Cheese Ravioli Filling

Pin it

Introduction

This simple ricotta filling comes together in one bowl and delivers a creamy, salty, cheese-forward ravioli with no filler. Freshly grated Parmigiano Reggiano gives it depth, while the egg and onion bind everything and add subtle savory notes that keep the filling from tasting flat.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: Fills approximately 24–30 ravioli (4 servings as a main course)

Ingredients

• 1½ cups ricotta or cottage cheese
• ¾ cup freshly-grated Parmigiano Reggiano
• 2 tsp finely-chopped onion
• 1 egg
• 1½ tsp salt

Instructions

1. Stir all the ingredients together in a bowl.
2. Set aside while you roll the dough.

Variations

Nutmeg warmth: Add ¼ tsp freshly grated nutmeg to the filling for a subtle spice note that’s traditional in Northern Italian ravioli.

Spinach version: Fold in 1 cup finely chopped cooked and drained spinach before filling to add earthiness and green color.

Herb finish: Stir in 1 tbsp finely chopped fresh parsley or basil just before using the filling to brighten the flavor.

Cottage cheese swap: Use all cottage cheese instead of ricotta if you prefer a lighter, slightly tangier filling.

Pepper and garlic: Add ½ tsp black pepper and ¼ tsp minced garlic to deepen the savory profile.

Tips for Success

Grate the cheese fresh: Pre-grated Parmigiano Reggiano contains cellulose that can make the filling grainy; block cheese grated by hand stays silky.

Don’t skip the salt: The filling tastes bland without it; stir it in thoroughly so it distributes evenly and seasons every spoonful.

Chill before filling: Refrigerate the filling for 15–30 minutes if your dough is warm; cold filling is easier to spoon and less likely to tear the pasta sheets.

Use a light hand with onion: Finely chop it small so it doesn’t create pockets of sharp flavor; mince it almost to a paste if your knife skills allow.

Test the egg binding: If your filling seems too loose after stirring, it may not hold together during cooking; a second egg white stirred in gently will tighten it without making it rubbery.

Storage and Reheating

Refrigerator: Keep the filling in an airtight container for up to 2 days. If you’ve already filled and shaped the ravioli, store them on a parchment-lined tray in the fridge for up to 24 hours before cooking, or freeze them for up to 3 months.

Freezing: Freeze the raw filled ravioli on a tray for 2 hours, then transfer to a freezer bag. Frozen ravioli can be cooked directly in boiling water without thawing—add 1–2 extra minutes to the cooking time.

Reheating: If cooked ravioli needs reheating, place them in a shallow oven-safe dish with a little pasta water or butter, cover loosely with foil, and warm at 350°F for 8–10 minutes until heated through.

FAQ

Can I make the filling ahead?

Yes. Prepare it up to 2 days in advance and store it covered in the refrigerator. Stir it once before using to reincorporate any liquid that may have separated.

What happens if I use cottage cheese instead of ricotta?

Cottage cheese produces a slightly looser, tangier filling. It works well and is often more affordable, but drain it thoroughly so excess liquid doesn’t make your ravioli soggy.

How do I know if the filling is the right consistency?

It should be creamy but hold its shape on a spoon. If it’s watery, the ricotta may have excess moisture—drain it through cheesecloth for 30 minutes before mixing.

Can I add cream cheese or mascarpone to make it richer?

You can replace up to ½ cup of the ricotta with cream cheese or mascarpone, but don’t exceed that or the filling will be too soft to handle. Adjust the salt down slightly since these are often salted.