Name: How to Make Homemade Ravioli Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 cups all purpose flour; 1 teaspoon kosher salt; 5 large eggs; 3 large egg yolks; 2 cups all purpose flour; 1/2 teaspoon kosher salt; 3 large eggs; 2 large egg yolks

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Introduction

Homemade ravioli is a delightful way to bring authentic Italian flavors to your kitchen. Making the pasta dough from scratch allows you to customize thickness and filling for a truly personalized dish. This recipe will guide you through creating tender, delicious ravioli perfect for any occasion.

The image shows several pieces of fresh ravioli pasta arranged neatly on a white marbled surface, each piece square-shaped with a slightly domed center filled with stuffing. The pasta dough is light yellow with a soft, smooth texture, and edges are pressed with a crimped pattern to seal the filling inside. A light dusting of white flour covers parts of the ravioli and the surface beneath, giving a soft powdery look. The pieces are spaced evenly, emphasizing their uniformity and freshness. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 teaspoon kosher salt

5 large eggs
3 large egg yolks

Instructions

Step 1: On a clean work surface, mix the flour and salt together and form into a mound about 10-12 inches in diameter.
Step 2: Create a well in the center of the flour mixture and pour in the eggs and yolks. Using a fork, gently beat the eggs, then slowly incorporate the flour into the eggs starting from the edges.

Step 3: Adjust the dough’s texture if needed: add a little flour if it’s too sticky, or a spritz of water if it’s too dry.
Step 4: Form the dough into a ball and knead it for about 10 minutes, pushing with the heel of your hand and rotating. The dough is ready when it springs back when pressed and looks smooth.
Step 5: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. If not using immediately, refrigerate it.

Step 6: Roll out the dough to your desired thickness—between 1/8” and 1/16”—using a pasta roller or rolling pin.
Step 7: Place the dough sheet over a ravioli mold, creating small divots for filling. Spoon 1 tablespoon of your desired filling into each section. Cover with another sheet of dough and roll over with a rolling pin to seal.
Step 8: Turn the mold over and tap gently on the counter to release the ravioli. Separate any joined pieces with a knife.

Step 9: Transfer the ravioli to a parchment-lined baking sheet dusted with flour. Repeat rolling, filling, and cutting until all dough and filling are used.
Step 10: To cook, bring a large pot of salted water to a boil. Add ravioli in batches, cooking for 3-4 minutes or until they float. Remove with a slotted spoon and serve with your favorite sauce or lightly oil them if preparing ahead.

Tips & Variations

For extra flavor, add finely chopped herbs or grated cheese to your pasta dough.

If you don’t have a ravioli mold, you can use cookie cutters or shape the ravioli by hand.
Experiment with different fillings like ricotta and spinach, mushroom and garlic, or butternut squash for variety.
Let resting dough warm slightly before rolling if it feels too stiff from the fridge.

Storage

Store uncooked ravioli on a parchment-lined baking sheet, covered loosely with plastic wrap, in the refrigerator for up to 2 days. For longer storage, freeze them on the baking sheet until solid, then transfer to an airtight container and freeze for up to 1 month. Cook from frozen, adding an extra minute or two to the boiling time. Leftover cooked ravioli can be refrigerated for 2 days and gently reheated in a pan with sauce or by steaming.

How to Serve

A rustic dark brown bowl filled with about eight square ravioli pieces showing soft, pale yellow pasta with slightly ruffled edges and fine ridges around the filling bumps; the ravioli are coated lightly with melted butter and topped with a light dusting of grated cheese and tiny specks of ground pepper, creating a subtle textured look. Two antique silver forks rest side by side in the bowl with their handles pointing outward, contrasting with the light pasta. The bowl is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a food processor to make the dough?

Yes, a food processor can help combine the dough ingredients quickly, but you should still knead the dough by hand afterward to develop the gluten and get the right texture.

What filling works best for homemade ravioli?

Classic fillings include ricotta cheese mixed with spinach or herbs, but you can also try ground meat, mushrooms, roasted vegetables, or even sweet fillings like pumpkin and sage for unique variations.