Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Recipe Summary

prep:
45 mins
cook:
15 mins
additional:
1 hr
total:
2 hrs
Servings:
4
Yield:
20 ravioli
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ravioli Dough:
Ravioli Filling:
Pesto-Alfredo Cream Sauce:
Egg Wash:

Directions

Instructions Checklist
  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

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  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.

  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.

  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.

  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.

  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.

  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts

1270 calories; protein 37.8g 76% DV; carbohydrates 80.4g 26% DV; fat 89.2g 137% DV; cholesterol 406.5mg 136% DV; sodium 1358.9mg 54% DV. Full Nutrition
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Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/28/2010
This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions. Read More
(171)

Most helpful critical review

Rating: 3 stars
04/04/2011
Reviewing just the filling. I used a different dough recipe that turned out perfectly. The filling was disappointing. Good but very bland. I didn't have provolone so I used Parmesan. Luckily I served the raviolis with red pepper and spinach Alfredo sauce and that gave them the oomph they needed. I won't use this filling again. Oh I used a 12X 4 inch ravioli press and there's enough filling for 48 raviolis. Read More
(11)
195 Ratings
  • 5 star values: 112
  • 4 star values: 56
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 13
Rating: 4 stars
06/28/2010
This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions. Read More
(171)
Rating: 5 stars
02/20/2010
Such a tasty recipe! Made it SO much easier by using wonton wrappers to make my ravioli!! Read More
(91)
Rating: 5 stars
02/24/2010
I messed up the pasta badly, (my first time), but with ugly ravioli it still tasted amazing and motivated me to try again. On the next try I cut out circles, pressed two together at the edges around the bottoms, filled them, then sealed around the top. Nephews went nuts for this and it's really fun to make. Read More
(72)
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Rating: 4 stars
06/18/2010
Very easyo to make and assemble. wonderful texture and freezes well. Read More
(34)
Rating: 5 stars
10/04/2010
didn't make the pesto used my homemade red sauce. the dough was fabulous (i did have to add a little more water than recipe calls for) taste and consistency were both great. i followed filling recipe as written but added cottage cheese equal parts to ricotta. i did add ground beef to some spinach to some. plates were cleaned excellent recipe. made extra filling going to make up more and try to freeze....will see how that goes. was concerned from other reviews about wraps opening but tried to seal tight not a one opened. Read More
(30)
Rating: 4 stars
03/28/2011
This recipe is very good, but I too had to change up the dough a bit. What I did was instead of 2 eggs and water, I used 1 large egg, 1/2 cup Sour Cream, and 1/4 cup soften butter. Much easier for me to work with. Plus I just dropped them in boiling water until the pasta was done. Also, you can freeze them too. Put them on a sheet in a single layer and put them in the freezer, when the outsides are frozen... into a ziplock they go! Then when you want to use them, take out what you need and drop them in boiling water until they float. You can freeze the sauce in a ziplock too! Busy day? Homemade dinner is done! Read More
(30)
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Rating: 5 stars
07/28/2010
I LOVED this and so did my family. I used whole wheat flour and it still turned out great. Next time I will try and cut closer to the inside; I ended up with a lot of extra edge pasta that wasn't really needed Read More
(27)
Rating: 4 stars
02/26/2010
This dish is really good i did add Italien sausage and onions and a bit more spice but so good for pasta lovers! thanks Callie1025! Read More
(19)
Rating: 5 stars
09/24/2010
This recipe was wonderful! I used wonton wrappers to make it easier. I also added chopped chicken (roasted in a crock pot with a little butter and a dry Italian dressing packet) to the ravioli filling for even more flavor. It turned out so well I will definitely be making it again! Read More
(17)
Rating: 3 stars
04/04/2011
Reviewing just the filling. I used a different dough recipe that turned out perfectly. The filling was disappointing. Good but very bland. I didn't have provolone so I used Parmesan. Luckily I served the raviolis with red pepper and spinach Alfredo sauce and that gave them the oomph they needed. I won't use this filling again. Oh I used a 12X 4 inch ravioli press and there's enough filling for 48 raviolis. Read More
(11)
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