Three Cheese Ravioli - Homemade
After you eat homemade three-cheese ravioli you won't want to ever go back to the box of ravioli from the freezer aisle. Enjoy it with your favorite sauce for a real treat.
Ravioli Pasta Dough
- 4 cups flour Italian 00 (18 ounces)
- 6 eggs large
- 1 tsp salt
- 4 Tbsp water only add if you use unbleached all-purpose flour
Three Cheese Ravioli Filling
- 1 lb ricotta cheese about 3 cups
- 1 cup Italian Blend of cheeses A 2 cheese blend
- ½ cup grated parmesan cheese
- 2 eggs
- 2 tbsp dried Italian seasoning can 4 tbsp of fresh minced instead.
- salt and pepper to taste
Make the Pasta
To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
Mix all the pasta dough ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a smooth dough. About 2 minutes. Let the dough rest for 60 minutes
Divide the dough into 6 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness and length are achieved. You can also roll the dough by hand. I use a KitchenAid pasta roller. I start on the #1 setting and stop on the #6 setting. You want a rectangle of pasta that is at least 5 by 13 inches.
Make the Ravioli
Mix all the filling ingredients together.
Spray the metal ravioli mold with some cooking spray and place a sheet of pasta dough over the mold.
Place the plastic mold over the dough and press it gently down into the metal frame to form the pockets. Remove the plastic mold.
Fill each ravioli pocket with 1 tbsp three-cheese filling mixture. Brush egg washes on all four sides of the pockets.
Place one sheet of rolled pasta on top of the filled pockets and seal with a rolling pin. The metal frame will partially cut the ravioli apart when you roll the rolling pin over the filled pockets.
Invert the metal ravioli frame over and remove. Use a pasta cutter with a scalloped edge to cut the ravioli apart. Save the scraps as they will be enough to make about 12 more ravioli.
Place the ravioli on parchment paper on a baking sheet. The ravioli can be cooked and eaten now or refrigerated in a covered single layer for 3 days.
Cook the pasta in 4 quarts of boiling water until the desired doneness. Cook 5 - 6 minutes for fresh pasta or 7 - 8 minutes for frozen pasta.
Drain into a colander and run under cool water briefly to stop the cooking process.
Serve with your favorite sauce or my Sage Browned Butter. Click here for the recipe and a video on how to make Sage Browned Butter Ravioli can be frozen on the parchment paper. Once frozen remove from the paper and put in a vacuum bag frozen. Vacuum packed pasta will keep for 1 year or in a ziplock bag for 3-4 weeks. This recipe yields about 48 ravioli.
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You may have pasta dough left over after you have used up all of the filling. Roll the dough out and cut into fettuccine or linguini size strips. Refrigerate for up to 2 days or dry and use at a later date.
Serving: 8ravioli | Calories: 349kcal | Carbohydrates: 40g | Protein: 17g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 125mg | Sodium: 336mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 4mg