Three Cheese Ravioli


Remember ravioli that came in a can? When I was a kid, that’s what was available, unless you went to an Italian restaurant.  There were two kinds: meat and cheese.  Pretty basic. I couldn’t stand the meat variety; I only liked the cheese.  Ravioli has certainly come a long way since then.  Now, there’s tons of creative flavors that you can buy, eat at restaurants, and make at home.  But sometimes it’s good to return to the basics of (three) cheese ravioli.

What about you?  Have you eaten ravioli from a can?  Did you like the meat version or the cheese version?

Interested in making your own ravioli? Then enter the giveaway! Based on the responses so far, cheese ravioli seems to be the most popular filling.  For more ravioli inspiration, check out my Pinterest board. Contest is open until Monday, August 12th.

original recipe

Three Cheese Ravioli

Yield: 3 dozen ravioli

Three Cheese Ravioli


15 oz. container of ricotta cheese (part-skim is fine)
¼ c grated Parmesan cheese
⅓ c grated Asiago cheese
¼ tsp black pepper
1 egg
1 lb of pasta dough for ravioli


  1. Mix all ingredients in a bowl until well combined. Refrigerate until ready to fill the ravioli.
  2. To assemble the ravioli, follow directions found here .

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Sweet Comments:

  1. Lisa T says:

    Plain old cheese for me!


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