Cheese Ravioli

You don’t need special equipment to make ravioli—just a rolling pin, a knife and a fork.

by Dani Yokhna
Cheese ravioli

Making ravioli is a little easier if you happen to have a ravioli stamp or a ravioli press, but those aren’t necessary. Ravioli can be made ahead and frozen for later use.

Start this project by making the filling and setting it aside until the ravioli dough is prepared.


Cheese Filling

  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 T. parsley
  • 2 tsp. chopped chives
  • 2 tsp. chopped garlic greens
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 egg, beaten

Basic Ravioli Dough

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  • 3½ cups all-purpose flour
  • 1/2 tsp. salt
  • 3 large eggs, beaten
  • 2½ T. cooking oil
  • 1/2 cup lukewarm water


Cheese Filling
Combine all ingredients and mix well. Refrigerate until ready to use.

Basic Ravioli Dough
Sift together flour and salt. Mix eggs, oil and water in a separate bowl. Make a well in the center of the flour mixture and add liquids gradually, mixing until all liquid is absorbed. On a floured board, knead dough for 3 to 5 minutes, until smooth. Cover and let rest for 15 minutes. Break off two pieces of dough slightly larger than the size of a tennis ball and roll out each on a floured board into a 14- by 8-inch rectangle, with a thickness of no more than 1/8 inch.

If using a ravioli press: Lay one piece over the form and place 1 to 2 teaspoons of filling in the center of each square. Top with second piece of dough and roll over with a rolling pin until creases are visible between each square. Separate ravioli and place on a baking sheet. Cover and set aside. Repeat process with remaining dough and filling, reincorporating dough scraps into each dough ball as you go.

Without a press: With a knife, lightly mark one layer of dough into 21⁄2-inch squares (without cutting through the dough). Place 1 to 2 teaspoons of filling into the center of each square. Place second layer of dough over the first and cut through dough to form ravioli. Using a fork, press together the edges of each ravioli. Place, covered, on baking sheet and set aside.

When baking sheet is full (with a single layer), refrigerate or freeze. To cook fresh, place ravioli in boiling water and cook for 5 to 8 minutes, until pasta is tender. Cook frozen ravioli in boiling water for 8 to 10 minutes.

Makes 25 to 30 2-inch ravioli.


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