Name: Homemade Four Cheese Ravioli
Prep time: 45 min
Cook time: 15 min
Total time: 120 min
Ingredients: 2 cups all-purpose flour; 1 pinch salt; 2 eggs; 1.5 tablespoons water; 1 teaspoon olive oil; 1 (8 ounce) container ricotta cheese; 1 (4 ounce) package cream cheese, softened; 0.5 cup shredded mozzarella cheese; 0.5 cup shredded provolone cheese; 1 egg; 1.5 teaspoons dried parsley; 2 tablespoons olive oil; 2 cloves garlic, crushed; 3 tablespoons prepared basil pesto sauce; 2 cups heavy cream; 0.25 cup grated Parmesan cheese; 1 (24 ounce) jar marinara sauce; 1 egg; 1 tablespoon water

Prep Time:

45 mins

Cook Time:

15 mins

Additional Time:

1 hr

Total Time:

2 hrs

Servings:

Yield:

20 ravioli

Jump to Nutrition Facts

Homemade ravioli is easier to make than you think! This cheesy ravioli recipe topped with a simple cream sauce is sure to impress everyone at your dinner table.

How to Make Ravioli

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Ravioli Ingredients

These are the ingredients you’ll need to make this homemade cheese ravioli recipe:

For the dough: All-purpose flour, salt, eggs, water, and olive oil
For the filling: Ricotta, cream cheese, mozzarella and provolone cheeses, an egg, and dried parsley
For the sauce: Olive oil, garlic, prepared basil pesto sauce (you can use store-bought or homemade sauce), heavy cream, Parmesan cheese, and a jar of marinara sauce
For the egg wash: An egg and water

How to Cook Ravioli

Here’s a brief overview of what you can expect when you make this easy ravioli from scratch:

Make the dough: Make and knead the dough, then form it into a ball. Tightly wrap the ball and refrigerate for an hour.
Make the filling: Mix the filling ingredients together and set aside.
Make the sauce: Cook the garlic and pesto in oil, stir in the heavy cream, and bring to a boil. Reduce to a simmer, then whisk in the Parmesan.
Assemble the ravioli: Roll out the dough into sheets and brush an egg wash over a sheet of pasta. Drop cheese filling onto the dough about an inch apart. Cover with the top sheet of pasta and make a seal around each portion of filling. Cut out individual ravioli, then seal the edges.
Cook and bake the ravioli: Boil the ravioli in salted water until the dumplings rise to the top and the filling is hot. Drain well. Bake the ravioli on a greased baking sheet until brown.
Serve the ravioli: Divide the ravioli between bowls, top with the warmed marinara sauce, then finish with the sauce.

What to Serve With Ravioli

This hearty ravioli recipe is quite filling, so it will pair perfectly with a light side salad. For more serving inspiration, explore our collection of Italian Side Dish Recipes.

How to Store Ravioli

Store your leftover homemade ravioli in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.

Can You Freeze Ravioli?

Yes! Ravioli freezes quite well. Flash freeze the ravioli on a baking sheet for a few hours or up to overnight, then transfer the now-frozen ravioli to a zip-top bag or another freezer-safe container. Freeze for up to six months.

Allrecipes Community Tips and Praise

“It was great,” according to Gingerly Quiet. “I actually added shredded chicken with the cheese mixture and added a teaspoon of fresh rosemary. It is absolutely delicious. Definitely a hit with my family.”

“Wow, this is delicious,” raves Heidi Lee. “I replaced the provolone with extra cream cheese and added a quarter cup of Parmesan. Pasta was a gorgeous color and perfect texture.”

“This was a great recipe,” says Maria Hodge. “The dough was amazing and I followed the recipe exactly as written but added spinach to the cheese filling! I sautéed up some mushrooms, onions, peppers and Italian chicken sausage to serve with it and my whole family raved over it!”

Editorial contributions by Corey Williams

Ingredients

Ravioli Dough:

2 cups all-purpose flour
1 pinch salt
2 eggs
1 ½ tablespoons water
1 teaspoon olive oil

Ravioli Filling:

1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup shredded provolone cheese
1 egg
1 ½ teaspoons dried parsley

Pesto-Alfredo Cream Sauce:

2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce

Egg Wash:

1 egg
1 tablespoon water

Directions

Mound flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add remaining egg mixture and knead to form a dough.
Knead dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream; increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.
Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.
Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl to make the egg wash.
Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.
Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to seal the edges.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.
To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.

Carson's Mommy

Nutrition Facts (per serving)

1270	Calories
89g	Fat
80g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1270
% Daily Value *
Total Fat 89g	114%
Saturated Fat 47g	234%
Cholesterol 407mg	136%
Sodium 1359mg	59%
Total Carbohydrate 80g	29%
Dietary Fiber 7g	23%
Total Sugars 16g
Protein 38g
Vitamin C 6mg	28%
Calcium 710mg	55%
Iron 6mg	35%
Potassium 937mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.