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Homemade Ravioli Recipe

Homemade Ravioli from Scratch

Steven
This homemade ravioli recipe creates tender pasta pillows filled with a creamy ricotta-Parmesan mixture, delivering restaurant-quality results in your own kitchen with a meditative, rewarding process.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 385 kcal

Equipment

  • Fine-mesh strainer - lined with cheesecloth or a clean kitchen towel
  • Bowl - to catch drained liquid
  • Cheesecloth or clean kitchen towel
  • Large mixing bowl
  • Fork or whisk
  • Bench scraper
  • Plastic wrap
  • Pasta machine (hand-crank or stand mixer attachment) - or rolling pin as alternative
  • Fluted pastry wheel or ravioli cutter
  • Pastry brush
  • Parchment paper
  • Baking sheets
  • Large pot
  • Slotted spoon or spider strainer
  • Clean kitchen towels
  • Semolina flour (or all-purpose flour) - for dusting

Ingredients
  

  • 2.5 cups all-purpose flour - 312g, plus extra for dusting
  • 4 large eggs - at room temperature
  • 1 tablespoon extra-virgin olive oil
  • 0.5 teaspoon salt
  • 1 tablespoon water - 1-2 tablespoons, if needed

For the Ricotta Filling

  • 15 oz whole milk ricotta cheese - 425g, drained overnight
  • 0.5 cup freshly grated Parmesan cheese - 50g
  • 1 large egg yolk
  • 2 tablespoons fresh basil - finely chopped
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
  • nutmeg - pinch, optional

For Assembly

  • 1 egg - beaten (for egg wash)
  • semolina flour or all-purpose flour - for dusting

For Serving (Suggested)

  • brown butter and sage - or marinara, Alfredo, garlic and oil, lemon butter sauce
  • freshly grated Parmesan cheese - for garnish
  • fresh basil leaves - for garnish
  • extra virgin olive oil - for drizzling
  • cracked black pepper - for garnish

Instructions
 

  • Line a fine-mesh strainer with cheesecloth, add ricotta, and refrigerate overnight to drain excess moisture.
  • Mound flour on a work surface, create a well, add eggs, olive oil, and salt. Beat eggs with a fork, gradually incorporating flour until a shaggy dough forms. Knead for 8-10 minutes until smooth, then wrap and rest for 30 minutes.
  • In a bowl, combine drained ricotta, Parmesan, egg yolk, basil, salt, pepper, and optional nutmeg until smooth. Refrigerate until ready to use.
  • Divide rested dough into 4 pieces. Roll one piece through a pasta machine, starting at the widest setting and folding a few times, then progressively narrow to setting 6 (Marcato) or 7 (KitchenAid) until thin enough to see your hand's shadow through it.
  • Place heaping tablespoons of filling on one half of a pasta sheet, 1.5 inches apart. Brush exposed dough with egg wash, fold the sheet over, and press out air to seal. Cut into individual ravioli with a fluted pastry wheel and transfer to a parchment-lined baking sheet dusted with semolina.
  • Bring a large pot of salted water to a gentle boil. Cook ravioli in batches of 8-10 until they float (2-3 minutes), then cook 2-3 minutes more until tender. Remove with a slotted spoon.
  • Toss hot ravioli with your chosen sauce, drizzle with olive oil or melted butter, and garnish with fresh Parmesan and basil. Serve immediately.

Notes

  • Don't skip draining the ricotta: This prevents watery filling that leaks during cooking. Drain overnight or at least 8 hours.
  • Keep dough covered: Pasta dough dries out fast. Cover rolled sheets with a damp towel while working with other pieces.
  • Press out all air: Air pockets expand during cooking and cause ravioli to burst. Gently press around each mound of filling before sealing.
  • Test seal strength: Before cutting, press the sealed edges again with fingers or a fork. They should feel firmly stuck together.
  • Freezer-friendly: Freeze uncooked ravioli in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1-2 minutes to cooking time.
  • Make ahead: Pasta dough can be refrigerated for up to 24 hours; bring to room temperature before rolling. Filling can be made 1-2 days ahead.
  • Sauce pairing: Simple sauces work best – brown butter with sage, light marinara, or garlic and olive oil won't overpower the delicate filling.
  • No pasta machine? Use a rolling pin to roll the dough as thin as possible, rotating frequently to maintain even thickness.
  • Flour alternatives: All-purpose flour creates tender, forgiving pasta. For a silkier texture, use 00 flour; for a chewier bite, use half all-purpose and half semolina.
  • Variation ideas: Try spinach-ricotta, mushroom, butternut squash, four-cheese, or lobster fillings once you master the basic technique.
Keyword cheese ravioli, fresh pasta, Italian pasta, ricotta filling