cheese ravioli recipe
The Best cheese ravioli recipe
I also love how this recipe balances indulgence with a few simple health perks. The pasta itself is a great source of carbohydrates, and the cheese adds protein and calcium without being overly heavy. If you’re watching your sodium intake, you can use low-sodium broth and a touch of garlic instead of heavy salt. It’s a dish that feels like a treat but isn’t too far from what you’d find in a balanced diet. Plus, homemade ravioli is way better than store-bought—it’s fresher, and you can customize the filling to your family’s preferences. My husband and I always make a big batch on the weekends because it’s so easy to freeze extras, so we can pull them out whenever we need a quick, satisfying meal. It’s that kind of recipe that doesn’t just fill your plate—it fills your heart.
Classic Cheese Ravioli with Garlic Butter Sauce
A comforting dish featuring homemade cheese ravioli baked to perfection with a rich garlic butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a food processor, combine flour, mozzarella, ricotta, egg, salt, and pepper. Pulse until a dough forms. -
2
Knead the dough lightly for 2-3 minutes until smooth. Cover and rest for 15 minutes. -
3
Roll the dough thinly (about 1/16 inch) and cut into circles using a ravioli cutter or mold. -
4
Place ravioli on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden. -
5
While ravioli bakes, melt butter in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and Parmesan, simmering for 2 minutes. Season with salt and pepper. -
6
Once ravioli are done, pour sauce over them. Garnish with fresh parsley and serve hot.
🔧Equipment
- Mixing bowls
- Rolling pin
- Ravioli cutter or mold
- Baking sheet
- Oven
- Food processor (optional for dough)
- Large skillet
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of nutmeg or a splash of white wine to the sauce.
- Substitute ricotta with cottage cheese if preferred.
- Ensure ravioli are fully cooked through before adding sauce to avoid sogginess.
Variations
- Add spinach or mushrooms to the dough for a savory twist.
- Use a mix of cheeses like fontina or provolone for a richer taste.
Watch Video Of How Classic Cheese Ravioli with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Cheese Ravioli with Garlic Butter Sauce
1. What is the best way to prepare fresh cheese ravioli before cooking to ensure they don’t break?
Fresh cheese ravioli should be gently cooked in a pot of boiling salted water for 2–3 minutes (they’re delicate and can break if overcooked). After draining, place them in a bowl of ice water for 1–2 minutes to stop cooking and prevent sticking. Pat them dry with a towel before serving.
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2. How can I make homemade cheese ravioli without a pasta machine?
You can use a rolling pin and a cutting board to roll out the dough thinly. Roll the dough into a rectangle, then cut into 1-inch squares. Use a round cutter (or a glass) to make circles, then fold each square in half and press the edges to seal. Alternatively, hand-roll small ravioli by pinching the dough into small balls and flattening them lightly.
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3. What’s the secret to a smooth, creamy cheese filling that doesn’t turn grainy?
For the best texture, blend the cheese filling very smoothly using an immersion blender or food processor. Add a splash of warm milk or broth while blending to help emulsify the fat. If using ricotta, strain it through a fine-mesh sieve to remove excess moisture before mixing. Also, fold in flour gradually (like for pie crust) to bind the cheese without making it grainy.
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4. Can I freeze homemade cheese ravioli, and how should I do it properly?
Yes! Freeze ravioli dry (no water added) on a tray lined with parchment paper to prevent sticking. Once solid, transfer to an airtight container. Cook from frozen by adding 1–2 extra minutes to the boiling water time. Thaw in the fridge overnight before cooking if preferred.
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5. What are the best sauces to pair with cheese ravioli?
Classic pairings include:
– Creamy Alfredo (butter, heavy cream, Parmesan)
– Garlic butter (garlic, butter, parsley)
– Tomato basil sauce (simmered tomatoes, basil, olive oil)
– Spinach & ricotta sauce (blended spinach, ricotta, garlic)
– Pesto (for a lighter, herbaceous twist)
For extra richness, toss cooked ravioli in a pan with crispy bacon or pancetta before serving.
