Ravioli is one of the most famous and beloved stuffed pasta shapes in the world - and for good reason! The ratio of pasta to ravioli filling is perfect and the options for flavors are nearly endless. We really love cheese-stuffed ravioli and this combination of cheeses is exactly what we were looking for in a cheesy ravioli filling. Pairing these rich, pillowy nuggets with a sauce is just as important. So we went for one of our favorite tomatoes as the base - fresh cherry tomatoes. This recipe for Four Cheese Ravioli with Fresh Cherry Tomato Sauce has simple ingredients that combine into such a flavorful and beautiful dish. If you like making ravioli from scratch as much as us, then you’ll love this recipe!

Looking for more tomato sauce recipes? Try out our classic Italian Tomato Sauce (Sugo) recipe or our Baked Rigatoni with Tomato Herb Meat Sauce for a meaty tomato sauce pasta.

Cheese Ravioli Filling

Ravioli have been around in some form since the 1300s in Italy. It is a stuffed pasta and can be served in a broth or a wide variety of sauces. The traditional shape and size of ravioli varies widely and is a matter of regional preference or personal preference. The traditional ravioli fillings also vary quite dramatically and can be a meat filling, cheese or a variety of vegetables, herbs and spices. Some of the earliest examples of ravioli recipes contained fresh cheese, egg and spices. A cheese ravioli filling recipe definitely tops our list of favorite ravioli - especially when served with a flavorful tomato sauce or a meat ragù.

If you want to serve these fresh homemade ravioli with a different sauce, here are a few of our favorites:

• Red Wine Slow Braised Italian Beef Ragù
• Italian White Ragù with Veal and Pork (Ragù Bianco)
• Spicy Calabrian Chili Alfredo Sauce
• Sugo di Pomodoro (Classic Italian Tomato Sauce Recipe)
• Creamy Pesto Sauce 

Why You’ll Love this Recipe

• Incredibly delicious! The flavor of the ravioli is beautiful and really highlights both the silky pasta and the filling.
• Fresh and vibrant sauce. This fresh cherry tomato sauce pops with flavor and compliments the ravioli perfectly
• Make ahead and freeze homemade cheesy ravioli for an easy meal any day of the week
• Fun cooking activity for a date night or get the whole family involved!
• Versatile sauce that can be used with a variety of pastas

Ingredients

Here is what you need to make this recipe for Four Cheese Ravioli and Cherry Tomato Sauce:

For the Ravioli Dough:

• Tipo “00” flour: This finely milled Italian flour is the best for making this pasta dough recipe
• Unsalted Butter: Not traditionally found in pasta dough, but melted butter helps give the dough flavor and a silky texture.
• Whole Milk: Also unorthodox, but we find milk helps to give the pasta dough a perfect texture.
• Eggs: Using whole eggs adds richness and lightness as well as helps to hydrate the flour.
• Egg Yolks: The egg yolks provide a rich color as well as a silky rich texture to the dough.
• Semolina Flour: The semolina flour is used for dusting to keep the ravioli from sticking to each other.

For the Cheese Ravioli Filling:

• Ricotta Cheese: Ricotta is the base cheese for the recipe - we drain ours for at least 30 minutes or so to remove excess moisture.
• Mozzarella: Fresh real mozzarella is grated and adds more creamy flavor to the filling. We don't recommend using pre-grated cheeses in the filling.
• Parmigiano Reggiano: The king of cheeses is perfect in ravioli filling. Again, grate it yourself for best results.
• Pecorino Cheese: Like Parmesan, pecorino is also a hard aged cheese with a slightly more assertive flavor. 
• Kosher Salt
• Black Pepper
• Nutmeg: Just a pinch of fresh nutmeg adds a subtle warmth to the filling.
• Basil: We don’t use much, but fresh basil balances the filling beautifully and adds that bright flavor basil is known for

For the Sauce:

• Olive Oil: A good extra virgin olive oil is part of the base of the sauce and gives the end product a good body and texture.
• Cherry Tomatoes: The flavor of cherry tomatoes is sweet with a perfect acidity - the more in season the better!
• Garlic cloves: Some nice garlic flavor is important, but it should be balanced and subtle
• Red Pepper Flakes: Just a little to give some mild heat to the sauce
• Kosher Salt
• Dry Red Wine: A Sangiovese-based wine (such as Chianti) works perfectly and builds the flavor of the sauce. You can also use Pinot Noir, Rioja or Merlot in this recipe.
• Basil: Basil is the best fresh herb to pair with tomatoes so of course we use it here!
• Oregano: Fresh oregano really elevates this sauce when paired with the wine and tomatoes.
• Pasta Water: Using a little starchy pasta water from cooking the ravioli thins out and finishes the sauce.

