Homemade Ravioli Recipe
There’s something magical about Homemade Ravioli—the delicate pasta sheets wrapped around a creamy, flavorful filling, finished with a blanket of warm marinara sauce. Whether you’re out to impress someone special or just eager to experience the joy of making pasta from scratch, this recipe embodies hands-on comfort and culinary tradition. The process is pleasantly tactile, the ingredients shine, and the result is the kind of meal you’ll be proud to say, “I made this entirely myself.”
Ingredients You’ll Need
Homemade Ravioli relies on just a handful of building blocks, but each one truly matters. Every ingredient brings its own charm, working together to create a pillowy texture, cheesy richness, and a pop of color and flavor in each bite.
- All-purpose flour (2 cups): The foundation of the pasta, it provides structure and that beautiful chewiness everyone loves in fresh ravioli.
- Large eggs (3): Essential for binding the dough and giving it a golden hue and rich flavor.
- Olive oil (1 tablespoon): Adds silkiness to the dough and enhances the overall flavor profile.
- Salt (½ teaspoon, plus ½ teaspoon for filling): Don’t skip this! A little salt brings out the taste of both the dough and the luscious cheese mixture inside.
- Water (2 tablespoons as needed): Helps adjust the dough to the perfect consistency, depending on humidity and flour.
- Ricotta cheese (1 cup): Creamy and mild, this is the heart of the filling, making every bite velvety.
- Grated Parmesan cheese (½ cup): Nutty, salty, and savory, Parmesan heightens the flavor complexity.
- Shredded mozzarella cheese (½ cup): Gives the filling its iconic gooey stretch.
- Egg yolk (1): Helps bind the filling and makes it extra rich.
- Fresh parsley (2 tablespoons, chopped): This herbaceous burst of green freshness brightens every forkful.
- Nutmeg (¼ teaspoon): A pinch is all you need to add a warm, subtle background note that lifts the filling.
- Black pepper (½ teaspoon): Brings a gentle kick, accentuating the cheeses and herbs.
- Marinara sauce (2 cups, for serving): The finishing touch; choose your favorite jarred or homemade version.
How to Make Homemade Ravioli
Step 1: Mix and Knead the Pasta Dough
Start by finding your largest clean surface—think countertop or a big wooden board. Pour the flour into a mound and make a well in the center. Into that cozy well, crack the eggs, drizzle in olive oil, and sprinkle the salt. With a fork, gently beat the eggs and begin drawing in flour, bit by bit, until the dough starts to come together. Switch to your hands and knead for about 8 to 10 minutes, working until it’s smooth, supple, and not sticky. Wrap your ball of dough tightly and let it rest for 30 minutes; this short nap is the secret to silky pasta sheets later on.
Step 2: Make the Cheesy Filling
While the dough relaxes, combine ricotta, Parmesan, mozzarella, egg yolk, parsley, nutmeg, pepper, and salt in a mixing bowl. Give it all a good stir until everything comes together into a creamy, fragrant mixture. This filling should be thick enough to hold its shape—if it’s too loose, a little extra Parmesan can fix that in a pinch.
Step 3: Roll Out the Dough
Once your dough has rested, divide it in half (easier to manage!) and use a rolling pin or pasta machine to roll each piece into thin sheets—think about the thickness of a penny. Working with small sections keeps things easier to handle and ensures an even thickness for all your Homemade Ravioli.
Step 4: Shape and Fill Ravioli
Lay out one sheet of dough and place teaspoon-sized mounds of filling about one inch apart. Use a pastry brush (or even your clean fingers) to lightly moisten the dough around each mound with water. This helps the top sheet stick perfectly. Carefully drape another sheet of dough over the top, pressing gently but firmly around each filling pocket to seal. Then, cut the ravioli into squares or rounds with a pasta cutter—or a sharp knife if that’s what you have handy. Press the edges with a fork to double-seal, if you like that classic look.
Step 5: Cook Ravioli and Serve
Bring a big pot of salted water to a rolling boil. Drop the Homemade Ravioli in batches, giving them space to move. After 3 to 4 minutes, they’ll float to the surface—this is your signal that they’re done! Using a slotted spoon, gently remove and drain the ravioli, then immediately plate them. Spoon plenty of hot marinara sauce over the top and serve while everything is steamy and fragrant.
