Description
Classic Cheese Ravioli with Garlic Butter Sauce is a delicious homemade Italian pasta dish featuring tender ravioli filled with a creamy blend of ricotta, Parmesan, and mozzarella cheeses, tossed in a fragrant garlic butter sauce with a hint of red pepper flakes and fresh parsley.
Ingredients
Scale
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- ½ tsp salt
For the cheese filling:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella
- 1 egg yolk
- ¼ tsp garlic powder
- Salt and pepper to taste
For the garlic butter sauce:
- 4 tbsp unsalted butter
- 2 garlic cloves (minced)
- ½ tsp red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- Salt to taste
- Grated Parmesan for topping
Instructions
- Make the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack in the eggs and add salt. Use a fork to whisk the eggs gradually incorporating flour from the edges, then knead by hand for 8–10 minutes until the dough is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes at room temperature.
- Make the filling: In a bowl, combine ricotta, Parmesan, mozzarella, egg yolk, garlic powder, salt, and pepper. Mix until smooth and refrigerate until ready to use.
- Assemble the ravioli: Roll out the rested dough into thin sheets either by hand or with a pasta machine. Place teaspoons of filling spaced 1 inch apart on one sheet. Brush water around the filling, cover with second dough sheet, and press to seal. Cut into squares and press edges with a fork. Lay ravioli on a floured surface or parchment paper to prevent sticking.
- Cook the ravioli: Bring a large pot of salted water to a boil. Gently drop ravioli into the water and cook for 3–4 minutes or until they float to the surface. Drain carefully.
- Make the garlic butter sauce: Melt butter in a skillet over medium heat. Add minced garlic and red pepper flakes if using, sauté for 1–2 minutes until fragrant. Add cooked ravioli to the skillet and toss to coat in the sauce. Sprinkle with chopped parsley and grated Parmesan before serving.
Notes
- You can freeze uncooked ravioli in a single layer, then transfer to a bag for longer storage. Boil directly from frozen, adding 1–2 extra minutes to cooking time.
- For variation, add chopped spinach or fresh herbs to the cheese filling for extra flavor and nutrition.
