Homemade Cheese Ravioli
Prep time
Cook time
Total time
This basic stuffed ravioli recipe is perfectly good as it is, but can be easily jazzed up to make a rainbow of different coloured pastas using natural ingredients.
Recipe type: Main
Cuisine: Italian
Serves: 4
Basic Pasta Dough:
  • 1 cup semolina flour
  • 1 cup all-purpose flour
  • 3 eggs, lightly beaten
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 lb ricotta, strained
  • ½ cup grated parmesan cheese
  • 1 egg, lightly beaten
  • 1 tsp fresh thyme
  • Salt and pepper to taste
  1. Once the dough starts to come together, turn it out onto a clean work surface dusted with a little flour and knead until smooth and elastic. Wrap tightly with plastic wrap, and place in the fridge to rest for 30 minutes.
  2. Meanwhile, prepare the filling by mixing together all ingredients in a small mixing bowl until smooth. Cover and refrigerate until ready to use.
  3. After half an hour, unwrap the dough and cut into thirds. Cover two of the pieces with a damp towel, and set aside.
  4. Using a pasta maker on the lowest (ie. widest) setting, roll out the first piece of dough. Continue rolling, using progressively thinner settings, until the desired thickness is achieved. Alternatively, roll out the dough using a rolling pin on a clean work surface lightly dusted with flour until very thin.
  5. Trim the sheet of pasta into two equal-sized rectangles and lay one of these on a clean work surface. Spoon the filling onto the pasta in tablespoon sized dollops, spacing them an inch apart.
  6. Brush all of the exposed surfaces of the pasta with egg wash, then top with the second layer of pasta. Using fingers, gently press out any air bubbles and seal the two layers of pasta together. Cut out into individual ravioli using a pasta cutter or a sharp knife.
  7. When ready to eat, cook the ravioli in a large pot of boiling salted water for 5-8 minutes, or until pasta is tender. Drain and serve with your favourite sauce.
Make sure to cook your fresh ravioli the same day they're made - otherwise, the moisture in the filling will be absorbed by the pasta, turning it into a sticky, gluey mess. If preparing in advance, cook the ravioli for 5 minutes to set the pasta, and then reheat in boiling salted water for 2-3 minutes just before serving.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/pfb-challenge-4-rainbow-brite-ravioli/