From Scratch Three Cheese Ravioli (Simple, Freezer Friendly)
Learn how to make easy, handmade three-cheese ravioli from scratch with this step-by-step guide. This delicious recipe features a creamy blend of cheeses encased in tender, homemade pasta. Perfect for impressing guests or enjoying a gourmet meal at home, this ravioli tastes absolutely amazing!

A few months ago, I got my hands on a KitchenAid pasta roller, and I’ve been completely obsessed with making homemade pasta ever since! It’s surprisingly easy, tastes so much better than store-bought, and it saves a lot of money too. Plus, you can get super creative with the fillings. Today, I’m sharing my new favorite recipe for three-cheese ravioli. Trust me, once you try this, you’ll never go back to store-bought. If you’re interested in more homemade pasta goodness, check out my homemade spaghetti recipe here. Let’s get rolling!
How to make Homemade Three Cheese Ravioli
Here’s an overview of how to make easy, delicious three-cheese ravioli from scratch, in just 2 hours:
- Drain the Ricotta: Drain ricotta overnight in a cheesecloth-lined sieve in the fridge.
- Prepare the Dough: Mix flours and salt. Beat eggs, oil, and water in a KitchenAid bowl. Combine with flour, knead into a dough ball, and refrigerate for at least 1 hour.
- Make the Filling: Mix drained ricotta, mascarpone, basil, Parmesan, and egg. Season to taste.
- Roll the Dough: Roll out pasta dough into thin sheets.
- Assemble Ravioli: Spoon cheese filling onto a pasta sheet, cover with another sheet, and seal.
- Cut Ravioli: Trim with a cutter or knife, leaving a border.
- Cook and Serve: Boil ravioli for 3-6 minutes, then serve with your favorite sauce.
How to make pasta dough from scratch?
Homemade pasta dough is easier than you’d think! To start, combine semolina flour, all-purpose flour, and salt in a small bowl. Separately, beat eggs, olive oil, and water in a KitchenAid stand mixer bowl. Add in the flour mixture and combine using the flat beater. Then switch to the dough hook attachment and knead on medium for 2-3 minutes until smooth. Wrap dough and refrigerate for at least 1 hour. Now it’s ready to roll out and cut into your desired pasta shapes. Try my homemade spaghetti or lasagna too!

What equipment do I need to make homemade ravioli?
To make homemade ravioli easy and perfect every time, a few key pieces of kitchen equipment are essential:
Stand Mixer: While optional—you can knead the dough by hand—I find my KitchenAid stand mixer invaluable for effortlessly mixing and kneading the dough.
Pasta Roller: An absolute must-have for achieving thin pasta sheets. The KitchenAid attachment is my favorite due to its ease of use and quick cleanup.
Ravioli Wheel: For shaping ravioli, a ravioli cutting wheel or stamp is convenient, though a knife works just as effectively for cutting the shapes.
Tips for sealing Homemade Ravioli
When making homemade ravioli, achieving a perfect seal ensures your filling stays intact and flavors are locked in. Begin by preparing a well-drained filling, especially if using ricotta, to prevent excess moisture. Place small dollops of filling evenly spaced on your pasta sheet, ensuring there’s ample space between each.
Next, lightly brush the edges of the pasta sheet with water using a pastry brush—this helps create a seal. Gently lay another pasta sheet over the filling, pressing down around each mound of filling to remove air pockets and seal the edges. Using a ravioli cutter or a sharp knife, cut between each mound to create individual ravioli.
Ensure the edges are well-sealed by pressing down firmly with your fingers or the tines of a fork. This method not only secures the filling but also adds a decorative edge to your homemade ravioli. Lastly, allow the ravioli to dry slightly before cooking to prevent them from bursting during boiling.
What sauces pair well with three-cheese ravioli?
Three-cheese ravioli pairs wonderfully with a variety of sauces. Here are some delicious options:
- Creamy Alfredo: The richness of Alfredo sauce complements the creamy filling of three-cheese ravioli.
- Marinara: A classic marinara sauce provides a tangy contrast to the richness of the cheese filling.
