It’s easy to learn how to make ravioli with the right step-by-step instructions and tools. Homemade ravioli is way better than store-bought ravioli — and it’s also fun because you can add whatever filling you want!
My favorite filling is my butternut squash filled ravioli. But feel free to customize your raviolis and try new filling combinations! For example you could make a sausage stuffed ravioli and serve it with a red sauce or a thyme ricotta and parmesan filled ravioli served with a bed of red tomatoes.
Why This Recipe Works
- I used my Kitchen Aid pasta attachment for this homemade ravioli recipe — which saves so much time!
- 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.
- Homemade ravioli is better than store-bought because you can add whatever fillings you want! Plus you could do half of them with a cheese filling and half with a meat filling, mixing things up even more — or customizing for differing food allergies or preferences.
- This recipe is the perfect step-by-step for making homemade ravioli so you won’t feel overwhelmed with the process.
- Eggs — You’ll use full eggs and egg yolks
- Flour — You’ll make a flour well to make the dough. I’ll explain it all below
- Salt — For added flavor
Make the 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.
- Pour the eggs and egg yolks into the well.
- Using a fork, gently beat the eggs and yolks. Once they’re smooth, slowly incorporate the flour into the eggs. Do this slowly 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, use your hands to help bring the dough together. The dough will take some time before it turns smooth.
- 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. When ready to use, remove from the fridge and bring it to room temperature before rolling it out.
Rolling pasta dough
FAQ
Can you roll out cold pasta dough?
Why is my pasta dough so hard to roll out?
How do you make ravioli dough?
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.
Can you make Ravioli a day ahead?
Once the pasta has been kneaded and the desired texture is reached, let the dough rest for at least 30 minutes to allow it to hydrate and the gluten to relax. You can make the dough a day ahead and store it in the fridge or make it earlier in the day, too, and let it rest until you’re ready to make the ravioli.
How do you make ravioli with a pasta roller?
Use your pasta roller to thinly roll the ravioli dough to setting #6. You should be able to see a shadow of your hand through the dough. Lay the length of dough onto a floured surface (clean table, board or countertop). Find the center of the long side of the dough. You’ll fill one half and use the other half to cover the filled ravioli.
Can you run ravioli dough through a pasta sheet roller?
If you use a pasta sheet roller: Dust the dough with flour before running it through the pasta sheet roller, this prevents the dough from sticking. You can definitely run the ravioli dough through the #3 setting more than once. You really have to gauge how the dough feels.