Before you begin: If using store-bought ricotta, drain it overnight (if using my homemade ricotta recipe, skip this step). Scoop the ricotta into a fine mesh strainer set over a bowl. Cover and chill overnight and/or up to 2 days in advance. 

Step 1: Make Pasta Dough

• Add the flour, eggs and olive oil (if using) to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface, push the dough together a few times, and cover with an upturned bowl. Rest for 5 minutes.
• Knead the dough into a smooth ball, about 1-2 minutes. Cover again, and let rest for 30 minutes to 1 hour to relax the gluten. I prefer a 1 hour rest for long pasta sheets. Use this resting time to make the ravioli filling.

Step 2: Make the Ravioli Filling

• Combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese, and egg in a bowl. Season with salt and pepper; mix well. Give it a taste (it should be highly seasoned). Cover and chill until ready to use. This step can be done 1-2 days in advance. 

Step 3: Roll Pasta Dough Into Sheets

Set up your work station: Choose a large, clutter-free work surface to spread out (I like the kitchen table). Dust your work surface and the pasta machine/roller with semolina flour to prevent sticking. Line (2x) sheet pans with parchment paper, no overhang. Cut 4 additional pieces to layer in between the pasta sheets as you roll them out; set aside.

• Cut the pasta dough into 4 equal pieces. Working with one dough at a time, roll it into a 6-8 inch oval disc with a rolling pin. You want it the approximate width of your pasta machine.
• Send the disc through the roller attachment (or pasta machine) (3x) on #1. Then (2x) on settings (#2-4). Then 1x only, on setting #5. If you want it thinner, run it through again. If at any point the dough becomes soft, doughy, or sticky, dust with a bit of fine semolina flour. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath, about 1 mm thick. 
• When finished, lightly trim the rounded edges. Cut into 10-12-inch long sheets. The sheets do not have to look perfect — you’ll trim more later on. Place onto your sheet pan and cover with parchment paper. Repeat to roll the remaining 3 pieces of dough.

Step 4: Assemble & Fill Ravioli

• Grab a pasta sheet. Dollop the cheese filling in rounded teaspoons down the center, spaced 2 finger widths apart. Place a second sheet on top, like making a sandwich. (Tip: If you’re feeling confident, you can do two rows of filling, instead of one. Two rows is not necessarily harder; it requires more practice and patience when smoothing out the pasta sheets. You will have enough cheese filling to do so, and your total number of ravioli will increase. Perhaps start with one row, and then work your way up if you’re in the mood).
• Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out. Press to seal the edges and sides. Refer to my video for guidance. 

Step 5: Cut Ravioli Into Squares

• With a fluted ravioli cutter, cut the assembled and filled pasta sheet in half, and then into strips. Trim into 2 1/2- 3-inch ravioli squares. Transfer to a parchment-lined sheet pan dusted with semolina flour. Cover with towel or an inverted sheet pan. Repeat to assemble and cut the remaining ravioli.

Storage Options:

Homemade ravioli is best enjoyed on the same day its made. If they sit around for too long, they’ll get too soft and soggy, and the filling will seep out through the dough. Cook right away, or choose one of the storage options below. 

• At Room Temperature (1 hr): Arrange homemade ravioli on a parchment-lined sheet pan dusted with semolina flour to prevent sticking. Cover tightly with plastic wrap. Store at a moderate room temperature for 1 hour. 
• To Refrigerate (4 hours): Arrange the ravioli as indicated above. Chill up to 4 hours. Do not refrigerate overnight. The pasta will oxidize and discolor, and the filling will create soggy ravioli. 
• To Freeze (1 month): Arrange the ravioli as indicated above, minus the plastic wrap. Freeze directly on the sheet pan. Once frozen solid, transfer to a parchment-lined air-tight container. Freeze up to 1 month. 

How To Cook Homemade Ravioli:

When dealing with fresh homemade pasta of any kind, I recommend cooking a test batch first to gauge the correct time. Plunge 1-2 ravioli into a pot of boiling water- make sure it’s generously salted. Cook for 3-6 minutes or more, depending on thickness (the thicker the pasta, the longer the ravioli will take to cook). Taste for doneness. When finished, gently transfer the ravioli to a serving dish with a slotted spoon or fine mesh strainer- be careful, they are delicate! Top with sauce.

To Cook Frozen Ravioli: No need to defrost beforehand; cook directly from frozen. Drop a few ravioli into a pot of boiling salted water. When the water returns to a boil, cook for up to 5 minutes or more.