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
Scale
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
