Homemade Ravioli Recipe
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Homemade ravioli is easier than you might think, and THIS family recipe of mine proves it. With simple ingredients and clear step-by-step instructions, you’ll be whippin’ up restaurant-quality pasta in your own kitchen. Get ready to impress yourself and have some fun!
If homemade ravioli feels a little intimidating, I want to gently encourage you—it’s absolutely doable, and far less fussy than it sounds. I intentionally developed this recipe using all-purpose flour because it’s what most of us already have in our pantries. It makes a slightly softer, more tender pasta, which I actually love for ravioli. If you prefer a chewier bite, you can swap in 00 or semolina flour, but starting with all-purpose keeps this approachable and forgiving.
The process itself is very straightforward and breaks down into just four steps: making the dough, rolling it out, filling the ravioli, and giving it a quick boil. None of the steps are complicated, but they do take a bit of time—this isn’t a recipe to rush through. For me, that’s part of the appeal. I find the rhythm of kneading, rolling, and filling incredibly relaxing, especially with a glass of wine nearby and no agenda other than enjoying the process.
There’s also something deeply satisfying about how simple it all is. With just flour, eggs, olive oil, and salt, you end up with pasta that tastes rich, fresh, and far greater than the sum of its parts. Homemade ravioli feels humble and special at the same time, and every time I make it, I’m reminded that a little patience in the kitchen is often rewarded with something truly memorable.
Homemade ravioli filling options
When it comes to choosing your filling, you can get creative. There are no wrong answers, and whatever you choose will be delicious. Here are a few suggestions to get you going:
- Butternut squash, sage, and brown butter
- Spinach, goat cheese, and toasted pine nuts
- Sautéed mixed mushrooms with truffle oil
- Arugula, ricotta, and pistachios
- Roasted or sautéed beets with goat cheese and lemon zest
Tools for making ravioli
The first few times I made ravioli, I used a rolling pin and a cookie cutter. It takes a lot of elbow grease, but it’s doable. That said, having the proper tools will make your life easier. Here are the tools I reach for:
- Pasta maker: This is the pasta maker I have, and it makes a big difference. It helps create evenly thin sheets of pasta with much less effort, starting on the widest setting and gradually rolling the dough until it’s nearly see-through. You can absolutely do this by hand with a rolling pin, but the machine takes on most of the hard work.
- Piping bag: A piping bag makes filling the ravioli quick and tidy, allowing you to portion the filling evenly. If you don’t have one, a spoon works just fine—just take a little extra care not to overfill.
- Ravioli stamp or cutter: A ravioli stamp creates neat, uniform pockets that look beautiful and cook evenly. A simple cookie cutter works just as well if that’s what you have on hand.
How to store homemade ravioli
Making homemade ravioli ahead of time is a great idea. I love having some ready to go for easy dinners, and if I’m hosting friends, it’s far less messy (and much more relaxed) to pull premade ravioli from the fridge or freezer instead of assembling them at the last minute. Here’s how I store homemade ravioli, depending on when I plan to cook them.
- Short term: Ravioli can be stored in the fridge for 3–4 hours. Arrange them in a single layer on a parchment-lined baking sheet, making sure they aren’t touching. I like to loosely drape a clean kitchen towel over the top so they have a bit of airflow without drying out.
- Long term: For longer storage, the freezer is your best option. Place the ravioli in a single, non-touching layer on a parchment-lined baking sheet and freeze until solid, about 1 hour. Once frozen, transfer them to a freezer bag. When you’re ready to cook, boil the ravioli straight from frozen, adding about 1 extra minute to the cooking time.
Ravioli Pasta Recipe
Ingredients
- 2 cups all-purpose flour (see notes)
- 1 ½ 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 ½ 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 it 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. (I use this time to make the filling.)
- 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.
Video
Notes
Nutrition
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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!