How to Serve Homemade Ravioli
Garnishes
Homemade Ravioli truly shines with a sprinkle of extra Parmesan, a twist of freshly cracked black pepper, and maybe a few torn basil leaves for a burst of green. For a touch of luxury, a drizzle of high-quality olive oil or a scatter of toasted pine nuts will absolutely delight your guests.
Side Dishes
This classic pasta deserves worthy companions. Pair it with a crisp green salad tossed in light vinaigrette, or roasted seasonal vegetables for color and flavor contrast. Want traditional Italian flair? Serve crusty bread on the side for mopping up every drop of that marinara sauce.
Creative Ways to Present
For dinner parties, plate Homemade Ravioli in shallow bowls, ladle just enough sauce to pool beneath, and top each with a Parmesan crisp or a sprinkle of microgreens. Or, serve on a vibrant platter family-style with sauce on the side so everyone can help themselves. Tiny ravioli in broth makes a charming starter, too!
Make Ahead and Storage
Storing Leftovers
If you have any ravioli left (lucky you!), pop them into an airtight container, layering with a little sauce to prevent sticking. Store in the fridge for up to three days, and enjoy them for a super-speedy future meal.
Freezing
Homemade Ravioli freezes beautifully! Lay uncooked ravioli on a baking sheet, making sure they’re not touching, and freeze until solid. Transfer to a freezer-safe bag and stash them away for up to two months—no need to thaw before cooking, just add a minute or two to the boiling time.
Reheating
For best results, reheat leftover ravioli gently in a skillet with a splash of water or extra sauce over low heat. Cover and steam until warmed through. Avoid the microwave if possible, as it can cause the texture to go a bit rubbery.
FAQs
Can I use store-bought pasta dough for Homemade Ravioli?
Absolutely! If you’re short on time, you can use fresh pasta sheets from the store. The results are still delicious, though making your own dough adds a special touch and lovely bite.
How do I keep ravioli from bursting during cooking?
The trick is to seal them well—press out any trapped air around the filling and use a fork to crimp the edges if needed. Also, make sure your pasta sheets aren’t too thin or the filling isn’t too much for each piece.
What other fillings can I try?
There are endless options for homemade ravioli fillings! Spinach and ricotta, sautéed mushrooms, herbed squash, or even spiced meat if you’re feeling adventurous. Just keep the filling thick so it doesn’t leak out.
Can I make these gluten-free?
Yes! Substitute a good-quality gluten-free flour blend for the all-purpose flour (look for one with xanthan gum for structure). The dough may be more delicate, so handle with care, but the flavor will still be wonderful.
How many ravioli does this recipe make?
This recipe yields about 24 to 32 ravioli, depending on the size you cut them. It’s perfect for four generous servings, or stretch it further by serving with extra sides.
Final Thoughts
Few kitchen projects are as rewarding and soul-satisfying as making Homemade Ravioli. Whether you share the process with family or revel in a peaceful solo afternoon, you’ll wind up with a meal that’s pure comfort and full of personal pride. So roll up your sleeves, trust the process, and let your love for good food shine—your ravioli adventure awaits!
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Homemade Ravioli Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious homemade ravioli from scratch with this easy-to-follow recipe. Filled with a creamy cheese mixture and served with marinara sauce, these ravioli are a perfect comfort food for any occasion.
Ingredients
Pasta Dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 tablespoons water (as needed)
Filling:
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 egg yolk
- 2 tablespoons fresh parsley (chopped)
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- ½ teaspoon salt
For Serving:
- 2 cups marinara sauce
Instructions
- Pasta Dough: On a clean surface, form the flour into a mound with a well in the center. Add eggs, olive oil, and salt into the well. Slowly mix with a fork, incorporating flour a little at a time until a dough forms.
- Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest for 30 minutes.
- Filling: In a bowl, combine ricotta, Parmesan, mozzarella, egg yolk, parsley, nutmeg, pepper, and salt.
- Roll out the pasta dough into thin sheets. Place small spoonfuls of filling about 1 inch apart on one sheet. Brush around the filling with water, place another sheet of dough on top, and press to seal.
- Cut into squares or rounds with a pasta cutter.
- Bring a large pot of salted water to a boil. Cook ravioli in batches for 3–4 minutes, or until they float to the top.
- Drain and serve with warm marinara sauce.
Notes
- You can freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for later use.
- For variety, try fillings such as spinach and ricotta, mushroom, or butternut squash.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 6–8 ravioli)
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 140mg
