How to Make Ravioli
There’s something special about homemade pasta, particularly homemade ravioli. Learn how to make ravioli and you’ll open a whole new world to filled pastas. The possibilities are endless when it comes to choosing ravioli fillings! For example you could make a sausage stuffed ravioli and serve it with a red sauce, or a butternut squash filling served with browned butter and parmesan shavings, or a thyme ricotta and parmesan filled ravioli served with a bed of red tomatoes. YUM!
I won’t lie to you, making homemade ravioli is a labor of love. I found the most time consuming part to be rolling out the pasta and doing the dishes, hahaha.
However, I used my Kitchen Aid pasta attachment which saves so much time! And when I made this recipe to photograph for you, I did the full batch. The half batch isn’t as time consuming and still makes a good amount of ravioli, so if this is your first time making ravioli start with the half batch of ravioli dough.
I include both the full and half batch of ravioli dough recipe below.
Tools for making ravioli
- Ravioli maker (this is what I have and use)
- Ravioli press – can do square or circular ravioli
- Ravioli roller
- Pasta sheet attachment
We are doing this old school, making the ravioli dough by hand. Sure, you could use your stand mixer and let the machine knead the dough for you. But to me, homemade pasta is a bit more homemade when made by hand. (Is that totally weird?) Maybe it’s not as weird if I tell you my husband lived in Italy for 2 years and he said homemade pasta is always made by hand in Italy.
So there you have it, we’re making it by hand!
Ravioli Dough Ingredients:
- All purpose flour
- Kosher salt
- Egg yolks
How to make ravioli dough
Mix the flour and salt together on a clean work surface. Form into a 12 inch diameter mound.
Using your hands, make a well in the flour and salt mixture. Pro tip: make the well BIG because you’ll be adding 5 eggs and 3 egg yolks to that well. When I made this ravioli recipe last year I made the mistake of having the well be too small… lets just say we had eggs drizzling over the flour wall.
Pour the eggs and egg yolks into the well. Pro tip: you can beat the eggs with a fork prior to pouring them into the well… or you can wait and lightly beat the eggs once they’re with the flour.
Using a fork, gently beat the eggs and yolks. Once they’re smooth, slowly incorporate the flour into the eggs. Do this slooooooowly and little by little. You don’t want the “flour wall” to collapse, or accidentally grab too much flour and then suffer the consequences i.e. eggs spilling out.
Once you’ve incorporated the flour into the eggs, you’ll want to use your hands to help bring the dough together. The dough will be shaggy and it will take some time before it turns smooth.
If the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. On the contrary, if the dough is too dry, add a spritz of water to the dough.
Form the dough into a ball.
Begin kneading it for 10 minutes. Pushing the dough with the heel of your hand, and then rotating it.
You’ll know the dough is ready when you press into it and it springs back. The dough should have a nice smooth appearance to it.
Wrap the dough with plastic wrap and let it sit for 30 minutes at room temperature.
If you aren’t using the dough right away, place it in the refrigerator until ready to use. Ravioli dough will keep in the refrigerator for several days. When ready to use, remove from the fridge and bring it to room temperature before rolling it out.
Rolling out Ravioli Dough
The goal is to roll out the ravioli dough to about 1/16″ or so. Not too thin and not too thick.
To achieve an even thickness I use my kitchen aid pasta roller attachment and it’s amazing. If you don’t have one it’s definitely something to consider purchasing. But once again, it’s not necessary. You can make homemade ravioli with an old fashioned rolling pin, just roll the dough until super thin.
If making the full batch of ravioli section the dough into 8 sections, and then roll out each section with the pasta attachment.
If making the half batch of ravioli dough, section the dough into 4-6 sections.
Step by step:
Flatten each portion of the sectioned pasta dough into a rough rectangular shape. Cover both sides with a dusting of flour.
Attach the pasta sheet roller to your stand mixer and set it to #1. Turn the stand mixer to speed setting 1 (or 2) and run the ravioli pasta dough through the pasta sheet roller. While on #1, fold the the dough in half and run it through again. Repeat at least 4 more times: fold dough in half, run it through pasta sheet roller, fold dough in half, run it through pasta sheet roller etc.
Pro tip: dust the dough with flour before running it through the pasta sheet roller, this prevents the dough from sticking.
