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Homemade cheese ravioli is a delightful dish that brings the warmth of Italian cooking right to your kitchen. Paired with a fresh tomato sauce, this recipe is perfect for a cozy weeknight dinner. It’s easy to prepare, bursting with flavor, and provides a comforting meal that everyone will love.
Why You’ll Love This Recipe
This homemade cheese ravioli in fresh tomato sauce combines the satisfying texture of pasta with a rich, homemade sauce. Here’s why you should make it:
- Simple and quick to prepare, ideal for busy weeknights.
- Fresh ingredients create vibrant flavors.
- Customizable with your favorite herbs and spices.
- Great for feeding a family or impressing guests.
- Perfect for meal prep—make extra for the week!
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups fresh tomatoes, diced (or 2 cans of diced tomatoes)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
- Additional grated Parmesan cheese for serving
How to Make Cheese Ravioli in Tomato Sauce
- In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- In another bowl, mix the ricotta, mozzarella, grated Parmesan, black pepper, and half of the chopped basil. Set aside.
- Roll out the dough using a pasta machine or a rolling pin, until thin (about 1/16 inch thick). Cut into squares, about 3 inches wide.
- Place a teaspoon of the cheese mixture in the center of half of the squares. Moisten the edges with water, then fold the other half of the square over the filling. Press to seal, ensuring no air is trapped inside. Repeat with remaining dough and filling.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the diced tomatoes (with juices), dried oregano, and season with salt and pepper. Simmer for about 10 minutes, stirring occasionally.
- In a large pot, bring salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
- Transfer the cooked ravioli to the skillet with the tomato sauce. Gently toss to coat the ravioli in the sauce.
- Serve hot, garnished with additional Parmesan cheese and the remaining fresh basil.
Tips for the Best Results
- Ensure the dough is well-kneaded for a smooth texture that holds together during cooking.
- Don’t overfill the ravioli to prevent them from bursting while boiling.
- For a richer flavor, let the tomato sauce simmer longer to deepen the taste.
Easy Variations
- Swap the cheese filling for sautéed spinach and feta for a different flavor profile.
- Add cooked ground beef or sausage to the cheese filling for a meatier option.
- Experiment with different herbs like thyme or parsley in the sauce for added flavor.
What to Serve With It
- A simple green salad with a light vinaigrette.
- Garlic bread for a classic pairing.
- Steamed vegetables, such as broccoli or green beans.
- A glass of red wine to complement the flavors of the dish.
Storage and Reheating
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Refrigerate any leftover ravioli in an airtight container for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water to loosen the sauce. You can also microwave it in short intervals until heated through.
Recipe Card
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups fresh tomatoes, diced (or 2 cans of diced tomatoes)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
- Additional grated Parmesan cheese for serving
Instructions:
1. In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2. In another bowl, mix the ricotta, mozzarella, grated Parmesan, black pepper, and half of the chopped basil. Set aside.
3. Roll out the dough using a pasta machine or a rolling pin, until thin (about 1/16 inch thick). Cut into squares, about 3 inches wide.
4. Place a teaspoon of the cheese mixture in the center of half of the squares. Moisten the edges with water, then fold the other half of the square over the filling. Press to seal, ensuring no air is trapped inside. Repeat with remaining dough and filling.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
6. Add the diced tomatoes (with juices), dried oregano, and season with salt and pepper. Simmer for about 10 minutes, stirring occasionally.
7. In a large pot, bring salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
8. Transfer the cooked ravioli to the skillet with the tomato sauce. Gently toss to coat the ravioli in the sauce.
9. Serve hot, garnished with additional Parmesan cheese and the remaining fresh basil.
Notes: Ensure the dough is well-kneaded for the best texture. Enjoy your homemade cheese ravioli!
