Easy Homemade Cheese Ravioli With NO Special Tools | Allrecipes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

fresh pasta

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Dried pasta is more accessible and economical.

Measure 2 cups of all-purpose flour and place it on a clean table.

Create a well in the flour and crack 2 eggs into it.

Add about 1 teaspoon of olive oil, a pinch of salt, and 1 tablespoon of water into the well.

Whisk the eggs and mix in the flour gradually using a fork or your hands.

Knead the dough until it becomes smooth, then shape it into a ball and let it rest covered with plastic wrap for about 1 hour.

Prepare the cheese filling by mixing 1 cup of ricotta cheese, 1/4 cup of grated parmesan, 1/4 cup of shredded mozzarella, and 1/2 cup of provolone in a bowl.

Add fresh chopped basil and parsley to the cheese mixture, then stir in 1 egg to bind it together.

After the dough has rested, cut it in half and roll each half into thin sheets on a lightly floured surface.

Drop about a heavy teaspoon of the cheese filling onto the dough, spacing them about 1 inch apart.

Wet the edges around the filling with water to help seal the ravioli.

Carefully place a top sheet of pasta over the filling and press down around the edges to seal.

Use a knife to cut out individual ravioli, then crimp the edges with a fork to seal them further.

Bring a pot of salted water to a boil and add the ravioli directly from the cutting board to the boiling water.

Cook the ravioli until they float, then transfer them directly to a marinara sauce without draining them.

Serve the ravioli coated in sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens