Making homemade ravioli is easier than you think, and it’s a fantastic way to bring a little extra heart to your cooking. Learning how to make ravioli from scratch gives you complete control over every step—from kneading the dough to choosing the perfect filling. The process is hands-on and rewarding, and the result is a plate of tender, pillowy pasta that’s packed with flavor.
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One of the things I love most about this ravioli recipe is how versatile it is for any occasion. It’s a hit with the whole family—kids love the cheesy filling, and adults can’t get enough of the fresh, homemade pasta. It freezes beautifully, so you can make a big batch and always have a quick, delicious meal ready to go.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
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How to Make Ravioli with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making ravioli at home is easier than it looks if you follow my simple steps. Trust me, you’ll feel like a pasta pro in no time! And you can use it to make this delicious Ravioli casserole.
Prepare the Dough
Start by mixing the flour and salt in a bowl. Make a well in the center and crack the eggs into it. Use a fork or your fingers to mix the eggs and gradually incorporate the flour until a dough forms.
Knead the dough for approximately 10 minutes, or until it’s smooth and elastic. Wrap the dough in plastic wrap and let it rest for 1 hour—this is key to making it easy to roll out.
Roll Out the Dough
Once the dough has rested, cut it in half. Keep one half covered with a damp towel while you work on the other.
Lightly sprinkle your work surface with semolina flour to prevent sticking. Roll the dough into a rough rectangle about ½ inch thick, then use a pasta machine to thin it out.
Start with the thickest setting and run the dough through twice. Gradually reduce the thickness setting, running the dough through each level twice, until it’s thin but not tearing. Repeat with the second piece of dough.
Make the Filling
In a bowl, mix ricotta, mozzarella, Parmesan, egg yolk, nutmeg, and a pinch of salt and pepper.
Stir until everything is well combined and creamy. Taste and adjust seasoning as needed—the filling should be flavorful but not overpowering.
Assemble the Ravioli
Lay one sheet of dough on a flat surface. Spoon 1 tablespoon of filling onto the dough at regular intervals, leaving about 2 inches of space between each dollop.
Dip your finger in water and lightly wet the dough around the filling to help seal the ravioli. Lay the second sheet of dough on top, gently pressing around each filling to seal.
Use a ravioli cutter or knife to cut out individual squares, ensuring each filling is centered. Sprinkle the ravioli lightly with flour and let them rest for 30 minutes to dry slightly.
Cook the Ravioli
Bring a large pot of salted water to a boil. Drop in the ravioli and cook for 2–3 minutes, or until they float to the surface. This is your sign that they’re perfectly cooked. Remove them with a slotted spoon and drain well.
Serve
Place the cooked ravioli on a plate and drizzle with melted butter. Sprinkle fresh herbs like parsley, basil, or thyme on top for a fragrant, restaurant-quality finish.
How to Make Ravioli at Home
Add Preferred SourceIngredients
- 7 ounces all-purpose flour
- 2 eggs large at room temperature
- 1 teaspoon Kosher salt
- Semolina flour
For the filling:
- ¼ cup fresh mozzarella cheese
- ¼ cup Parmesan cheese
- 1 cup ricotta cheese
- 1 egg yolk
- ½ teaspoon nutmeg
- Salt and pepper
To serve:
- Butter
- Herbs
Instructions
- Combine the flour and salt in a bowl. Make a well in the center, crack in the eggs, and gradually mix with a fork, pulling in the flour until a dough forms. Knead the dough on a clean surface for about 10 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for 1 hour.7 ounces all-purpose flour, 2 eggs large, 1 teaspoon Kosher salt
- Remove the dough from the wrap and divide in half.
