Discover the secret to preparing homemade ravioli with the help of my step-by-step photos in your own kitchen!
Made with homemade pasta dough, and a blend of creamy ricotta, mozzarella and provolone cheese, this recipe will help you create authentic Italian-style ravioli that will impress your family and friends!
Don't forget to explore our other family dinner ideas for more delicious and easy-to-make recipes to enjoy with your loved ones!
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You can turn basic pantry ingredients like flour, eggs, and a little olive oil into smooth, tender pasta sheets to wrap around your favorite fillings with just a bit of patience.
Whether you're sticking to classic cheese filled ravioli or trying out new fillings, homemade pasta brings an authentic taste and richness that makes any meal better.
Looking for more easy recipes to add to your Weekly Meal Plan? Try my tomato salad, homemade Italian dressing recipe and even my pasta salad. Yum!
Table of Contents
- Recipe Notes
- How long to let homemade ravioli dry?
- Can you pan fry ravioli instead of boiling?
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- Substitutions and Variations
- Step-by-Step Instructions
- How to Fill and Form the Ravioli
- Quick Tip
- ⏲Cooking Instructions
- Before you Begin!
- 🍽 Make it a Meal
- 🍶Storage Tips
- ❄️Freezing Tips
- ♨️How to Cook from Frozen
- ➡️Top Recipe Tip
- More Recipes You'll Love!
- 📇Recipe Card
- 📖 Recipe Card
- 💬 Comments
Recipe Notes
For this recipe, I'll show you the traditional method of rolling out pasta dough by hand and forming ravioli manually. However, you can also use a few of these tools:
Pasta Roller: A pasta roller helps you achieve uniform thickness when rolling out your pasta dough. You can use a manual roller or use an attachment for your KitchenAid mixer...which is what I have.
Ravioli Stamp or Cutter: These tools come in various shapes and sizes and are used to cut individual ravioli from your rolled-out dough. They often feature a handle for easy pressing and cutting. I tried using the stamp and wasn't able to get the edges to seal completely.
Ravioli Maker: This is the tool I prefer to use when making homemade ravioli. This device consists of two sheets of metal or plastic with ravioli-shaped indentations. It allows you to place your filling on one sheet, cover it with another, and press down to seal and cut individual ravioli.
How long to let homemade ravioli dry?
Once you've made your homemade ravioli, it's important to let them sit for a bit before cooking. This helps prevent them from breaking apart when you cook them.
Usually, you should let the ravioli dry for about 15 to 30 minutes at room temperature. This short time allows the pasta to firm up a little, so it stays together nicely when you boil it.
Can you pan fry ravioli instead of boiling?
You can pan-fry ravioli for a crispy texture and flavor. Heat a skillet, add olive oil or butter, then cook the ravioli in a single layer for 2-3 minutes per side until golden brown.
Serve with your preferred sauce or dip for a tasty variation on classic ravioli!
Try making my Air Fryer Ravioli recipe for a fun appetizer!
🛒Helpful Kitchen Tools
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
Substitutions and Variations
Spinach and Ricotta: Add cooked and finely chopped spinach to your ricotta filling for a nutritious and flavorful twist.
Mushroom and Ricotta: Sautéed mushrooms, such as cremini or shiitake, mixed with ricotta, garlic, and herbs create a rich and earthy filling.
Sun-Dried Tomato and Ricotta: Chopped sun-dried tomatoes and crumbled ricotta cheese create a flavorful filling that pairs well with a light tomato sauce.
Step-by-Step Instructions
Step 1: In a bowl, stir together the flour and salt. Create a well in the center of the flour and add eggs, oil, and water.
Step 2: Knead the dough by hand or with a stand mixer fitted with a dough hook on medium-low speed for about 10 minutes, or until the dough becomes elastic. Cover the dough with plastic wrap and let it rest for at least 20 minutes. While the dough is resting, combine the filling ingredients in a bowl until fully incorporated; set aside.
How to Fill and Form the Ravioli
Step 3: Divide the dough into smaller portions for rolling. On a lightly floured surface, roll out each portion to the desired thickness. Transfer the filling to a piping bag with the tip cut off, then squeeze out about a teaspoon to a tablespoon of filling onto one half of the flattened dough.
Step 4: Dab water around each filling dollop with your finger. Fold the other side of the dough over to cover the fillings and press out any air.
Step 5: Use a pasta crimping wheel to cut out each ravioli.
Step 6: Either freeze the ravioli immediately or cook them.
Quick Tip
After making homemade ravioli, letting them rest briefly before cooking is crucial to prevent them from breaking apart. Typically, allow the pasta to dry for 15 to 30 minutes at room temperature, which will help them not to fall apart or open during boiling.