See recipe card below for quantities.

Substitutions

Here are a few common substitutions for the ingredients in this recipe:

• Ravioli: ​Although we highly recommend that you make ravioli from scratch (they are just better), you can, of course, use your favorite store-bought ravioli and just make the sauce.
• Tipo 00 Flour: All purpose flour does create a good pasta. If you can’t find Tipo “00” then all purpose flour is the next best choice.
• Cheese: There are a variety of nice cheeses that can be substituted in this recipe, but two that work well are asiago and picante provolone (aged, harder provolone). These can replace pecorino or parmesan cheese in the ravioli filling recipe.
• Tomatoes: If you have very fresh tomatoes or grow them yourself, any variety can be substituted for cherry tomatoes.
• Red Wine: You could alternatively use white wine in this sauce. The flavor will be significantly different and the color of the sauce will be lighter, but this is also a good option! Pinot Grigio would be the best choice.

How to Make Four Cheese Ravioli with Fresh Cherry Tomato Sauce

The sauce and filling are both very easy to make and are both extremely flavorful. The ravioli themselves require a bit of effort, but the results are well worth it!

Equipment

Here is what you need to make this dish

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• Large Sauté Pan for the sauce
• Large pot to cook the ravioli
• Ravioli cutter, ravioli stamp, or ravioli mold (optional)
• Rolling pin, hand crank pasta roller or pasta machine roller attachment
• Large bowl
• Fine mesh strainer
• Spider spatula or slotted spoon for removing ravioli

Step-by-Step Instructions

Although homemade ravioli takes a little bit of time to make from scratch, it really isn't hard to do! Here is how to make ravioli from scratch:

Step 1: Make the Pasta Dough

• Pasta dough is simple to make. Follow our instructions to make 1 recipe Multipurpose Pasta Dough. While the dough is resting, make your ravioli filling.

Step 2: Make the Four Cheese Ravioli Filling

• To make the cheese filling, first drain the ricotta - you can do this before you make the pasta dough to save time. Usually store bought ricotta has a significant amount of liquid that needs to be drained. Put the ricotta in a fine mesh strainer over a bowl and let it drain for 30-60 minutes. Discard the liquid and clean out the bowl.
• In the bowl, add all of the ingredients for the filling and mix well. Either fill the ravioli straight from the bowl using a spoon or transfer the mixture to a piping bag if you'd prefer. Refrigerate the filling until ready to use.

Step 3: Roll out the Pasta Sheets

• Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.
• Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta machine roller starting with the widest setting.
• Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
• Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.
• Lay your pasta sheet on a flat surface dusted with flour. We prefer to roll out one sheet at a time and fill the ravioli from each sheet before rolling out the next to prevent the dough from drying out too much.
• Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.

Step 4: Fill and Cut the Ravioli

• Lay your pasta sheet flat on a lightly floured work surface. Add about 1 to 2 teaspoons of the delicious filling about 2 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. If your dough seems dry and doesn't easily stick together, dip your finger in a little water and run your wet finger around each scoop of filling. Carefully press the sheets together around each scoop of filing. Press out as much air as possible. 
• Next, use a ravioli cutter or a knife to cut your sheet into 2x2” squares. Sprinkle a parchment paper-lined sheet tray with semolina then set the ravioli aside on the sheet tray. Dust the tops with a small amount of semolina flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator until ready to cook. 

Step 5: Make the Sauce

• Add the olive oil to a large sauté pan over medium heat. Add the tomatoes and cook for about 5-6 minutes until the tomatoes start bursting and are much softer.
• Add the garlic and cook, stirring often, for about 20 seconds, then stir in the salt and red pepper flakes. Next, add the red wine and turn the heat up to medium high. Cook until the consistency has thickened and the wine is reduced by about 70%. Once reduced, stir in the basil and oregano and pick out some of the cherry tomato skins if desired.
• Add some reserved pasta water right before the ravioli are done and stir to finish the sauce. Taste and adjust for seasoning.

