Gordon Ramsay Ravioli Recipe

This easy homemade ravioli recipe is perfect for a quick, creamy, and satisfying meal. With a simple dough and a delicious filling of cheeses, it’s customizable to your taste. Top it with a rich pesto-alfredo sauce and marinara for a comforting dish everyone will love. Ideal for a cozy dinner or special occasion!

Ingredients Needed:

Ravioli Dough:

• 2 cups all-purpose flour, plus more for dusting
• 3 large eggs
• 1 teaspoon olive oil
• ½ teaspoon kosher salt

Ravioli Filling:

• ½ cup whole milk ricotta cheese
• ¼ cup shredded mozzarella cheese
• ¼ cup shredded provolone cheese
• 1 tablespoon grated parmesan
• 1 large egg
• ¾ teaspoon dried parsley
• ¼ teaspoon kosher salt
• 1⁄8 teaspoon black pepper
• cold water, for sealing

Pesto-Alfredo Cream Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 3 tablespoons prepared basil pesto
• 1 cup heavy whipping cream
• ¼ cup grated Parmesan cheese
• 1 ⅓ cups marinara sauce

How To Make Ravioli  Recipe?

1. How to Make the Dough: Mound the flour on a surface and create a well. Add eggs, olive oil, and salt into the well and mix with a fork. Gradually combine the flour and egg mixture into a dough. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes to 2 hours.
2. Make the Filling: Combine ricotta, mozzarella, provolone, Parmesan, egg, parsley, salt, and pepper in a bowl. Stir until smooth and set aside.
3. Shape the Ravioli: Divide the dough into 4 portions. Roll one portion through a pasta machine until thin enough to see your hand through. Place teaspoonfuls of filling on the dough, brush the edges with water, and cover with another dough sheet. Press to seal and cut into squares.
4. Make the Sauce: Heat olive oil in a skillet, add garlic and pesto, and cook for 1 minute. Stir in the cream and bring to a boil. Reduce heat and simmer for 3-5 minutes. Stir in Parmesan until melted.
5. Warm the Marinara Sauce: Heat marinara sauce in a saucepan for 5 minutes.
6. Cook the Ravioli: Bring salted water to a boil. Cook ravioli in batches for 4-6 minutes until they float. Drain well.
7. Serve: Place ravioli in bowls, drizzle with marinara sauce, and top with pesto-alfredo cream sauce.

Recipe Tips:

• Rest the Dough: Let the dough rest for at least 30 minutes. This helps it become smoother and easier to roll out.
• Use Cold Water for Sealing: When sealing the ravioli, always use cold water to ensure the edges stick together tightly and prevent filling from leaking out.
• Don’t Overfill: Be careful not to add too much filling; just a teaspoon per ravioli. Overfilling makes it hard to seal them properly.
• Roll Dough Thinly: Make sure to roll the dough thin enough that you can see your hand through it. This ensures the ravioli cooks evenly and is not too doughy.
• Cook in Batches: Don’t overcrowd the pot when cooking ravioli. Cook them in small batches to prevent sticking and ensure they cook evenly.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the ravioli to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze ravioli on a baking sheet for 2-3 hours, then move to an airtight container or freezer bag. It will be kept for 1 month.
• Reheat: Heat ravioli in a pan with olive oil for 3-4 minutes until hot.

Nutrition Facts:

• Calories: 275 kcal
• Total Fat: 9.6 g
• Saturated Fat: 4.5 g
• Cholesterol: 25 mg
• Sodium: 400 mg
• Potassium: 150 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 2 g
• Sugars: 2 g
• Protein: 12 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Egg Yolk Ravioli Recipe 
• Gordon Ramsay Lobster Ravioli Recipe
• Gordon Ramsay Poached Egg Recipe