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A photo of homemade ravioli.
5 from 4 votes

How to Make Ravioli

Homemade ravioli is a labor of love but once you get the hang of it, it's a lot of fun... and delicious!
Prep Time: 1 hr 20 mins
Cook Time: 15 mins
resting time: 30 mins
Total Time: 2 hrs 5 mins
Servings: 50 ravioli (or so)


Full Batch

  • 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.


Freezing: Flash freeze the uncooked and filled ravioli on a wax paper lined baking sheet for about 1 hour, then transfer the frozen ravioli to a freezer-safe ziplock bag and store in freezer for up to 3 months. Boil and cook as normal straight out of the freezer.
I highly recommend you go through and read the blog post associated with this recipe before making the ravioli. I go into a lot of detail (accompanied by photos) about how to successfully make ravioli. 
Use this recipe when making my butternut squash ravioli


Calories: 73kcal (4%), Carbohydrates: 12g (4%), Protein: 3g (6%), Fat: 1g (2%), Saturated Fat: 1g (5%), Cholesterol: 52mg (17%), Sodium: 84mg (4%), Potassium: 30mg (1%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 74IU (1%), Calcium: 10mg (1%), Iron: 1mg (6%)