homemade ravioli

This delicious Homemade Ravioli recipe is easier than you might think, and so much tastier than any pasta you can buy in a store. Plus you don't even need a pasta maker!


✨ If you love these Homemade Ravioli as much as I do, make sure to give them a 5-star review in the comments below!

Easy Homemade Ravioli

all-purpose flour,

sea salt

olive oil

In a large bowl whisk together the flour and salt.

Make a well in the center of the flour and add in the eggs all at once. Mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.

Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass.

Place 1 teaspoon of filling in the center of half the circles. Lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around.

Continue with remaining pasta dough until all the dough or filling has been used.

To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top it is done. Drain pasta and toss with olive oil or sauce.

This looks like such a fun dinner party idea!  I always wanted to make lobster ravioli but it just seemed so intimidating but this just looks like so much fun!

Just came across your blog in foodgawker, I was dying to make homemade raviolis and your post is what I was looking for. And it sounds so simple ! butternut sage filling is my favourite one. Thanks for sharing it.

made them with buckwheat flour today and they turned out great! i did a single serving size.. 1/2 cup flour, 1/2 tbsp oil, salt &amp; 0.75 of an egg ( used the rest for the wash) &amp; filled them with spinich, mushrooms &amp; parmesan cheese...yumm!

The dough was a tiny bit wet when i was rolling it out but  it was fine when i floured the surface. 

here's a link to a semi-crappy picture i took with my phone before i poured the sauce on :3 they're not the preetiest but still yummy

http://imageshack.us/photo/my-images/10/ssxk.jpg/

thanks again for this great recipe! ^-^

Worst recipe ever. I followed it to a T and it was this wad of flaky, crumbly crap. Not dough like whatsoever. I have no idea how this has 5 stars. It went right into the trash. What a waste of ingredients and time.

Best pasta dough I have tried so far! Make sure you knead, and let rest properly! 30 minutes was perfect for me, but if you over knead, it'll need more time to rest or a rolling machine won't work right (found this out when I tried to reshape and reroll, which made the dough tough and hard to roll out)

I'm not the biggest fan of Al Dente, so my raviolis were a little undercooked for my taste, but easily rectified, and the leftovers were then PERFECT. keep in mind that the dough grows a lot. I had about 2in diameter discs and was rewarded with massive raviolis (which still tasted great, but still keep in mind!)

I'll be using the dough to try my hand at penne this evening. Thank you for the detailed recipe!

I made this recipe last night and it worked perfectly. Will make it again, next time with different fillings. Thank you!

Haven’t tried yet. Going to make it soon, is there a way I can make this in bulk and freeze it? What would be the best way to do that?

I used left over pork in cider sauce, minced down to a chunky paste. I cant tell you how delicious it was.  I will never buy store bought ravioli again.

This is a great recipe. I have NEVER tried making pasta before tonight. I did it all by hand an yes its a work out for sure. It did take alot longer than I had anticipated. So dinner was late getting done lol oh well my family really liked it. For any of you first timers out there start way earlier so you have plenty of time to get it done. Have a great meal.

First try at making pasta, I couldn’t believe how fabulous this tasted. However, I should have watched some YouTube videos about pasta making. The raviolis glued themselves to each other, to wax paper, to a plate. Even though they were a mess, they tasted amazing. 

Hi Kristen,

Fantastic and easy instructions, I found a lot of other people have tried to over complicate the method.
Love it with the spinach and ricotta with lemon zest, great idea to freeze as well.
I'm going to fill my freezer with this stuff lol.

Here's how to make homemade ravioli without a pasta maker or stand mixer attachments. Try our recipe for mushroom filling or use your favorite!

Homemade Ravioli with Mixed Mushroom and Arugula Filling

unsalted butter

garlic clove, minced

kosher salt

(4 ounces; 113 grams) fresh ricotta cheese

arugula,

black pepper

(255 grams) unbleached all-purpose flour

eggs

extra virgin olive oil

salt

kosher salt, for pasta water

micro sage leaves sage

salt,

Melt the butter or heat the olive oil...

Melt the butter or heat the olive oil in a large skillet over medium heat.

