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10 Easy Moroccan Recipes for Busy Weeknights

Moroccan food is known for the complex blending of spices, slow-cooked home-cooked meals, and generous portions. But that doesn’t mean you have to have loads of extra time to make a delicious Moroccan meal. These 10 easy Moroccan recipes are a great addition to your weeknight round-up!

Weeknight Beef Tagine

Beef and Snap Pea Tagine with Sweet Onions and Apricot Mrouzia

This dish is complex in flavor but is very easy to put together. Don’t be thrown off by the combination of fruit, vegetables, and meat. It’s very common in Morocco to mix these together. I serve this over barley but you can use rice, couscous, or eat it as is with some good bread.

Lamb Kebabs with Pomegranate and Mint Dipping Sauce

Lamb Kebabs with Pomegranate Molasses and Mint Dipping Sauce

You’ve used ground beef, ground turkey, ground chicken, but have you used ground lamb? It has a great consistency that’s perfect for kebabs. Just enough fat to keep the meat from drying out and it takes on a good flavor. You can make these ahead of time and leave them in the refrigerator to marinate, then just grill them up outside or on the stove. Whisk up the dipping sauces and you’ve got an amazing main dish!

Slow Cooker Moroccan Beef and Green Bean Tajine is easy to make and will leave your stomach happy!

Slow Cooker Beef and Green Bean Tajine

Do you use your slow cooker? This easy Moroccan recipe for beef and green bean tajine puts it to work. Drop in all of the ingredients before you head off for the day and when you return you’ll be ready to sit down to a warm meal! Fresh or frozen green beans can be used – or swap them out for a different vegetable (just keep in mind cooking time may need to be adjusted if you do).

Spiced Moroccan Rack of Lamb

Roasted Moroccan Rack of Lamb

You’ll only need five ingredients to put together this amazing lamb roast. The ingredients couldn’t be simpler, and take only a few minutes to prepare. But, you’ll need to plan ahead as the lamb needs to cook about three hours. Don’t skip the potatoes – they’ll bring the meal together!

Moroccan Kefta and Eggs Tagine

Moroccan Kefta and Eggs Tagine

Eggs for dinner are a childhood memory for me. In Morocco dinner is a lighter meal so it’s not uncommon to find things like eggs, or a soup served. This meatball, tomato, and egg tagine is very simple to make and is fun as well. Grab some bread, pull everyone around the table and eat out of the same dish – very Moroccan!

Moroccan Carrot Chickpea Salad with Dried Fruit

Moroccan Carrot, Chickpea, Dried Fruit and Almond Salad

In search of a little different kind of salad for dinner? Whisk together the dressing and toss together the ingredients and you’re ready to go! This isn’t a classic Moroccan recipe and you won’t find it on any tables in country but the flavors will have you dreaming of a Sahara sunset.

Harissa Chicken and Rice

Harissa Chicken and Rice

This is one of those no-measure recipes. It’s really that simple. In a bowl whisk together all of the spices and rub the chicken down and pop it in the oven. Cook the rice while you’re waiting and that’s it. Use whatever cuts of chicken you like and make it as spicy as you like.

Amnah's Moroccan Meatball Tagine

Amnah’s Moroccan Meatball Tagine

My friend Amnah, a super talented amazing mom of four, made this recipe as a guest post for me. Everyone that’s made it has had nothing but great things to say! You can make the meatballs ahead of time – even freeze them – and then pop them into the oven when you’re ready. Whisk together the lemon and herb sauce while you wait.

Crockpot Paleo Lamb Stew with Caulflower Rice Crockpot Paleo Lamb Stew with Cauliflower Rice

Did I mention that I love crockpots? They make life and mealtime so much easier! This recipe isn’t specifically Moroccan but it’s got all the flavors and fits into a paleo diet. If you’re not on a paleo diet, you can use any kind of rice or another grain as a side dish.

Casablanca Fish Tajine

Casablanca Fish Tajine

Fish is an excellent choice if you’re limited on time because it cooks so fast. Use any kind of fish you’d like but try to stick to similar sizes for an even cooking time. I like to add a drizzle of olive oil to the top of this right before serving.

There you have it 10 great weeknight dishes that will transport you to Morocco in no time.

10 Easy Moroccan Recipes for Busy Weeknights


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Slow Cooker Moroccan Beef and Green Bean Tajine

It’s been a long time since I’ve shared a Moroccan meal recipe and I’m sure you’ll love this one. In Morocco we don’t use a slow cooker often, though lately I’ve been adamant that we need one. With lots of work taking both of us out of the house I miss being able to put dinner in and have it warm and ready when I get home. After 8-10 hours out of the house walking the last thing I want to do at 9pm is figure out something to make. I’ve had the idea to turn this recipe into a crockpot friendly freezer meal but being without one for a year and a half now meant I had no way to test it out. So I asked my step sister if she would be my tester. She’s a new mom who works from home and both she and her husband love international foods. Perfect guinea pigs!

Slow Cooker Moroccan Beef and Green Bean Tajine is easy to make and will leave your stomach happy!

The easiest way to make this is to gather all of your ingredients ahead of time, then just dump them into the crockpot!  I’ve also adapted this so that you can mix everything together in a Ziploc bag and freeze it. When you want to have it for dinner all you’ll need to do is thaw overnight in the fridge and pop into your slow cooker in the morning. Take advantage of low cost frozen beans to shave time off of preparing and still have the same great taste.

Moroccan Beef and Green Bean Tajine is an easy crock pot meal with all the flavors of Morocco.

Slow Cooker Moroccan Beef and Green Bean Tajine


  • 1 lb. beef shoulder cut into several pieces (with or without bones) - fat trimmed
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 tomato peeled and finely chopped or 1/2 can (6-8oz) diced tomatoes
  • 2 Tbsp each dried cilantro and parsley
  • 1/4 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons ginger
  • 1 teaspoon turmeric
  • 1/2 teaspoon pepper (or more -- adjust for flavor)
  • 1/2 teaspoon cumin
  • 1/2 cup water
  • 1 lb fresh or frozen green beans


  • In the bottom of a slow cooker add olive oil, onions, and garlic and turn heat on, leave for 10-15 minutes. Add meat and remaining ingredients (except for beans). Cook on low heat for 6-7 hours. 20 minutes before serving mix and add green beans to the slow cooker. Meat should be tender and falling off the bone, beans should also be tender.
  • **To prepare ahead of time for the freezer, mix the meat, spices, onions, garlic, tomato and olive oil in a large bowl so that everything combines evenly. Then add to a freezer safe storage bag and freeze. Beans should be kept separate. **

Kourtney told me that they loved this recipe and when her husband took it to work one of his co-workers begged for the recipe. This time you don’t even have to take my word for it – take hers!

Moroccan tajine is cooked in the original slow cooker, a conical clay pot. But you can put your slow cooker to work when you make this recipe for beef and green bean tajine.


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Korean Barbecue Stir Fry with Barley

Yesterday was officially the first day of winter but winter is an elusive thing here in Morocco. There are so many things I forgot about that I had a little bit of “winter shock” when we were in Germany last weekend. In Marrakech we’re blessed to still have long days in winter. The sun doesn’t set until close to 6pm and rises around 7:15am. A far cry from the 9am sun rise and 3:30pm sunset in Berlin! The skies are usually clear and we have a variety of food in the markets, because it can grow year round. But, the nights, oh the nights. As soon as the sunsets the temperature plummets. It’s like clockwork. It may be a sunny 68 during the day but can drop to the low 50’s or 40’s in a matter of fifteen to thirty minutes! Layers are a must.

During the day I prefer to eat light things, and I’ve been moving away from meat more and more. MarocBaba and I were recently talking about this when he said, “did you become a vegetarian??” No, no I don’t think I’ll ever give up meat I just find it less and less appealing. I try to listen to my body and tend to feel when I need to eat some chicken or red meat. But, it’s during the night that I feel comfort food is a must. We don’t eat dinner until late here, often it’s close to 9pm or even later. Long after the sun has set and the cold has set in too. I need something warm, easy, and comforting so I can get it made, get out of the kitchen and crawl back under my blankets.

When I made this stirfry I opted for barley, one of my favorite grains. It makes me think of an oatmeal/rice hybrid. I love the texture and nuttiness and eat it hot or cold tossed into salads. It soaks up the Saffron Road simmer sauce in this recipe really well.

Korean BBQ Stirfry with Barley

Korean Barbecue Stir Fry with Barley


  • 2 cups cooked barley
  • 2 chicken breasts
  • 2 Tbsp vegetable oil
  • 4-5 frozen artichoke hearts
  • 3 carrots
  • 1/2 cup frozen peas
  • + any other vegetables you like
  • 1 package Saffron Road Korean Barbecue Stir Fry Simmer Sauce


  • Clean and slice chicken breasts as thin as possible.
  • Clean carrots and cut into slices or cubes
  • Heat vegetable oil in a skillet and add chicken as soon as it is hot.
  • Cook for 3-4 minutes until chicken is browned.
  • Add all of the vegetables and let cook for 5 more minutes.
  • Add simmer sauce, coat vegetables and chicken.
  • Simmer for a few minutes until sauce reduces.
  • Serve on top of cooked barley.

