cheese stuffed ravioli recipe

Written BySheba G Updated On
cheese stuffed ravioli recipe
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The Best cheese stuffed ravioli recipe

I’m so excited to share this cheese stuffed ravioli recipe with you all. As a busy mom of three, I’m always on the lookout for delicious and easy-to-make meals that my family will love.

This recipe is a staple in our household, and I’ve made it countless times over the years. The best part?

It’s incredibly easy to make and requires minimal ingredients. The first time I made this recipe, I was blown away by how tender and flavorful the pasta was.

The cheese stuffing was perfectly balanced, and the sauce complemented the dish beautifully. Since then, it’s become a go-to recipe for weeknight dinners and family gatherings alike.

My kids can’t get enough of it, and I love how healthy it is – packed with nutritious ingredients like whole wheat pasta, ricotta cheese, and fresh parsley. Plus, it’s a great way to get some veggies in – just load up on your favorite greens or add some steamed broccoli on the side.

I’ve also found that this recipe freezes beautifully, so feel free to make a batch ahead of time and thaw as needed. Whether you’re serving it at home or taking it to a potluck, this cheese stuffed ravioli recipe is sure to be a crowd-pleaser.

Cheese Stuffed Ravioli with Tomato Sauce

Cheese Stuffed Ravioli with Tomato Sauce

4.8 from 516 votes

Homemade cheese stuffed ravioli served with a rich tomato sauce. This dish is perfect for a comforting meal.

Prep Time30 mins
Cook Time30 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
1 egg
1/4 cup water

For the Filling

1 cup ricotta cheese
1 cup mozzarella cheese
1 egg
1 tbsp parsley
1 tsp salt

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a large mixing bowl, combine flour and salt.
3Add 1 egg and 1/4 cup of water, and mix until a dough forms.
4Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
5Let the dough rest, covered, for 30 minutes.
6While the dough is resting, prepare the filling.
7In a separate bowl, mix ricotta cheese, mozzarella cheese, 1 egg, parsley, and salt.
Set aside.
8Roll out the dough using a rolling pin or pasta machine until it is thin enough to see your hand through it.
9Cut the dough into squares approximately 3 inches by 3 inches.
10Place a small spoonful of the cheese filling in the center of each square.
11Fold the dough over to form a rectangle, and press the edges to seal.
12Use a fork to crimp the edges, ensuring they are well-sealed.
13Repeat with remaining dough and filling.
14In a large saucepan, heat olive oil over medium heat.
15Add minced garlic and sauté until fragrant, about 1-2 minutes.
16Add tomato sauce, basil, oregano, salt, and black pepper.
17Simmer for 10 minutes, stirring occasionally.
18Add a small amount of water if the sauce becomes too thick.
19Bring a large pot of salted water to a boil.
20Gently add the ravioli to the boiling water.
21Cook for 5-7 minutes, or until the ravioli float to the top and the dough is tender.
22Remove the ravioli with a slotted spoon and drain well.
23Place the cooked ravioli in a baking dish.
24Pour the tomato sauce over the ravioli, ensuring each piece is well coated.
25Sprinkle with additional mozzarella cheese if desired.
26Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
27Remove from the oven and let it rest for 5 minutes before serving.
28Garnish with fresh parsley if desired.
29Serve hot and enjoy.

🔧Equipment

Mixing bowl
Rolling pin
Pasta machine
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 8g❤️Cholesterol: 100mg🧂Sodium: 1200mg🌾Total Carbs: 50g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add spinach or other vegetables to the filling for extra nutrition.

Watch Video Of How Cheese Stuffed Ravioli with Tomato Sauce Works

This cheese stuffed ravioli recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. One of my favorite things about this recipe is how versatile it is – you can customize it to your taste by adding your favorite herbs or spices.

My kids love helping me assemble the ravioli, too – it’s a fun activity that teaches them about teamwork and patience. To reheat leftovers, simply place them in a baking dish and top with additional marinara sauce if desired.

❓ Frequently Asked Questions About Cheese Stuffed Ravioli with Tomato Sauce

Q: What type of pasta should I use for this recipe?

I recommend using fresh or dried whole wheat pasta for this recipe – it has a more authentic texture and flavor than regular pasta.

Q: Can I use other types of cheese instead of ricotta?

You can substitute other cheeses like mozzarella or parmesan if you prefer, but keep in mind that the flavor will be slightly different.

Q: How do I store leftover ravioli?

Store leftover ravioli in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I make this recipe ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling the ravioli.

Q: Do I need to cook the ravioli before freezing?

No, you don’t need to cook the ravioli before freezing – simply assemble the ravioli as instructed and freeze until ready to serve.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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