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How to Make Ravioli from Scratch

Fresh ravioli starts with a simple pasta dough of flour, eggs, and salt, rolled thin enough to see your hand through. Fill with ricotta mixture, seal with water, and boil for 3-4 minutes until they float. The key is keeping the dough moist while working and not overfilling the parcels.

Ingredients

Step by step

  1. Make the pasta dough. Mound 2 cups all-purpose flour on a clean surface. Create a well in the center. Crack 3 large eggs into the well, add 1/2 teaspoon salt. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
  2. Prepare the filling. Combine 15 oz ricotta cheese (drained if wet), 1/2 cup grated Parmesan, 1 egg yolk, 2 tablespoons chopped fresh herbs, salt, and pepper. Mix until smooth. Taste and adjust seasoning. The filling should hold together but not be dry.
  3. Roll the pasta. Cut dough into 4 pieces. Keep unused portions covered. Using a pasta machine or rolling pin, roll each piece thin enough to see your hand through—about setting 6 on most machines. Work quickly to prevent drying.
  4. Assemble the ravioli. Lay pasta sheets on a floured surface. Place 1 teaspoon of filling every 2 inches along one sheet. Brush water around each mound. Lay second sheet on top. Press around each mound to remove air bubbles, then cut into squares with a knife or pasta wheel.
  5. Cook the ravioli. Bring a large pot of salted water to a gentle boil. Add ravioli in a single layer—don't crowd. Cook 3-4 minutes until they float and pasta is tender. Remove with a slotted spoon. Serve immediately with sauce of choice.

Tips & troubleshooting

Variations

Questions

Can I make ravioli without a pasta machine?
Yes, use a rolling pin. Roll from the center outward, rotating the dough frequently. It takes more time and arm strength, but you can achieve the same thin consistency.
How do I know if my pasta dough is the right consistency?
The dough should be smooth, elastic, and slightly tacky but not sticky. If it tears easily when stretched, knead more. If it's too dry, wet your hands and knead briefly.
Why do my ravioli burst when cooking?
Usually from overfilling, trapped air bubbles, or pasta that's too thick. Make sure to press out air when sealing and don't pack too much filling into each piece.
How long can I store fresh ravioli?
Cook within 2-3 hours of making, or freeze immediately on a floured tray. Once frozen solid, transfer to bags. Frozen ravioli keep for 2-3 months and cook directly from frozen.
What's the best way to seal ravioli edges?
Use water, not egg wash, which makes the seal too tight and can cause bursting. Press firmly with your fingers or use a fork to create a decorative seal.

Further reading