Korean Stir Fry and Barley Chicken


Korean BBQ Stirfry with Saffron Road Simmer Sauce - perfect for cold winter nights!

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Sicilian Citrus Shark Filets for the Feast of the Seven Fishes

Have you heard of the Feast of the Seven Fishes? In Southern Italian and Italian American homes on Christmas Eve a meal of seven fish (and seafood) dishes is served. Roman Catholics used to (and some still do) on specific days of the week and holy days. Christmas Eve is one of those times where they abstained from meat, dairy, and butter. It’s not why the number seven emerged as the number of dishes to serve but there are many cases were 7 is used in the Catholic church. It appears over 700 times in the Bible, is the number of Sacraments of the church, or could represent the seven hills surrounding Rome.

I am not Catholic, nor was I raised Catholic but I do have Sicilian heritage. Sadly, this is not a tradition our family ever celebrated. Our Christmas Eve was hot turkey sandwiches and Italian sausages! This year, Sasha of Global Table Adventure asked me along with several other bloggers to put together our own progressive feast of the seven fishes. Challenge accepted! Living in Morocco, much of what is available to us is similar to what you would find in Sicily this time of year. The olive harvest has just finished so there’s plenty of fresh cured olives as well as olive oil. Mandarin oranges and other citrus fruits like lemons are appearing. Even though the water is cold, the fishermen are still going out. We live about 100 miles from the Atlantic coast, but fresh fish comes to the market every day.

Shark in Essaouaira

So why shark? No reason really except that I sent my husband to pick up whatever they had fresh that was a firm, white fish. He brought back shark – so there you have it! In researching I saw that in Italy they would eat dolphin (in the past, I don’t think it’s typical now) and when I was in Marche and made brodetto we used shark in the recipe so my guess is they would likely eat shark too! The only spot I deviated was that I do use butter in this recipe, but you could stick with oil if you want to be traditional.

Ingredients for Pan Fried Citrus Shark

Sicilian Citrus Shark Filets for the Feast of the Seven Fishes


  • 1 kg (2.5 lbs) shark filet (or a firm white fish)
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 3-cloves crushed garlic
  • juice of 1/2 lemon
  • juice of 2-3 mandarins or oranges
  • large handful green olives
  • 1 tsp each salt and pepper for seasoning
  • flour for dredging fish


  • Clean and trim shark/fish filets.
  • In a large skillet heat butter and olive oil on medium heat.
  • While the butter is heating, mix salt and pepper into the butter.
  • Dredge filets in flour so that they are completely covered.
  • When the butter mixture is hot, add the filets.
  • Leave for 5-6 minutes - do not move the fish!
  • Gently flip fish, it should easily release from the pan.
  • Cook the other side of the fish for another 5-6 minutes.
  • Remove from pan and set aside.
  • Add lemon and orange juice to the same pan, along with the crushed garlic cloves and olives.
  • Whisk together everything in the pan and leave to simmer about 5 minutes until a sauce has been formed.
  • Drizzle the sauce on top of the fish right before serving.
  • Garnish with orange or lemon wedges if desired.

Sicilian CItrus Shark Filets

Want to see what everyone else is making?

Salt Cod Tomato Sauce with Linguine by Sasha Martin, Global Table Adventure.

Sweet and Savory Eel by Laura Kelley, Silk Road Gourmet. 

Whipped Salt cod | Baccalà Mantecato by Deana Sidney, Lost Past Remembered.


Sicilian Citrus Shark Filets Text

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Moroccan Tagine Sandwiches with Onion Jam and Olives

At the beginning of every school year I have the best of intentions. I swear I’m going to make all homemade snacks for the kids to take to school. I’m going to stop working at 5pm and make a delicious dinner for the family. I’m going to have a hearty, healthy breakfast ready every morning. Yes, most of my resolutions revolve around food. Then by the time November rolls around I realize I’ve dropped the ball. If I get a really nice meal on the table 3 nights a week that’s a victory. If the kids are happy with carrot sticks instead of a homemade granola bar, that’s another victory because really, what was I thinking?!?