- Brown Butter Sage: Nutty brown butter with crispy sage leaves adds a savory depth that enhances the flavors of the ravioli.
Homemade Ravioli Filling Suggestions
Once you realize just how easy homemade ravioli is, it’s time to start experimenting with other filling options. The possibilities are endless, but here’s a few ideas that I love!
- Spinach and Ricotta: A classic combination that’s light and flavorful.
- Butternut Squash and Sage: Sweet and savory, perfect for fall.
- Mushroom and Parmesan: Earthy mushrooms paired with sharp Parmesan cheese.
- Lobster and Mascarpone: Luxurious and decadent, ideal for special occasions.
- Beef: Savory and hearty, a beef filling adds richness to your ravioli.
My Homemade Three Cheese Ravioli Recipe
Ingredients:
Pasta Dough
- 2 cups semolina flour
- 2 cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1⁄2 tsp salt
- 1 cup cold water
Three Cheese Filling
- 1 cup ricotta, drained (250g)
- 1 cup mascarpone cheese (250g)
- 1/2 cup freshly grated Parmesan cheese (25g)
- 2 eggs
- 2 tsp dry basil
- 2 tsp dry Italian seasoning blend (optional)
- Salt & Pepper, to taste
Instructions:
Step 1: Drain the Ricotta
Begin by draining the ricotta. Place it in a sieve lined with cheesecloth over a bowl, and let it drain in the fridge overnight. This step is crucial to avoid a watery and grainy cheese filling.
Step 2: Prepare the Pasta Dough
- Add the semolina flour, all purpose flour, and salt in a large bowl and mix with a fork.
- In a KitchenAid mixing bowl, combine the eggs & beat well with a fork. Add extra-virgin olive oil and cold water to the eggs and mix.
- Add the flour mixture to the KitchenAid mixing bowl, and use the flat beater attachment to mix for 20 seconds at speed 2.
- Swap flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
- Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (or up to 48 hours).
Step 3: Make the Three-Cheese Filling
In a bowl, combine the drained ricotta, mascarpone, basil, Parmesan, and egg. Season with salt and pepper to taste. Adjust seasoning as needed.


Step 4: Roll Out the Pasta Dough
- Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
- Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren’t touching and cover with plastic wrap or tea towel, to prevent from drying out.
- Add pasta roller attachment to KitchenAid. Using the widest setting (1 on the KitchenAid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling with semolina flour if it feels the slightest bit sticky.
- Move adjustment knob to setting 2 and feed the dough sheet through the rollers once. Repeat this through settings 3, 4 and 5.
- Lay finished pasta sheets on parchment paper and cover with a towel while you continue with the rest.
Step 5: Assemble the Ravioli
Take a pasta sheet and spoon rounded teaspoons of the cheese filling along the center, leaving space between each dollop. Lightly brush the edges around the filling with water —this helps create a seal.
Step 6: Seal and Smooth
Gently lay another pasta sheet over the filling, using your fingertips to press down around each mound of filling to remove air pockets and seal the edges.



Step 7: Trim and Seal
Use a ravioli cutter or knife to trim around the edges of the cheese pockets, leaving a border of 1/2 to 1 inch.
Step 8: Prepare for Cooking
Arrange the ravioli on a parchment-lined sheet pan dusted with semolina flour. Cover them with a towel to prevent drying out. Repeat the process to assemble and cut the remaining ravioli.
Cooking Instructions:
- Fresh Ravioli: Boil for 3-6 minutes, adjusting for thickness. Test for readiness. Gently transfer to a serving dish with a slotted spoon. Handle delicately. Serve with sauce.
- Frozen Ravioli: Cook directly from frozen. Drop into boiling salted water. Once boiling resumes, cook for up to 5 minutes or more.
Storage Tips:
Homemade ravioli is best consumed promptly to maintain texture and flavor. However, if needed, consider these storage options:
- Room Temperature (1 hr): Place ravioli on a semolina-dusted parchment-lined sheet pan. Seal tightly with plastic wrap and store at moderate room temperature for 1 hour.
