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Homemade Cheese Ravioli with Ricotta
5 from 87 votes

Homemade Cheese Ravioli with Ricotta

This homemade cheese ravioli recipe features fresh pasta dough filled with a seasoned ricotta and Parmesan mixture flavored with lemon zest, basil, nutmeg, salt, and pepper. The dough is rolled out and formed into approximately 48 small ravioli pieces that are boiled and served with tomato or preferred sauces. The filling is creamy and bright with herbaceous notes, capturing a classic pasta dish with fresh ingredients.

Prep Time
30 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 658 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 pound pasta dough or store-bought fresh pasta sheets, fresh
  • 1 cup ricotta cheese whole milk
  • 1/3 /3 cup Parmesan Cheese freshly shredded
  • ⅛-¼ teaspoon lemon see notes, zest
  • 2 teaspoons basil finely chopped or 1 tsp dried, fresh
  • Pinch Pinch ground nutmeg
  • salt to taste
  • black pepper to taste
  • tomato sauce or sauce as desired, for serving, homemade
  • Parmesan Cheese for garnish
  • basil for garnish

Instructions

    Cup of Yum
  1. Make the fresh pasta dough and let it rest as directed. Prepare a baking sheet by sprinkling semolina across it and set aside (we'll use it later on once the ravioli is formed).
  2. Make the filling: In a bowl, combine the ricotta, parmesan cheese, lemon zest, basil, nutmeg, salt, pepper. Taste test to adjust any levels according to your taste. Set aside or in the fridge if not using right away.
  3. Bring a large pot of salted water to a boil, because this will take a while, I like to start it before or while forming the pasta so it's ready once the ravioli is formed.
  4. Roll out the dough: Take approximately ¼ of the fresh dough ball (either cut it into sections or tear off a portion). Using your hands, form it into a rectangle shape, just thick enough to fit into the largest setting on your pasta machine (use a pasta machine for best results, but a rolling pin will work, too). Roll it out on the largest setting, adjusting and folding it into a rectangular shape again as needed. Each time you roll it out, it will expand in the shape it was before rolling, so making it a uniform rectangle as much as possible to help you later on.
  5. Once you've gone through the largest setting and have a solid 'rectangle shape', thread the dough through each smaller setting, getting thinner each time, until you've reached your desired thickness. I like to go with the second to last thinnest setting, however, if you're really brave you can go as thin as possible. Place the rolled pasta sheet on a semolina-dusted countertop to prevent sticking.
  6. On one half of the rolled-out dough section, place approximately 1 to 1½ teaspoon dollops of the filling spaced about 1 ½ inches apart. You want to place it on one half because we will be folding the dough up to create the ravioli pockets. I find that a small cookie scoop to place the filling gives the perfect equal amount for each pocket.
  7. With the filling spaced on the entire length of your pasta sheet, fold over the other half of the dough on top of the filling. You may want to use your finger dipped in water and run it around the pasta edges before folding to help the dough stick if it seems a little dry.
  8. Gently press around each filling to create the beginning of each pocket. Use a pizza cutter or pasta wheel to cut between each pocket. Press the edges down as needed, or use a fork to make sure they are fully pressed together). Place the pockets on your prepared baking sheet and continue forming ravioli with the remaining pasta sheets.
  9. Once the water is at a rolling boil, add the ravioli pockets in batches. Be sure to not overcrowd the pan. The ravioli pockets will take approximately 2-4 minutes to cook to al dente, depending on the size of the ravioli. You'll know they're ready when they float. Remove them from the pasta water and place them directly into your sauce. Continue until all ravioli pockets are cooked.
  10. Serve immediately and garnish with additional parmesan cheese and basil as desired. Enjoy your creation!

Notes

  • This recipe yields about 48 ravioli approximately 1.5 inches in size.
  • Drain any excess liquid from ricotta to keep the filling from becoming watery.
  • Freeze assembled ravioli individually on a parchment-lined tray before transferring to bags; cook frozen ravioli with 2-3 extra minutes in boiling water.
  • Lemon zest amount can be adjusted from 1/8 to 1/4 teaspoon to suit preference, adding brightness to the cheese filling.
  • Use vegetarian Parmesan cheese if you require a vegetarian option.

Nutrition Information

Calories 658kcal (33%) Carbohydrates 57g (19%) Protein 17g (34%) Fat 40g (62%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 17g (85%) Cholesterol 37mg (12%) Sodium 649mg (27%) Potassium 183mg (4%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 343IU (7%) Vitamin C 1mg (1%) Calcium 248mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 658

% Daily Value*

Calories 658kcal 33%
Carbohydrates 57g 19%
Protein 17g 34%
Fat 40g 62%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Cholesterol 37mg 12%
Sodium 649mg 27%
Potassium 183mg 4%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 343IU 7%
Vitamin C 1mg 1%
Calcium 248mg 25%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.