Instead of feeling like I’ve completely failed because a fancy dinner isn’t on the table regularly, I’ve lowered my standards. How fancy or complicated the food is doesn’t really matter. What matters is will everyone eat it and what’s the shortest amount of time I can spend from start to finish.

Moroccan Tagine Sandwich Bar

I’m also a huge fan of meals where everyone can assemble things how they want. This means fewer complaints of, “but you know I don’t like that!” Our very simple lunch one night were these sandwiches with Saffron Road Moroccan Tagine simmer sauce, onion and tomato jam, and green olives. Very simple and with endless combinations for toppings.

Moroccan Tagine Meat


In a bowl mix together all of the ingredients. If you want to make patties add bread crumbs. Shape and fry in a stove top skillet. If you want something closer to a sloppy joe than brown the ground beef and add the entire package of simmer sauce at the end.

Onion and Tomato Jam

  • 1 onion sliced very thinly
  • 2 medium sized tomatoes
  • 2 Tbsp. butter
  • 1 Tbsp vegetable oil
  • 1/2 tsp salt
  • pinch of cayenne pepper (optional)


In a pan add the butter and oil until melted. Slice 1 onion very thinly and add to the pan. Cook on low heat while onions begin to soften and caramelize. While this is happening cut the tomatoes in half. Use a grater to grate the flesh inside the tomato as you would cheese. Do not grate the skin of the tomato, it’s not used.

When the onions have softened, add the tomatoes and continue to cook on low heat. Mix in salt and the pepper if desired. Cook down the tomatoes until almost all of the water is gone and what’s remaining is thick.

Tagine Sandwich Wedge

To Serve

Serve with any type of bread you have on hand but rolls or baguettes tend to hold up best. Add the meat and top with whatever toppings you desire. I like how the sweetness of the simmer sauce balances with the tanginess of the olives and a little bit of heat in the jam. The combinations are up to you!

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Making Brodetto in San Benedetto del Tronto

Grandpa Pope had a very “special” chicken soup he would make whenever my grandma left on a vacation. It was a recipe no one else wanted to share, no matter how he might try to pass it off. Everything went in the pot and he loved it. Grandpa had grown up with an immigrant father and mother and was born during the Great Depression. His dad had left Sicily as a teenager, like many immigrants, because there was no work. The enclave he found in Michigan’s Upper Peninsula was a world away from the warm winds of Sicily. Other immigrants from northern regions like Abruzzo and Marche brought their own stories and traditions to the area to create a little Italy, not unlike the Finnish immigrants who had done the same. I grew up on stories over homemade bowls of pasta and red sauce. My aunt took a twisted sense of pride in teaching us naughty words in Italian as we got older. Shortly after M was born, my grandpa passed away , there would be no more of his famous soup.

Even though my heritage is mixed like most Americans, I’ve always felt a strong attachment to Italy. So my first trip to Italy was truly something I’d been waiting my whole life to experience. Did the stories I had heard have a glimmer of truth in them? Was the food I had always thought to be Italian, truly Italian or just the Americanized version? Most of all, would I feel some attachment to this place?

Dining Room in Marche

Marche is a region of Italy which borders the Adriatic sea. It’s south of Venice and north of Rome in central Italy. The region is a mixture of coastal cities and mountain towns. It’s no surprise fishing has been a huge part of the culture for generations. In San Benedetto del Tronto we would learn to make brodetto, a fish stew that is a specialty of the city. The stew has a practical history. Sailors often ended up with fish that broke and therefore couldn’t be sold. Instead of tossing them aside they would save them and then make a stew with the cast off pieces. It’s meant to serve a lot of people, you don’t make brodetto for two. There are different versions across the region but what sets this one apart is the use of vinegar in the recipe. There’s one rule that’s for sure – 13 varieties of fish must be used.  

Octopus Adding to Bordetto

There is no set recipe for brodetto, the recipe has been passed down orally in each family generation to generation so there are many variations. You’ll have to toy with the recipe a little bit to make it your own but here’s the basics to feed 12 people.

Start with a gigantic size pan- this one fit over two burners, turn the heat on and warm it up. Then pour in 1 liter of olive oil and 2 sliced onions. Fill another pot with water and turn it on until the water boils. Once the oil begin to bubble and onions begin to soften add a few handfuls of small octopus. They must be small! Cook until they begin to brown and then add a few ladles of the boiling water to the pan.

The octopus will begin to turn red, then add a few handfuls of cut up squid. Cook until they are tender and easy to break.

