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Here is a wonderful recipe I make with homemade pasta. Baked Five-Cheese Ravioli has become my husband’s favorite meal. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings: ricotta, cream cheese, mozzarella, provolone, and Parmesan. Oh my! So good!Â
(Post modified with new photos on 4/12/23.)
Yes, making homemade pasta takes time, but the effort is well worth it in the end, and you will feel so accomplished! Believe me, your family will love you for it!Â
What Flour Should I Use to Make Pasta?
You may be wondering what is the best flour to make homemade pasta. My usual go-to flours when making Spaghetti or Fettuccine are 1/2 Italian 00 and 1/2 Semolina or Durum. If I desire a softer dough, for Lasagna noodles, Pappardelle, or Ravioli then I will use 2/3 Italian 00 and 1/3 Semolina or Durum.
Semolina and Durum flours are both made from “hard” Durum wheat. Semolina is a coarser grind, but both are great for making pasta. I prefer using Semolina when making spaghetti, to get that signature yellow color, and also the toothsome bite we love in our pasta. Durum flour offers a finer texture that I like when making ravioli or Pappardelle, but I use both flours interchangeably.
When it became difficult to find 00, Semolina, and Durum flours during Covid, I made pasta with 00 and even all-purpose flour. While not the same quality for rolling, because of the extra gluten in all-purpose, they were still very good, and much better than store-bought pasta.
There are times when I want to make a quick pasta dish, and for such times, I highly recommend purchasing a good quality pasta, such as Morelli, or pasta by Rustichella d’Abruzzo . For pasta found at your local grocery store, look for De Cecco, or in a pinch, Barilla.
Homemade Pasta Recipes to Try
- Homemade Lasagna with Ricotta Cheese
- Ragu Bolognese with Homemade Pappardelle
- Spaghetti Sauce and Mighty Meatballs
- Fettuccine with Pesto
Ingredients for Baked Five-Cheese Ravioli
(See the full recipe at the bottom of this post.)
For the Pasta
- Italian 00 flour
- Durum flour
- kosher salt
- large eggs
- extra virgin olive oil
For the Cheese Filling
- whole ricotta cheese
- cream cheese at room temperature
- mozzarella cheese
- provolone cheese
- Parmesan cheese
- large egg
- Italian-style bread crumbs
- dried basil
- parsley
- dried minced onion
- kosher salt
- freshly ground black pepper
- egg wash (1 egg + 2 tablespoons water)
For the Ragu Meat Sauce
- ground bulk sausage
- crushed tomatoes
- Worcestershire sauce
- red wine vinegar
- dried basil
- parsley
- kosher salt and freshly ground black pepper
- mozzarella cheese, shredded
- Parmesan cheese, shredded (or the topping)
Instructions on Making This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Pasta
In a large shallow stainless steel bowl, stir together the Italian 00, Durum flour, and kosher salt.
Create a well in the center and add the large eggs and extra-virgin olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough.
The more often you make pasta, the better you’ll know when you’ve achieved the right consistency. Do not fret if you do not use all of the flour.Â
Transfer the dough to a flat surface and knead the dough until it’s smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30 minutes. See detailed instructions on preparing pasta HERE.
Prepare the Cheese Filling
While the pasta is resting, prepare the cheese filling. In a medium bowl, combine whole ricotta cheese, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.
Stir in egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper. Refrigerate until ready to use.
Make the Ragu Sauce
In a large saucepan, cook the bulk pork sausage until browned. Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, dried basil and dried parsley. Simmer for 12-15 minutes.
Roll the Pasta
Preheat oven to 350 degrees. In a small bowl, prepare egg wash and have ready at the work table, along with some all-purpose flour, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.
Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller.
Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5…) until you reach the desired thickness. For Ravioli, I like to go up to 5.
A KitchenAid Pasta Roller Makes Creating Fresh Pasta a Breeze
Make the Ravioli
Roll pasta into 4-6 rectangular strips about 12″ x 4″. (I use the scraps to get a total of six strips.) Brush ravioli frame with the all-purpose flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.
Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.
Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.
Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. At this point, you have the options of allowing the ravioli to dry for up to an hour, at which point you may freeze it in a plastic bag for later use. It’s also ready to cook at this time.Â
I refer to these small homemade ravioli as my “little treasures.” They taste so delicious and it is a process of love, so they are indeed treasured by my entire family!
Cook and Assemble the Ravioli
To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.
Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times. Sprinkle the top with freshly grated Parmesan cheese.
Bake for 20-30 minutes in a preheated oven until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown the top. Garnish with fresh basil. This recipe will serve 6-8 people.
Serve with Rustic Sourdough Baguettes or French Bread. For a wine pairing, serve with Louis Jadot Beaujolais or your favorite Chianti.
See more Italian Recipes Here. Browse Main Dishes Here.Â
Baked Five-Cheese Ravioli
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Pasta
- 1 cup Italian 00 flour
- 1 cup Durum flour
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 tablespoon Extra Virgin olive oil
Cheese Filling
- 10 oz. whole ricotta cheese
- 4 oz. cream cheese (room temperature)
- 1/2 cup mozzarella cheese (shredded)
- 1/2 cup provolone cheese (shredded)
- 1/2 cup Parmesan cheese (shredded)
- 1 large egg
- 2 tablespoons Italian-style bread crumbs
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon dried minced onion
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- egg wash (1 egg + 1 tablespoon water)
Meat Sauce
- 1 pound ground bulk sausage
- 24 oz. crushed tomatoes
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons dried basil
- 2 tablespoons dried parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 oz. mozzarella cheese (shredded)
- 2 tablespoons grated Parmesan (for topping)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Make the Pasta
- In a large shallow stainless steel bowl, stir together the Italian 00 and Duram flours and kosher salt.
- Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough. The more often you make pasta, the better you'll know when you've achieved the right consistency.
- Transfer the dough to a flat surface and knead the dough until it's smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30-40 minutes.
Prepare the Cheese Filling
- While the pasta is resting, prepare the cheese filling. In a medium bowl, combine whole ricotta, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.
- Stir in large egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper.
Make the Meat Sauce
- Preheat oven to 350 degrees. In a large saucepan, cook the bulk pork sausage until browned.
- Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, dried basil and parsley. Simmer for 12-15 minutes.
Prepare the Ravioli
- In a small bowl, prepare egg wash and have ready at the work table, along with all-purpose flour, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.
- Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller. Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5...) until you reach the desired thickness. For Ravioli, I like to go up to 5. Roll pasta into 4-6 rectangular strips about 12" x 4". (I use the scraps to get a total of six strips.)
- Brush ravioli frame with all-purpose flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.
- Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.
- Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.
- Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. May allow to dry up to an hour, after which you may freeze for later use. Or the ravioli is ready to cook at this point.
Cook and Assemble the Ravioli
- To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.
- Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times.
- Sprinkle top with freshly grated Parmesan. Bake for 20-30 minutes until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown top. Garnish with additional basil, if desired. Serves 6-8.
