Homemade Cheese Ravioli with Sauces and Roasted Veggies

The word “ravioli” comes from the Italian riavvolgere, which means “to wrap.” While ravioli’s origins are obscure, the earliest mentions come from 14th century manuscripts.

Ravioli was not served with tomato sauce until the 16th century, when tomatoes were introduced to Italy from the New World. Prior to this, ravioli was served al brodo, in broth.

These days, ravioli is found mass-produced in the frozen section of the grocery store. But sometimes I enjoy making the homemade version – and we are never disappointed.

Homemade Cheese Ravioli with Sauces and Roasted Veggies

Around the world, Italian ravioli has culinary sisters in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. There are many similarities between Italian ravioli and certain Chinese dumplings. In India, the dish gujiya is similar to ravioli, except it has a sweet filling, rather than savory.
Course Main Course
Cuisine Italian
Servings 8


  • Kitchen aid pasta roller attachment, hand pasta roller, or a really good rolling pin
  • Ravioli mold or ravioli cutter


Ravioli Dough

  • 4 cups all-purpose flour
  • 1 tsp kosher salt
  • 5 large eggs
  • 3 large egg yolks

Cheese Filling

  • 12 oz whole milk ricotta
  • 1.5 cups freshly grated parmesan
  • 1 whole egg
  • salt and pepper, to taste
  • 4 cups spinach
  • 1 tbsp olive oil

Marinara Sauce

  • 1/4 cup olive oil
  • 1 small yellow onion, 1/4-inch dice
  • 4 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 tsp oregano
  • 1/2 tsp sugar
  • Pinch crushed red pepper
  • Salt and pepper
  • 1/4 cup loosely-packed basil leaves, chopped


  • 1 cup fresh basil leaves
  • 3 cloves garlic, peeled
  • 3 tbsp pine nuts
  • 1/3 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

Roasted Veggies

  • Red, orange, or yellow peppers, sliced
  • 1/4 red onion sliced
  • 1 zucchini or yellow squash
  • 8-10 grape tomatoes
  • 2 garlic cloves, pressed or minced
  • 1 tbsp olive oil
  • 1 tsp sea salt


Pasta Dough

  • To make the ravioli dough, mix the flour and salt together on a clean work surface. Form into a 10–12-inch diameter mound.
  • Using your hands, make a well in the flour and salt mixture. Pour the eggs and egg yolks into the well. Using a fork, gently beat the eggs and yolks. Once you’ve done that, slowly incorporate the flour into the eggs.
  • If the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. If the dough is too dry, add a spritz of water to the dough.
  • Form the dough into a ball. Begin kneading it for 10 minutes.(Pushing the dough with the heel of your hand, and then rotating it). You’ll know the dough is ready when you press into it and it springs back. The dough should have a nice smooth appearance to it.
  • Wrap the dough with plastic wrap and let it sit for 30 minutes at room temp. This is so important to get the right texture of dough! (If you aren’t using the dough right away, place it in the refrigerator).
  • Roll out the ravioli (I use my kitchen aid pasta roller attachment or hand pasta roller). Roll out to about 1/8” to1/16" thick. (Depending on how thin/thick you want your pasta to be).
  • Using a ravioli mold, place the sheet of dough over the ravioli mold (following instructions for the ravioli mold), gently create a small divot in the dough. Fill each cube with 1 tablespoon of filling. Cover with dough. Use a rolling pin and roll overtop the dough so that it seals. Turn the mold over and tap it on the counter to release the ravioli. Use a knife to separate any ravioli that didn’t separate.
  • Transfer the ravioli to a baking sheet lined with parchment paper that has been dusted with flour. Continue rolling out the pasta dough and filling the ravioli until all of the dough and filling has been used.
  • Bring pot of water to boil. Once boiling add 1 tablespoon of salt to the water. Add some of the ravioli to the water. Don’t overcrowd. You’ll want to do this in batches. When ravioli float to the top cook for another 2-3 minutes. Using a slotted spoon, transfer them to a lightly oiled plate or add them to whatever sauce you plan on serving with them.

Cheese Filling

  • Mix together ricotta, grated Parmesan, 1 egg, and salt and pepper to taste. In a skillet over medium heat, heat olive oil and wilt arugula or spinach (this'll only take about 30-45 seconds.) Remove from skillet and chop. Allow to cool, then stir into ricotta mixture. Set aside.

Marinara Sauce

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar, basil, and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Season with additional salt and pepper if needed. Cover and reserve.


  • To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

Roasted Veggies

  • Preheat oven to 400 degrees. Place vegetables on baking sheet and drizzle with olive oil and sea salt. Cook for18-23 minutes.

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