3-Cheese Ravioli: A Cheesy Holiday Delight

The perfect cheese ravioli recipe that you will fall in love with.

There’s something special about the holiday season when family traditions take center stage. For our family, it’s the time when my mom rolls up her sleeves and starts preparing her homemade raviolis for Thanksgiving and Christmas. This year, however, we’re adding a little twist! With a special request from my husband, my mom has whipped up a delicious batch of cheese raviolis. These cheesy pillows of comfort are sure to be the perfect addition to our holiday table, and I can’t wait to share this new family favorite with you all!

Making the Ravioli Dough:

You want to make the dough a day ahead of time because you want the dough to be nice and cold. This makes it easier to work with when you’re rolling it out. And as you’re making your ravioli’s you will want to cut your dough into small chunks and keep the rest in the refrigerator.

When we made our dough we cut it in half for our raviolis. Doing that we got about 96 raviolis for Thanksgiving. You can make a full dough recipe and freeze to make more later on if you want.

Making the Cheese filling:

For your cheese filling you will need:

• Fresh ricotta
• Grated parmesan
• White cheddar
• Salt and pepper

Rolling out the Dough:

You can use a machine or a rolling pin for this part. We love using the kitchen aid mixer attachment to roll out our dough. When you’re rolling out your dough you want to roll out long lasagna shaped paper thin pieces. If you’re using a machine, roll out strips starting at the high setting then moving down to the lowest for the perfect dough.

Let’s make cheese ravioli:

This mold is a must have to make these ravioli. We found ours on Target’s website and loved how easy it made the process.

Start by rolling out two sheets of dough.

Once you have your dough rolled out take one dough piece and lay it down on the mold. Lightly sprinkle some flour on your dough that you placed on the mold.

Now press the plastic mold part on your dough to make room for your cheese filling in your dough. Using a piping bag fill in your dough with cheese filling. We did one full swirl motion when making our raviolis and it was the perfect amount.

Once all your spots are filled with cheese, dip your finger in water and rub on the dough around the square pieces around the mold. This will help seal the next dough piece to form your ravioli.

Now lay your other dough piece over the mold with your cheese. Stretch the dough if needed to make it fit over the mold. Lightly sprinkle a little more flour to the top.

Take the rolling pin and roll it a couple times over the top. We found out that if you do up and down two times and then move side to side a couple times they will come out easier. Make sure to press down with pressure as you roll.

Once you’re done rolling out your ravioli’s you will tip your mold over and let them fall out. You might need to poke some out.

Once you have them all out you will place them on a plate in a single layer. Place your plate into the freezer while you make another set. This will help them from sticking when you store them in the freezer

Storing your Cheese Ravioli

We like to stay ahead of the holiday rush by making our raviolis in advance. Freezing them not only saves time but ensures we have plenty on hand for both Thanksgiving and Christmas dinners. To keep them fresh and avoid any sticking, we carefully layer the raviolis in a large Tupperware, using sheets of parchment paper between each layer. This way, when it’s time to cook, the raviolis are easy to handle and just as delicious as if they were made that day. Freezing them in this way has become part of our holiday prep routine!

Cooking your cheese ravioli :

Put on a large pot of water to boil. Add some salt to your water. Once the water is boiling lower your temperature, slowly add in your ravioli’s one at a time. Let them boil for 3-5 minutes. Once finished using a slotted spoon into a serving dish.

How to serve:

With this recipe we love to serve them up with a butter sauce or a traditional red sauce. If you’re looking for a homemade red sauce here is one that my mom shared last christmas season.

Want to try a meat ravioli recipe? This is our family recipe that we all love and adore from Nona.

What is a dish that you look forward to on the table every holiday? I think these ravioli are going to be my new favorites.

Cheese Ravoili

This homemade Three-Cheese Ravioli is the perfect. With a creamy blend of ricotta, white cheddar , and parmesan wrapped in tender pasta, this classic Italian comfort is the perfect addition to your holiday table.

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Prep Time 2 hours hrs

Cook Time 5 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Pasta

Cuisine Italian

Servings 90 Raviolis

Ingredients

  

Pasta Dough

• 4 cups Flour
• 6 Eggs
• 1 tbsp Salt
• ¼ cup Olive oil
• 4 tbsp Water

Cheese Filling

• Pasta Dough
• 2 cups Fresh Ricotta
• 1 cup Parmesan Grated
• 1 cup White Cheddar Grated
• Salt and Pepper To your taste

Instructions

 

Pasta Dough:

• Combine flour, eggs, olive oil, salt and water in the Kitchen Aid mixer bowl.
• Using the dough hook, start the mixer on low speed to combine all the ingredients.
• Once combined move to the next mixer speed and knead the bread for about 5 min.
• When the dough is kneaded into a ball and no longer sticking to the sides of the bowl, remove from the bowl onto a floured surface and knead with your hands to form a smooth ball.
• Place the smooth ball back in the bowl and cover. Chill for a couple hours or better over night. You want your dough to be chilled so its easier to work with.

Cheese Filling:

• Combine the 3 cheese in a bowl and stir together. You want them to be well incorporated and have a slight whip texture.
• Add salt and pepper (to your taste) and set aside.

Preparing Ravoili

• After letting your dough to chill. Cut dough into small portions. Roll the small portions either by hand or with a pasta roller. Slowly roll until paper thin and about the shape of lasagne sheets. You need 2 of these sheets.
• Lay 1 piece of your dough out on the ravioli mold. Gently stretch the dough covering the mold. Once the mold is cover gently sprinkle some flour on to dough.
• Fill each space with a heaped mound of the cheese filling. Do this step with a spoon or a piping bag.
• Using a finger dipped in a cup of water, gently wet the around each cavitity to create the glue that will hold the raviolis together.
• Stretch your other dough piece over the top of the cheese. Sprinkle more flour gently on top of that layer.
• Using the rolling pin, roll across the top and the sides a couple times. Apply pressure to this step to help make it easier to for the raviolis to pop out in the next step.
• Flip them out and separate on a plate. Repeate till you use all your dough or cheese filling.

  You can cook immediately in a pan of boiling water Once the water boils, lower the temp and add the raviolis. Cook for approximately 5 mins. Remove ravioli from the water with a slotted spoon. Cover with your desired sauce.

  You can also freeze the ravioli. Place a layer of ravoili in a floured container, using parchment paper between each layer. You can dust each ravioli with flour to keep them from sticking. Place the lid on the container and store it flat in the freezer. Freezes well for about 6 months.

Keyword 3 cheese ravioli, homemade pasta, Pasta, Ravioli