Cheese Ravioli Recipe from Scratch

Homemade pasta made simple. This homemade cheese ravioli recipe pairs an easy pasta dough with a creamy three-cheese filling for a comforting, restaurant-quality meal you can make at home. Follow the steps below for tender pasta, perfectly seasoned filling, and tips for making, storing, and freezing your ravioli.

We Love Cheese Ravioli!

Ravioli are stuffed pasta pockets—two thin layers of pasta enclosing a flavorful filling. This version uses ricotta, mozzarella, and parmesan in the filling and combines all-purpose and semolina flour for a pasta that’s tender yet has a pleasant bite. It’s an approachable recipe for beginners and a rewarding project for more experienced cooks.

Cheese Ravioli Ingredients

Below are the ingredients for the pasta dough and for the cheese filling. Quantities and details are provided in the recipe section further down.

For the Dough

• All-purpose flour: Creates a soft, slightly chewy pasta. 00 flour works well if you have it.
• Semolina flour: Adds texture and structure; substitute more all-purpose flour if unavailable.
• Salt: Seasons the dough so the pasta itself has flavor.
• Egg yolks: Enrich the dough and help it hold together.
• Olive oil: Adds richness and a subtle flavor to the pasta.
• Cold water: Brought in sparingly to form a smooth, silky dough without overheating it.

For the Filling

• Ricotta cheese: The base for a smooth, creamy filling; whole-milk ricotta yields a richer result.
• Parmesan: Adds savory, nutty depth.
• Mozzarella: Finely shredded so it melts evenly into the filling.
• Seasonings: Garlic powder, dried Italian seasoning, and a pinch of crushed red pepper to taste. Fresh herbs or a touch of nutmeg may be used instead.
• Salt: Essential to bring the filling to life.
• Egg yolk: Binds the filling and lends creaminess.

How to Make Cheese Ravioli

Making ravioli is straightforward when you break it into three parts: prepare the filling, make the dough, and assemble. Read through the full instructions before beginning.

Start by Making the Filling

1. Combine ricotta, shredded mozzarella, grated parmesan, garlic powder, Italian seasoning, salt, and crushed red pepper in a bowl.
2. Taste and adjust seasoning as needed to ensure the filling is well seasoned.
3. Stir in the egg yolk until the mixture is smooth. Refrigerate until ready to use.

Time to Make the Dough

1. Place all-purpose flour, semolina, and salt in a food processor or on a work surface to combine.
2. Add the egg yolks and olive oil, then pulse or mix until incorporated.
3. With the machine running on low (or by hand), add cold water a little at a time until a loose ball forms.
4. Turn the dough onto a lightly floured surface and knead briefly—about 30 seconds—until smooth. Dust with semolina if it sticks.
5. Wrap tightly in plastic and rest for 30 minutes to relax the gluten.

Now Make the Ravioli

1. Divide the dough in half and keep one half wrapped while you work the other.
2. Roll the first piece into a thin sheet and trim into rectangles.
3. Place small mounds of filling (about 2 teaspoons each) on the bottom half of a sheet, leaving room between each mound.
4. Brush or dab water along the edges, fold the top sheet over, and press gently to seal, removing any air pockets.
5. Cut the ravioli to your desired size and place them on a semolina-dusted baking sheet.
6. Let the ravioli dry at room temperature for about 30 minutes before cooking.

When You’re Ready to Serve

1. Bring a large pot of salted water to a boil. Cook the ravioli until they float—typically about 2 minutes for fresh pasta.
2. Transfer cooked ravioli with a slotted spoon to your sauce or to a pan with butter and herbs. Toss gently to coat.
3. Leftovers: cooked ravioli keep in an airtight container in the refrigerator for up to 3 days. Uncooked ravioli can be refrigerated, wrapped, for up to 24 hours before cooking.

How to Serve Cheese Ravioli

Cheese ravioli are versatile. Popular options include marinara, pesto, vodka sauce, Alfredo, or a simple brown-butter and sage sauce. Garnish with fresh basil and additional grated parmesan for brightness and extra flavor.

How to Store Cheese Ravioli

To store cooked ravioli: drain and toss lightly with olive oil, then refrigerate in an airtight container for up to three days. Pro tip: uncooked ravioli can be made up to 24 hours ahead and kept wrapped in plastic in the refrigerator.

Can You Freeze Cheese Ravioli?

Yes—homemade ravioli freeze very well and are convenient for make-ahead meals.

How to freeze: Arrange the ravioli in a single layer on a floured baking sheet so they do not touch, then freeze until solid. Once frozen, brush off excess flour and transfer to a freezer bag or container.

How to cook from frozen: Bring a large pot of salted water to a boil and add the frozen ravioli. They may take an extra minute or so to cook through and will float when done. Use a slotted spoon to transfer to sauce.