⏲Cooking Instructions
Step 7: Boil them in salted water for just a few minutes. Fresh ravioli typically cook quickly, usually in about 2 to 4 minutes in boiling water.
You'll know they're done when they float to the surface of the water and have a tender texture. Be careful not to overcook them, as they can become mushy.
Step 8: To serve fresh-made ravioli, simply plate them hot and topped with your favorite homemade tomato sauce or drizzled with olive oil and sprinkled with grated Parmesan cheese.
Before you Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
🍽 Make it a Meal
Consider serving either a refreshing Cucumber Salad, Fresh Tomato Salad, or savory Garlic and Parmesan Cheese Breadsticks for a complete meal.
🍶Storage Tips
Place the fresh ravioli on a tray or plate lined with parchment paper, ensuring they are not touching each other. Cover them loosely with plastic wrap to prevent them from drying out. Store the tray of ravioli in the refrigerator.
Fresh-made ravioli should be consumed within a few days for the best taste and texture. The exact shelf life may vary depending on the filling and ingredients used.
❄️Freezing Tips
After the ravioli have dried a bit, arrange them in a single layer on a baking sheet or tray, making sure they don't touch. Put the baking sheet in the freezer to let the ravioli freeze individually. This method, called flash freezing, stops them from sticking together.
Once the ravioli are frozen solid, transfer them to freezer-safe bags or airtight containers. Make sure to label the containers with the date of freezing and the type of ravioli.
♨️How to Cook from Frozen
Add the frozen ravioli to a pot of boiling water, stirring gently to prevent sticking. Keep in mind that frozen ravioli may take a few extra minutes to cook compared to fresh ones. They are ready when they float to the surface of the water and become tender.
➡️Top Recipe Tip
Make sure the edges of the pasta dough are well-sealed after filling. Properly sealing the edges helps prevent the filling from leaking out during cooking and maintains the shape of the ravioli.
Press firmly around the edges with the crimping tool. If you don't have a crimping tool, you can use the twines of a fork.
More Recipes You'll Love!
- Check out my other recipe for homemade pasta.
- Or you might enjoy this recipe for Pumpkin Ravioli...yum!
📇Recipe Card
📖 Recipe Card
Homemade Ravioli
Ingredients
- 2 ¾ cups all-purpost flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon salt
- 8 ounces ricotta cheese
- 3 ounces mozzarella and provolone shredded
- 2 ounces parmesan
- 1 tablespoon minced garlic
- 5 fresh basil leaves chopped finely
- 1 large egg
Method
- Combine all the filling ingredients in a mixing bowl until well mixed. Set aside.
- In another mixing bowl, mix together the flour and salt.
- Create a well in the center of the flour mixture.
- Into the well, add the eggs, oil, and water.
- Knead the mixture by hand or with a stand mixer using the dough hook attachment on medium-low speed for about 10 minutes, or until the dough becomes elastic.
- Cover the dough with plastic wrap and let it rest for at least 20 minutes.
- Divide the dough into smaller portions for rolling.
- Roll out each portion on a lightly floured surface to your desired thickness.
- Transfer the filling to a piping bag with the tip cut off. Pipe a teaspoon to a tablespoon of filling onto one half of the flattened dough.
- Dampen your finger with water and moisten the edges around each dollop of filling.
- Fold the other half of the dough over the filling, covering the dollops, and press out any air pockets.
- Use a pasta cutter wheel or pastry crimping tool to cut out individual ravioli.
- Either freeze the ravioli immediately or cook them. To cook, boil them in salted water for a few minutes or until fully cooked. You'll know they're done when they float!
Cynthia Landrie says
I am so glad you shared this at the In and Out of the Kitchen link party. Love your pasta week!I look forward to seeing what you bring to the party next week.
spring chick says
Thanks for sharing! I pinned it and looking forward to making. I have never made ravioli, can you believe it?
Enjoy what you bring to FFF!
Joanne DiPalo says
I haven't tried homemade pasta but I think the ravioli looks easier than waiting for the fettucine to dry. My daughter has a small pasta machine which I might have to borrow.
Love this series, thanks so much for sharing,
Joanne/Winelady Cooks
Swathi Iyer says
Beautiful home made is best. I would like to know where you bought that tool.
Cynthia Landrie says
I want one of those! But you know me, I want it all! The recipe looks great!
Marlene Baird says
Pinned it.
Debra Hawkins says
I keep seeing awesome homemade pastas all around the blogosphere. I keep thinking I am going to have to try to make my own!
Beth says
I love ravioli and your recipe looks delicious!
Vee says
They do look delicious! No egg and no seasoning I note...hmmm... No, I'll not be trying it; however, I know that everyone at your house is going to be very happy this week!