From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Homemade Ravioli with Creamy Garlic Parmesan Sauce
Fresh, flavourful and better than a restaurant — a family favourite.
Bobbie's kitchen notes: use 00 flour for the best texture; do not overfill the ravioli; seal the edges well to prevent them from opening; you can make the filling ahead of time; freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for up to 3 months; try different fillings — spinach and cheese, mushroom, chicken or beef. Serve with garlic bread or focaccia, a green salad, roasted vegetables, or steamed broccoli or asparagus. Storage: cooked ravioli keeps 3 days in the fridge; uncooked ravioli freezes up to 3 months — cook straight from frozen, adding 1–2 minutes. Nutrition per serving from Bobbie's card (approximate): 460 calories, 20 g protein, 28 g fat, 32 g carbohydrates, 2 g fibre. Vegetarian unless you add the optional meat filling.
Ingredients
For the pasta dough
- 2½ cups all-purpose flour (or 00 flour)
- 3 large eggs
- 1 tbsp olive oil
- ½ tsp salt
For the filling
- 15 oz ricotta cheese (1½ cups)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
- 1 cup cooked spinach, chopped and squeezed dry (optional)
- ½ lb ground beef or Italian sausage, cooked and drained (optional, for a meat filling)
For the sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
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Method
- 1
Make the dough: in a large bowl, combine flour and salt. Make a well, add eggs and olive oil. Mix and knead for 8–10 minutes until smooth. Wrap in plastic and rest for 30 minutes.
- 2
Prepare the filling: in a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, parsley, salt, pepper and nutmeg. Add cooked spinach or cooked meat if desired. Mix well.
- 3
Roll the dough: divide the dough into 4 pieces. Roll out each piece with a pasta machine or rolling pin until thin (about 1/16 inch thick).
- 4
Add the filling: place 1–2 teaspoons of filling in rows on one sheet of pasta, leaving space between each mound.
- 5
Seal and cut: lay another sheet of pasta over the filling. Press around each mound to seal and remove air. Cut into squares or rounds using a ravioli cutter or knife.
- 6
Cook the ravioli: bring a large pot of salted water to a boil. Cook ravioli for 3–4 minutes, or until they float to the top. Drain gently.
- 7
Make the sauce: in a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Pour in heavy cream, simmer for 2–3 minutes, then stir in Parmesan, salt, pepper and red pepper flakes (if using).
- 8
Combine and serve: add cooked ravioli to the sauce and gently toss to coat. Garnish with fresh parsley and extra Parmesan.
- 9
Enjoy! Serve hot with garlic bread and a fresh salad.
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From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026