4.5 from 2 votes
Neapolitan Ravioli
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Cooking times may vary depending on the thickness of the dough, but a general rule of thumb is they are done 1-2 minutes after they start floating to the top.
Course: Main Entree, Pasta
Cuisine: Italian
Servings: 36
Author: Carrie Farias | Carrie's Experimental Kitchen
For the Dough
  • 2 1/4 c . All Purpose Flour + more for dusting
  • 1 tsp . Salt
  • 1/3 c . Water
  • 2 Large Eggs
  • 1 tbsp . Extra Virgin Olive Oil
For the Filling
  • 15 oz . Ricotta Cheese
  • 1/4 c . Pecorino Romano Cheese, grated
  • 1/3 c . Mozzarella Cheese, shredded
  • 1 Large Egg
  • 1 tsp . Garlic Powder
  • 2 tbsp . Fresh Parsley, chopped
  • Prepared Neapolitan Ragu or other sauce of your choice
For the Dough
  1. Combine the flour and salt in a large bowl; then form a well to add your eggs, water and extra virgin olive oil.
  2. Mix together using your hands or you can use the dough hook on your stand mixer.
  3. Transfer the dough to a floured surface and knead the dough together until it's slightly elastic and not to sticky.
  4. Roll out the dough until it is thin enough to see through; approximately 1/4" thick.
  5. Using a small glass, cut out circles (or use a knife for squares if you prefer) to get uniform sizes; then place a small dollop of cheese mixture in the center of one of the circles.
  6. Cover with another circle and close the edges of the ravioli and transfer to a parchment paper and corn meal lined sheet pan until ready to cook.
For the Filling
  1. Add all ingredients to a bowl and mix well.
  2. For the Neapolitan Ravioli
  3. Fill a large pot with water and a little salt and bring to a boil.
  4. Gently add the ravioli to the water and cook 3-5+ minutes if fresh or 5-7+ minutes if frozen.
  5. Drain the water and add your favorite sauce like my Neapolitan Ragu