Made with homemade pasta dough, and a blend of creamy ricotta, mozzarella and provolone cheese, this recipe for Homemade Ravioli will help you create authentic Italian-style ravioli that will impress your family and friends!
Combine all the filling ingredients in a mixing bowl until well mixed. Set aside.
In another mixing bowl, mix together the flour and salt.
Create a well in the center of the flour mixture.
Into the well, add the eggs, oil, and water.
Knead the mixture by hand or with a stand mixer using the dough hook attachment on medium-low speed for about 10 minutes, or until the dough becomes elastic.
Cover the dough with plastic wrap and let it rest for at least 20 minutes.
Divide the dough into smaller portions for rolling.
Roll out each portion on a lightly floured surface to your desired thickness.
Transfer the filling to a piping bag with the tip cut off. Pipe a teaspoon to a tablespoon of filling onto one half of the flattened dough.
Dampen your finger with water and moisten the edges around each dollop of filling.
Fold the other half of the dough over the filling, covering the dollops, and press out any air pockets.
Use a pasta cutter wheel or pastry crimping tool to cut out individual ravioli.
Either freeze the ravioli immediately or cook them. To cook, boil them in salted water for a few minutes or until fully cooked. You'll know they're done when they float!
Notes
Cook the fresh ravioli in boiling salted water for a brief period, typically 2 to 4 minutes. They're ready when they rise to the water's surface and achieve a tender consistency. Avoid overcooking to prevent them from becoming mushy.You can freeze the ravioli by placing them in a single layer on a baking sheet or tray, ensuring they are not touching each other. Place the baking sheet in the freezer and allow the ravioli to freeze individually.Once the ravioli are frozen solid, transfer them to freezer-safe bags or airtight containers. Make sure to label the containers with the date of freezing and the type of ravioli.