How to Make Ravioli at Home
Homemade ravioli is easier to make than you might think, and it’s such a fun way to add something special to your meals. From rolling the dough to stuffing it with a cheesy filling, the process is hands-on and so rewarding. It’s always a hit with the whole family—kids love the cheesy pockets, and adults appreciate the fresh, homemade touch. Plus, it freezes beautifully, so you can make a big batch and have a delicious, homemade dinner ready anytime you need it.
Ingredients
- 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
Calories: 191kcalCarbohydrates: 20gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 86mgSodium: 406mgPotassium: 83mgFiber: 1gSugar: 0.3gVitamin A: 278IUVitamin C: 0.004mgCalcium: 132mgIron: 2mg
Tried this recipe?Let us know how it was!