch and a touch of nuttiness in the filling.
- 2 cups mozzarella cheese, shredded: Melts perfectly to create a gooey, irresistible texture.
- 1/2 tablespoon fresh basil leaves, roughly minced: Provides a sweet, aromatic freshness.
- 1/2 tablespoon fresh oregano, roughly minced: Adds a slightly peppery, earthy complexity to the filling.
- 1/4 teaspoon fresh ground black pepper: Just enough to give a whisper of warmth to each bite.
- 1/4 teaspoon coarse salt: Balances the filling with the perfect seasoning.
How to Make Herbed Three Cheese Homemade Ravioli
Step 1: Make the Dough
Begin by combining the flours, eggs, olive oil, and salt in the bowl of your stand mixer. Use your hands to form a rough dough before switching to the dough hook attachment to knead it thoroughly. The dough should become smooth, slightly shiny, and elastic after 8-10 minutes. This kneading process is crucial because it develops the gluten, providing strength while maintaining the tenderness needed for perfect ravioli. Wrap it tightly in plastic to rest, allowing the flour to fully hydrate and the dough to relax for easier rolling.
Step 2: Roll Out the Dough
After resting, divide your dough into four portions to make it manageable. Roll each piece through your pasta roller attachment, starting at the widest setting, gradually thinning the dough sheet by adjusting the roller until you achieve a thickness of around 1/8 to 1/16 inch. This slow thinning is key to getting a pasta sheet delicate enough to bite through but strong enough to hold the filling during cooking. Remember to keep unused dough portions covered or they will dry out quickly!
Step 3: Prepare the Filling
In a food processor, combine the ricotta, parmesan, mozzarella, minced basil, oregano, salt, and pepper. Blend until the mixture is perfectly homogeneous. This filling blends creamy and herbal flavors that will create rich pockets of deliciousness once enclosed within the pasta.
Step 4: Assemble the Ravioli
Lay one pasta sheet on a floured surface and pipe or spoon tablespoon-sized dollops of the cheese mixture two inches apart in a couple of rows. Brush water around the filling to act as glue, then carefully lay a second pasta sheet on top. Press around each filling mound to expel air and seal the edges tightly. Cut between the filling mounds using your favorite cutter to create individual ravioli pieces. This step takes patience but is incredibly satisfying as you see homemade ravioli start to take shape.
Step 5: Cook the Ravioli
For immediate enjoyment, cook your ravioli in simmering salted water. They will cook quickly, so once they float to the surface, they’re ready to enjoy—usually within 7 to 10 minutes. Drain gently and toss with a sauce that lets the flavors shine, like a fresh pesto or a simple butter and sage sauce. This final step is where your Herbed Three Cheese Homemade Ravioli truly comes to life.
How to Serve Herbed Three Cheese Homemade Ravioli
Garnishes
To elevate your Herbed Three Cheese Homemade Ravioli, sprinkle freshly grated parmesan or a few shreds of mozzarella on top while the pasta is warm. A scattering of torn fresh basil leaves or a light drizzle of extra virgin olive oil adds color and herbaceous scent. Toasted pine nuts or a pinch of cracked black pepper can introduce delightful texture and a hint of earthiness that complements the cheese filling beautifully.
Side Dishes
The richness of these ravioli calls for sides that provide contrast without stealing the spotlight. A crisp green salad dressed lightly with lemon vinaigrette adds brightness and crunch. Roasted seasonal vegetables, especially asparagus or zucchini ribbons, contribute color and a satisfying earthiness. Garlic bread or a simple bruschetta with ripe tomatoes can also round out this meal in the most delicious way.
Creative Ways to Present
Take your Herbed Three Cheese Homemade Ravioli up a notch by serving it in small appetizer portions at a dinner party, topped with microgreens and edible flowers for a stunning visual. Alternatively, layer ravioli in a baking dish with fresh tomato sauce and mozzarella, then bake until bubbly for a luscious pasta bake. Endless possibilities await to charm your guests and family alike.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Herbed Three Cheese Homemade Ravioli, store them in an airtight container in the refrigerator. They will keep their freshness and flavor well for up to two days. Lay the ravioli on a parchment-lined tray in a single layer to avoid sticking before covering.
Freezing
Freezing is an excellent option to enjoy your homemade ravioli later on. Arrange the uncooked ravioli in a single layer on a parchment-lined baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container. They’ll keep well for up to two weeks without sacrificing flavor or texture, making weeknight dinners a breeze with this homemade touch.
Reheating
To reheat frozen ravioli, thaw them in the refrigerator for around four hours. Cook them in gently simmering salted water until they float to the surface, as fresh ones would. This method preserves the delicate pasta texture and melty cheesy filling, just as if they were freshly made.
FAQs
Can I make the dough by hand instead of a stand mixer?
