Homemade Cheese Ravioli

8 mins
Serves 1
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Directions

  1. 1Measure two cups of all purpose flour and put it on a clean table.
  2. 2Measure two cups of all purpose flour and put it on a clean table.
  3. 3Measure two cups of all purpose flour and put it on a clean table.
  4. 4Create a well in the center of the flour and crack two eggs into the well.
  5. 5Create a well in the center of the flour and crack two eggs into the well.
  6. 6Create a well in the center of the flour and crack two eggs into the well.
  7. 7Add one teaspoon of olive oil, a pinch of salt and one tablespoon of water to the well. Mix the ingredients in the well using a fork.
  8. 8Add one teaspoon of olive oil, a pinch of salt and one tablespoon of water to the well. Mix the ingredients in the well using a fork.
  9. 9Add one teaspoon of olive oil, a pinch of salt and one tablespoon of water to the well. Mix the ingredients in the well using a fork.
  10. 10Gradually incorporate the flour from the sides into the egg mixture until you have formed a dough. Turn on your music and get a glass of wine!
  11. 11Gradually incorporate the flour from the sides into the egg mixture until you have formed a dough. Turn on your music and get a glass of wine!
  12. 12Gradually incorporate the flour from the sides into the egg mixture until you have formed a dough. Turn on your music and get a glass of wine!
  13. 13Knead the dough until smooth and let it rest for about one hour.
  14. 14Knead the dough until smooth and let it rest for about one hour.
  15. 15Knead the dough until smooth and let it rest for about one hour.
  16. 16Meanwhile, prepare the cheese filling by combining ricotta, grated parmesan and mozzarella cheese and provolone in a glass bowl. Add handfuls of fresh basil and parsley and mix well. Stir in an egg and set aside.
  17. 17Meanwhile, prepare the cheese filling by combining ricotta, grated parmesan and mozzarella cheese and provolone in a glass bowl. Add handfuls of fresh basil and parsley and mix well. Stir in an egg and set aside.
  18. 18Meanwhile, prepare the cheese filling by combining ricotta, grated parmesan and mozzarella cheese and provolone in a glass bowl. Add handfuls of fresh basil and parsley and mix well. Stir in an egg and set aside.
  19. 19Once the dough has rested, cut it in half and roll out into two same-sized thin sheets.
  20. 20Once the dough has rested, cut it in half and roll out into two same-sized thin sheets.
  21. 21Once the dough has rested, cut it in half and roll out into two same-sized thin sheets.
  22. 22Place teaspoons of cheese filling in two rows down on one pasta sheet, about an inch apart.
  23. 23Place teaspoons of cheese filling in two rows down on one pasta sheet, about an inch apart.
  24. 24Place teaspoons of cheese filling in two rows down on one pasta sheet, about an inch apart.
  25. 25Brush water around the edges of the filling, carefully lay the other sheet of pasta on top and seal the edges by pressing with your fingers.
  26. 26Brush water around the edges of the filling, carefully lay the other sheet of pasta on top and seal the edges by pressing with your fingers.
  27. 27Brush water around the edges of the filling, carefully lay the other sheet of pasta on top and seal the edges by pressing with your fingers.
  28. 28Cut the pasta into squares to make the ravioli and seal the edges with a fork.
  29. 29Cut the pasta into squares to make the ravioli and seal the edges with a fork.
  30. 30Cut the pasta into squares to make the ravioli and seal the edges with a fork.
  31. 31Cook ravioli in boiling salted water and transfer directly into marinara sauce.
  32. 32Cook ravioli in boiling salted water and transfer directly into marinara sauce.
  33. 33Cook ravioli in boiling salted water and transfer directly into marinara sauce.
  34. 34Serve and top with extra parmesan cheese, parsley, and pepper.
  35. 35Serve and top with extra parmesan cheese, parsley, and pepper.
  36. 36Serve and top with extra parmesan cheese, parsley, and pepper.

Ingredients

  • 2 cups flour
  • 2 cups flour
  • 2 cups flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 cup ricotta cheese
  • 1 cup ricotta cheese
  • 1 cup ricotta cheese
  • 1 cup grated parmesan
  • 1 cup grated parmesan
  • 1 cup grated parmesan
  • 1 cup shredded mozzarella
  • 1 cup shredded mozzarella
  • 1 cup shredded mozzarella
  • 0.5 cup provolone
  • 0.5 cup provolone
  • 0.5 cup provolone
  • 1 handful basil
  • 1 handful basil
  • 1 handful basil
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 serving marinara sauce
  • 1 serving marinara sauce
  • 1 serving marinara sauce
  • 1 serving parmesan
  • 1 serving parmesan
  • 1 serving parmesan
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 serving water
  • 1 serving water
  • 1 serving water

Equipment

rolling pinknifeforkmeasuring cupspoon