Homemade Ravioli
Experience the magic of creating your own ravioli with tender pasta filled with creamy ricotta and fresh herbs, served with rich marinara sauce.
Ingredients
Pasta Dough
- 2 cups all-purpose flour Can substitute with whole wheat or gluten-free flour.
- 3 large eggs
- 1/2 teaspoon salt
- 1 egg for egg wash
Filling
- 1 cup ricotta cheese Substitutions include cream cheese or cottage cheese.
- 1/2 cup grated Parmesan cheese
- to taste Fresh herbs (like basil or parsley) Chopped herbs for flavor.
For Serving
- 1 jar Marinara sauce For serving over the ravioli.
Instructions
Preparation
- In a large bowl, combine the flour and salt. Make a well in the center and add the eggs, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Filling
- In another bowl, combine the ricotta cheese, grated Parmesan cheese, and chopped herbs to create your filling.
Assembly
- Roll out the dough into thin sheets using a pasta maker or a rolling pin. Cut the dough into squares or circles for your ravioli.
- Place a small amount of the cheese filling onto one piece of dough. Brush the edges with the egg wash, then lay another piece of dough on top, sealing the edges carefully.
Cooking
- Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes until they float to the surface.
- Serve with warm marinara sauce poured generously over the top for an extra kick of flavor.
Notes
For leftovers, allow cooked ravioli to cool completely and store in an airtight container in the refrigerator for up to three days. You can freeze them before boiling for longer storage. Cook from frozen without thawing.