- Divide the dough into two portions. Keep one portion covered with a damp towel while you roll out the other. Lightly dust your work surface with semolina flour. Roll the dough into a rectangle about ½ inch thick. Pass it through a pasta machine, starting on the thickest setting and working to the thinnest, running it through each setting twice. Repeat with the second portion of dough.Semolina flour
- For the filling, mix ricotta, mozzarella, Parmesan, egg yolk, nutmeg, salt, and pepper in a bowl until smooth and creamy.¼ cup fresh mozzarella cheese, ¼ cup Parmesan cheese, 1 cup ricotta cheese, 1 egg yolk, ½ teaspoon nutmeg, Salt and pepper
- Lay one sheet of dough on a flat surface. Place spoonfuls of filling 2 inches apart along the sheet. Lightly wet the dough around each filling with water. Lay the second sheet of dough on top and press around the filling to seal, removing any air pockets. Use a ravioli cutter or knife to cut individual squares, then sprinkle lightly with flour. Let the ravioli dry for 30 minutes.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2–3 minutes, or until they float. Remove with a slotted spoon and drain.
- Serve immediately with melted butter, fresh herbs, or your favorite sauce.Butter, Herbs
Notes
- Soft, Smooth Dough: Knead the dough thoroughly until it’s soft and elastic. If it’s crumbly, add a few drops of water. If sticky, sprinkle with a little more flour.
- Well-Sealed Ravioli: Press firmly around the edges to seal each ravioli, so they don’t burst open when cooking. A small air pocket is fine, but too much air can cause issues.
- Dust with Semolina: After cutting, dust the ravioli with semolina flour to keep them from sticking together.
- Rest the Dough: Don’t skip the resting step! This helps the dough relax, making it much easier to roll out.
- Thin but Sturdy: Roll the pasta thin, but not paper-thin. You want it delicate yet strong enough to hold the filling.
- Don’t Overfill: A heaping tablespoon of filling is plenty. Overfilled ravioli can be hard to seal and may split open when cooked.
- Cooking is Quick: Ravioli cook fast—watch for them to float, and remove them immediately to avoid overcooking.
- Freezing Tip: Freeze uncooked ravioli in a single layer on a tray. Once solid, transfer to a bag. They’ll keep for up to 2 months.
Nutrition
Recipe Notes and Expert Tips
I’ve got you covered with these tips to help your ravioli turn out just right:
- Soft, Smooth Dough: Knead the dough thoroughly until it’s soft and elastic. If it’s crumbly, add a few drops of water. If sticky, sprinkle with a little more flour.
- Well-Sealed Ravioli: Press firmly around the edges to seal each ravioli, so they don’t burst open when cooking. A small air pocket is fine, but too much air can cause issues.
- Dust with Semolina: After cutting, dust the ravioli with semolina flour to keep them from sticking together.
- Rest the Dough: Don’t skip the resting step! This helps the dough relax, making it much easier to roll out.
- Thin but Sturdy: Roll the pasta thin, but not paper-thin. You want it delicate yet strong enough to hold the filling.
- Don’t Overfill: A heaping tablespoon of filling is plenty. Overfilled ravioli can be hard to seal and may split open when cooked.
- Cooking is Quick: Ravioli cook fast—watch for them to float, and remove them immediately to avoid overcooking.
- Freezing Tip: Freeze uncooked ravioli in a single layer on a tray. Once solid, transfer to a bag. They’ll keep for up to 2 months.
How to Store Leftover Ravioli
If you have leftover cooked ravioli, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet with a little butter to avoid drying out.
For longer storage, uncooked ravioli freeze beautifully. Lay them on a baking sheet in a single layer until frozen, then transfer them to a freezer-safe bag. Cook them straight from frozen for the best results.
What to Serve With Ravioli
Ravioli is the star of the show, but pairing it with the right sides can make your meal unforgettable.
A crisp, fresh salad—like arugula with lemon vinaigrette or a classic Caesar—adds a bright contrast to the richness of the pasta. For a heartier option, go for roasted vegetables like asparagus, zucchini, or brussels sprouts, which bring a caramelized depth of flavor.
Garlic bread or focaccia is another perfect companion, offering a chewy, buttery bite to soak up any leftover sauce or butter. Want to keep it light? Add a simple bowl of sautéed greens like spinach or kale for a healthy balance.
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