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Homemade Cheese Ravioli in an hour

Homemade Cheese Ravioli

Kelly @eclecticmommy


  • 2 c flour
  • 2 large eggs
  • 2 tsp.olive oil
  • 2-4 tbsp. warm water
  • 3/4 tsp. salt
  • 1 c. mozzarella cheese grated or shredded
  • 1 c. ricotta cheese
  • 1/2 c. shredded parmesan cheese
  • 1 large well-beaten egg
  • 1/2 tsp black pepper
  • 1 tbsp. parsley flakes


  • Add flour, salt, eggs and olive oil to mixer with paddle, mix. Add warm water 2 tbsp. at a time until fully incorporated. You may only need 2 tbsp. The dough should be slightly sticky, and all dry ingredients mixed in.
  • Switch out paddle for the dough hook. Mix about 5 minutes until dough is elastic and bounces back.
  • Wrap the dough ball in saran wrap, set aside to rest for 30 minutes while you prepare the filling.
  • Mix together all ingredients in a medium bowl. Set aside while the dough rests.
  • Grab off a baseball size ball of dough and flatten into a rectangle. Re-cover the remaining dough.
  • Add the dough to your pasta roller. Continuously roll through at each setting twice until you've reached the smallest. Run through one more time.
  • Cut your sheet in half. Place one sheet onto a floured ravioli maker or surface.
  • Add dollops of filling to each cavity or every 1 inch if using a ravioli cutter.
  • Add a swipe of egg wash or water around the edge of each dollop. Place the second sheet on top, making sure to smooth out air bubbles.
  • Using the ravioli maker or roller cut the raviolis.
  • Set each set aside on a floured Silpat to dry while you make the next batch.
  • Cook for a couple minutes in boiling water until tender, drain. Top with your favorite sauce or parmesan and butter.