Three-Cheese Ravioli
Flavorful homemade pasta pockets feature a creamy filling of ricotta, mozzarella, and Parmesan cheese.
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Instructions
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Start boiling water in a stockpot.
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Beat eggs in a medium bowl.
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Combine ricotta, mozzarella, Parmesan, thyme, and 1/2 tsp salt with eggs; mix well and set aside.
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Dust a work surface with flour and fill a small bowl with water.
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Cut dough into 4-6 equal portions and cover loosely.
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Roll one dough portion into a thin, 5-6 inch wide sheet.
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Place teaspoon-sized dollops of filling 2 inches apart on the bottom half of the dough sheet.
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Moisten around each dollop, fold the top dough half over, and press to seal, removing air bubbles.
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Cut individual ravioli with a knife or pasta cutter, trimming edges.
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Transfer ravioli to a parchment-lined sheet; repeat for remaining dough and filling.
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Refrigerate covered ravioli for up to one day if not cooking immediately.
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To cook, add 1 tablespoon salt to boiling water, then drop in ravioli.
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Cook for 3-4 minutes until floating.
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Serve with your chosen sauce.