Creamy Garlic Ravioli

Name: Creamy Garlic Ravioli
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 clove garlic, minced; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Classic Comfort Cooking

I absolutely love making this creamy garlic ravioli from scratch! The combination of rich, velvety sauce and tender, homemade pasta creates an unforgettable meal. When I prepare this dish, I always ensure to use fresh herbs and quality cheese, which enhances the overall flavor. It's a fantastic option for a cozy dinner or entertaining guests, satisfying even the most discerning palates. Plus, the process of making ravioli is therapeutic and makes the kitchen smell heavenly!

Created by

Sophia

Last updated on 2026-02-07T22:17:27.929Z

When I first attempted to make ravioli, I was surprised by how easy and rewarding the process was. I spent some time experimenting with various fillings, but this creamy garlic variation became my favorite because of its rich flavor and satisfying texture. It's perfect for impressing friends or simply enjoying on a quiet night in.

I’ve learned that using ripe garlic and freshly chopped parsley truly elevates the taste of the sauce. Also, be generous with the cream – it creates a luxurious texture that coats the ravioli beautifully. Serve with a sprinkle of Parmesan cheese, and you’ll have a restaurant-quality dish at home!

Why You'll Love This Recipe
Rich creamy sauce infused with fragrant garlic
Delicate pasta that melts in your mouth
Perfect for impressing guests or a cozy dinner at home

Perfecting Your Pasta Dough

The base of any great ravioli starts with the dough. When mixing the flour and eggs, be sure to create a well deep enough to hold the liquid ingredients without spilling. Using '00' flour can elevate the texture even further; it creates a silkier pasta that’s softer and more pliable. Knead until the dough is smooth and elastic, which usually takes about 8-10 minutes. If you find the dough too sticky, sprinkle a bit more flour as needed. After resting, the dough will be much easier to roll out.

Resting the dough for at least 20 minutes is crucial, as it allows the gluten to relax, making it less prone to shrinkage during rolling. Keep the dough covered with a damp cloth to prevent it from drying out. If you're short on time or prefer alternatives, store-bought pasta sheets can work too, but I always recommend fresh, homemade dough for the best flavor and texture.

Crafting the Perfect Filling

The filling for these ravioli strikes a harmonious balance between creamy and savory. Ricotta is the star here, offering a rich base, while the Parmesan adds a salty kick that enhances the overall flavor. Feel free to experiment with additional ingredients like sautéed spinach or mushrooms for extra texture and nutrients. Always taste your filling before sealing the ravioli to adjust seasonings—adding a bit more salt or a splash of lemon juice can elevate the flavors significantly.

A common mistake is using too much filling. Aim for about a teaspoon per square to ensure the ravioli seals properly and cooks evenly. If you overstuff them, they could burst during cooking, releasing the filling into the water. Keep a little dish of water on hand to moisten the edges before sealing; this acts as a glue to keep your edges secure.

Ingredients

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil

For the Filling

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

For the Sauce

2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Cooking Steps

Make the Ravioli Dough

In a mixing bowl, combine flour and salt, then create a well in the center. Add eggs and olive oil, gradually incorporating flour. Knead the dough until smooth. Wrap in plastic wrap and let it rest for 20 minutes.

Prepare the Filling

In a bowl, mix ricotta, Parmesan, minced garlic, chopped parsley, salt, and pepper. Blend until creamy and well combined.

Roll Out the Dough

On a floured surface, roll out the dough thinly. Cut into squares, placing a small spoonful of filling in the center of half the squares. Moisten the edges with water and top with remaining squares, pressing to seal.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Make the Sauce

In a skillet, melt butter and sauté minced garlic until fragrant. Add heavy cream, salt, and pepper. Simmer for a few minutes until the sauce thickens.

Combine and Serve

Gently add the cooked ravioli to the sauce, tossing to coat. Serve warm, garnished with parsley.

Enjoy Your Meal!

Pro Tips

For a touch of heat, add red pepper flakes to the sauce. You can also experiment with different fillings like spinach and feta for variation.

Troubleshooting Your Ravioli

If your ravioli seem to be falling apart, the issue is often related to the dough or sealing technique. Ensure your edges are well-moistened and pressed tightly to eliminate air pockets. If they’re still breaking open during boiling, you might consider reducing cooking time slightly, as overcooking can weaken the pasta. It's beneficial to keep them on a floured surface until you’re ready to cook them to prevent sticking.

For a firmer pasta, allow the dough to rest longer, even up to an hour, wrapped in plastic. This can help with the dough’s strength and texture once it’s rolled out. If all else fails, you can always serve a deconstructed ravioli—just sauté the filling and toss it with the fresh pasta!

Storage and Make-Ahead Tips

If you're looking to prepare this meal ahead of time, uncooked ravioli can be frozen. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They can be cooked directly from frozen; just add a couple of extra minutes to the boiling time. This makes for a convenient last-minute dinner option without sacrificing quality.

As for the sauce, it can be made in advance and stored in the refrigerator for up to three days. Just reheat gently on the stove, adding a splash of cream or broth if it thickens too much. For a delightful garnish, consider toasting pine nuts or breadcrumbs in a bit of butter until golden—this adds a lovely crunch on top of your creamy sauce!

Questions About Recipes

→ Can I make the ravioli ahead of time?

Yes, you can prepare the ravioli in advance and freeze them. Just ensure they are well-sealed and dusted with flour to prevent sticking.

→ What can I substitute for ricotta cheese?

Cottage cheese can be used as a lower-calorie alternative, but make sure to blend it well for a smoother texture.

→ How can I store leftovers?

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little extra cream.

→ What is the best way to cook ravioli?

Boiling is the most common method. Ensure the water is at a rolling boil before adding the ravioli to prevent them from sticking together.