Prep Time:40 mins
Cook Time:20 mins
Additional Time:30 mins
Total Time:1 hr 30 mins
Yield:32 ravioli

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 1270

% Daily Value *
Total Fat 89g114%
Saturated Fat 47g234%
Cholesterol 407mg136%
Sodium 1359mg59%
Total Carbohydrate 80g29%
Dietary Fiber 7g23%
Total Sugars 16g
Protein 38g76%
Vitamin C 6mg6%
Calcium 710mg55%
Iron 6mg35%
Potassium 937mg20%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


Ravioli Dough:

  1. 2 cups all-reason flour, plus extra for dusting
  2. 3 large eggs
  3. 1 teaspoon olive oil
  4. ½ teaspoon kosher salt

Ravioli Filling:

  1. ½ cup entire milk ricotta cheese
  2. ¼ cup shredded mozzarella cheese
  3. ¼ cup shredded provolone cheese
  4. 1 tablespoon grated parmesan
  5. 1 huge egg
  6. ¾ teaspoon dried parsley
  7. ¼ teaspoon kosher salt
  8. 1⁄eight teaspoon black pepper
  9. bloodless water, for sealing
  10. Pesto-Alfredo Cream Sauce:
  11. 2 tablespoons olive oil
  12. 2 cloves garlic, finely chopped
  13. 3 tablespoons prepared basil pesto
  14. 1 cup heavy whipping cream
  15. ¼ cup grated Parmesan cheese
  16. 1 ⅓ cups marinara sauce


Gather all substances.

    All elements to make four cheese ravioli accrued in bowls on a kitchen counter.

    To put together the ravioli dough: Mound flour on a piece surface and form a properly within the center. Add eggs, olive oil, and salt to the nicely and beat collectively with a fork.

    Eggs and oil being whisked together in the properly of a mound of flour

    Using a fork or your arms, gradually blend egg mixture into flour, working from the middle out and using your other hand to maintain the flour mound consistent until a thick paste bureaucracy. Using your hands, press in closing flour until a shaggy dough forms.

    A shaggy dough coming collectively on a nicely floured floor.

    Knead dough till smooth and elastic, eight to 10 minutes. (Dough must have consistency of modeling clay and get better whilst poked). Wrap dough in plastic wrap and let stand at room temperature for as a minimum half-hour or up to two hours.

    Pasta dough kneaded until clean and floor bounces back when pressed.

    While the dough is resting, put together the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, salt, and pepper until well combined. Set the filling aside.

    Four cheese filling combined collectively in a tumbler mixing bowl.

    Divide dough into four even portions; wrap each element in plastic wrap. Working with one portion at a time, flatten dough to about 1/3½-inch thickness. Roll the dough through a pasta system at the widest putting. Fold the dough in thirds (like a letter), then run it thru the system at the identical placing, folded part first. Repeat the folding and rolling yet again. Continue rolling the pasta twice through every consecutively smaller putting until dough is thin enough in an effort to see the outline of your hand via it. (Alternatively, in case you do no longer have a pasta device, roll dough with a rolling pin on a lightly floured work floor until dough is thin sufficient to look the outline of your hand via it, approximately 1/32-inch thickness).

    Dough divided into four portions, operating with one at a time to roll thru pasta roller until preferred thickness.

    Cut dough sheet in half of crosswise. On one half of of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water round filling.

    Filling located a couple inches a element on sheets of beautifully thin pasta, being brushed with egg whites.

    Place second 1/2 of the dough sheet over the top and use your arms to press round every portion of filling to press out any air and make the seal as airtight as feasible.

    Pasta sheet positioned over filling and dough being sealed around each pocket of filling

    Using a pointy knife or pizza wheel, cut among the mounds to form squares (about 2- to two ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping procedure with closing 3 dough portions.

    Ravioli cutter getting used to cut pasta into character ravioli squares.

    To put together the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, till fragrant, about 1 minute. Stir in heavy cream; growth the warmth to medium-high and convey to a boil. Reduce the warmth to medium-low and simmer till slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.

    Cream sauce being whisked together.

    Meanwhile, heat marinara sauce in a small saucepan over medium-low, stirring every so often, until heated thru, about 5 minutes.

    Red sauce being heated in a small sauce pan.

    Bring a huge pot of salted water to a rolling boil over high warmth. Working in batches, add ravioli and go back to a boil. Cook uncovered, stirring now and again, till the ravioli float to the pinnacle and the filling is warm, four to six mins. Drain nicely.

    Ravioli cooked and floating on the top of a massive pot of water

    To serve, divide ravioli between 4 warmed serving bowls. Drizzle marinara sauce on top, followed via cream sauce.