Recipe By Callie1025
Published Apr 4th
Prep 45m Cook 15m Additional 1h Ready In 1h 60m
Servings 20 ravioli Calories 1269.6

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 Ingredients

  • 2 cups all-purpose flour
  • 1 pinch salt
  • 1 teaspoon olive oil
  • 2 eggs
  • 1 ½ tablespoons water
  • 1 (8 ounce) container ricotta cheese
  • 1 (4 ounce) package cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ½ cup provolone cheese, shredded
  • 1 egg
  • 1 ½ teaspoons dried parsley
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 3 tablespoons prepared basil pesto sauce
  • 2 cups heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 (24 ounce) jar marinara sauce
  • 1 egg
  • 1 tablespoon water

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  6. 6 Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  7. 7 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.
  8. 8 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.
  9. 9 Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  10. 10 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

  • Calories 1269.6
  • Carbohydrate 80.4 g
  • Cholesterol 406.5 mg
  • Fat 89.2 g
  • Fiber 6.5 g
  • Protein 37.8 g
  • Saturated Fat 46.7 g
  • Sodium 1358.9 mg
  • Sugar 16 g


  1. 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 - Read more ...
  2. 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 - Read more ...
  3. Overall this recipe has real potential! First off, the dough gave me real issues. My first try i ended up with a rock of flour. The second time was a bit better, i used 3 Tbs. of water and 2 tsp. of oil which made it more workable. The dough needs to be rolled much - Read more ...
  4. 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 - Read more ...
  5. 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
  6. 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 - Read more ...
  7. Very easyo to make and assemble. wonderful texture and freezes well.
  8. 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!
  9. 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 - Read more ...
  10. Such a tasty recipe! Made it SO much easier by using wonton wrappers to make my ravioli!!

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