Add the mushrooms and stir to coat, then...

Add the mushrooms and stir to coat, then cook without stirring for 3-4 minutes to brown.

Add a pinch of kosher salt and the...

Add a pinch of kosher salt and the garlic, then stir cook for 2 minutes more.

Scrape the mushrooms into a medium mixing bowl...

Scrape the mushrooms into a medium mixing bowl and allow to cool to room temperature.

Stir the ricotta, goat cheese, and arugula into...

Stir the ricotta, goat cheese, and arugula into the mushrooms.

Season with pepper and additional kosher salt to...

Season with pepper and additional kosher salt to taste.

(Mushroom filling can be made 1 day ahead;...

(Mushroom filling can be made 1 day ahead; cover and refrigerate until needed.)

Make and knead a batch of pasta dough...

Make and knead a batch of pasta dough following our homemade pasta dough recipe and video tutorial.

Let the kneaded dough rest under the mixing...

Let the kneaded dough rest under the mixing bowl for 15 minutes.

Lightly dust a work surface with flour.

Cut the ball of dough in half. Roll...

Cut the ball of dough in half. Roll out one piece of dough with a rolling pin into a rectangle about 16 inches long and 8 inches wide. The dough will fight you and bounce back, so continue to roll and stretch gently with your hands until the dough is as thin as you can make it.

Repeat with the second piece of dough.

Spoon scant tablespoons of filling onto one of...

Spoon scant tablespoons of filling onto one of the pasta sheets like you’d put cookie dough on a baking sheet, leaving about 1 inch between scoops. You should be able to fit 12-16 tablespoons on each sheet in two rows.

With a pastry brush, brush a bit of...

With a pastry brush, brush a bit of water between the scoops of filling and around the outside of the sheet so that the two sheets of pasta will stick together.

Lay the second sheet of pasta on top,...

Lay the second sheet of pasta on top, and press down between the filling mounds to seal the sheets together and eliminate any air pockets.

Cut the ravioli into rectangles using a pastry...

Cut the ravioli into rectangles using a pastry cutter, pizza cutter, or sharp knife, or into rounds with a cookie cutter. Press any edges again to make sure they're sealed.

Bring a large (6-8 quart) pot of water...

Bring a large (6-8 quart) pot of water to a boil and add 1 tablespoon kosher salt.

Add the ravioli and cook, stirring occasionally, until...

Add the ravioli and cook, stirring occasionally, until the water returns to a boil and the ravioli float easily to the top of the pot.

While the ravioli cook, melt the butter in...

While the ravioli cook, melt the butter in a small saucepan over medium-low heat.

Toss the ravioli with the melted butter in...

Toss the ravioli with the melted butter in a serving dish.

Sprinkle with sage, finishing salt, and pepper. Serve...

Sprinkle with sage, finishing salt, and pepper. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/m4dccurbc0uzbyarvufx.mp4

Here's how to make homemade ravioli without a pasta maker - just grab your rolling pin and get ready for ravioli made from scratch!

How to Make Homemade Ravioli Without a Pasta Maker

Homemade ravioli with spinach and ricotta cheese filling, smothered in a creamy tomato sauce.&nbsp; Learn how to make ravioli dough from scratch, how to shape ravioli, what filling to use and what sauce to make.&nbsp; &nbsp;Detailed instructions and step-by-step photos to show you how to make the ravioli with spinach and ricotta cheese filling at home!&nbsp;&nbsp;

Spinach Ravioli with Ricotta Cheese Filling, in Tomato Cream Sauce

flour

water

spinach

Parmesan cheese (shredded)

ricotta cheese

tomatoes

garlic

thyme

white wine

heavy cream

grape tomatoes (yellow and red)

Mix flour with salt.

Stir water with egg until well mixed.

In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. However, it should not be too dry, either. Make the dough into a ball, cover with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.&nbsp;

Make ravioli dough from scratch:

Heat olive oil on medium heat, add spinach and cook covered, stirring occasionally, until spinach wilted, about 15 minutes.

Cook for 5 or 10 more minutes uncovered until all liquid evaporates.