Absolutely! Mixing and kneading by hand is completely doable and gives you an intimate feel for the dough’s texture. Just be patient and knead for about 10-12 minutes until smooth and elastic.
What if I don’t have “00” flour?
You can substitute with all-purpose flour plus some semolina flour, which helps lend structure and a slight bite to the pasta. The blend used in this recipe works perfectly.
Can I use dried herbs instead of fresh for the filling?
While fresh herbs bring vibrant flavor and aroma, dried herbs can be used in a pinch. Use about one-third of the quantity to avoid overpowering the delicate cheese mixture.
How can I avoid my ravioli from sticking together?
Dust both the pasta sheets and the assembled ravioli lightly with flour or semolina before cooking or storing. Make sure they are laid out in a single layer with space between pieces.
What sauce pairs best with Herbed Three Cheese Homemade Ravioli?
A light pesto sauce or brown butter with sage enhances the herbal notes and cheeses without overwhelming the ravioli. A simple fresh tomato sauce can also be delightful for a more classic pairing.
Final Thoughts
Making Herbed Three Cheese Homemade Ravioli is one of those kitchen projects that fills your home with irresistible aromas and your heart with pride. Each step, from kneading the dough to crafting each delicate parcel, connects you more deeply to the deliciousness you’re about to taste. I encourage you to dive into this recipe, embrace the process, and savor every bite of this truly special homemade Italian treasure.
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Herbed Three Cheese Homemade Ravioli Recipe
- Total Time: 50 minutes
- Yield: 4 servings (about 24 ravioli) 1x
- Diet: Vegetarian
Description
This Herbed Three Cheese Homemade Ravioli recipe offers a delightful blend of ricotta, parmesan, and mozzarella cheeses infused with fresh basil and oregano, wrapped in tender, homemade pasta dough. Perfectly crafted with simple ingredients, this recipe transforms classic Italian flavors into a fresh, comforting dish that showcases the joy of homemade pasta.
Ingredients
Dough Ingredients
- 2 cups “00” flour or unbleached all-purpose flour
- 1/2 cup semolina flour
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
Filling Ingredients
- 15 ounces ricotta cheese
- 1/4 cup parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1/2 tablespoon fresh basil leaves, roughly minced
- 1/2 tablespoon fresh oregano, roughly minced
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon coarse salt
Instructions
- Make the Dough: In the bowl of a stand mixer, combine the flours, eggs, olive oil, and coarse salt with your hands until a shaggy dough forms. Attach the dough hook and knead on low speed for 8-10 minutes until the dough is smooth, slightly shiny, and elastic. Cover tightly with plastic wrap and let rest for 30 minutes. You may refrigerate up to 1 day if needed.
- Roll out the Dough: Fit your stand mixer with the pasta roller attachment. Sprinkle the roller and work surface lightly with a mixture of “00” flour and semolina flour. Divide the dough into 4 equal parts, working with one portion at a time and covering the rest to prevent drying. Shape a portion into an oval or rectangle and roll through setting 1 three times. Fold the dough in half twice and roll again at setting 1. Then gradually increase the roller setting to 6 or 7, rolling until the pasta sheet is 1/8 to 1/16 inch thick. Repeat with remaining dough.
- Assemble the Ravioli: In a food processor, blend ricotta, parmesan, mozzarella, basil, oregano, black pepper, and salt until smooth. Lay one pasta sheet on a floured surface. Place 1 tablespoon portions of filling spaced two inches apart in two rows down the sheet. Brush around the filling with water to aid sealing. Lay another sheet on top, press down to seal and remove air pockets. Cut between filling spots using a ravioli cutter or similar tool to form squares.
- Cook the Ravioli: To eat immediately, cook ravioli in simmering salted water, stirring occasionally, until they float to the surface, about 7-10 minutes. Drain and toss with your favorite sauce, such as pesto. To store, place in an airtight container in the fridge for up to 2 days or freeze up to 2 weeks. Thaw frozen ravioli in the refrigerator for about 4 hours before cooking.
Notes
- Use a mixture of “00” flour and semolina flour to prevent sticking and achieve a good pasta texture.
- Keep unused dough portions covered tightly to avoid drying out.
- Folding the dough before continuing to roll extends and strengthens the pasta sheet.
- Seal ravioli edges carefully to avoid leaks during cooking.
- Fresh herbs add vibrant flavor, but dried can be substituted if necessary (use 1/3 the amount).
- Ravioli can be frozen on a tray before storing in freezer bags to prevent sticking together.
- Customize sauces according to preference; pesto complements the herbed filling beautifully.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling, Rolling, Stuffing
- Cuisine: Italian
Nutrition
- Serving Size: 6 ravioli
- Calories: 395
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg
Keywords: homemade ravioli, three cheese ravioli, pasta recipe, Italian cheese ravioli, stuffed pasta, fresh pasta, ricotta ravioli, mozzarella ravioli, parmesan ravioli
