Key Takeaways:
- Three cheese ravioli combines ricotta, mozzarella, and Parmesan for a creamy, rich filling.
- Fresh ravioli cooks in just a few minutes, while frozen ravioli requires slightly longer cooking time.
- Avoid overcooking to prevent the ravioli from bursting and losing its filling.
- Marinara, Alfredo, pesto, and brown butter sage are among the best sauces for three cheese ravioli.
- Add grilled chicken, shrimp, Italian sausage, or roasted vegetables to create a complete meal.
- Fresh herbs like basil and parsley enhance both flavor and presentation.
- Leftover ravioli stores well in the refrigerator for up to 3 days when kept in an airtight container.
- Three cheese ravioli is versatile enough for weeknight dinners, holiday meals, or entertaining guests.
- A crisp green salad and garlic bread make excellent side dishes.
- Freshly grated Parmesan cheese adds the perfect finishing touch before serving.
Overview
Three cheese ravioli is a classic Italian-inspired pasta made with tender pasta pockets filled with a blend of ricotta, mozzarella, and Parmesan cheeses. It can be prepared in under 30 minutes, making it an excellent choice for busy weeknight dinners or special family meals. Three cheese ravioli pairs well with marinara, Alfredo, brown butter sage sauce, pesto, or roasted vegetables, and it can be served as either a main course or a side dish. Whether using fresh or frozen ravioli, proper cooking techniques help maintain the pasta’s delicate texture while preserving the creamy cheese filling.
Three Cheese Ravioli: Soft, tender pasta pillows stuffed with a rich blend of three cheeses make every bite irresistibly comforting. A few nights ago, I opened the freezer, excited to enjoy a batch of my homemade three cheese ravioli for dinner. I searched every shelf of my upright freezer from top to bottom. Thankfully it wasn’t a chest freezer—digging through one upside down is definitely not how I want to spend my evening! After several minutes of searching, I had to accept the disappointing truth: I had completely run out of ravioli.
Dinner turned into spaghetti and meatballs topped with a generous sprinkle of cheese, which was still delicious, but it wasn’t the meal I had been craving.
That simply means it’s time to make another batch! Homemade three cheese ravioli with spinach is always a family favorite. Whether it’s served with nutty sage brown butter or a rich homemade tomato sauce alongside warm garlic bread, it’s the perfect comfort food for a cozy dinner.
Now, let’s get this homemade pasta adventure started by preparing the fresh pasta dough.
Pasta dough requires just three basic ingredients: flour, eggs, and salt. While salt is optional—since many cooks prefer adding it only to the boiling water—the combination of flour and eggs is all you need to create authentic homemade pasta. This traditional recipe has been passed down through Vinny’s family. His grandmother prepared the dough entirely by hand, mixing the ingredients and rolling everything out with a wooden rolling pin. After trying the traditional method myself, I upgraded to a KitchenAid pasta roller and cutter attachment, which makes the process much faster and more consistent.
Flour: Finely milled Italian 00 flour produces the smoothest, silkiest homemade pasta with a tender texture. If you don’t have 00 flour on hand, unbleached all-purpose flour is an excellent substitute. Simply add about 2 tablespoons of water to achieve the proper dough consistency.
Eggs: Choosing between whole eggs and egg yolks only affects both the texture and richness of your pasta. Whole eggs provide extra moisture, creating a softer dough that’s easier to knead and roll because the gluten develops more evenly. Using only egg yolks produces a richer, more flavorful pasta with a beautiful golden color, thanks to the higher fat content. Since yolk-only dough contains less moisture, it benefits from a longer resting period before rolling.
After mixing the dough, allow it to rest for 30 to 60 minutes before rolling it out. This resting time lets the flour fully absorb the liquid while relaxing the gluten network. The result is a smoother, more elastic dough that’s easier to shape, roll thin, and cut into your favorite homemade pasta.
That’s the step-by-step process in photos. I use the Bellemain Ravioli Maker because it consistently produces evenly shaped, well-sealed homemade ravioli that hold together beautifully while cooking. It’s simple to use, affordable, and one of my favorite kitchen tools for making fresh pasta. You can find it in Shop My Kitchen under Tools and Utensils.
To Cook: Bring 4 quarts of water to a rolling boil, then gently add the three-cheese ravioli. The ravioli will sink to the bottom before floating to the surface when they’re nearly done. Cook fresh ravioli for 5–6 minutes or frozen ravioli for about 7 minutes. Drain and serve with your favorite sauce. They pair wonderfully with my Sage Brown Butter Sauce, Marinara Sauce, or Spaghetti and Meatball Sauce.
