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!
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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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Prep Time: 1 hour -
Cook Time: 3 mins
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Total Time: 1 hour 3 minutes
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Yield: 4 servings 1x
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Category: Dinner
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Cuisine: Italian
Prep Time:
Yield:
Category:
Cuisine:Description
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!
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons sea salt
- 3 eggs, plus 1 for the egg wash
- 2 tablespoons olive oil
- Ravioli filling of your choice
Instructions
- 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.
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This recipe was great. My son-in-law had a great idea to use olive oil instead of flour for rolling out the dough, it was a fantastic idea and took no time at all to get the dough nice and thin. Thought this might help someone else.
i made this last night with a few changes just to make it to our liking. it’s so much better than store bought pasta and cheaper. i will most definitely be making this again in the future i’ve written it down so i can for sure find it again
★★★★★
Very easy indeed and very accurate. Gives you time t confidently think about and make the filling and sauce! Making it even easier, I formed the dough into four rectangles putting the filling at the correct spaces towards one side. I then wet around the fillings and folded the other side of the rectangle over to form the upper sheet. Much quicker, but rectangular raviolis.
★★★★★
Hi! These look so awesome, I just have 1 question. For the filling do I have to cook and or mix it in any way before putting it in the pasta?
That totally depends on what you fill them with. Some things, like butternut squash or mushrooms, will need to be cooked first. Other things, like cheese, won’t.
Hi. I am confused. I saw two different posts, one about freezing and one about not keeping them in fridge prior to cooking. So let me clarify. I can make them and freeze them and cook at a later date ,but I should not keep dough in fridge for long periods of time. Do I have that right? Thanks!
Yes, you got it right! If you put the raw dough into the fridge it will start to sweat and stick together. That’s been my experience. But you can freeze them raw and cook them from frozen. If you’re freezing them, put them onto a parchment paper-lined baking sheet in a single layer. Once they’re frozen you can put them all together in a freezer bag. 🙂
Won’t the insides of the pasta become all soggy? Lol real question. Thanks.
As long as you don’t over cook the pasta then it won’t be soggy. Just 2-3 minutes is all fresh pasta needs to cook!
Hi Kristen
Quick question hoping for quick reply. Can’t stuff ravioli tonight gettin dizzy. If and where can I park the dough to stuff tomorrow dough is kneaded and testing.. ty
If you need to, wrap the dough in plastic wrap and put it into your fridge. Let it come to room temperature tomorrow before you start working with it. 🙂
They are to be frozen raw, correct?
Then Cook them in the boiling water from frozen?
That’s right! Frozen raw and cooked from frozen. 🙂
Hi, I’m trying this recipe for the first time My dough is dry not like you would think dough would be. Any suggestions
I suggest adding a tiny bit of water (½ teaspoon to start with) and only adding more if it is still dry.
Is there any clear answer yet on how much filling is needed for the ravioli? Excited to make this recipe!
Can you make the dough a head of time and leave it covered in the refrigerator for 4hours till it’s needed for dinner?
No I don’t recommend doing that. The ravioli will sweat and become sticky if you leave it in the fridge. It’s best to leave it uncovered on your counter.
Thank you for the recipe. I was wondering if I could use the dough to make regular pasta as well?
Yes! I’ve used this recipe many times to make spaghetti, linguini, etc. 🙂
Did you get paid to say any of this?
No this is not a sponsored post.
How do you tell if you over-needed the bread? And if you did, how do you know when it is done resting??
It will become tough and hard to kneed. And when it’s done resting the dough will be softer and easier to work with.
It wasn’t clear to whisk the eggs before adding them to the flour. We improvised by adding water and it turned out ok.
I crack the eggs right into the well I make in the dough. But whisked eggs would work, too!
If I wanted make a large batch and freeze them for future use. Do you have any tips?
The best way to freeze these is to place them on a parchment paper-lined baking sheet in a single layer. Once they’re frozen, you can store them in a bag together. Cook them from frozen, adding a few minutes to the cooking time. 🙂
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.
★★★★★
So happy to hear you liked the recipe!
How many raviolis does the recipe make. I know it says four serving but how many are in each serving.
It really depends on how big you make them. I’ll update more specifically the next time I make them!
What sized eggs did you use? How many grams per eggs? Sorry, descriptive terms such as small/medium tend to get a little bit confusing
We always buy large eggs (says on the package) but have never weighed them. 🙂
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.
★★★★★
I find that parchment paper works best for keeping them separated. Also, never put them into the fridge or they’ll turn into a gluey mess. The counter is best!
Would love to try this recipe, but I don’t normally work with ‘cup’ measures. Can you let me know how many grams of flour are in 1 cup?
Thank you 🙂
There are 120 grams of flour in 1 cup. 🙂
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.
★★★★★
I’m so happy to hear that you made pasta for the first time. It really is the best!
If making a large amount, can you cook what is needed for a meal, and freeze the remainder without cooking?
Yes, you can! Freeze them in a single layer on a parchment paper lined baking sheet. Once they are frozen you can take them off the sheet and put them together in a bag. Cook them from frozen!
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.
★★★★★
What a great idea for a filling! Yum!
