Sourdough Cheese Ravioli
Homemade sourdough ravioli filled with creamy ricotta, Parmesan, Romano, and basil. An easy fresh pasta recipe using active starter or sourdough discard.
Homemade sourdough ravioli is one of those recipes that feels incredibly impressive but is surprisingly simple to make. The sourdough pasta dough rolls out beautifully, cooks in just a few minutes, and has a tender bite that’s hard to beat.
Filled with a creamy mixture of ricotta, Parmesan, Romano, and fresh basil, these ravioli are rich, comforting, and perfect tossed with your favorite marinara sauce, browned butter, or simply a drizzle of olive oil.
If you’ve never made homemade pasta before, don’t worry. This is a wonderful place to start. Once you’ve made a batch, you’ll wonder why you waited so long.
Why you’ll love this recipe
- Fresh homemade pasta made simple – Easier than you might think, with simple ingredients and straightforward steps.
- A delicious way to use sourdough starter – Active starter or discard both work beautifully in the dough.
- Perfect for special dinners – Homemade ravioli feels impressive but is fun to make together as a family.
If you’re having fun making homemade pasta, there are plenty of other savory sourdough recipes to try next. Your sourdough pasta is a great starting point for homemade noodles, while sourdough breadsticks are perfect for serving alongside a bowl of pasta.
How to make cheese ravioli with your discard
Here is a brief overview for making this recipe so you know what to expect when you head into the kitchen. For the full set of written directions, including the ingredient amounts, please scroll down to the recipe card below.
Step One: Make the dough
Mix together the flour, sourdough starter, and eggs until a soft dough forms.
Shape it into a ball, wrap tightly, and refrigerate for 30–60 minutes.
This rest helps the dough firm up, making it much easier to roll.
Step Two: Make the filling
While the dough chills, stir together the ricotta, Parmesan, Romano, basil, salt, and pepper until well combined. Set aside.
Step Three: Roll and fill the dough
Let the dough sit at room temperature for about 5–10 minutes before rolling.
Divide it in half, keeping one portion covered while you work.
Roll the dough into thin sheets using either a rolling pin or pasta machine. You should be able to almost see your hand through the dough.
Place small mounds of filling about 1 to 1½ inches apart on one sheet of dough.
Lay the second sheet over the top and gently press around each mound to remove any trapped air.
Step Five: Cut and Seal
Cut the ravioli into squares with a ravioli cutter, pastry wheel, or pizza cutter.
Press the edges firmly with a fork or your fingertips to seal.
Place the finished ravioli on a parchment-lined baking sheet while you finish the remaining dough.
Step Six: Cook and Serve
Bring a large pot of well-salted water to a gentle boil.
Cook the ravioli for 3–5 minutes. Once they float, cook for about 1 minute longer before removing them with a slotted spoon.
Serve immediately with marinara sauce, browned butter, olive oil, or your favorite pasta sauce.
Finish with freshly grated Parmesan and extra basil if you’d like.
Tips for great ravioli
- Let the chilled dough rest for a few minutes before rolling so it relaxes.
- Dust lightly with flour as needed, but avoid adding too much or the dough can become dry.
- Be sure to press out as much air as possible before sealing each ravioli. Air pockets are the most common reason ravioli burst while cooking.
- If you’re making ravioli for the first time, cook one as a test before boiling the whole batch. It’s an easy way to make sure your edges are sealed well.
Storage
Uncooked ravioli can be stored in the refrigerator for up to 24 hours.
For longer storage, freeze the ravioli in a single layer until solid, then transfer them to a freezer bag. Cook directly from frozen.
Leftover cooked ravioli can be refrigerated for up to 3 days.
To reheat, gently warm them in simmering water for about a minute or sauté them in a skillet with a little olive oil and a splash of pasta water.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Cheese Ravioli
Ingredients
Method
- In the large mixing bowl, mix the flour, sourdough starter, and eggs until a soft dough forms.
- Shape the dough into a ball, and wrap it tightly with plastic wrap.
- Refrigerate it for 30 to 60 minutes. Tip: Chilling firms up the dough, making it much easier to roll.
- In a medium mixing bowl, stir together the ricotta, Parmesan, Romano, basil, salt, and pepper. Set it aside.
- Let the dough sit at room temperature for 5 to 10 minutes.
- Divide it in half, keeping one piece covered while you work. Using a rolling pin: Roll one piece into a thin sheet. Using a pasta machine: Start on setting 1, then work up through the settings to 6, dusting lightly with flour if it’s needed. Tip: The dough should be to your preferred thickness or thin enough to almost see your hand through it.
- Place about 2 teaspoons of filling onto the rolled up sheet, spacing each mound 1 to 1½ inches apart.
- Cover it with the second sheet of dough and gently press around each mound to remove any air that’s inside, before sealing it.
- Cut it into squares using a ravioli cutter or pizza cutter and press the edges firmly with a fork to seal. Transfer the ravioli to a parchment-lined baking sheet while you finish working on the remaining dough.
- Bring a large pot of well-salted water to a gentle rolling boil.
- Cook the ravioli for 3 to 5 minutes, or until they float.
- Once they float, cook them for 1 minute longer, then remove them with a slotted spoon.
- Serve them immediately with freshly grated Parmesan cheese, marinara sauce, or a drizzle of olive oil.