Step 6: Cook the Ravioli and Assemble the Final Dish

• Bring a large pot of water to a boil. Add 2-3 tablespoons of kosher salt. Gently swirl the water and make sure it is just barely boiling (not a rolling or rapid boil) and carefully add the ravioli. Let the ravioli cook until they float. This should take about 2-4 minutes. After about 2 minutes, remove a cup of pasta water and use some to finish the sauce, bringing it to the consistency desired.
• Remove the ravioli with a spider and add it straight to the sauce. Carefully coat the ravioli. Plate the ravioli and garnish with additional parmesan cheese, basil, and/or red pepper flakes

Variations

Here are a couple ways to change up this recipe:

• Switch up the filling. You can add cooked and pureed carrot, beet, pumpkin or winter squash to the cheese mixture of the ravioli to add some interesting flavor and color.
• Add some cooked ground Italian sausage or beef to the sauce for a meaty addition.

Storage

How to store leftover ravioli:

• If you have leftovers, just store in an airtight container in the refrigerator for up to 5 days.

How to reheat ravioli?

• Reheat on low heat in a covered saucepan until warmed through.

Make Ahead and Freeze Instructions

• These ravioli freeze very well. After making the uncooked ravioli, lay in a single layer on a baking sheet tray dusted with semolina flour. Freeze uncovered for 30-45 minutes, then the ravioli can be carefully trasnferred to a freezer safe container or zip top bag and returned to the freezer. 
• To cook frozen ravioli, transfer frozen ravioli straight from the freezer to the boiling salted water. Frozen ravioli may take an extra minute to cook, but as soon as they are all floating, they are ready!

Troubleshooting

The main issue is under or over-hydrated pasta dough. If your dough is dry and, after kneading for a while, doesn’t come together, wet one of your hands with water and keep kneading. Repeat as necessary, but know that a little water goes a long way. If your dough is sticky and wet, add some flour - about a tablespoon at a time, and keep kneading until the dough has a smooth consistency.

What to Make with Four Cheese Ravioli

This can be served before a meat dish, such as a roast or even steaks. You can also serve a green vegetable on the side or a salad beforehand for a nice, full meal!

What Wines Pair with Four Cheese Ravioli

Chianti Classico is our go-to red wine when we have a fresh pasta with a fresh tomato sauce like this. It is a perfect pairing. Others to consider are a wide variety of Italian red wines, including Amarone, Valpolicella, Barbaresco, and Barolo. For a softer option, a good young merlot will work well also. Rosé wines also pair well with this dish.

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FAQ

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Looking for other recipes like this? Try these:

Pairing

These are our favorite proteins to serve with this homemade four cheese ravioli:

📖 Recipe

Four Cheese Ravioli with Fresh Cherry Tomato Sauce

Incredibly delicious homemade four cheese ravioli in a quick and easy fresh cherry tomato and red wine sauce!

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Italian

Servings 4

Calories 502 kcal

Equipment

• 1 Large sauté pan
• 1 Large pot
• Ravioli cutter, ravioli stamp, or ravioli mold (optional)
• Rolling pin, hand crank pasta roller or pasta machine roller attachment
• Large bowl
• Fine mesh strainer
• Spider spatula or slotted spoon for removing ravioli

Ingredients

  

1x2x3x

For the Ravioli Dough

• 1 recipe Multipurpose Pasta Dough rolled into sheets

For the Ravioli Filling

• 6 oz ricotta cheese
• 5 oz mozzarella cheese grated
• ⅓ cup Parmigiano Reggiano grated
• ⅓ cup Pecorino cheese grated
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Pinch fresh ground nutmeg
• 3 large basil leaves, finely chopped

For the Sauce

• ¼ cup olive oil
• 4 cups cherry tomatoes
• 3 cloves garlic minced
• ½ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ⅔ cup dry red wine such as Chianti
• 1 Tablespoon fresh oregano finely chopped
• 2 Tablespoons fresh basil finely chopped
• ¼ - ½ cup pasta water

Get ingredients with

Get Recipe Ingredients

Instructions

 

Make the Pasta Dough

• Follow the instructions to make 1 recipe of Multipurpose Pasta Dough (linked in the ingredients section above). While the dough is resting in the fridge, make your ravioli filling.
  1 recipe Multipurpose Pasta Dough

