Homemade pasta takes time—especially ravioli—but trust us: the result is worth every minute. This recipe, inspired by the cuisine of Capri, combines a soft, delicate dough with a creamy three-cheese filling and a simple yet flavorful tomato sauce.

For the pasta dough:
• 2 cups all-purpose flour
• 3 large eggs
• 2 teaspoons extra virgin olive oil
• ½ teaspoon fine salt

For the filling:
• 1 cup whole milk ricotta
• ⅓ cup shredded mozzarella
• ¼ cup grated Grana Padano (plus extra for garnish)
• 2 eggs
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh marjoram (plus extra for garnish)

For the sauce:
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 can (800 g) whole San Marzano tomatoes
• ½ teaspoon fine salt
• ¼ teaspoon ground black pepper

1. Pasta dough:
Make a well with the flour on a clean surface. In the center, add the eggs, oil, and salt. Beat the eggs with a fork and gradually incorporate the flour. When the dough starts to come together, knead it by hand for about 8 minutes until smooth. Wrap in plastic and let it rest at room temperature for 30 minutes.

2. Cheese filling:
In a bowl, mix the ricotta, mozzarella, Grana Padano, eggs, pepper, and marjoram. Set aside.

3. Tomato sauce:
Heat the oil in a saucepan over medium heat. Add the garlic and cook just a few seconds until fragrant. Crush the tomatoes with your hands and add them to the pot with their juices. Stir in the salt and pepper, bring to a gentle boil, and simmer on low heat for 15 minutes. You can leave the sauce chunky or blend it for a smoother texture. Taste and adjust seasoning. Set aside.

4. Assembling the ravioli:
Divide the dough into 4 equal parts. Keep the unused portions well wrapped so they don’t dry out. Roll each portion out with a pasta machine until you get thin sheets about 70 cm (28 in) long. Lightly flour the surface and cut each sheet in half.
Place small portions of the filling (about 1½ teaspoons) on one half of the sheet, leaving space between each mound. Cover with the other half and gently press around the filling to remove any air. Cut the ravioli using a square cutter or a knife, and place them on a floured tray.

5. Cooking and serving:
Bring salted water to a boil and cook the ravioli in batches for about 4 minutes. Carefully drain them and toss with the hot sauce. Sprinkle with more Grana Padano and a bit of fresh marjoram. Serve immediately.

If you can’t find Grana Padano, you can use Parmesan or Pecorino instead.
• Use plenty of flour on your work surface and tray to prevent the ravioli from sticking.
• Keep the dough well covered until you're ready to use it to prevent it from drying out.
• Cook the ravioli in batches and in gently boiling water to avoid them from opening.
• If you have leftover dough, you can cut it by hand to make wide noodles; it’s not ideal to run it through the machine again.