The Cheese Ravioli Recipe Everyone Will Enjoy Making

It’s no secret that here at Plated, we have a thing for pasta. And pasta stuffed with a savory filling and then sealed into little carby packets, coated in sauce? One of our favorites. We’re talking ravioli of all shapes and sizes: round or square, cheese, veggie, or meat, you really can’t go wrong. The Italian classic is so beloved in fact, that National Ravioli Day is a holiday. And what better way to celebrate than by rounding up friends and fam (kids, too!) to make cheesy ravioli from scratch? It’s a great way to spend quality time in the kitchen, with an added bonus: you get to eat ravioli afterward.

You can’t go wrong with a classic three cheese filling: creamy ricotta, fresh mozzarella, and salty Parmesan, blended together to form a luscious, smooth filling. If you’re looking to experiment a bit, this filling can accommodate any number of twists: work in some good-for-you greens with a handful (or two) of finely chopped spinach leaves, or give it a spring-like zing with a tablespoon of grated lemon zest.

Fresh pasta dough is always an option, but we happen to love using simple wonton wrappers. Paper thin and already precut in rounds or squares, you can find them in just about any grocery store. Just fill, fold, seal and presto—you’ve got ravioli.

For the finishing touches, you can go a few different routes. Sometimes, we crave an old fashioned take, tossed in butter with a generous coating of grated parm. If your taste buds are feeling a bit more adventurous, you can’t go wrong with our epic (and deceivingly easy) brown butter sauce. If red sauce is more your thing, try our go-to marinara or one of its flavorful spinoffs. Find the recipe below.

Three cheese ravioli

1 (15-ounce) container ricotta cheese (about 2 cups)
8 ounces fresh mozzarella cheese, grated (about 2 cups)
½ cup grated Parmesan cheese, plus more for serving
2 egg yolks
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
48 wonton wrappers
6 tablespoons unsalted butter

1. In a medium bowl, mix the ricotta, mozzarella and Parmesan cheeses with the egg yolks, salt and pepper until well combined.

2. Place around 1 tablespoon (not much more, trust us) of the oh-so-cheesy filling in the center of a wonton wrapper. Dab a pastry brush (or clean fingertips) into a small bowl of water and lightly brush the edges of the wrapper. Fold the wrapper in half, covering the filling completely, and pinch the edges together to form a tight seal, pressing out any air around the filling. Place sealed ravioli on a baking sheet lined with parchment paper and repeat with the remaining filling and wrappers.

3. Fill a large pot about a third of the way with water. Add a drizzle of olive oil, a generous pinch of salt and bring to a boil. Working in small batches, cook ravioli until tender. About 4 minutes or so should do it. Give them plenty of room to swim about and they’re likely to float to the top when ready. Oh, and these guys do best in gentle boil – they might pull apart in water that is moving about too vigorously.

4. Lift the ravioli from water (a slotted spoon does the trick nicely if you’ve got one on-hand) and transfer to a shallow dish. Cover to keep warm and finish cooking the remaining ravioli.

5. Melt the butter in small sauce pan on low heat, pour over the ravioli and toss gently to coat. Sprinkle with Parmesan cheese and serve.

Makes approximately 48 ravioli.

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