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  • Apr 11th 2019
  • 0 comment


  • Ravioli Pasta
  • 2 cups 00 pasta flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon olive oil
  • 1-2 tablespoons water
  • Tomato Basil Sauce
  • 2 cloves garlic, chopped
  • 1/4 teaspoon dried chili flakes
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh black pepper
  • 8-10 basil leaves, chiffonade cut, divided
  • Three Cheese Filling
  • 3/4 cup ricotta cheese
  • 1/2 teaspoon lemon zest
  • 1/2 cup grated parmesan cheese,
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh black pepper
  • Extra parmesan cheese to serve


  1. To prepare your fresh pasta dough attach flat beater to KitchenAid stand mixer. Add flour and salt to mixer bowl and turn to speed 2 to combine. Turn mixer off and make a well in the center of flour mixture. Add eggs and olive oil to well, turn to speed 2 and mix for 2 to 3 minutes, adding water 1 tablespoon at a time until pasta dough holds together. Remove flat beater and attach dough hook. Knead on speed 2 for 2 to 3 minutes. Gather pasta dough into a ball and wrap in plastic wrap and let rest at least 1hour.
  2. To prepare your sauce, heat olive oil in saucepan over medium-low heat. Add garlic and sauté 1 to 2 minutes - do not brown. Add chili flakes for 30 seconds then tomatoes, salt and pepper. Reduce heat to low and simmer 20 minutes. Remove sauce from heat and stir in 8 cut basil leaves. Set sauce aside.
  3. Combine three cheese ravioli filling ingredients (ricotta, lemon zest, parmesan cheese, mozzarella cheese, fresh parsley, sea salt and black pepper) in medium bowl. Store in refrigerator until ready to use.
  4. Attach the 3-Piece Pasta Roller attachment with adjustment knob set to 1 to mixer. Divide dough into quarters and flatten 1 piece, keeping remaining dough wrapped. Turn mixer to speed 2 and feed flattened dough through rollers to knead.  Fold dough in half and roll again, repeat until dough is smooth and pliable and covers the width of the rollers.  Change roller setting to 2 and feed dough sheet through rollers to flatten, do not fold dough for this step.  Repeat for roller settings 3, 4 and 5.  Lightly dust pasta sheet with flour and set aside.  Repeat process with remaining dough.
  5. Attach KitchenAid Ravioli attachment to mixer.  Fold one dough sheet in half and insert folded end between the forming rollers.  Rotate handle 1/4 turn to feed pasta sheet and secure between rollers.  Separate the loose ends of pasta sheet and drape over smooth metal rollers.  Snap hopper in place.  Using scoop spoon, spread 1 to 2 scoops of filling evenly in the hopper, pressing down gently.  Slowly turn the ravioli attachment handle, making sure formed ravioli strips are feeding freely though bottom of attachment. Repeat until dough sheet is filled and formed.  Place formed ravioli sheet on a lightly floured surface and let dry for 15 minutes before separating.  Repeat process with remaining filling and dough sheets.
  6. Bring large pot of salted water to a boil over high heat. Add pasta and cook about 3 to 4 minutes until al dente. Drain.
  7. Divide pasta between 6 plates. Serve with Tomato Basil Sauce, topped with reserved basil and additional Parmesan cheese. Tip: goat cheese can also be incorporated to transform this dish into a homemade four cheese ravioli!

Makes 6 servings. Chasing more ravioli ideas? Check out our recipes for easy beetroot ravioli with goat cheese, butternut squash ravioli with crispy prosciutto and roasted pumpkin and ricotta ravioli!