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
- SautƩed 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
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 Ā½ teaspoons sea salt
- 3 large eggs
- 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 Ā½ teaspoons sea salt, 3 large eggs
- Make a well in the center of the flour and add the eggs and oil. Use a fork to mix the eggs, trying not to mix in too much flour.
- Use your hands to slowly mix in the flour until it comes together into a shaggy ball.
- Turn the dough out onto a work surface and knead the dough for 8-10 minutes. It might seem dry at first, but it will come together. If it hasn't started to come together after 5-6 minutes, wet your hands and keep kneading. Form the dough into a ball and put it back into the bowl, covered with a clean, damp kitchen towel, for 30 minutes.
- Divide the dough into four pieces. Working with one piece at a time, flatten it slightly with the palm of your hand and then run it through the widest setting on your pasta machine. Fold the dough so that it resembles a rectangular package then run it through again at the widest setting. Continue to run it through, narrowing the opening, until it is just thin enough to see through. Setting #7 is usually right. Repeat with the remaining dough.
- Lay one rectangular piece of dough on your work surface. Spoon or pipe about 1 teaspoon of your filling in dots on top of your pasta and then lay another piece of dough on top. Press gently around the filling to remove any air pockets and seal the pasta. Cut the pasta out using a stamp, roller, or cookie cutter.
- To cook the pasta, bring a large pot of salted water to a boil. Add the 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.
Easy to make! Perfect!
When I lived in Italy years ago Oct 1991-Feb 1996, I was taught to make pasta and make simple pomodori sauce by a a great woman, a native of Sardinia. I remember the well method for making the pasta.
Thank you so much for this recipe! The addition of how much of each ingredient under each step is life-changing. š
ABSOLUTELY LIFE CHANGING!Ā
I’m going to try this recipe because it sounds excellent and not too hard and because I love ravioli and my wife never had ravioli until she met me and doesn’t like them. If course I’m talking about the frozen kind. She says they’re bitter and taste like they’re aged. But they’re not. I’m not so picky. I told her, if I made them from scratch you still wouldn’t like them. But I’m sure she will. I’m making them for me too. Hopefully it works out. There’s a few things in the recipe that are confusing in the recipe though, like the number of eggs is contradictory, and instruction 5 confuses the F out of me but I’m going to give it a shot and if it comes out good I will give you 35% of whatever lottery winnings I earn it I win the multi million dollar payday.
I can’t wait to taste it. The raviolis I mean.
If I make ahead of time (just a few hours) can I leave on counter? As in it’s already made with the filling inside (cooked meat). Will the meat go bad by doing this?
It’s not a good idea to let cooked meat sit on your counter for more than an hour as you’ll risk food poisoning. And putting fresh ravioli in the fridge can cause it to go sticky. Your best option is to lay them in a single layer (not touching) on a parchment paper-lined baking sheet and put it into your freezer.
Hi, Can I make the receipe in stages? As it sounds like a full on whole day? Also can i make it with chicken filling?
You could definitely make the filling one day and then the dough the next!
Will be making this ravioli recipe today!! Will let you know how they turn out.!!!
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. š
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. š
First time Iāve 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. š
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. š
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. š