Chop cooked spinach finely and move to a bowl. Add Parmesan cheese and ricotta cheese, salt to taste and mix well. Add more salt if necessary.

How to make ravioli cheese filling:

After the ravioli dough has been resting at room temperature for 1 hour, divide the ravioli dough (instructions on how to make ravioli dough from scratch are above) into 2 equal halves and roll each half into a very thin sheet with a rolling pin.  Make sure to have flour on hand and dust the working surface or rolling pan when necessary, because the dough will be sticky. It’s important that the ravioli dough be rolled very thinly (paper-thin), otherwise ravioli will be too solid when cooked, because dough expands during cooking. Also it will be really hard to use the ravioli mold if the dough is not thin enough.

Once you rolled sheets of dough, shape individual raviolis. To shape ravioli, I use a very handy device, ravioli mould/tray, which works great! Step-by-step photos are above the recipe box.

Here is how to use Ravioli mould:1) dust the working tray with flour2) lay a thin layer of pastry on the tray3) press in the holes4) fill the holes with the filling, without overfilling5) cover with another layer of ravioli dough, which should lay flat all the way across the mould6) using the rolling pins or your fingers, press, close and cut the ravioli7) overturn the tray to let the ravioli come out

When you are done shaping ravioli, bring a big pot of water to boil, add ravioli and cook for 5 minutes, then drain. Or, alternatively, freeze ravioli until you’re ready to cook them.

How to assemble ravioli using ravioli mold:

Heat olive oil in a pan over medium heat.  Chop 2 tomatoes and garlic and add to the pan.  Cook covered for about 10 minutes until tomatoes soften.

Add white wine and chopped thyme. Bring to boil and cook uncovered for 5 more minutes until half of liquid evaporates. Remove from heat, let it cool for a bit.

Then transfer to blender and puree the tomato mixture.  Transfer the puree back to the pan, reheat to medium heat and add heavy cream.  Stir until well incorporated.

Cut each grape tomato in half and add all of them to the pan with the tomato cream sauce.   Salt to taste and and more chopped thyme if needed.  Cook for 5 more minutes.

To serve, add cooked ravioli to the sauce at the last minute. Allow both ravioli and the sauce achieve same temperature. When serving on plates, garnish with thyme.

How to make tomato cream sauce:

It's easier to make homemade pasta than you think.&nbsp; And this ravioli is filling, comforting and tastes amazing

Homemade Italian Sausage and Cheese ravioli - video tutorial

lbs italian sausage

lrg yellow onion (diced)

Tbsp garlic (optional crushed)

ricotta

C parmesan

C chopped fresh parsley

tsp italian seasoning

sage

nutmeg

tsp salt

tsp pepper

C all-purpose flour

lrg eggs

C all-purpose flour (extra)

lrg egg

jar HemisFares Classic Italian Tomato Pasta Sauce find 69

in a skillet fry the Italian sausage, onion and if desired garlic

once cooked pour the sausage mixture into the food processor and puree

in a bowl mix the ricotta, Parmesan, parsley, spices and the pureed sausage mixture

Filling

pour the flour on the counter and create a well in the flour

add the eggs, salt and olive oil in to the well

using a fork beat the eggs adding flour in while your mixing

keep going until it's turned into a thick paste and knead in the rest of the flour

keep kneading for about 10 mins until it's smooth but not sticky - add more flour as needed

divide the dough into 4 pieces and wrap in plastic - let it rest for 30 mins

Pasta

set the pasta machine at the widest level and run through once

fold the dough into thirds and run through the machine again and repeat one more time

keep passing through the machine getting thinner every other time

after a few passes I overlap the ends together and create a tube that just repeats making it easier to run the machine solo

run through the machine until it's between 1/32 and 1/64 inches thin (remember it's going to be doubled up so thinner than normal)

cut the long strip into two pieces of close to equal length, using a medium cookie scoop, about 1 1/2 Tbsp, add scoops of the filling in two rows down the strip - I got 16 scoops for each 1/4 of the dough I rolled out

beat the extra egg and brush it onto the dough between the filling

place the second strip of dough on top of the first and press the dough together around the filling - trying your best to press out as much air as you can.

using a cutter or pastry wheel cut the pasta apart

let the pasta dry for an hour or freeze (I prefer freezing on parchment paper - so the pasta doesn't stick to anything)

heat up the sauce

bring a pot of water to a boil and boil the pasta for 3-4 mins (3 mins for dry pasta 4 mins for frozen pasta)

serve with sauce and add Parmesan and parsley and enjoy!

