Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 28 minutes
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 2 eggs, beaten
- 2 Tablespoons fresh thyme
- 1/2 teaspoon plus 1 tablespoon of salt, divided
- 1 recipe pasta dough
- In a bowl, combine ricotta, mozzarella and parmesan cheeses, eggs, thyme and 1/2 teaspoon salt, mix well. Set aside. Fill a stock pot with water and bring to a boil on the stove.
- Meanwhile, working with a small portion of dough at a time (such as one-quarter of the dough recipe), roll pasta dough into a thin sheet, about 5 to 6 inches wide, according to your pasta maker's instructions. Lay a piece of dough lengthwise on a floured work surface. Place teaspoon-sized dollops of dough about 2 inches apart in the center of the bottom half of the dough. Use your finger to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.
- With a sharp knife, a pasta cutter or a small pizza cutter, cut each ravioli apart by making a cut halfway between each portion of filling, as well as trimming the bottom edge of the pasta. Place ravioli on a parchment-lined sheet pan and repeat with the remaining pasta dough and filling. At this point, pasta can be refrigerated, covered with plastic wrap, for up to a day.
- To cook pasta, add 1 tablespoon salt to a stockpot of boiling water. Drop ravioli into boiling water. Cook in boiling water for 3 to 4 minutes (pasta will float to the surface). Serve with the sauce or topping of your choice, such as Chanterelle, Sun-Dried Tomato and Kalamata Olive Sauce.
This Recipe for Three-Cheese Ravioli makes 4 to 5 portions of pasta.