Rich Three Cheese Basil Ravioli

Indulge in the exquisite flavor of homemade pasta with this incredible Three Cheese Basil Ravioli recipe. Imagine tender, vibrant green pasta dough infused with fresh basil pesto, meticulously cut into delicate raviolis, and generously filled with a creamy, rich three-cheese blend. This recipe promises not just a meal, but an unforgettable culinary experience that celebrates the art of Italian cooking. Whether you’re aiming for a festive dish or simply craving a comforting plate of pasta, these basil-infused raviolis are guaranteed to impress.

The inspiration for these delightful green raviolis stemmed from a quest for a fun, festive dish. Following the success of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I was eager to create something equally charming for St. Patrick’s Day. My vision was clear: shamrock-shaped raviolis, a perfect nod to the holiday’s vibrant green theme.

However, as often happens in the kitchen, plans sometimes take an unexpected turn. Deep into the process of mixing the beautiful green pasta dough, I realized a crucial piece was missing from my “101 Cookie Cutters Box” – not a single shamrock shape! It was quite a shock, especially after finding eight different heart cutters for Valentine’s. Despite my initial dismay, a quick trip to the craft store for a shamrock cutter wasn’t an option. So, I embraced flexibility, deciding that perfectly circular green raviolis would have to do.

And indeed, they did! The basil pesto in the dough imparted such a brilliant green hue that they still vibrantly celebrated St. Patrick’s Day. To elevate the experience, I served them generously tossed in a rich Kale Pesto Sauce and complemented them with flavorful Pistachio Crusted Tilapia. The combination was nothing short of delicious – a truly memorable meal that proved festive food doesn’t always need to be perfectly shaped to be enjoyed.

Making pasta from scratch might seem daunting, but it’s a deeply rewarding culinary journey that offers unparalleled freshness and flavor. Store-bought pasta, while convenient, simply cannot replicate the tender texture and vibrant taste of homemade dough. With this recipe, you gain complete control over the ingredients, ensuring a wholesome and delicious dish free from preservatives. Plus, the process itself is a therapeutic and creative outlet, transforming simple ingredients into a masterpiece right in your kitchen.

Crafting Your Homemade Basil Pasta Dough

The foundation of extraordinary ravioli lies in its dough. Our basil pasta dough isn’t just a vehicle for the filling; it’s a flavorful component in its own right, delivering a subtle herbaceous note and a beautiful green color.

Pasta Dough Ingredients:

• 3 cups all-purpose flour
• 4 large eggs, preferably free-range for richer color and flavor
• 1/4 cup water, plus extra if needed
• 1/4 cup basil pesto, homemade or high-quality store-bought

Tips for Perfect Pasta Dough:

Achieving the ideal dough consistency is key to successful ravioli. Start by ensuring your workspace is clean and spacious, ready for kneading. The flour acts as the structure, while the eggs bind and enrich the dough, giving it that characteristic chewiness. The basil pesto not only adds incredible flavor but also contributes to the vibrant green hue, making your ravioli visually stunning.

The Irresistible Three Cheese Italian Herb Filling

A truly remarkable ravioli requires an equally exceptional filling. This three-cheese blend is a harmonious marriage of creamy, tangy, and savory flavors, perfectly balanced with fresh herbs and aromatic garlic.

Three Cheese Italian Herb Filling Ingredients:

• 15 ounces fresh ricotta cheese, drained if very watery
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, finely crushed or minced
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh Italian parsley, finely chopped
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste

Tips for a Flavorful Filling:

The quality of your cheeses will significantly impact the final taste. Opt for fresh ricotta, as it provides a lighter, creamier texture compared to older or drier varieties. Shredding your own mozzarella can often yield better results than pre-shredded options, which sometimes contain anti-caking agents. Fresh herbs are non-negotiable here; their bright, aromatic notes elevate the cheese mixture beautifully. Don’t be shy with a pinch of salt and pepper to ensure the flavors truly pop. For an extra layer of freshness, a tiny bit of lemon zest can be added, though it’s optional.

Step-by-Step Instructions for Three Cheese Basil Ravioli

Follow these detailed instructions to create your beautiful and delicious homemade ravioli.

Making the Basil Pasta Dough:

1. Prepare the Flour Well: In a large mixing bowl or directly on a clean work surface, mound the 3 cups of flour. Create a deep well in the center of the flour, making sure the walls are sturdy enough to hold the liquids.
2. Add Wet Ingredients: Crack the 4 eggs directly into the well. Carefully add the 1/4 cup of water and 1/4 cup of basil pesto to the egg mixture.
3. Combine and Knead: Using a fork, gently whisk the wet ingredients in the well, gradually incorporating flour from the sides until a shaggy dough forms. Once it’s too thick to stir, use your hands to bring the dough together. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. The dough should be firm but pliable.
4. Adjust Consistency (if needed): If the dough feels too dry and crumbly, add water a teaspoon at a time until it comes together. If it’s too sticky, add flour a tablespoon at a time. The goal is a dough that is not dry, yet not sticky.
5. Enhance the Green (Optional): While the basil pesto imparts a lovely green tint, for an even more vibrant, St. Patrick’s Day-ready green, you can add a few drops of green food coloring when mixing the wet ingredients.
6. Rest the Dough: Form the dough into a ball, cover it tightly with plastic wrap, and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.

Preparing the Three Cheese Filling:

1. Combine Ingredients: In a small bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, crushed garlic, chopped fresh basil, chopped fresh Italian parsley, and dried oregano.
2. Mix Well: Stir all ingredients together until well combined and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.