Make the Four Cheese Ravioli Filling

• To make the filling, first drain the ricotta (you can do this before making your dough to save time). Usually store bought ricotta has a significant amount of liquid that needs to be drained. Put the ricotta in a fine mesh strainer over a bowl and let it drain for 30-60 minutes. Discard the liquid and clean out the bowl.
  6 oz ricotta cheese
• In the bowl, add all of the ingredients for the filling and mix well. Either make the ravioli straight from the bowl using a spoon or transfer the mixture to a piping bag.
  5 oz mozzarella cheese, ⅓ cup Parmigiano Reggiano, ⅓ cup Pecorino cheese, ½ teaspoon kosher salt, ¼ teaspoon black pepper, Pinch fresh ground nutmeg

Roll out the Ravioli Sheets

• Remove the pasta dough from the refrigerator and let it sit at room temperature for 10 minutes inside the plastic wrap. Unwrap, and knead on a lightly floured surface for a few minutes by hand.
• Cut the dough into manageable pieces about the size of the palm of your hand (approx 85-100g per piece), press each piece on a flat surface with your hands to flatten it to about ¼ inch (6 mm) thick. Run each piece through a pasta roller starting with the widest setting.
• Fold and run through on the widest setting a total of 3 times. If it gets too wide you can fold the sides in to make it thinner. If it rips or tears, simply fold it over and start again. Run it through the next setting 2 more times folding in between.
• Then run the sheet through once at the next lowest setting, and continue until desired thickness is achieved. Every roller is different, so you may need to try out a few thicknesses to find what you prefer but for this dish we like to go very thin.
• Lay your pasta sheet on a flat surface dusted with flour while you roll out the rest of the dough.
• Alternatively, you can roll the pasta dough out with a rolling pin, but be prepared to really put some muscle into it. You want to roll the sheet out until you can see the light through it when you hold it up.

Fill and Cut the Ravioli

• Lay your pasta sheet flat on a lightly floured work surface. Add about 1 to 2 teaspoons of filling about 2 inches apart on half of the sheet. Fold the sheet in half onto your filling scoops, bringing the two short edges together. Carefully press the sheets together around each scoop of filing. Press out as much air as possible.
• Next, use a ravioli cutter or a knife to cut your sheet into 2x2” squares. Sprinkle a sheet tray with semolina then set the ravioli aside on the sheet tray. Dust the tops with a small amount of semolina flour. The ravioli can sit at room temperature for up to an hour or kept in the refrigerator until ready to cook.

Make the Sauce

• Add the olive oil to a large saute pan over medium heat. Add the tomatoes and cook for about 5-6 minutes until the tomatoes start bursting and are much softer.
  ¼ cup olive oil, 4 cups cherry tomatoes
• Add the garlic and cook, stirring often, for about 20 seconds, then stir in the salt and red pepper flakes.
  3 cloves garlic, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt
• Add the red wine and turn the heat up to medium high. Cook until the consistency has thickened and the wine is reduced by about 70%.
  ⅔ cup dry red wine
• Stir in the basil and oregano and pick out some of the cherry tomato skins if desired
  1 Tablespoon fresh oregano, 2 Tablespoons fresh basil
• Add some reserved pasta water right before the ravioli are done and stir to finish the sauce. Taste and adjust for seasoning.
  ¼ - ½ cup pasta water

Cook the Ravioli and Assemble the Final Dish

• Bring a large pot of water to a boil. Add 2-3 tablespoons of kosher salt.
• Gently swirl the water and make sure it is just barely boiling (not a rolling or rapid boil) and carefully add the ravioli. Let the ravioli cook until they float. This should take about 2-4 minutes.
• After about 2 minutes, remove a cup of pasta water and use some to finish the sauce, bringing it to the consistency desired.
• Remove the ravioli with a spider and add it straight to the sauce. Carefully coat the ravioli. Plate the ravioli and garnish with additional parmesan cheese, basil, and/or red pepper flakes

Notes

If your filling seems very dry, you can add 1 egg yolk to the mixture and thoroughly combine before filling your ravioli.

Nutrition

Calories: 502kcalCarbohydrates: 20gProtein: 23gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 124mgSodium: 1412mgPotassium: 481mgFiber: 2gSugar: 5gVitamin A: 1507IUVitamin C: 35mgCalcium: 511mgIron: 3mg

Keyword cheese ravioli, cherry tomatoes, homemade pasta, Homemade ravioli, Italian tomato sauce, vegetarian

Tried this recipe?Let us know how it was!

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

​See more guidelines at USDA.gov.