italian ravioli

*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)

Creamy Italian Ravioli with spinach and sun-dried tomatoes is an amazing restaurant quality meal that is ready in 15 minutes!

Creamy Italian Ravioli

ravioli

baby spinach (packed - large stems removed)

sun-dried tomatoes

heavy cream

parmesan (finely grated)

white wine (I used Sauvignon Blanc. You can also substitute with chicken broth.)

unsalted butter

garlic cloves

olive oil

Italian seasoning

cayenne pepper (optional)

While you are making the sauce, boil your ravioli according to the package instructions and drain when finished. Add salt and 1 tablespoon of olive oil to your pasta water so that it does not stick.

In a large saute pan, add the olive oil then melt the butter into the oil over medium heat. Add the Italian seasoning and cayenne pepper to the pan and swirl to combine.

Add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant, not burnt. Add the wine to the pan and simmer for about 2 - 3 minutes.

Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 - 8 minutes, whisking occasionally.

Reduce the heat to low then add the finely grated parmesan cheese to the pan and whisk quickly to combine.

Stir in the spinach and sundried tomatoes. Add the cooked ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. Serve hot and enjoy!

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes. The vegetables are sautéed in garlic and olive oil.&nbsp; &nbsp;Meatless, refreshing,&nbsp;Mediterranean style pasta recipe that doesn't need any meat - this meal will keep you full!

Italian Ravioli with Spinach, Artichokes, Capers, Sun-Dried Tomatoes

oz ravioli ((cheese ravioli, or pesto ravioli))

sun-dried tomatoes (, chopped)

artichoke hearts (, chopped)

capers (, drained)

spinach (, fresh)

olive oil (, and more (if desired))

Parmesan cheese (, shredded)

Cook ravioli until al dente.&nbsp; Drain.&nbsp;&nbsp;

In a large skillet, heat 2 tablespoons olive oil on medium heat.&nbsp; Add chopped sun-dried tomatoes, chopped artichokes, capers, Italian seasoning and cook for 2 minutes.  Add fresh spinach, and continue cooking and stirring until the spinach wilts.&nbsp;&nbsp;

To the skillet with sautéed vegetables, on medium-low heat, add cooked ravioli, 1 tablespoon of olive oil, and stir.&nbsp; The dish should be salty enough from capers.&nbsp; &nbsp;If it's not, add more salt (or capers), if needed.

When serving, top with shredded Parmesan cheese.&nbsp;&nbsp;

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How to Make Ravioli

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Top 3 italian ravioli recipes from across the web

The most viewed italian ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Ravioli

Creamy Italian Ravioli

Italian Ravioli with Spinach, Artic...

The most viewed italian ravioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine