Kitchenaid Pasta Recipe Ravioli: Fresh Pillows of Cheese With Every Bite

There’s nothing like the satisfaction of making fresh pasta from scratch, especially when it results in perfectly formed ravioli filled with creamy cheese. Using a KitchenAid mixer with the pasta attachment simplifies the process, turning what seems like a complex task into an achievable weekend project.

The dough comes together in minutes, then rests while you prepare the filling. I’ve found that a simple ricotta and parmesan blend, seasoned with herbs, creates the ideal balance of flavors. The real magic happens when the pasta sheets meet the filling, creating those signature pillows.

Once assembled, these ravioli cook in just a few minutes, floating to the surface when they’re ready. The texture is tender yet sturdy, with a filling that oozes slightly when bitten into. It’s a dish that feels special without requiring hours of effort.

Serve with a light butter-sage sauce or marinara for a meal that impresses every time. This method ensures restaurant-quality results in your own kitchen.

Ingredients for Kitchenaid Pasta Recipe Ravioli

Fresh pasta dough and a creamy cheese filling make these ravioli irresistibly good.

The flour is the foundation—King Arthur or Bob’s Red Mill all-purpose are my go-tos (the protein content is just right). For the ricotta, whole milk gives the creamiest filling. Look for tubs at Whole Foods or your regular supermarket—just avoid the low-fat versions (they’ll make your filling dry). The Parm? Grab a wedge from the deli counter and grate it yourself. Pre-grated won’t melt the same way.

No ricotta? Cottage cheese blended smooth gets you close. Fresh herbs are ideal, but dried at one-third the amount works. The nutmeg might seem small, but freshly grated makes a difference—skip if you don’t have it. For the sauce, salted butter is fine (just reduce the added salt). The sage can be dried too, but use half the amount.

Dough rests best at room temp—cover it with a towel. Filling keeps 2 days in the fridge (stir before using). Cooked ravioli freeze beautifully on a tray first, then transfer to a bag. They’ll keep 3 months (no need to thaw before cooking).

Step-by-Step Instructions for Fresh Ravioli

Here’s how I make perfect cheese-filled pasta pillows using my stand mixer.

Step 1: Create the Pasta Dough

In your KitchenAid bowl with the dough hook attachment, combine the 2.5 cups All-Purpose Flour and 0.5 tsp Salt. Make a well in the center and add the 4 whole Large Eggs, 1 tbsp Olive Oil, and 1 tbsp Water.

Mix on speed 2 for 30 seconds, then increase to speed 4 until the dough comes together into a shaggy ball. If it’s too dry, add water 1 teaspoon at a time. The dough should be slightly sticky but pull away from the bowl sides.

Knead for another 2-3 minutes on speed 4 until smooth and elastic. You’ll know it’s ready when the dough springs back when poked. Wrap in plastic and let rest at room temperature for 30 minutes.

Step 2: Prepare the Cheese Filling

In a bowl, combine the 1 cup Whole Milk Ricotta Cheese, 0.75 cup Parmesan Cheese, 0.25 cup Fresh Basil Leaves, 0.25 cup Fresh Parsley Leaves, 2 cloves Garlic Cloves (minced), 0.25 tsp Black Pepper, and 0.125 tsp Nutmeg.

Mix until fully combined but don’t overwork it—the filling should maintain some texture. Taste and adjust seasoning if needed, though the Parmesan and garlic should provide plenty of flavor. Cover and refrigerate while you roll the pasta.

Step 3: Roll and Cut the Pasta Sheets

Divide the rested dough into 4 equal pieces. Flatten one piece and run it through your pasta roller on the widest setting. Fold in thirds like a letter and repeat 2-3 times to create a smooth sheet.

Gradually decrease the roller setting, passing the sheet through once at each level until you reach the second-to-thinnest setting. You should be able to see your hand through the sheet when held up to light. Dust with flour as needed to prevent sticking.

Cut the sheet into 3-inch squares for your ravioli. Repeat with remaining dough pieces. Keep the squares covered with a towel to prevent drying out.

Step 4: Fill and Shape the Ravioli

Place 1 teaspoon of the cheese filling in the center of each pasta square. Be careful not to overfill—this is the most common mistake that leads to bursting ravioli.

Lightly brush the edges of each square with water. Top with another pasta square and press around the filling to seal. Use a fork to crimp the edges tightly. You should have about 48 ravioli total.

Place the finished ravioli on a floured tray, making sure they don’t touch each other. They can sit at room temperature for 30 minutes before cooking, or be refrigerated for up to 2 hours.

Step 5: Cook and Serve with Sage Butter

Bring a large pot of salted water to a rolling boil. Add the ravioli in batches, stirring gently to prevent sticking. Cook for 2-3 minutes until they float to the surface and the pasta is tender.

While the ravioli cook, melt the 4 tbsp Unsalted Butter in a large skillet over medium heat. Add the 8 whole Fresh Sage Leaves and cook for 1-2 minutes until the butter turns golden and the sage becomes crisp.

Drain the ravioli and toss gently with the sage butter. Serve immediately with extra Parmesan if desired.

Essential Equipment for Great kitchenaid pasta recipe ravioli

KitchenAid Stand Mixer

The KitchenAid stand mixer is your workhorse here. I use mine with the dough hook attachment for mixing and kneading the pasta dough. Its powerful motor handles the stiff dough with ease. A 5-quart model works perfectly for this recipe.

Pasta Roller Attachment

The KitchenAid pasta roller attachment transforms your mixer into a pasta machine. I recommend the 3-piece set that includes roller and cutter attachments. It clamps securely to the mixer’s power hub and rolls the dough to perfect thinness.

Ravioli Maker

While not strictly necessary, a ravioli mold or stamp makes shaping much easier. I use a non-stick ravioli maker with 3-inch squares that creates perfect pockets for filling. It also helps press the edges tightly to prevent bursting during cooking.

Dough Scraper

A bench scraper is invaluable for dividing and handling the pasta dough. I keep mine nearby to scrape the bowl clean and portion the dough evenly. It also helps lift the delicate pasta sheets without tearing. 💛

Pasta Drying Rack

A foldable pasta drying rack gives your ravioli space to rest before cooking. I lay them in a single layer to prevent sticking. This is especially helpful if making a large batch. The rack also works for drying fresh pasta strands.

Large Pot

Use a 5-6 quart pot with plenty of water for cooking. I fill mine about ¾ full to give the ravioli room to float. A wide pot with a heavy bottom prevents sticking and ensures even cooking. 🔥

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