A quick break from Autumn related everything. Remember the homemade pasta dough I shared with you last month? And I may or may not (but definitely did) mention a ravioli recipe soon to come? Well, voila! Herbed three cheese homemade ravioli has arrived!
I'm going to be straight with you. We ate this for daaaaays. And then I made another batch from scratch and we ate it for the rest of the week.
It's. So. Good.
SO much better than store-bought. Fresh pasta dough is light years beyond the dried kind in a box and then you add a fresh, cheesy filling??? It's heaven.
Also, in case you can't tell, this is definitely one of those posts where I took approximately 293475239845 photos.
Honestly, I can't express how much I love this herbed three cheese homemade ravioli, you just HAVE to try it. Recipe below 😍!
Herbed Three Cheese Homemade Ravioli
- Total Time: 1 hour 10 minutes
- Yield: About 1 pound of Ravioli 1x
Description
So much better than store-bought, this homemade ravioli is made from a simple 4 ingredient pasta dough and stuffed with fresh herbs and 3 delicious cheeses!
Ingredients
For the Pasta Dough
- 2 cups "00" flour or unbleached, all purpose flour + ½ cup semolina flour*
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coarse salt
For the Filling
- 15 ounces ricotta cheese
- ¼ cup parmesan cheese, shredded
- 2 cups mozzarella cheese, shredded
- ½ tablespoon fresh basil leaves, roughly minced
- ½ tablespoon fresh oregano, roughly minced
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon coarse salt
Get Recipe Ingredients
Instructions
Make the Dough
- In the bowl of a stand mixer, combine all ingredients with your hands until it forms a shaggy dough forms.
- Fit the stand mixer with the dough hook. Knead the dough by mixing on a low speed for 8-10 minutes, until dough is smooth, slightly shiny, and somewhat elastic.
- Tightly cover dough with plastic wrap and let rest for 30 minutes. At this point, you can refrigerate the dough for up to 1 day before use.
Roll out the Dough
- Fit the stand mixer with the pasta roller attachment. Sprinkle the attachment and the surface next to it with a little flour (I like to use a mixture of "00" flour and semolina flour).
- Remove plastic wrap from the dough. Cut into 4 equal portions. Choose 1 portion to work with at a time and immediately cover the rest of the dough with the plastic wrap. It will dry out extremely quickly otherwise!
- Form the dough portion into an oval/rectangular shape. Using the adjustment knob, set the pasta roller attachment on "1", the widest setting. Feed the pasta dough through the roller, catching it with your hands as it rolls through. Roll the dough through the roller 2 more times.
- Fold the dough so the two ends meet each other. Then fold it in half lengthwise. This will help make your pasta sheet longer and more rectangular. Still on the widest setting, run the folded dough through the roller one more time.
- Now you have your pasta sheet! Continue to the roll the sheet though the attachment, gradually adjusting the setting by 1 each time until the sheet is ⅛ to 1/16 of inch thick, usually around 6 or 7.*
- Repeat with your remaining portions of pasta dough, covering sheets you aren't using.
Assemble the Ravioli
- Combine all ingredients for the filling in a food processor. Blend until completely combined.
- Place one pasta sheet onto a lightly floured surface. Place 1 tablespoon each of the filling two inches apart in two rows along the entire length of the sheet. Brush the areas around the filling with a little water to make sealing easier.
- Lay another pasta sheet on top. Press the sheet down around the tablespoons of filling, removing air pockets and sealing the sheets together. Using a ravioli cutter (or pizza cutter, knife, cookie cutter, small glass, etc), cut squares between each section of filling to create your desired ravioli shape.
- Repeat with remaining pasta sheets and filling.
Cook the Ravioli
- If eating immediately: Cook ravioli in a large pot with simmering salted water. Stir occasionally, until the ravioli float to the top, about 7-10 minutes. Toss with your favorite pasta sauce (I went for a light, refreshing pesto) and enjoy!
- If saving for later: Store in an airtight container in the fridge for up to 2 days or freeze up to 2 weeks. If ready to cook frozen ravioli, place it in the fridge to thaw for about 4-ish hours.
Notes
Alternatively, instead of semolina flour, you can use another ½ cup of "00" flour or AP flour.
I like to roll the pasta sheet through the attachment two times on levels 2 and 3, then just 1 time on 4, 5 and 6.
- Prep Time: 1 hour
- Cook Time: 10 minutes
Betsy says
Very dry, crumbly dough. We had our doubts, proved true. Would not run through pasta machine at all.
AC says
I followed the 1 egg for every 100g of flour approach and it works perfectly.