Squid for the Brodetto

Into the pan you’ll then add 1 liter of white wine vinegar and 1 bottle of white wine (you can leave out the wine if you prefer). Cut up 2 red and 2 green bell peppers and quarter 12 green tomatoes. Add the vegetables to the pan. You’ll then add several ladles of the boiling water to cover everything or as the chef says “make it swim!” Leave this to cook for 20 minutes.

Tomatoes and Peppers for Brodetto

Now it’s time to add the rest of the fish. Everything should be cleaned, scaled, and spines removed. The toughest fish that need the most time to cook should be placed at the bottom, followed by more tender fish closer to the top. Cover with more water. Once all of the fish are in the pan, do not move again. Cover and cook for 15 minutes, It can then be left to sit for a little while before serving hot with plenty of bread.


Traveling in a hijab I am never sure how people will respond. Sometimes I am just like everyone else, and other times I may as well be a four headed alien. When we went back to taste the brodetto after visiting a local museum I wasn’t feeling well. My blood sugar had dropped and I asked to please have something sweet to drink as soon as we sat down. The chef  quickly came back with a Sprite and asked if there was anything else he could get me. I tasted the brodetto with everyone else but it was just too much fish for me. I didn’t want to be rude or have anything special made but he quickly went back to the kitchen and brought a plate of fresh ravioli and sauce for me. He continued to check on me throughout lunch and even came with a special dessert. Sure, it could have just been the makings of a great chef and host at work, but I caught a wink he sent my way after he was certain I was ok and in that moment I felt my grandpa was there with us. Besides how could he have known ravioli were my favorite if grandpa wasn’t there watching out for me?

Ingredients (to serve 12)

  • 1 liter olive oil
  • 2 onions sliced
  • 1 green tomato per person
  • 1 green and red tomato each per every 6 people
  • 1 liter white wine vinegar
  • 1 bottle white wine
  • 2-3 handfuls small octopus
  • 2-3 handfuls squid
  • assortment of other fish and/or rays
  • salt and pepper to season at the end as needed.
I visited the Marche region of Italy in conjunction with a press tour offered by the regional tourism board and their #ilikemarche campaign.

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Making Marrakechi Tangia at Home

Marrakech has one dish that they are especially known for – tangia. Not to be confused with tajine, this is truly special. On every food tour we try to take our guests to try this food. Of course vegetarians have to miss out but for everyone else this “man meat” as one person called it is out of this world. Unlike tajines, tangia is cooked in an earthenware urn. It’s covered in parchment and slipped under the warm coals of the fernachi over night. In the morning it’s removed and the tender, falling off the bone meat is eaten by lunch.  There’s no messing around with vegetables here – it’s just meat.

The history of this food is as interesting as it is tasty. In previous generations the men who worked in the artisan shops of Marrakech had Friday (the Muslim holy day) off of work in the afternoons. On Thursday it would be someone’s turn to collect the money from everyone to make tangia. This is one dish that men did typically make. Whoever was in charge got the ingredients, put it together and delivered it to the oven. When Friday afternoon came, the men would pray the midday prayer and then go to a park or garden outside of Marrakech to eat, play music, and overall enjoy each other’s company.

All I know for 100% sure is that this is delicious. It’s worth the trip to Marrakech but if you can’t make it, you can make your own version at home. This recipe is for a pressure cooker as I know not everyone has a tangia pot at home. If you don’t have a pressure cooker you could try it in the slow cooker or cook on very low heat in a heavy duty skillet.

Kids eating Tangia

Eating tangia with our friends from Pint Size Gourmets!


Ingredients for Tangia

  • 2 lbs. lamb
  • 2 tbsp garlic crushed
  • 1 tsp salt
  • 1 pinch of saffron threads crushed
  • 1/2 tsp turmeric
  • 3/4 tsp white pepper
  • 1/2 preserved lemon rind, finely chopped
  • 1/4 cup olive oil
  • 1-2 cups water
  • 1 teaspoon smen, optional


In pressure cooker, add the olive oil and garlic while cooking on medium heat for about 3 minutes. Wash and trim lamb of all excess fat and add to the pressure cooker. Add all of the spices and preserved lemon, then mix around all of the ingredients so that the meat is covered with all of the spices.

Next add the preserved lemon, smen and water. Just enough water should be added to barely cover the meat. If cooking on the stove top add half the water and watch closely as you may need to add more. Cover the pressure cooker or skillet and cook on medium high heat for 45 minute s- 1 hour. (closer to 2 hours for the stovetop) Vent the steam and check to see if the meat is tender. It should be falling apart with a thick sauce reserved. If the meat is falling apart but there is a lot of liquid left continue boiling down the liquid. When finished turn out onto a plate and eat with crusty round bread or French baguettes.

