Description
This homemade ravioli recipe guides you through making fresh pasta dough from scratch, rolling it out thinly, filling each parcel with your preferred filling, and cooking it perfectly in boiling salted water. With simple ingredients and easy-to-follow steps, you’ll master classic Italian ravioli that are tender, flavorful, and ready to pair with your favorite sauces.
Ingredients
Scale
Dough 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
Instructions
- Make the Dough: On a clean work surface, mix the flour and salt, then form into a mound about 10-12 inches in diameter. Create a well in the center for the eggs and yolks.
- Incorporate Eggs: Pour the eggs and egg yolks into the well and gently beat them with a fork. Slowly start incorporating the flour from the edges into the eggs to form a dough.
- Adjust Dough Texture: If the dough is too sticky, sprinkle in more flour. If it’s too dry, add a small amount of water. The dough should come together without sticking excessively.
- Knead the Dough: Form the dough into a ball and knead for about 10 minutes by pushing with the heel of your hand and rotating. The dough is ready when it springs back and has a smooth appearance.
- Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. If not using immediately, refrigerate it to keep fresh.
- Roll the Dough: Using a pasta roller attachment (such as on a stand mixer), roll the dough out to 1/8” to 1/16” thickness depending on your preference.
- Form the Ravioli: Place a sheet of dough over your ravioli mold. Gently press to create indents, then fill each section with about 1 tablespoon of filling. Cover with another dough sheet and seal by rolling a rolling pin over the mold. Turn and tap to release ravioli, cutting any pieces still connected.
- Prepare for Cooking: Transfer formed ravioli to a baking sheet lined with parchment paper dusted with flour to prevent sticking. Repeat with remaining dough and filling.
- Cook the Ravioli: Bring a large pot of water to a boil and salt it with 1 tablespoon of kosher salt. Add ravioli in batches, cooking for 3-4 minutes or until they float to the surface.
- Remove and Serve: Using a slotted spoon, transfer cooked ravioli to a lightly oiled plate or directly to your sauce. Serve immediately for best texture and flavor.
Notes
- If dough feels dry while kneading, add water sparingly to avoid a sticky dough.
- Resting the dough allows gluten to relax, making it easier to roll thinly.
- Dust ravioli with flour to prevent sticking before cooking.
- Don’t overcrowd the boiling water to ensure even cooking and to avoid rupturing ravioli.
- Use a lightly oiled plate if storing cooked ravioli to prevent sticking before serving.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: homemade ravioli, fresh pasta, Italian pasta recipe, ravioli dough, how to make ravioli
