Three Cheese Ravioli

  • Preparation 45 min
  • Cooking 10 min
  • Servings 4
  • Freezing Absolutely


Ingredients for the filling

  • 1 homemade fresh pasta recipe
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • Olive oil
  • 300 g ricotta cheese
  • 1 1/2 cup grated mozzarella cheese
  • 1 cup grated pecorino cheese
  • 1/4 cup fresh parsley. ultra finely chopped
  • Salt and pepper from the mill



  • In a small skillet over medium-low heat, add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring. Let cool for 5 minutes and pour into a large bowl.
  • Add the rest of the ingredients, season with salt and pepper and mix. Reserve in the fridge.
  • Meanwhile, roll down your pasta dough ultra thin ( size 5 on the Kitchen Aid pasta extension ) and stuff them using your favourite tool. Flour well on both sides and throw on a cooking tray then in the fridge until it’s time to eat!
  • Cook the raviolis in salted but lightly boiling water for 3 to 5 minutes then pour in a strainer to drain water. *** TRICK: To make sure they don’t open and empty themselves, cook your raviolis with small bubbles! When water is boiling, simply reduce heat and a wait a minute or so until the water calmed the hell down a bit.*** Serve with your favourite sauce !