This homemade ravioli recipe will turn heads any time you serve this! This is one of the easiest and best fresh pasta dough recipes out there.
Because you are free to use any filing you can imagine, the possibilities are limitless.
At my-pasta-recipes.com we are all about making you a chef! Teaching you the fine art of Italian cooking; and it doesn’t get more Italian than with homemade Ravioli!
This homemade raviolu recipe is affordable, easy to make and will really give you the Italian taste you want! All you need is some flour, an egg and some filing of your choice!
Techniques you’ll learn with this recipe
How to make fresh pasta from scratch
That you don’t need that much ingredients
To choose a filing!
With the recipe you want to invest
About 20min kitchen time
About 30min to rest the dough
About $1 for 16 ounces or 500 grams of fresh dough
Homemade Ravioli step-by-step
Homemade Ravioli Ingredients
How much Imperial
How much Metric
Homemade Ravioli Fillings
You can make just about any filing you like. Just be sure that the ingredients you use are okay to eat raw or cook them first. Use 1 ingredient such as cheese, or mix ingredients such as spinach & cheese. Your imagination is the limit here, be creative! Just make sure the ingredients you use are not too wet (e.g. drain your spinach). If you want to put Nutella in there with gummy bears? Go for it!
Some traditional ideas for a great ravioli filing:
Mix, whisk and knead the dough. Although this may seem simple, you really need to make an effort here.
Start with a fork. Because the mixture might be too wet in the beginning it will really stick to your hands.
When the dough is too thick to whisk with a fork, continue with your hands. You might want to knead this on a larger surface such as your kitchen table.
The dough is ready when you have nice, smooth and even ball of dough
When the dough is not smooth:
Too wet: Add some flour
Too dry: Add some oil or a bit of egg
Take the smooth ball of dough and wrap it loosely in plastic so it can rest. You may also put it back in the bowl and put a cloth over the bowl. Both methods are okay!
Let the dough rest for about 30 minutes.
Split the dough in 4 even parts. This makes it easier to work with the dough.
Use the rolling pin or a pasta machine and roll the dough as thin as possible! If you use a rolling pin, add some flour on the surface so the dough won’t stick. Like really thin, it should almost be possible to look through it.
Now you should have a nice, thin and smooth sheet of fresh pasta dough!
Cut 1 inch or 2cm squares
Add a little bit of filling
Put another 1 inch or 2cm square on top
Make the squares into a package by closing the sides with a fork pushing downwards