Cheese Ravioli with Fresh Tomato Sauce

Name: Cheese Ravioli with Fresh Tomato Sauce
Prep time: 1 h 15 min
Cook time: 5 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 whole large eggs; 6 whole egg yolks; 3 cups flour; ¼ teaspoon salt; 16 ounces ricotta; 1 cup grated Parmesan; 1 to taste salt and black pepper; 2 whole egg yolks; 2 cups Fresh tomato sauce

Homemade ravioli stuffed with a rich blend of ricotta and Parmesan cheese, served with fresh tomato sauce. This classic Italian pasta dish combines a tender egg pasta dough with a creamy cheese filling.

6 servings

1 hr 44 min

Published October 4, 2025

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Ingredients

•3 whole large eggs
•6 whole egg yolks
•3 cups flour
•¼ teaspoon salt
•16 ounces ricotta
•1 cup grated Parmesan
•1 to taste salt and black pepper
•2 whole egg yolks
•2 cups Fresh tomato sauce

Cooking Instructions

1.
Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
65 min
2.
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
5 min
3.
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
30 min
4.
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.
4 min

Cooking Instructions

Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.

65 min

Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.

5 min

Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.

30 min

Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

4 min