Are you able to freeze the rest of the filling?
That depends on what you used in the filling. 🙂
i am thinking about making this for my school assignment. how long would it take to make this in total?
I would count on a couple of hours cause you’ll need to factor in making the filling, making the dough, and assembling the ravioli. It can take a little while the first time you do it. 🙂
Hi, so when you are done making the ravioli can you immediately put them in the boiling water or do they have to be frozen?
You can cook them immediately after making them. Freezing is only if you want to store them. 🙂
Should I store them in the fridge if I’m going to cook them in a couple of hours?Xx
No. They tend to go sticky if left in the fridge. I would recommend leaving them on your counter until you are ready to cook them.
Hi Am making for a party in 2 days. What do you think is the best way to store them? (Freeze/refrigerate)
I would freeze them. Put them (uncooked) on a parchment paper-lined baking sheet, making sure that they don’t overlap. Once they’re frozen, you can put them into a bag. ANd cook them from frozen adding a minute or so to the cooking time. 🙂
Thanks, it’s been too long since I’ve baked or made Pasta! No really! I j ow it’s been too long because after mixing my dough earlier today I could not find my Pasta Maker or Rolling Pin! I think my better half may have put them up for safe keeping! So, I did it all from scratch! Using my hands and thumbs to create Fettuccine and my palms to create Ravioli pasta! I came here to see cooking times for the Ravioli and to get some suggestions for fillings. Thanks!
Wow … that’s dedication!
How many raviolis do you get from this recipe? How much filling is needed to fill the dough?
It really depends on how big you make them. We find that this recipe is enough to serve 4 people. 🙂
Can they be frozen
Homemade pasta can be frozen before it is cooked. Freeze it on parchment paper in a single layer. Once it’s frozen you can put them into a bag. Make sure to cook them from frozen. 🙂
Have you ever done dessert raviolis?
I haven’t but now I want to!
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?
★★★★★
Yes! Simply make them as per the recipe instructions then freeze them in a single layer on a parchment paper-lined baking sheet. Once they are frozen, you can move them into a resealable freezer bag. Cook them from frozen!
I’d like to try this but I would like to know if I can do the same thing but with Whole wheat flour 🙂
I haven’t tried this recipe using whole wheat flour so I can’t say. If I ever do I’ll update the post to let you know!
Hi!! I am currently making this now and waiting for the 30mins to pass. I’ve never made pasta before….. but this dough seems super dry for me…. couldn’t make 1 full ball with it because it kept falling apart. any recommendations or is that how its supposed to be?
It shouldn’t be super dry. That can happen because of small differences in measurements. The size of eggs or a little bit more flour in a measuring cup. I would recommend adding a tiny bit of water (start with a teaspoon) and working it into the dough. You don’t want it to be sticky but you don’t want it crumbly and dry either.
Did it! I enjoyed all of it. Including eating with my new lover. I just followed recipe. Made up some delicious guts and bam! Easy as. Thanks a bunch cutie you.
I’m so happy to hear the recipe was a hit!
Hi! I have a great recipe for filling, but my dough recipe isn’t very good. I was going to try your dough, but I had a question. If my filling includes Italian sausage, should I cook it before stuffing ravioli? Seems like boiling for 2-3 minutes wouldn’t give the meat enough time to cook.
Yes, I would cook the sausage first! 🙂
Hello, do i need to put the dough in the fridge for an hour? Or do I just need to leave it on the counter for 30 minutes? Would be very helpful if you replied, thanks!
As long as the dough is covered so that it doesn’t dry out, on your counter is fine. 🙂
Can I leave the dough in all day?
Once you make the ravioli you can leave them on the counter. Don’t cover them or they will get sticky. They will start to dry when you leave them out, which is totally fine. 🙂
I made this recipe last night and it worked perfectly. Will make it again, next time with different fillings. Thank you!
★★★★★
I’m happy to hear it turned out well for you!
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.
★
I’m so sorry to hear the recipe didn’t turn out for you. It sounds like the dough needed more moisture, which is something that can happen when measuring flour with cups (as I’ve written the recipe) instead of in more accurate grams or ounces. If you have this same experience with a different recipe, try adding a little more egg. Whisk the egg first then add a little at a time until the dough comes together.
I’ve tried his recipe and it was AWESOME!! Thank you so much for sharing this!
You’re so welcome! I’m so happy that you like the recipe!!
Some people are awful. I haven’t made it yet but the recipe sounds fine. Its not that hard to make pasta
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’m so happy it worked out well for you! And thank you for the note about letting it rest if it gets tough. I’ve had to do that, too!
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!
Enjoyed the flavor, but my dough or noodle was tough. What do you think happened? Really want this to work. Please respond
That can happen if the dough is overworked. The best thing to do is to let the dough rest (covered) until the gluten in it relaxes. 🙂
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! ^-^
★★★★★
I am unable to view the photo ☹️.. thank you for sharing your recipe it sounds delicious. I am going to give it a try this week.
Any suggestions on filling combinations, my family is not hugs on mushrooms.
One of my favorites is butternut squash with sage. Ricotta with some lemon is really nice, too.
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.
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.
★★★★★
Thank you so much, Sukanya!
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!