Once you’ve run the dough through the #1 setting several times, flour both sides of the dough and change the pasta sheet roller to #2. Run the pasta through the #2 setting two times.
Change the setting to #3 and run it through 1X. Pro tip: you can definitely run it through the #3 setting more than once. You really have to gauge how the dough feels.
Change the setting to #4 and run it through 1X. If you want thick ravioli you can stop here. If you prefer a thinner pasta dough, continue to #5 setting and roll it through once.
Now you’re ready to fill the ravioli!
Filling the Ravioli
There are different methods people use for stuffing and making the ravioli. I use this (pictured above). You can also use a hand stamp ravioli or feel free to free-hand it by cutting your own squares and then cinch the edges together using the tines of a fork.
Flour the ravioli mold. If using a ravioli mold (like pictured) flour it generously! What I found to work the very best was to have a pile of flour on my counter and then dip the metal ravioli frame into the flour so that it was covered in flour.
You need the ravioli frame heavily floured in order for the ravioli to easily release from the mold.
Use your favorite ravioli filling, I used my butternut squash ravioli recipe.
Place the sheet of pasta dough over the ravioli mold.
Create a small indent in the ravioli holes, being careful not to tear the pasta. If you use a ravioli mold like I did, you will place the white portion over the dough and gently press down, as pictured below. This will create a small divot in the dough.
Fill each cube with 1 tablespoon of filling.
Pro tip: use a really small cookie scoop for ease.
Cover the filled ravioli with dough.
Use a rolling pin and roll overtop the dough so that it seals.
Turn the mold over and tap it on the counter to release the ravioli.
Use a knife to separate any ravioli that are stuck together.
Place the filled ravioli on a baking sheet lined with parchment paper and dusted with flour. Continue making ravioli until the dough and filling is all used up.
How to Cook Ravioli
Place a large pot of water over medium heat.
Once boiling, add a tablespoon of salt to the water. Place 8 or so ravioli into the pot, being careful not to overcrowd. You’ll want to do this in batches.
Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer the ravioli to a lightly oiled plate. OR place in a skillet with the sauce of your choosing.
Now, dig in! Because you just made a delicious and (fairly) easy ravioli recipe!
If you make this recipe please comment and let me know how it went! I love hearing from my readers. And don’t forget to subscribe! You’ll receive a delicious recipe weekly.
How to Make Ravioli
- 4 cup all purpose flour
- 1 teaspoon kosher salt
- 5 large eggs
- 3 large egg yolks
For half the recipe:
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 3 large eggs
- 2 large egg yolks
- To make the ravioli dough, mix the flour and salt together on a clean work surface. Form into a 10-12 inch diameter mound.
- Using your hands, make a well in the flour and salt mixture. Pour the eggs and egg yolks into the well. Using a fork, gently beat the eggs and yolks. Once you’ve done that, slowly incorporate the flour into the eggs.
- If the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. If the dough is too dry, add a spritz of water to the dough.
- Form the dough into a ball. Begin kneading it for 10 minutes. (Pushing the dough with the heel of your hand, and then rotating it). You’ll know the dough is ready when you press into it and it springs back. The dough should have a nice smooth appearance to it.
- Wrap the dough with plastic wrap and let it sit for 30 minutes at room temp. (If you aren’t using the dough right away, place it in the refrigerator).
- Roll out the ravioli (I use my kitchen aid pasta roller attachment). Roll out to about 1/8” to 1/16" thick. (Depending on how thin/thick you want your pasta to be).
- Using a ravioli mold, place the sheet of dough over the ravioli mold (following instructions for the ravioli mold), gently create a small divot in the dough. Fill each cube with 1 tablespoon of filling. Cover with dough. Use a rolling pin and roll overtop the dough so that it seals. Turn the mold over and tap it on the counter to release the ravioli. Use a knife to separate any ravioli that didn’t separate.
- Transfer the ravioli to a baking sheet lined with parchment paper that has been dusted with flour. Continue rolling out the pasta dough and filling the ravioli until all of the dough and filling has been used.
Cooking the Ravioli
- Bring pot of water to boil. Once boiling add 1 tablespoon of salt to the water. Add some of the ravioli to the water. Don’t overcrowd. You’ll want to do this in batches. Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer them to a lightly oiled plate or add them to whatever sauce you plan on serving with them.