authentic italian cheese ravioli

★★★★★ 2 Reviews
Quinnn avatar
By Family Favorites
from Not Far From Green Bay, WI

I live in a wonderful place... Italian immigrants to the west and Polish immigrants to the east. Many of my friends grandparents were born in Italy, and so I have collected many incredible recipes over the years. Cheese ravioli are surprisingly easy to make with no special equipment, if you have a good recipe. Another wonderful JAP member asked me to share a few, so I'll start with this one, which is the recipe most often used in Italian restaurants in the area.

★★★★★ 2 Reviews
serves 6-8
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For authentic italian cheese ravioli

  • RAVIOLI DOUGH
  • 3 c
    flour
  • 2 lg
    eggs
  • 2 tsp
    vegetable or olive oil
  • 3/4 c
    warm water
  • 1/2 tsp
    salt
  • CHEESE RAVIOLI FILLING
  • 1 lb
    provolone or mozzarella cheese, grated or shredded
  • 15 oz
    ricotta cheese
  • 8 oz
    shredded parmesan cheese (not in the green can)
  • 4 lg
    well-beaten eggs
  • 1/2 tsp
    black pepper
  • parsley flakes, fresh or dried
ADVERTISEMENT

How To Make authentic italian cheese ravioli

  • 1
    DOUGH: Mix together dough ingredients and knead for 10 minutes on a floured surface. Place in a plastic bag and refrigerate for 2 hours or overnight.
  • 2
    CHEESE FILLING: Mix all ingredients together.
  • 3
    TO ASSEMBLE: Roll dough on a well floured surface as you would for a pie crust, forming a large rectangle. Cut rectangle in half, forming 2 equal pieces. Using a teaspoon, drop mounds of dough approximately 3" apart. Dip fingers in water, and moisten squares where ravioli will be cut. Place second piece of dough on top. Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking. Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.
  • 4
    Place on a floured cookie sheet (or parchment lined) and let dry for 5-10 minutes. Drop into boiling, salted water until they rise for al dente, or until desired doneness. Top with your favorite sauce or a simple garlic/olive oil blend topped with freshly grated pepper and Parmesan shreds.
ADVERTISEMENT