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 with dreaming up the fillings!
If you make Homemade Ravioli make sure to snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 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
- In a large bowl whisk together flour and salt.
- Make a well in the center of the flour and add in the eggs all at once. Mix 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 dough or filling has been used.
- 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.
More delicious pasta recipes:
Drunken Red Wine Spaghetti with Chorizo and Black Kale
Sage Pumpkin Pasta Bake with Kale and Buttered Pecans
Creamy One Pot Sun Dried Tomato Pasta
Beet and Goat Cheese Wonton Ravioli with Crispy Sage and Walnuts
Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
Never made my own pasta before. Great recipe. Thanks for sharing. Simon
Homemade pasta is totally the way to go. Happy to hear you enjoyed the recipe!
Hi there just came across this on Pinterest. Wanted to know how you would store them in the freezer. Should I boil them first or freeze them before boiling them. Thank
I’ve never tried freezing pasta before, but I know it can be done. I would let them air dry (uncooked) for a few hours then freeze them in a single layer until they’re frozen. Once they’re frozen you’ll be able to store them in a plastic bag all together. I would cook them from frozen, rather than letting them unthaw. Hope that helps!
hihi 🙂 just wondering if i can use whole wheat flour instead of all purpose?
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!
going to try it out tomorrow and let you know for sure! 🙂 i like to experiment with different flours so might try buckwheat too
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 🙂
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
http://imageshack.us/photo/my-images/10/ssxk.jpg/
thanks again for this great recipe! ^-^
ok they were so yummy i had to make them again today (buckwheat flour )
here’s another picture this time with the sauce! The dough was perfect today..not too wet and not too dry i think i added a bit too much egg yesterday and that’s why they were wetter
http://imageshack.us/photo/my-images/689/syzj.jpg/
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!!
Pinned this.
Thank you so much, Sukanya!
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.
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!
Hi Jocelyn,
Lobster ravioli sounds delicious! If you make it I’d love to hear about your recipe and how it turns out 🙂
I make my own ravioli too! Your photography skills are amazing!
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!
This looks soooooo yummy! I am going to make this with my boys!
Thanks, Amy! This is the perfect meal to get the kids involved in 🙂
Your ravioli look perfect and you make it sound so simple. I love the options you list, they all sound delicious!
How fun! I’ve been looking for a good recipe for homemade pasta!