How to Make Ravioli
Homemade ravioli is a labor of love but once you get the hang of it, it's a lot of fun... and delicious!
Nutrition Facts
Ingredients
Instructions
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. Once you’ve done that, slowly incorporate the flour into the eggs.
If the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. If the dough is too dry, add a spritz of water to the dough.
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 temp. (If you aren’t using the dough right away, place it in the refrigerator).
Roll out the ravioli (I use my kitchen aid pasta roller attachment). Roll out to about 1/8” to 1/16" thick. (Depending on how thin/thick you want your pasta to be).
Want to see how it turns out?
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Continue Reading at Saltandbaker →Chef's Notes
I highly recommend you go through and read the blog post associated with this recipe before making the ravioli. I go into a lot of detail (accompanied by photos) about how to successfully make ravioli.
Here are additional tips:
Tools for Making Homemade Ravioli
Ravioli maker (this is what I have and use) There are different methods people use for stuffing and making the ravioli. I use a ravioli maker. You can also use a hand stamp ravioli or feel free to free-hand it by cutting your own squares and then cinch the edges together using the tines of a fork.
Ravioli press: You can do square or circular ravioli
Ravioli roller
Pasta sheet attachment
Making the Homemade Ravioli Dough
Make the flour well BIG because you’ll be adding 5 eggs and 3 egg yolks to that well. When I made this ravioli recipe last year, I made the mistake of having the well be too small. Let’s just say we had eggs drizzling over the flour wall.
You can beat the eggs with a fork prior to pouring them into the flour well or you can wait and lightly beat the eggs once they’re in the flour well — it doesn’t matter.
Once the eggs are incorporated into the flour and you’ve kneaded it, if the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. On the contrary, if the dough is too dry, add a spritz of water to the dough.
Rolling out ravioli dough: To achieve an even thickness, I use my kitchen aid pasta roller attachment and it’s amazing. If you don’t have one, it’s definitely something to consider purchasing. But once again, it’s not necessary. You can make homemade ravioli with an old fashioned rolling pin, just roll the dough until super thin.
If making the full batch of ravioli, section the dough into 8, and then roll out each section with the pasta attachment. If making the half batch of ravioli dough, section the dough into 4-6 sections.
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.
Flouring the ravioli mold: What I found to work the very best was to have a pile of flour on my counter and then dip the metal ravioli frame into the flour so that it was covered in flour.
How to fill homemade ravioli: I use a really small cookie scoop for ease in measuring the filling.
Storing: Ravioli dough will keep in the refrigerator for several days. Cooked, homemade ravioli will keep in the fridge for 3-4 days.
Freezing: Flash freeze the uncooked and filled ravioli on a wax paper lined baking sheet for about 1 hour, then transfer the frozen ravioli to a freezer-safe ziplock bag and store in freezer for up to 3 months. Boil and cook as normal straight out of the freezer.
Use this recipe when making my butternut squash ravioli!
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Reviews from the Original Source
I’m on 60 ravioli and I still have dough left. Making the dough as thin as possible with a pasta maker. These are delicious!
Can I freeze the dough ball? I made too much and used all of my filling, but don't want to waste the dough.
The recipe was so easy to follow and was so delicious even though I didn’t get the texture perfect. We cooked them on boil for approximately 4 minutes in small batches, but our noodle consistency still came out pretty tough. The texture of the dough was perfect like playdough. But when it came to rolling out in sheets and handling for filling and pressing the two layers together the sheets of dough did start to get hard.
Is there a tip or maybe an error you can think of for this happening? We will definitely be re attempting to get this yummy combo perfected!!
Earlier this week I made spaghetti pasta and my wife and daughter loved it. While we were eating they suggested I try ravioli next and I immediately said no, it’s too difficult. Unfortunately my mind wouldn’t stop thinking about their suggestion, so I decided I would. Found your recipe for the pasta and the butternut squash filling and gave it a try. My wife loves it, said it was better than the spaghetti pasta. Thank you for sharing your recipe and explaining every detail. Looking forward to trying more of your recipes.
I really appreciate the thorough explanation on how to make the dough and the ravioli. This is the second recipe I used, and your recipe tasted delicious and was easy to prepare.
Did you make this recipe?
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