Entrees, Savory

Cheesy Sun Dried Tomato Ravioli

Cheesy Sun Dried Tomato Ravioli

Last year, I was given a pasta maker as a birthday gift, and since then I’ve had so much fun making fresh pasta! The great thing is, if you have the right tool for the job, making pasta at home is really easy, and you probably already have all the ingredients you need for fresh dough in your pantry.

I particularly love that I’m able to make my own ravioli now that I have a pasta machine. It’s so fun to be able to get creative not only with the sauce and toppings, but with the pasta itself!

This Cheesy Sun Dried Tomato Ravioli is a new favorite of mine. For one thing, sun dried tomatoes are just ridiculously tasty. Throw in some Asiago, Parmesan, and ricotta, wrap it all up in fresh pasta dough, and you’ve got a ravioli worth being proud of.

Plus, the flavors in this ravioli are versatile enough that you can prepare them in so many different ways! I enjoy serving them with pesto and toasted pine nuts.

If you don’t have a pasta maker, don’t let it stop you from making this delicious homemade ravioli! Instead of using pasta sheets, you can use wonton wrappers and get a similarly tasty result.

I hope you enjoy!

Cheesy Sun Dried Tomato Ravioli

Cheesy Sun Dried Tomato Ravioli


  • 1 lb fresh pasta sheets or 1 package wonton wrappers
  • 1/2 cup sun dried tomatoes in oil, drained and chopped. Reserve about 1 tablespoon of the oil from the jar.
  • 1/4 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1/4 cup Asiago cheese
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes (optional)


  • In a bowl, stir together ricotta, asiago, parmesan, salt, and pepper flakes, if using. Set aside.
  • In a medium pan, heat 1 tbsp oil reserved from the sun dried tomatoes, or 1 tbsp olive oil.
  • Add onions and tomatoes and cook about 3-4 minutes, or until onions have softened.
  • Add garlic and cook for an addition 30 seconds, until fragrant.
  • Remove from heat, and let cool. Once cool, stir in to the cheese mixture until well combined.
  • If using fresh pasta sheets, cut the dough into either 2 inch diameter circles with a dough cutter, or into 2 inch cubes squares. If using wonton wrappers, skip this step.
  • Spoon about 1 tablespoon of filling onto a wonton wrapper or pasta sheet.
  • Wet the edges of the wrapper or pasta with water, and place another sheet on top to cover filling. Crimp the edges of the ravioli with a fork to seal. Repeat for remaining filling and pasta sheets.
  • When ready to cook ravioli, boil until tender about 2-3 minutes.
  • Serve with your favorite sauce, or simply tossed in olive oil and freshly grated Parmesan. Enjoy!