Olive Garden Ravioli
This homemade Olive Garden Ravioli Recipe brings the iconic Italian dish to your kitchen, featuring delicate pasta stuffed with a creamy cheese filling, paired with your choice of rich Alfredo or Marinara sauce. Whether you opt to make the dough from scratch or use store-bought ravioli, this recipe offers authentic restaurant-style flavor that’s sure to impress family and friends. Indulge in a comforting meal that’s both delicious and customizable to your taste!
Equipment
- Mixing bowls (2) – For preparing the dough and filling
- Rolling pin or pasta machine – For rolling out the dough
- Fork (1) – For sealing the ravioli edges
- Large pot (1) – For boiling the ravioli
- Slotted spoon (1) – To remove ravioli from boiling water
- Pan (1) – For preparing the sauce
- Spoon – For filling the ravioli
Ingredients
For the Ravioli Dough
- 2 cups All-purpose flour
- 2 Eggs
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
- 1/4 cup Water more if needed
For the Cheese Filling
- 1 cup Ricotta cheese
- 1/2 cup Mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1/2 teaspoon Garlic powder
Pinch of Nutmeg (optional)
- Salt and pepper to taste
- For the Sauce Choose one or both
Alfredo Sauce:
- 1 cup Heavy cream
- 1/2 cup Butter
- 2 cloves Garlic minced
- 1/2 cup Parmesan cheese grated
Marinara Sauce:
- 1 can 14 oz Crushed tomatoes
- 1 tablespoon Olive oil
- 1 small Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Italian herbs oregano, basil, thyme
For Garnishing
- Fresh Basil or Parsley chopped
- Extra Parmesan cheese grated
Instructions
Make the Ravioli Dough
- In a large bowl, combine flour and salt. Make a well in the center, crack in the eggs, and add olive oil. Gradually incorporate the flour into the eggs using a fork. Add water slowly until a dough forms. Knead for 10 minutes until the dough is smooth and elastic. Let the dough rest for 30 minutes covered with a damp cloth.
Prepare the Cheese Filling
- Mix the ricotta, mozzarella, and Parmesan cheeses in a bowl. Add garlic powder, a pinch of nutmeg (optional), and season with salt and pepper. Stir until well combined and set aside.
Roll Out the Dough and Assemble the Ravioli
- Divide the dough into smaller sections. Roll out each section using a rolling pin or pasta machine until thin. Place spoonfuls of the cheese filling on half of the dough sheet, leaving space between each. Fold the dough over the filling and press down around each mound to seal. Cut into squares and press the edges with a fork.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 4-5 minutes, or until they float. Remove with a slotted spoon and set aside.
Prepare the Sauce
- For Alfredo sauce: Melt butter in a pan over medium heat, add garlic, and sauté until fragrant. Add heavy cream, bring to a simmer, then stir in Parmesan cheese. Cook for 3-4 minutes until the sauce thickens. For marinara sauce, sauté onion and garlic in olive oil, then add the crushed tomatoes and Italian herbs. Simmer for 20 minutes.
Assemble and Serve
- Toss the cooked ravioli with the sauce of your choice. Garnish with fresh basil or parsley and a sprinkle of Parmesan cheese. Serve immediately!
Notes
- Making Ravioli Dough: If you’re short on time, store-bought ravioli dough or fresh ravioli from the store can be used instead of making it from scratch.
- Freezing Ravioli: If you have leftover ravioli, freeze them before cooking. Place them on a baking sheet in a single layer to freeze, then transfer to a freezer bag for up to 3 months.
- Sauce Options: You can mix and match the Alfredo and marinara sauces for a delicious combination. For a lighter version, you can opt for a pesto sauce instead.
- Vegan Option: Use dairy-free cheese and cream alternatives to make this recipe vegan-friendly.