Nothing beats a plate of tender homemade ravioli stuffed with creamy cheese and fresh herbs. This herbed three-cheese ravioli delivers silky pasta, a luxurious filling, and bright flavors in every bite. You’ll taste ricotta, mozzarella, and Parmesan balanced with basil and parsley—simple, classic, and deeply satisfying.

If you’ve wanted to try pasta from scratch, this is the perfect place to start. The dough comes together easily, the filling mixes in minutes, and you can shape the ravioli with just a rolling pin and a knife. I’ll walk you through the whole process, from mixing the dough to sealing and cooking the ravioli without leaks.

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Why This Herbed Three-Cheese Ravioli Recipe Works

Balanced filling: Ricotta brings creaminess, mozzarella adds stretch, and Parmesan gives salty, nutty depth. Fresh herbs keep each bite bright.
Tender but sturdy dough: A simple flour-and-egg dough rolls thin, cooks fast, and holds the filling without tearing.
Easy shaping method: No special tools required—just a rolling pin, a fork for crimping, and a sharp knife or pastry wheel.
Quick cook time: Fresh ravioli boil in just a few minutes, so dinner comes together faster than you’d think.
Versatile sauces: These ravioli shine with brown butter and sage, a simple tomato sauce, or a drizzle of good olive oil.

Ingredients

For the pasta dough

2 cups (250 g) all-purpose flour, plus more for dusting
3 large eggs, room temperature
1 tablespoon olive oil
1/2 teaspoon fine sea salt
1–2 teaspoons water if needed for texture

For the herbed three-cheese filling

1 cup whole-milk ricotta, well drained
1 cup low-moisture mozzarella, finely shredded
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 small garlic clove, finely grated
1 large egg yolk
1/4 teaspoon freshly ground black pepper
1/4–1/2 teaspoon kosher salt, to taste
Pinch of red pepper flakes (optional)

For cooking and serving

Fine sea salt for the pasta water
4 tablespoons unsalted butter
6–8 fresh sage leaves or a handful of basil
Extra grated Parmesan for topping
Olive oil for drizzling (optional)

How to Make Herbed Three-Cheese Ravioli

1) Make the dough

On a clean counter, mound the flour and make a wide well. Add eggs, olive oil, and salt to the center.
Whisk the eggs with a fork, pulling in flour from the inner rim until a thick paste forms. Switch to your hands and knead.
Knead 8–10 minutes until the dough feels smooth, elastic, and slightly tacky. If it crumbles, add water 1/2 teaspoon at a time. If it sticks, dust lightly with flour.
Wrap and rest 30 minutes at room temperature. This relaxes the gluten so you can roll thin.

2) Mix the filling

In a bowl, combine ricotta, mozzarella, Parmesan, basil, parsley, garlic, egg yolk, pepper, salt, and red pepper flakes if using.
Stir until smooth. Taste and adjust salt. The mixture should hold its shape, not run.
Transfer to a piping bag or a zip-top bag and chill while you roll the dough.

3) Roll the pasta sheets

Divide dough into 4 pieces. Keep pieces covered so they don’t dry out.
With a rolling pin: Dust the counter lightly and roll each piece into a long, thin sheet—about 1/16 inch (card-stock thin). Or use a pasta machine down to a thin setting.
Lay sheets on a lightly floured surface. If they feel sticky, dust with flour; if they look dry, brush lightly with water.

4) Fill and shape the ravioli

Pair sheets of similar size. On one sheet, pipe or spoon 1-teaspoon mounds of filling spaced about 1.5 inches apart.
Brush around each mound with a little water. Lay the second sheet over the top, pressing gently around each mound to push out air.
Cut between mounds with a knife or pastry wheel to form squares. Press edges firmly; crimp with a fork for a tight seal.
Set ravioli on a floured sheet pan. Dust lightly and cover with a towel while you finish the batch.

5) Cook and sauce

Bring a large pot of generously salted water to a strong simmer. Avoid a hard boil, which can jostle and split ravioli.
Melt butter in a skillet over medium heat. Add sage and let the butter foam and turn golden with brown specks, 2–3 minutes. Remove from heat.
Slide in ravioli in batches. Cook 2–4 minutes until they float and feel tender. Lift gently with a spider or slotted spoon.
Toss ravioli in the browned butter. Finish with more Parmesan and a drizzle of olive oil if you like.

How to Store Leftover Ravioli

Refrigerate cooked ravioli: Cool completely, then store in an airtight container up to 3 days. Rewarm gently in a skillet with a splash of water and butter.
Refrigerate filling: Keep extra filling in the fridge up to 3 days.
Refrigerate dough: Wrap tightly and chill up to 2 days. Let it sit at room temp 20 minutes before rolling.
Freeze uncooked ravioli: Arrange in a single layer on a floured sheet pan and freeze until firm. Transfer to a freezer bag and freeze up to 2 months. Cook from frozen 3–5 minutes.
Freeze cooked ravioli: Not ideal, but possible. Freeze in a single layer, then bag. Reheat gently from frozen in simmering water.

