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Homemade Ravioli

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
  • Total Time
    Prep: 2 hours Cook: 10 min.
  • Makes
    6 servings

Ingredients

  • 5 to 5-1/2 cups all-purpose flour
  • 6 large eggs
  • 1/2 cup water
  • 1 tablespoon olive oil
  • SAUCE:
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups tomato puree
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • FILLING:
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 teaspoons minced fresh basil
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  • Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  • In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
  • Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  • Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Homemade Ravioli Tips

How do you cut ravioli without a ravioli cutter?

To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.

Do you boil ravioli?

Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.

What sauce goes well with ravioli?

Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce. (Check out more of our quick ravioli recipes.)
Nutrition Facts
10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fiber), 42g protein.

Reviews

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Average Rating:
  • Catherine
    Apr 1, 2020

    This was such a vibe. Honestly me n my g were just vibing with our pasta. do ya guys just know the vibe? CUZ I DO. the pasta was delectable and made me just roll around my house pretending to be a meatball. U guys should join us one day. #vibegod

  • Jackie
    Jan 21, 2019

    For everyone saying the raviolis are chew, they aren't. You have to roll the dough very thin and they are great. Kneading it on the other hand was tough but I just did smaller bits rather then the whole th in my or half I believe it was 5 sections. The sauce recipe was fantastic and the filling as well. My daughter is doing a culture fair at school so this will be samples. I did 70 small raviolis and still have a 1/4 of the dough left

  • Trinidad
    Dec 14, 2017

    No comment left

  • Drew
    Mar 3, 2017

    If you like chewing on super balls or rubber, this is the pasta for you. I made this three times under different weather conditions thinking that there would be a difference. Nope nope nope. The only saving grace was the sauce. Although it was a little sweet, (just don't add the sugar) , it had a nice taste and texture.

  • vinylitis
    Jan 3, 2016

    nope! should have read reviews first. the dough was extremely tough and I followed directions to a T. at the start of recipe, it should say that dough hook and pasta machine are required, because making this by hand, with a rolling pin, did not work out. I think the dough may also need... salt? the filling was good, I added spinach, but the dough, no. my fiance was really looking forward to enjoying this, and we were both very disappointed.

  • jlemkepawlak
    Jul 26, 2015

    The filling for this was delicious, but the pasta was terrible. It is far too tough and rubbery. I was very disappointed after the long amount of time I spent working on the recipe. My entire family hated it.

  • peligia
    Feb 28, 2015

    I've attempted this twice, and the dough has more of a chewy tortellini texture than ravioli. They were very time consuming, and my husband asked that I not make them again.

  • kalarotti
    Feb 26, 2015

    This was my first time using this recipe and my second time making homemade ravioli. The kneading was quite the workout. Dough was difficult to roll out so I used pasta roller, but still didn't get it thin enough. Took a lot longer to cook due to that and the texture was way too chewy for my liking. Not my favorite pasta dough recipe unfortunately. Very disappointing considering the amount of work involved. Not a keeper for me. Good luck to those who attempt and achieve success with this one.

  • paul3303
    Nov 22, 2014

    Great recipe. I use half cake flour and half all purpose flour for the pasta dough. I also added cooked italian sausage to the filling. My kitchen aid mixer and dough hook makes it much easier.

  • tyansia
    May 27, 2014

    It was not as hard as most of the other posters said it was. Just time consuming. The dough was really easy to work with, and the filling held together well. I made them and froze them unboiled in a layer, then put them into a freezer bag for future meals. I made a vodka sauce instead of the sauce recipe here.