Homemade Ravioli

Homemade Ravioli

Have you ever made homemade pasta? It’s nothing like store-bought pasta. I’m really not a fan of that dried up stuff you need to smother in sauce to eat. Sure it can be a good vehicle for getting more sauce into your mouth, but on its own it’s rather gross. Homemade pasta is a whole other story.

Homemade Ravioli

You can eat it, all on its own. Toss it in a little olive oil and maybe a small sprinkle of parmesan cheese and you’ll find yourself eating more carbs in one sitting that a healthy human should eat in a year.

I want to tell you guys that these delicious little raviolis are easy to make. I think they would be if you have a pasta maker, which I don’t. You’ll notice though that there are 2 sets of very capable pasta making hands in the photos, neither of which are mine. So I guess for me it actually was super easy.

Homemade Ravioli

It’s definitely more work than opening your pantry door, pulling out some dried pasta and throwing it in a pot of water. Make the work fun, and you’ll love it. This is a meal to make with your whole family. Or invite over a group of friends and put them to work. Homemade pasta is unpretentious, delicious and has a way of connecting everybody who helps make it.

Homemade Ravioli

When it comes to choosing your filling, be creative. There’s no wrong answers and whatever you choose will be delicious. Here’s a few suggestions to get you going:

  • Butternut squash and sage
  • Spinach, goat cheese and toasted pine nuts
  • Sautéed mixed mushrooms with truffle oil
  • Roasted red peppers and parmesan cheese
  • Arugula, goat cheese and pistachios

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5.0 from 4 reviews
Homemade Pasta
Prep time
Cook time
Total time
Makes: 4
  • 2 cups all purpose flour, plus more for dusting
  • 1½ teaspoons sea salt
  • 3 eggs, plus 1 for the egg wash
  • 2 tablespoons olive oil
  • Ravioli filling of your choice
  1. In a large bowl whisk together flour and salt.
  2. Make a well in the centre of the flour and add in the eggs all at once. Mix together well using your hands. Add the olive oil and kneed the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes.
  3. 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.
  4. Place 1 teaspoon of filling in the centre of half the circles. Lightly brush egg wash around the edge of the circle. Place a second circle on top over the filling and use a fork to crimp the edges all around.
  5. Continue with remaining pasta dough until all dough or filling has been used.
  6. To cook pasta, bring a large pot of salted water to a boil. Add pasta and cook for 2-3 minutes. Once pasta floats to the top it is done. Drain pasta and top with olive oil or sauce.


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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    • says

      Hi Masa,

      I haven’t tired it with whole wheat flour before but I suspect it would work fine. It will probably be a bit more dense, but then whole wheat pasta generally is. If you do try it I would love to hear how it turns out!

      • masa says

        going to try it out tomorrow and let you know for sure! :) i like to experiment with different flours so might try buckwheat too

        • says

          Definitely let me know if you try it with buckwheat flour. I’ve gone mostly gluten free so sadly this pasta hasn’t been a part of my repertoire for a while now. I absolutely love it though and would love to be able to eat it again :)

          • masa says

            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 & 0.75 of an egg ( used the rest for the wash) & filled them with spinich, mushrooms & 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


            thanks again for this great recipe! ^-^

          • says

            They look delicious! I’m going to go pick up some buckwheat flour this week and give it a go with that. Thank you so much for the inspiration!!

  1. says

    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.

  2. says

    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!

    • Kristen says

      Hi Jocelyn,

      Lobster ravioli sounds delicious! If you make it I’d love to hear about your recipe and how it turns out :)

    • Kristen says

      Hoot hoot! It’s great to know I’m not alone in my ravioli making adventures :) Thank you so much for your compliment. I still feel like quite an amateur most days so the feedback is really encouraging!


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