Stuffed Ravioli with Alfredo Sauce / #SundaySupper

Of all the many meals I have cooked for my family, this Stuffed Ravioli with Alfredo Sauce always gets the most yums! I don’t know if it is the creamy mix of fresh ricotta and mozzarella trying to burst through the edges of the homemade ravioli’s or the richness of the alfredo sauce made with fresh asiago and heavy cream as it bubbles it’s way to thickening in the pan, but it does taste amazing! I hope you think so too!

Stuffed Ravioli, Alfredo Sauce

Stuffed Ravioli w/ Alfredo Sauce

 printable recipe
Serves 4-6
Cheese Stuffing 
2 eggs 
1 cup fresh Ricotta, drained
8 ounces fresh Mozzarella, chopped in to tiny pieces

2 cups Flour 
1 teaspoon Salt
3 Eggs
2 teaspoon Water

Alfredo Sauce 
1 tbl Butter
1 cup Heavy Whipping Cream
4-5 ounces fresh shredded Asiago Cheese
2 ounces 3 Cheese Italian (Parmesan, Asiago, Romano)

Ravioli, Stuffing

Mix together the eggs, Ricotta, and Mozzarella. Cover and refrigerate until later.

ravioli dough

Mix together the flour and salt in a food processor. Add eggs and mix together. If dough appears to be too dry, add just a few drops of water at a time. The dough should not be sticky.


Cut the dough into 6 equal pieces. Wrap 5 in plastic wrap to keep it from becoming too dry.

Filling ravioli

Cut the other piece in to two pieces and roll both of them out on a lightly floured surface, as thin as you possibly can. A 5×5 piece is a good size.  Place very small portions of the filling onto one piece of dough. Use a small brush dabbed with water to brush between the spots of filling, and around the edges.

cutting ravioli's

Place the second piece of dough on top of the first. Use your finger to press the dough together so it will adhere to the water.

trimming raviolis

Cut between the pieces of dough with a pizza cutter or pastry wheel. Trim the edges so they are clean and straight. The cheese filling can sometimes start to come out. If that happens, squeeze the dough together until it sticks. Do this again until all your dough is used. Place all the raviolis on a cookie sheet, and place in the fridge until ready to use.

Boiling ravioli's

When you are ready to make the alfredo sauce, start the pot of hot water boiling to cook the raviolis. Once it is boiling, add the raviolis, They will take approx. 10 minutes to cook.

Making alfredo sauce

In a large sauce pan. melt the butter and pour in the whipping cream. Put the temperature on high, and constantly stir the sauce. Start adding the fresh Asiago cheese, mixing quickly as the cheese melts into the cream.

Alfredo sauce

Keep adding more cheese, a little at a time, until the sauce is cheesy and starts to bubble up. As it bubbles, it will get thicker. Remove from heat when it is thick enough.

Stuffed Ravioli with Alfredo Sauce

Plate the ravioli and then top with alfredo sauce. Add the 3 cheese Italian to the top. Add a piece of Italian bread to sop up all the extra sauce! Mangia!

Thanks for joining me today for this Italian Feast! The rest of the SundaySupper family has contributed Italian dishes I know you will love. Keep scrolling down to find them!

Thanks so much to Manuela Zangara from Manu’s Menu for hosting today’s tasty event!





And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement 

Sunday Supper Movement

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