Zesty Cheese Ravioli
Elevate your dinner table with Zesty Cheese Ravioli, a comforting yet vibrant homemade pasta dish that delivers irresistible flavor in every bite. This recipe combines tender, freshly rolled pasta sheets with a luscious cheese filling made from ricotta, Parmesan, and mozzarella cheeses, enhanced by fresh basil and parsley for a herby twist. The ravioli is paired with a zesty, slow-simmered tomato sauce infused with garlic, red chili flakes, and oregano, giving each bite a bold, tangy kick. Perfect for impressing guests or indulging in a cozy family dinner, this dish is surprisingly easy to make and customizable to your taste. Whether you're a pasta-making pro or a first-timer, Zesty Cheese Ravioli brings an artisanal touch right to your kitchen—an Italian-inspired classic that's as satisfying to create as it is to savor.
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Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh basil, chopped
- 0.25 teaspoon Ground black pepper
- 28 ounces Canned crushed tomatoes
- 3 cloves Garlic, minced
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Dried oregano
- 1 teaspoon White sugar
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in 2 eggs. Add 1 tablespoon of olive oil.
Step 2
Using a fork, slowly whisk the eggs, gradually incorporating the flour until a dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until a smooth and elastic dough is formed. Cover with a damp cloth and let rest for 30 minutes.
Step 3
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, mozzarella cheese, parsley, basil, 1 remaining egg, and ground black pepper. Stir until well combined and set aside.
Step 4
To prepare the tomato sauce, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, red chili flakes, oregano, sugar, and a pinch of salt. Stir to combine, reduce heat to low, and simmer for 15-20 minutes.
Step 5
After resting, divide the pasta dough into two equal portions. Roll out each portion on a floured surface into a thin sheet, about 1/8-inch thick.
Step 6
Place small spoonfuls (about 1 teaspoon) of the cheese filling onto one of the rolled-out pasta sheets, spacing them about 1-2 inches apart. Lightly brush water around the edges of the filling.
Step 7
Carefully lay the second pasta sheet over the first, pressing gently around the filling to seal. Use a ravioli cutter or a sharp knife to cut the ravioli into individual pieces, ensuring each is well-sealed.
Step 8
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
Step 9
Serve the cooked ravioli hot, topped with the zesty tomato sauce. Garnish with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
| Serving size | 1584.6 grams (1584.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2265 |
| Total Fat 96.30g | 123% |
| Saturated Fat 40.90g | 205% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 793mg | 264% |
| Sodium 4856mg | 211% |
| Total Carbohydrate 256.30g | 93% |
| Dietary Fiber 20.90g | 75% |
| Total Sugars 40.20g | |
| Protein 110.40g | 221% |
| Vitamin D 123IU | 615% |
| Calcium 2221mg | 171% |
| Iron 23mg | 127% |
| Potassium 3532mg | 75% |
Source of Calories