Benefits of Making Herbed Three-Cheese Ravioli at Home

Fresh flavor: You control the herbs, seasoning, and cheese quality, so the taste sings.
Better texture: Fresh dough cooks tender with a lovely bite, unlike many store-bought options.
Customizable: Adjust herbs, add lemon zest, or fold in spinach to match your mood.
Budget-friendly: Pantry staples transform into a restaurant-worthy dinner.
Make-ahead friendly: Freeze a batch and enjoy ravioli nights on demand.

What to Avoid for Best Results

Don’t skip draining ricotta: Excess moisture thins the filling and can cause leaks.
Don’t under-knead the dough: Insufficient gluten makes rolling and sealing harder.
Don’t trap air when sealing: Air pockets expand and burst seams. Press around the filling to push out air.
Don’t overfill: A teaspoon per raviolo keeps edges clean for a strong seal.
Don’t boil violently: A strong simmer protects delicate pasta.
Don’t let sheets dry out: Cover with a towel and work steadily so edges stay supple.

Ravioli Variations to Try

Lemon-herb: Add 1 teaspoon lemon zest to the filling and finish with a squeeze of lemon over the plated ravioli.
Spinach and cheese: Sauté 2 cups chopped spinach until wilted, squeeze dry, and fold into the filling.
Tomato-basil sauce: Swap brown butter for a quick marinara with garlic and crushed tomatoes.
Garlic cream sauce: Simmer cream with a smashed garlic clove and Parmesan for a lush finish.
Chive and pepper: Replace parsley with chives and add extra black pepper for a cacio e pepe vibe.
Whole-wheat dough: Use half whole-wheat flour for a nuttier flavor and slightly chewier bite.

FAQ

How thin should I roll the dough?

Roll to about 1/16 inch. You should see your hand’s shadow through the sheet. Thin dough cooks evenly and doesn’t taste gummy.

My filling leaks. What went wrong?

Check three things: drain ricotta well, avoid overfilling, and press out air before sealing. Crimp edges firmly and cook at a gentle simmer.

Can I make ravioli without a pasta machine?

Yes. A rolling pin works well—just take your time, rotate the dough often, and dust lightly with flour to prevent sticking.

What sauce pairs best?

Brown butter with sage lets the herbs and cheese shine. For a lighter option, warm olive oil, garlic, and basil. Tomato sauce adds tang that balances the richness.

How many ravioli per person?

Plan on 8–10 medium ravioli per serving for a main course, or 5–6 for a starter.

Can I make the dough ahead?

Yes. Wrap tightly and refrigerate up to 2 days, or freeze up to 1 month. Thaw in the fridge overnight and let it warm slightly before rolling.

Conclusion

Homemade herbed three-cheese ravioli feels special, yet you can pull it off on a weeknight with a little planning. You get silky pasta, a creamy, flavorful filling, and a sauce that practically makes itself. Tackle the steps once, and you’ll keep this recipe in your back pocket for cozy dinners, date nights, and everything in between. Boil a pot of salted water, melt some butter, and let those herbs and cheeses do the heavy lifting—your table is about to get very happy.

Herbed Three-Cheese Homemade Ravioli

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Ingredients

Instructions

On a clean counter, mound the flour and make a wide well. Add eggs, olive oil, and salt to the center.
Whisk the eggs with a fork, pulling in flour from the inner rim until a thick paste forms. Switch to your hands and knead.
Knead 8–10 minutes until the dough feels smooth, elastic, and slightly tacky. If it crumbles, add water 1/2 teaspoon at a time. If it sticks, dust lightly with flour.
Wrap and rest 30 minutes at room temperature. This relaxes the gluten so you can roll thin.
In a bowl, combine ricotta, mozzarella, Parmesan, basil, parsley, garlic, egg yolk, pepper, salt, and red pepper flakes if using.
Stir until smooth. Taste and adjust salt. The mixture should hold its shape, not run.
Transfer to a piping bag or a zip-top bag and chill while you roll the dough.
Divide dough into 4 pieces. Keep pieces covered so they don’t dry out.
With a rolling pin: Dust the counter lightly and roll each piece into a long, thin sheet—about 1/16 inch (card-stock thin). Or use a pasta machine down to a thin setting.
Lay sheets on a lightly floured surface. If they feel sticky, dust with flour; if they look dry, brush lightly with water.
Pair sheets of similar size. On one sheet, pipe or spoon 1-teaspoon mounds of filling spaced about 1.5 inches apart.
Brush around each mound with a little water. Lay the second sheet over the top, pressing gently around each mound to push out air.
Cut between mounds with a knife or pastry wheel to form squares. Press edges firmly; crimp with a fork for a tight seal.
Set ravioli on a floured sheet pan. Dust lightly and cover with a towel while you finish the batch.
Bring a large pot of generously salted water to a strong simmer. Avoid a hard boil, which can jostle and split ravioli.
Melt butter in a skillet over medium heat. Add sage and let the butter foam and turn golden with brown specks, 2–3 minutes. Remove from heat.
Slide in ravioli in batches. Cook 2–4 minutes until they float and feel tender. Lift gently with a spider or slotted spoon.
Toss ravioli in the browned butter. Finish with more Parmesan and a drizzle of olive oil if you like.

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