Rolling the Dough and Forming Ravioli:

1. Roll the Dough: Divide the rested pasta dough into four equal portions. Working with one portion at a time (keep the others covered), flatten it slightly with your hands.
2. Using a Pasta Machine: If using a pasta machine, pass the dough through the widest setting several times, folding it after each pass until it becomes smooth and rectangular. Then, progressively pass it through narrower settings until it is thin, about setting 6 or 7 on most machines (you should be able to see your hand through it). If rolling by hand, use a rolling pin to achieve a similarly thin sheet, ensuring even thickness.
3. Cut Ravioli Rounds: Lay the thin pasta sheet on a lightly floured surface. Using a round pastry cutter or cookie cutter (about 2-3 inches in diameter), cut out an even number of circles.
4. Fill the Ravioli: Place a small spoonful (about 1 teaspoon) of the three-cheese filling onto the center of half of the cut pasta rounds. Make sure not to overfill, as this can make sealing difficult.

5. Seal the Ravioli: Lightly moisten the edges of the filled pasta rounds with a little water using your fingertip. Carefully place an empty pasta round on top of each filled round. Gently press the edges together with your fingers, working your way around the circle to create a tight seal. For a decorative finish and extra security, you can crimp the edges with the tines of a fork.
6. Prevent Sticking: Place the finished raviolis on a baking sheet lightly dusted with semolina flour or parchment paper to prevent them from sticking together. Repeat the process with the remaining dough and filling.

Cooking and Serving Your Ravioli:

1. Boil Water: Bring a large pot of salted water to a rolling boil.
2. Cook Ravioli: Carefully add the raviolis to the boiling water, making sure not to overcrowd the pot. Cook for 3-4 minutes, or until the raviolis float to the top and the pasta is tender yet still has a slight bite (al dente).
3. Drain and Serve: Remove the cooked raviolis with a slotted spoon. Toss them immediately with your favorite sauce. For an extra boost of green and fresh flavor, toss with Kale or Basil Pesto, a light marinara, or simply a drizzle of good quality olive oil with garlic and a sprinkle of Parmesan.

Serving Suggestions and Variations

These Three Cheese Basil Raviolis are incredibly versatile and pair well with a variety of sauces and accompaniments. Beyond the suggested kale or basil pesto, consider a simple brown butter and sage sauce to highlight the richness of the cheese filling. A fresh cherry tomato marinara sauce offers a lighter, tangy contrast. For a more indulgent meal, a creamy Alfredo sauce could be a delightful option.

To complete your meal, serve these raviolis alongside a crisp green salad with a light vinaigrette. If you’re looking for a protein, grilled chicken, pan-seared scallops, or the Pistachio Crusted Tilapia mentioned earlier are excellent choices. Garnish with extra fresh basil leaves, grated Parmesan cheese, or toasted pine nuts for added texture and flavor.

Storage and Make-Ahead Tips

Homemade ravioli can be a labor of love, but the good news is that they store beautifully, allowing you to enjoy your efforts over multiple meals.

• Uncooked Ravioli: To store fresh, uncooked ravioli, arrange them in a single layer on a lightly floured baking sheet and freeze for about 1 hour until firm. Once firm, transfer them to an airtight freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. Cook directly from frozen, adding a couple of extra minutes to the boiling time.
• Cooked Ravioli: Cooked ravioli can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to toss them with a little olive oil or sauce before storing to prevent sticking. Reheat gently on the stovetop with a little extra sauce or in the microwave.

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Three Cheese Basil Raviolis

Homemade pasta dough, vibrant with basil pesto, is crafted into delightful raviolis and generously filled with a creamy three-cheese blend in this exquisite Three Cheese Basil Ravioli recipe! Perfect for a special occasion or a comforting weeknight meal.

Servings:

4
people

Prep Time:

40 mins

Cook Time:

5 mins

Total Time:

45 mins

Author:
Whitney Bond

Course:
Main Course

Cuisine:
Italian

Ingredients

Basil Pasta Dough

• 3 cups flour
• 4 eggs
• ¼ cup water
• ¼ cup basil pesto

Three Cheese Italian Herb Filling

• 15 ounces ricotta cheese
• ½ cup mozzarella cheese, shredded
• ¼ cup parmesan cheese, grated
• 2 cloves garlic, crushed
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh italian parsley, chopped
• 1 teaspoon dried oregano

Instructions

1. Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
2. Combine well, then add the water and pesto until a solid ball forms.
3. Roll the pasta dough into thin sheets either by hand or with a pasta roller.
4. Prepare the filling by combining all of the ingredients in a small bowl.
5. Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
6. Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
7. Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Nutrition Facts

Serving Size: 4 servings
Calories: 719 kcal (36% Daily Value)
Carbohydrates: 77g (26% Daily Value)
Protein: 33g (66% Daily Value)
Fat: 29g (45% Daily Value)
Saturated Fat: 14g (70% Daily Value)
Cholesterol: 234mg (78% Daily Value)
Sodium: 488mg (20% Daily Value)
Potassium: 293mg (8% Daily Value)
Fiber: 2g (8% Daily Value)
Sugar: 1g (1% Daily Value)
Vitamin A: 1395mg (28% Daily Value)
Vitamin C: 3.2mg (4% Daily Value)
Calcium: 438mg (44% Daily Value)
Iron: 5.9mg (33% Daily Value)

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Conclusion

Creating homemade Three Cheese Basil Ravioli is a truly rewarding experience, transforming simple ingredients into a dish that’s rich in flavor, texture, and visual appeal. From the satisfaction of kneading your own vibrant green pasta dough to assembling and cooking these delicate parcels, every step is a joy. This recipe proves that you don’t need a special occasion to enjoy the fresh, authentic taste of Italian cuisine at home. So, gather your ingredients, clear your counter, and embark on this delicious culinary adventure. Your taste buds, and your guests, will thank you!