Ravioli Recipe

Learn how to make fresh homemade ravioli (from scratch!) with easy step-by-step recipe instructions & video, plus a creamy, 5-ingredient cheese filling with fresh basil. No ravioli makers or molds required!

But before you dive in, know this: homemade ravioli is a project. A pasta project. Do not attempt on a Tuesday night after work or soccer practice (or both). It takes time. Repetition. A glass of wine perhaps? Once you find a groove, the process will become surprisingly therapeutic and the results: absolutely spectacular.

Beginner’s Guide to Fresh Homemade Ravioli

This recipe will teach you how to make fresh homemade ravioli (from scratch!) with step-by-step instructions & video. I’ve also included a creamy, 5-ingredient cheese filling with basil. For timing, my method is broken down into 4 steps: making pasta dough, making the cheese filling, rolling the pasta dough into sheets and finally: assembling the ravioli. See storage options (at the end of the recipe) for chilling and freezing ravioli for future use. Don’t forget to read my notes and tips below! Notes & Tips: Ravioli Yield: You’ll get approximately 16-32 ravioli from this recipe, depending on how large you make them and if you do 1 or 2 rows of filling during the assembly. It’s enough for 4 ppl as a light first course or main meal- you would know this best. Think ahead. Before you begin, remember two things: the ricotta must be drained overnight (no exceptions!) AND you’ll need sauce to serve with the ravioli, like a simple pomodoro sauce. I tackle both 1-2 days in advance. Drain store-bought ricotta. Skip this step, and you’ll be sorry. The cheese filling will be watery, grainy and seep out all over the place. I measured a whopping 80 g (3 oz) of residual liquid from a 454 g (1 lb) container of drained ricotta! Use any leftover ricotta to make my One-Bowl Italian Ricotta Cake. Make space. You’ll need a large, clutter-free work surface to roll out the pasta dough. The kitchen table is ideal. Don’t overlook this tip. Rolled out pasta sheets can measure up to 3ft. long! Skip the fancy tools: You do not need ravioli molds or ravioli makers to get started. A simple ravioli cutter (aka: fluted pastry wheel) is sufficient for pretty decorative edges reminiscent of baby shark teeth. Or, use a large knife and upgrade later.

Prep: -467167h36min12sec

Total: 2h5min

Yield: 4

Ingredients:

• 300 g Tipo 00 Flour*
• 3 large eggs*
• 1 large egg yolk
• Olive oil*
• Semolina flour, for dusting
• 100g (1/2 cup) drained whole milk ricotta or 100 g homemade ricotta
• 100 g (1/2 cup) mascarpone cheese
• 10 g (1/4 cup) chopped basil leaves
• 30 g (.90 oz) freshly grated Parmesan cheese
• 1 egg
• Salt & Pepper, to taste
• Kitchen Aid Stand Mixer (w/ roller attachment) OR Hand-Crank Pasta Machine to roll the pasta dough into sheets.
• Parchment paper (6 pcs). I like pre-cut sheets for convenience
• Sheet pan
• Digital scale
• Fluted ravioli cutter (or large knife)

Instruction:

1. Add the flour, eggs and olive oil (if using) to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes- it will be much easier to knead in the next step. Then, knead the dough into a ball, about 1-2 minutes (don’t worry about technique here, the food processor does most of the kneading for you). Cover again, and let rest for 30 minutes to 1 hour to relax the gluten. I prefer a 1 hour rest for long pasta sheets. Tip: Use this resting time to make the ravioli filling.
2. Combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese and egg. Season with salt and pepper; mix well. Give it a taste (it should be highly seasoned). Cover and chill until ready to use. This step can be done 1-2 days in advance.
3. Set up your work station: Choose a large, clutter-free work surface to spread out (I like the kitchen table). Dust your work surface and the pasta machine/roller with semolina flour to prevent sticking. Line (2x) sheet pans with parchment paper, no overhang. Cut 4 additional pieces to layer in between the pasta sheets as you roll them out; set aside.
4. Cut the pasta dough into 4 equal pieces. Flatten one piece into an 5×8-inch long disc (re-wrap or cover the remaining pieces so they don’t dry out). A rolling pin helps with this step.
5. Send the disc through the roller on the widest/lowest setting. This is “#1” on the Kitchen Aid attachment. Send it through a second time. Note: if using a hand-crank pasta machine, refer to their specific instructions for rolling pasta sheets for ravioli. The process is the same, but the settings are different.
6. Continue to roll the dough through settings #2-5 (2x on each setting), dusting with semolina flour in between if the pasta gets sticky. You can also cut the sheet in half if it gets too long. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath, about 1 mm thick.
7. When finished, lightly trim the rounded edges. Cut into 10-12-inch long sheets. The sheets do not have to look perfect- you’ll trim more later on. Place onto your sheet pan and cover with parchment paper. Repeat to roll the remaining 3 pieces of dough.
8. Grab a pasta sheet. Dollop the cheese filling (in rounded teaspoons), down the center of the sheet, spaced 2 finger widths apart. Place a second sheet on top, like making a sandwich. (Tip: If you’re feeling confident, you can do two rows of filling, instead of one. Two rows is not necessarily harder; it requires more practice and patience when smoothing out the pasta sheets. You will have enough cheese filling to do so, and your total number of ravioli will increase. Perhaps start with one row, and then work your way up if you’re in the mood).
9. Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out. Press to seal the edges and sides. Refer to my video for guidance.
10. Cut the ravioli in half and then into strips. Trim into 2 1/2- 3-inch ravioli squares. Transfer the ravioli to the remaining parchment-lined sheet pan dusted with semolina flour. Cover with towel or an inverted sheet pan. Repeat to assemble and cut the remaining ravioli.
11. Arrange homemade ravioli on a parchment-lined sheet pan dusted with semolina flour to prevent sticking. Cover tightly with plastic wrap. Store at a moderate room temperature for 1 hour.
12. Arrange the ravioli as indicated above. Chill up to 4 hours. Do not refrigerate overnight. The pasta will oxidize and discolor, and the filling will create soggy ravioli.
13. Arrange the ravioli as indicated above, minus the plastic wrap. Freeze directly on the sheet pan. Once frozen solid, transfer to a parchment-lined air-tight container. Freeze up to 1 month.

Homemade Ravioli

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family’s favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan

Prep: 02

Total: 02h10min

Yield: 6 servings.

Nutrition Facts: calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.

Ingredients:

• 5 to 5-1/2 cups all-purpose flour
• 6 large eggs
• 1/2 cup water
• 1 tablespoon olive oil
• SAUCE:
• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• 1/2 cup grated Parmesan cheese
• 1/3 cup water
• 1/3 cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• FILLING:
• 1 carton (15 ounces) ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instruction:

Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

HOW TO MAKE RAVIOLI From Scratch Like NONNA

FAQ

What can I put with ravioli?

1. Italian Bread.
2. Cipollini Onions.
3. Broccoli Rabe.
4. Polenta.
5. Asparagus Wrapped In Prosciutto.
6. Oven-Roasted Vegetables.
7. Frico Chips With Zucchini.
8. Garlic Bread.

What traditionally goes in ravioli?

What do Italians put on ravioli?