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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I’m gluten sensitive. Can I substitute gluten free flour?
I haven’t tried making this with gluten-free flour so I can’t say for sure if it will work. But a 1-1 baking mix that has xanthan gum should work. If you decide to give it a go, I’d love to hear how it turned out for you with gf flour!
Excellent yummy 😋
The title says that I don’t need a pasta machine, yet, there are no instructions for rolling it out. Only for running it through a pasta machine. 🙁
I’m sorry – we’re in the process of updating this recipe. I’ve made this a few times by rolling out the dough with a rolling pin – but it is a lot of work. If you’re up for it, flour a work surface and roll the dough quite thin. You’ll need some patience and a lot of muscle!
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. 🙂
ABSOLUTELY LIFE CHANGING!
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. 🙂
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. 🙂