Storing Ravioli: Fresh ravioli can be refrigerated for 3–4 days when stored properly. To prevent it from drying out, line a plate with plastic wrap lightly coated with cooking spray. Arrange about 12 ravioli in a single layer, then cover them with another sheet of plastic wrap sprayed with cooking spray. This helps seal in moisture while preventing the ravioli from sticking to the plate or the plastic wrap. If needed, add a second or third layer, placing a sprayed sheet of plastic wrap between each layer.
Freezing Ravioli: For the best texture, arrange the ravioli in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer the frozen ravioli to a vacuum-sealed food storage bag, remove the air, and seal tightly. Vacuum-sealed ravioli can maintain excellent quality in the freezer for up to 1 year. If you don’t have a vacuum sealer, store the frozen ravioli in a freezer-safe zip-top bag for up to 1 month. Keep in mind that freezer burn may begin to develop after 2–3 weeks if excess air remains in the bag.
After all that ravioli talk, I’ve definitely worked up an appetite. Time to enjoy a comforting bowl of homemade ravioli!
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Three Cheese Ravioli - Homemade
Equipment
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- pasta roller
- Bellemain Ravioli Maker
Ingredients
Ravioli Pasta Dough
- 4 cups flour Italian 00 (18 ounces)
- 6 eggs large
- 1 tsp salt
- 4 Tbsp water only add if you use unbleached all-purpose flour
Three Cheese Ravioli Filling
- 1 lb ricotta cheese about 3 cups
- 1 cup Italian Blend of cheeses A 2 cheese blend
- ½ cup grated parmesan cheese
- 2 eggs
- 2 tbsp dried Italian seasoning can 4 tbsp of fresh minced instead.
- salt and pepper to taste
Instructions
Make the Pasta
- To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate the amount needed for each ingredient.
- Mix all the pasta dough ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a smooth dough. About 2 minutes. Let the dough rest for 60 minutes
- Divide the dough into 6 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness and length are achieved. You can also roll the dough by hand. I use a KitchenAid pasta roller. I start on the #1 setting and stop on the #6 setting. You want a rectangle of pasta that is at least 5 by 13 inches.
Make the Ravioli
- Mix all the filling ingredients together.
- Spray the metal ravioli mold with some cooking spray and place a sheet of pasta dough over the mold.
- Place the plastic mold over the dough and press it gently down into the metal frame to form the pockets. Remove the plastic mold.
- Fill each ravioli pocket with 1 tbsp three-cheese filling mixture. Brush egg washes on all four sides of the pockets.
- Place one sheet of rolled pasta on top of the filled pockets and seal with a rolling pin. The metal frame will partially cut the ravioli apart when you roll the rolling pin over the filled pockets.
- Invert the metal ravioli frame over and remove. Use a pasta cutter with a scalloped edge to cut the ravioli apart. Save the scraps as they will be enough to make about 12 more ravioli.
- Place the ravioli on parchment paper on a baking sheet. The ravioli can be cooked and eaten now or refrigerated in a covered single layer for 3 days.
- Cook the pasta in 4 quarts of boiling water until the desired doneness. Cook 5 - 6 minutes for fresh pasta or 7 - 8 minutes for frozen pasta.
- Drain into a colander and run under cool water briefly to stop the cooking process.
- Serve with your favorite sauce or my Sage Browned Butter. Click here for the recipe and a video on how to make Sage Browned Butter
- Ravioli can be frozen on the parchment paper. Once frozen remove from the paper and put in a vacuum bag frozen. Vacuum packed pasta will keep for 1 year or in a ziplock bag for 3-4 weeks. This recipe yields about 48 ravioli.
Notes
Nutrition
FAQ:
What type of flour works best for homemade pasta?
Why does pasta dough need to rest before rolling?
Can I use only egg yolks instead of whole eggs for the dough?
How should I store fresh ravioli in the fridge?
What is the best way to freeze ravioli?
How do I know when ravioli is cooked?
Final Thoughts
Three Cheese Ravioli is the perfect reminder that comfort food doesn’t have to be complicated to be memorable. With its creamy blend of cheeses, tender pasta, and flavorful sauce, this classic Italian-inspired dish delivers a satisfying meal that’s suitable for busy weeknights, family dinners, or special occasions. One of the best things about this recipe is its versatility. Pair it with a rich marinara, a silky Alfredo sauce, browned butter with fresh sage, or even a light pesto to create a completely different dining experience each time. Add a fresh green salad and warm garlic bread, and you have a restaurant-quality meal right at home. Whether you’re cooking with homemade ravioli or using a high-quality store-bought version, this recipe proves that simple ingredients can create incredible flavor. Customize it with your favorite vegetables, herbs, or protein to make it your own while keeping preparation quick and stress-free. If you’re looking for an easy, comforting pasta recipe that everyone at the table will enjoy, Three Cheese Ravioli is a timeless choice you’ll want to add to your regular meal rotation. It’s rich, satisfying, and guaranteed to become a family favorite after just one bite.