Assembly

https://embed.mediavine.com/videos/sybqnwmieml61mbxjbne

Making your own pasta is easier than you think and so worth it! Creating your own ravioli is fun with endless possibilities - and this Italian sausage and cheese ravioli is delicious

Homemade sausage and cheese ravioli recipe

*See Photos Above* The ultimate guide for making homemade ravioli at home. Complete with step by step photo instructions and lots of helpful tips from what tools to use to what filling to choose. This guide will help you make them perfectly!

How to Make Ravioli

egg pasta dough

semolina flour (for dusting)

One important tip when using a ravioli maker is to dust it lightly with semolina or 00 flour to stop the pasta sticking to it (I’ve had a few disasters when I’ve forgotten to do this).

Place your sheet of pasta directly over the ravioli maker making sure there is enough overlap on all of the edges.

Place the plastic dimples over the sheet of pasta and very lightly press to make little pockets for your filling.

Fill the pockets with your desired filling (1 heaped tsp is usually enough).

Next, place your second sheet of pasta directly over the first and lightly push down to get rid of any air.

Use your mini roller to roll over the ravioli maker until the pasta is cut around the edges.

Remove the excess pasta dough from around the ravioli maker and turn it over to remove the ravioli.

When they fall out you should have perfectly filled ravioli ready for cooking!

Using a Ravioli Maker

Lay your sheet of pasta on a clean surface dusted with semolina flour.

Lightly press your stamp of choice onto the pasta so you have a rough guide of where to put the filling. You only want to mark the pasta and not cut it.

Place the filling (around 1 heaped tsp) in the middle of each ravioli mark.

Next, place a second sheet of pasta directly over the first and use your hands to cup around the filling. Press lightly as you go to seal the pasta together and get rid of any air.

Top Tip: If your pasta has trouble sticking together then you can dab it very lightly with water to seal.

Finally, use your stamp of choice to cut out each ravioli and they’re done.

Using a Ravioli Stamp

Lay out one sheet of pasta and space your filling of choice around two finger spaces apart.

The amount of filling will depend on the size of ravioli you want to make but I usually go for 1 heaped teaspoon per ravioli.

Next, lay your second sheet of pasta directly over the first and lightly cup your hands around the filling, pressing lightly to seal whilst pushing out any air.

Finally using a pasta wheel cut the sides of the ravioli and cut them into individual squares. You can neaten them up and make them smaller once cut.

Top Tip: If you don’t have a pasta wheel you can use a pizza cutter or knife but you won’t get the nice crimped edges.

The Free Hand Method (with a pasta wheel)

Mushroom ravioli&nbsp;made with the most delicious mushroom pate, fresh homemade pasta and tossed in a garlic, parmesan cream sauce. This pasta dish is perfect when you want something a little extra special.

Mushroom Ravioli In A Parmesan Cream Sauce

pasta dough

17.5 oz (500 grams) Chestnut mushrooms (crimini) (, sliced)

shallots (finely chopped)

tbsp parmesan (freshly grated)

salt and pepper (to season)

(250 milliliters) double cream ((heavy cream))

salt and pepper

Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent (photo 1).

Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes (photos 2 -4). Set aside and let cool for 5 minutes.

Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate like (photo 5 &amp; 6).

To Make The Filling

To Make homemade egg pasta dough follow this recipe here and follow the process for rolling out. There are some essential tips you need.

Using homemade pasta dough, roll it out from the widest setting to the third last setting (usually number 7). Lay one sheet of pasta down and place around 1 heaped tsp of mushroom mixture in the middle of the pasta sheet 1 inch apart (photo 7).

Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling as shown (photo 8 &amp; 9).

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How to Make Ravioli

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