Go Back
To make roasted garlic ravioli, you need a few key ingredients. First, for the ravioli dough, you need 2 cups of all-purpose flour and 3 large eggs. These two ingredients create a soft and elastic dough.

Roasted Garlic Ravioli

Elevate your cooking with this delightful and easy Roasted Garlic Ravioli recipe! This guide will walk you through making homemade ravioli from scratch, featuring a luscious roasted garlic filling. Discover the best ingredients, cooking techniques, and perfect sauces to pair for an unforgettable meal. Whether it's a cozy weeknight dinner or a festive gathering, impress your family and friends with this scrumptious dish. Click to explore the full recipe and start making your ravioli masterpiece today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

3 large eggs

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1 head garlic

1 tablespoon olive oil

Salt, to taste

Freshly ground black pepper, to taste

Fresh basil or parsley, for garnish

1 tablespoon unsalted butter (optional for finishing)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap it in aluminum foil. Roast for about 30-35 minutes, or until the cloves are soft and caramelized. Allow cooling, then squeeze the cloves into a bowl and mash with a fork.

    Make the Pasta Dough: On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it. Add a pinch of salt. Using a fork, beat the eggs, slowly incorporating flour from the edges until a rough dough forms.

      Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

        Prepare the Filling: In a bowl, combine the ricotta cheese, mashed roasted garlic, grated Parmesan, salt, and freshly ground black pepper. Mix until creamy and well combined.

          Roll Out the Dough: Divide the dough into four pieces and keep the others covered. Roll out one piece at a time using a pasta machine or a rolling pin until thin enough to see your hand through it (about 1/16 inch thick).

            Form the Ravioli: Lay the rolled-out dough on a floured surface. Place small mounds of filling (about a teaspoon each) on half of the dough, leaving enough space between each mound. Moisten the edges with water, fold the other half over, and press around each filling to seal. Use a knife or a ravioli cutter to cut out individual ravioli.

              Cook the Ravioli: Bring a large pot of salted water to a boil. Gently add the ravioli and cook for 3-4 minutes or until they float to the top. Use a slotted spoon to remove them and drain.

                Finish and Serve: In a skillet, melt butter over medium heat (optional). Add the cooked ravioli and toss gently to coat. Serve hot, garnished with freshly chopped basil or parsley.

                  Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings

                    - Presentation Tips: Plate the ravioli with a drizzle of olive oil or melted butter, sprinkle with extra Parmesan cheese, and garnish with fresh herbs for a vibrant presentation.