Easy 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!
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.
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 easy if you have a pasta maker, which I don't. {Update: I do now! This is the pasta maker I have and love. It makes ravioli making SO EASY!} 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.
Making homemade ravioli 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.
Filling your homemade ravioli:
When it comes to choosing your filling, be creative. There are no wrong answers and whatever you choose will be delicious. Here are 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
- Roasted or sauteed beets with goat cheese and lemon zest
Have fun dreaming up the fillings!
Easy Pasta Recipes:
- Warm Caprese Pesto Pasta
- Green Goddess Pasta Bowls
- Sage Pumpkin Pasta Bake with Kale and Buttered Pecans
- Fresh Summer Spaghetti
- Spicy Chorizo Bolognese
- Makeover Pumpkin Mac and Cheese Casserole
Easy Homemade Ravioli
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Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons sea salt
- 4 large eggs, divided
- 2 tablespoons olive oil
- Ravioli filling of your choice
Instructions
- In a large bowl whisk the flour and salt.2 cups all-purpose flour, 1 ½ teaspoons sea salt
- Make a well in the center of the flour and add 3 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.4 large eggs, 2 tablespoons olive oil
- 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.
- Whisk the remaining egg in a small bowl to make the egg wash.
- Place 1 teaspoon of the 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 the remaining pasta dough until all the dough or filling has been used.Ravioli filling of your choice
- 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 they are done. Drain the pasta and toss with olive oil or sauce.
Great recipe! Just confused that it asks for 4 eggs and the instructions say to add 3 eggs?Thank u
3 eggs for the pasta and one for the egg wash at the end. Hope that makes more sense!
How many ravioli are in one of these servings?
It really depends on the size you make them. Medium-sized ones (like you see in the pictures) will yield about 8 per serving.
Can I freeze these and portion them into small meals? If so, how do you recommend re-heating?
Yes! Freeze them in a single layer on a parchment paper-covered baking sheet. Once they’re frozen, you can transfer them to a freezer bag. Boil them from frozen adding a minute or two to the cooking time. 🙂
Can I make these 1 day prior to cook?
If you need to store them, but them on a parchment paper-lined baking sheet in a single layer – don’t let them touch! Then put them into your fridge UNCOVERED. You want them to dry out a little. If you cover them, they’ll go soft and sticky. 🙂
First time I’ve made this and although it was tasty I found them to be do doughy even though the pasta was paper thin when rolled out. I made a lovely filling with broccoli, mascarpone and parmesan cheese.
Hi there. Could you tell me what All Purpose Flour is please?
It’s simply basic flour that you use for baking. Chances are that if you have a bag of white flour it will be all-purpose. 🙂
Hi Kristin, do you also sell your sugar free Paleo in paperback version?
No unfortunately, I don’t. It’s only available as a digital download.
Hi just wondering if I can make the dough ahead of time and leave in the fridge or is it best to do it all straight away, thanks
You can make it ahead and leave it in your fridge tightly wrapped in plastic wrap. 🙂
Planning on making this for the family. How many squares of ravioli does it make?
It really depends on how big you make your ravioli. This recipe is up for updating soon so will give more accurate ravioli sizes and amounts soon. 🙂