Have you eaten tangia? What did you think?

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Homemade Cheese Raviolis

“Mom, do you know what you should make for dinner?”

What buddy?

“Cheese ravioli. Do you remember how good those are? With lots of red sauce…no meat..”

Yea, you’re right…I’ll make them one day when I have some extra time, ok?

*two days later*

“Did you have time yet? I’m going to write cheese ravioli on your meal plan, then you’ll have to make them.”

Umm, ok sure I’ll make them I promise.

*two more days later*

“So mom, how about those cheese ravioli?”

Me, silently thinking how have you not forgotten about these yet? Did I raise an elephant? *grumble grumble*

I’m going to the store today and I’ll get the stuff to make them. #surrender

My kids really think I can make anything their little hearts desire, like the lego marshmallows my little one requested a few months ago, or the soft pretzels, and so it shouldn’t have been too much of a surprise when M declared he wanted cheese ravioli and then wouldn’t give up until I actually made them. If anyone asks me what is the most important skill to have as an expat, my answer is, “the ability to cook anything from scratch.” For real. This challenge was less about having the ability to make ravioli and more about the actual process. There are no frozen bags of ravioli in Morocco, at least not where I live so off to the kitchen I went.

Homemade Cheese Ravioli

Most people think making fresh pasta is really hard – it’s not. Ravioli is just stuffed pasta dough, and the stuffing couldn’t be easier either.



  • 2 cups all-purpose flour
  • 1 cup semolina flour
  • 4 eggs
  • 3 Tbsp olive oil
  • 1 tsp salt
  • water

Cheese Stuffing

  • 16 oz ricotta cheese
  • 1 cup mozzerella cheese
  • 1/2 cup parmesan cheese
  • 1 tsp grated garlic
  • 1/2 tsp each salt and pepper
  • 2 eggs
  • palmful of fresh chopped Italian parsley and/or basil



In a large bowl add flour, semolina flour and salt. Mix together and create a well in the middle of the dry ingredients. Crack the eggs into the middle and add olive oil. Use your hands to mix together the dry ingredients with the wet ingredients. You can do this in a stand mixer of food processor but hands work just as well! Continue mixing until the dry and wet ingredients come together into a soft, pliable ball. You may need to add a little water if it’s too dry, or  a little flour if it’s too wet. Once the dough comes together, cover with a towel and set aside to rest while you prepare the filling.


There’s no right way to do this! Simply add all of the ingredients together in a bowl and mix! You can add more garlic if you like, or add different herbs. I like the 3 cheese mix because it’s the way these have always been made in my family, but you can omit the mozzerella or add a different cheese that you like.


If you have a pasta machine you can break off pieces of the dough and run it through your machine to flatten. If you don’t you can do the same thing with a rolling pin. Place a piece of parchment on your work surface and dust with flour. Dust the top of the dough with flour as well and put another piece of parchment on top. Roll out to 1/8″ flatness. Use a circular biscuit or sandwich cutter to make discs of dough.

Ravioli Discs


I like to make as many as possible to start with. You can set aside the scraps after cutting out the circles for another rest while you continue rolling dough. Roll them all together to use as much of the dough as possible. If you notice it getting too tough, set aside.

Once you have all of your discs cut it’s time to stuff the dough! Use a teaspoon to scoop the cheese filling and place in the center of the dough.

Filling Ravioli

I do this one at a time. Fold over the other half of the dough and use the back of a fork to seal the dough into half circles. Place on a lined cookie sheet. You can freeze ravioli at this point, on the cookie sheet. Once they’ve hardened transfer to a freezer safe bag. You also can cook them immediately.

Pressing Ravioli


To cook, bring a large pot of salted water to a roaring boil and drop the ravioli in. Fresh ravioli will cook in 5-6 minutes while frozen will cook in 8-10 minutes. Once ravioli float to the surface they’re ready! Use a slotted spoon to remove from the water. Serve with marinara sauce with or without meatballs.  You can find my easy marinara sauce on this post for homemade gnocchi and red sauce.

When I make these I make a double batch. This recipe will make 2-3 dozen ravioli but I figure if I’m making the mess once may as well make lots. They freeze well and are perfect for those nights when you really don’t know what to make. Paired with a simple salad you can have dinner ready in under 20 minutes.

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