- Refrigeration (4 hrs): Follow the same procedure as above. Chill for up to 4 hours. Avoid overnight refrigeration to prevent discoloration and sogginess.
- Freezing (1 month): Arrange ravioli on a sheet pan without plastic wrap. Freeze until solid, then transfer to an airtight container lined with parchment or freezer bag. Freeze for up to 1 month.
Homemade Three Cheese Ravioli
Ingredients
Pasta Dough
- 2 cups semolina flour
- 2 cups all-purpose flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1 cup cold water
Three Cheese Filling
- 1 cup ricotta drained (250g)
- 1 cup mascarpone cheese 250g
- 1/2 cup freshly grated Parmesan cheese 25g
- 2 eggs
- 2 tsp dry basil
- 2 tsp dry Italian seasoning blend optional
- Salt & Pepper to taste
Instructions
Step 1: Drain the Ricotta
- Begin by draining the ricotta. Place it in a sieve lined with cheesecloth over a bowl, and let it drain in the fridge overnight. This step is crucial to avoid a watery and grainy cheese filling.
Step 2: Prepare the Pasta Dough
- Add the semolina flour, all purpose flour, and salt in a large bowl and mix with a fork.
- In a KitchenAid mixing bowl, combine the eggs & beat well with a fork. Add extra-virgin olive oil and cold water to the eggs and mix.
- Add the flour mixture to the KitchenAid mixing bowl, and use the flat beater attachment to mix for 20 seconds at speed 2.
- Swap flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
- Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (or up to 48 hours).
Step 3: Make the Three-Cheese Filling
- In a bowl, combine the drained ricotta, mascarpone, basil, Parmesan, and egg. Season with salt and pepper to taste. Adjust seasoning as needed (you want the mixture to be quite flavourful!)
Step 4: Roll Out the Pasta Dough
- Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
- Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren’t touching and cover with plastic wrap or tea towel, to prevent from drying out.
- Add pasta roller attachment to KitchenAid. Using the widest setting (1 on the KitchenAid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling with semolina flour if it feels the slightest bit sticky.
- Move adjustment knob to setting 2 and feed the dough sheet through the rollers once. Repeat this through settings 3, 4 and 5.
- Lay finished pasta sheets on parchment paper and cover with a towel while you continue with the rest.
Step 5: Assemble the Ravioli
- Take a pasta sheet and spoon rounded teaspoons of the cheese filling along the center, leaving space between each dollop. Lightly brush the edges around the filling with water —this helps create a seal.
Step 6: Seal and Smooth
- Gently lay another pasta sheet over the filling, using your fingertips to press down around each mound of filling to remove air pockets and seal the edges.
Step 7: Trim and Seal
- Use a ravioli cutter or knife to trim around the edges of the cheese pockets, leaving a border of 1/2 to 1 inch.
Step 8: Prepare for Cooking
- Arrange the ravioli on a parchment-lined sheet pan dusted with semolina flour. Cover them with a towel to prevent drying out. Repeat the process to assemble and cut the remaining ravioli.
Step 9: Boil Ravioli
- Boil fresh ravioli for 3-6 minutes, adjusting for thickness. Test for readiness. Gently transfer to a serving dish with a slotted spoon. Handle delicately. Serve with sauce.
Notes
Storage Tips:
Homemade ravioli is best consumed promptly to maintain texture and flavor. However, if needed, consider these storage options:-
- Room Temperature (1 hr): Place ravioli on a semolina-dusted parchment-lined sheet pan. Seal tightly with plastic wrap and store at moderate room temperature for 1 hour.
-
- Refrigeration (4 hrs): Follow the same procedure as above. Chill for up to 4 hours. Avoid overnight refrigeration to prevent discoloration and sogginess.
-
- Freezing (1 month): Arrange ravioli on a sheet pan without plastic wrap. Freeze until solid, then transfer to an airtight container lined with parchment or freezer bag. Freeze for up to 1 month.
If you give this recipe a try, I’d love to see it! Tag me on instagram @gwenthemilkmaid.
