How to Make Homemade Ravioli- Italian Recipe
Apr 16, 2022, Updated Aug 19, 2024
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How to Make Homemade Ravioli- an authentic Italian Recipe every home needs! This recipe makes the ravioli process easy to follow and completely achievable for everyone.
This is the perfect recipe for a weekend cooking project with family and friends. It is satisfying and rewarding to eat mouthwatering tender egg pasta with a classic cheese and spinach filling.
Try these sauce recipes: lobster ravioli sauce and Easy Ravioli Piccata with Mushrooms and Asparagus. Try another homemade ravioli variety Butternut Squash Ravioli with Sage Butter Sauce.
Why I love making homemade ravioli
The homemade pasta and ravioli filling are easier to make than you think! Gather your friends and family and make it a ravioli party.
These fresh ravioli are the star of your next meal at home.
The last time we made these ravioli there were 3 generations of women in the kitchen making them together (my mother, myself, and my daughter). I hope you can start a ravioli-making tradition in your home as well with family and friends.
Making fresh homemade Italian ravioli is a labor of love, but the results are magical! You can’t beat silky fresh pasta filled with an incredible filling and tossed in a super simple Italian tomato sauce. Make sure you check out my guide on how to cook frozen ravioli if you’re making enough to freeze for later!
For this recipe, we use our classic homemade pasta dough recipe.
Table of Contents
Recipe Ingredients
The ingredients for homemade ravioli are simple. It takes only a few ingredients and a bit of time to get this delicious pasta meal on your table!
For the Ravioli dough
- Flour LINK TO THE “00” FLOUR I USE (also use all-purpose flour)
- Eggs
- Semolina flour for dusting
For the Spinach and Ricotta filling
- Ricotta cheese, drained
- Egg
- Spinach, steamed and drained
- Salt and Pepper to taste
- Parmigiano or parmesan cheese
Sauce
- See serving suggestions
See the recipe card for quantities.
Equipment Needed
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All of the tools will make the process of making homemade ravioli much easier. With a little extra work, you can also use- a rolling pin and a knife, a cookie cutter, or a round pizza cutter.
Ravioli Wheel or Pasta Wheel – this is a small wheel with a ruffled edge to hand cut the filled ravioli. It makes it easy to create the exact size and shape you desire!
Ravioli Stamp – this tool helps keep the ravioli uniform and neat. Place the stamp over the filled pasta and use it to cut out the ravioli shape.
Ravioli Maker or Ravioli Mold– ravioli cutters or molds come in all different shapes and sizes. The most common and traditional shapes are squares and circles.
I explain how to fill the pasta sheet layers with each of these tools in the Methods for Making and Sealing Ravioli section of this post.
How To Make Ravioli
How to make the dough
The first step to the homemade ravioli recipe starts with homemade egg pasta dough. Once you start making your own pasta you will want to do it again and again!
My Homemade Pasta Recipe walks you through the entire process step by step with photos. It is my go-to recipe.
You will follow this egg pasta dough exactly except for cutting it into strips.
How to make the filling
PHOTOS 1-4
First, drain the ricotta to remove the liquid. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 30 minutes (up to overnight in the fridge) as you continue with the prep.
Then, blanch the spinach and remove the liquid. Chop the spinach.
Lastly, combine all ingredients in a bowl and season with salt and pepper. Set aside.
How to fill and cut
There are a few ways to make and shape ravioli. Here are the options with the proper steps. Pick the one that sounds best to you and go with that.
They are fairly similar in the time it takes to make them.
Method 1: Ravioli Maker (easiest for beginners)
After the pasta dough rests and you’ve made the filling. Divide the dough into four parts. Roll each piece in the pasta machine to 6-7 settings or desired thickness (not too thin).
TIP: Only roll out on one dough section at a time and cover the rest of the dough with plastic wrap as you fill the pasta sheets with filling- or the dough will dry.
PHOTOS 1-4. Placing pasta dough in mold.
- Place your prepared pasta sheet on top of the ravioli maker as a single layer. The dough will hang over the edges.
- Place the plastic holder with an indent over the pasta sheet. Using light pressure press down on the dough. This creates little pockets for the filling.
Make sure to use semolina flour to prevent the dough from sticking.
PHOTOS 5-8. Filling mold with filling.
5- Fill the ravioli with a small mound of filling- 1 teaspoon per ravioli. Do not overfill or they will be hard to seal and spill out the sides.
6- Place the second sheet of dough directly over the first. Get rid of air pockets by pressing down gently on the dough.
7- With a rolling pin press down gently and roll on top of the second pasta sheet to cut and seal the edges. Roll several times over the dough.
8- Remove the edges from the sides of the ravioli maker.
Photos 9-11 Finished ravioli.
9-11. Turn over the ravioli maker and the individual ravioli will pop out sealed and cut! If they don’t come out gently wiggle them until they come off from the mold. Save the pasta scraps* (see uses below)!
Method 2: Ravioli Stamp (round or square shape)
If you like a slightly larger individual ravioli or a round shape this is a great option for you.
- First, lay one sheet of pasta on a surface dusted with semolina flour. Place a tablespoon of filling about 1 inch apart.
- Second, fill the ravioli with a small mound of filling- 1 small teaspoon per ravioli. Do not overfill or they will be hard to seal and likely burst while cooking.
- Then, place the second sheet of dough directly over the first. Press down lightly around the edges of the filling to seal the two sheets of pasta dough together and prevent the filling from escaping.
- TOP TIP: make an egg wash with one egg yolk and use that to help seal the pasta dough together. I recommend an egg wash over water to seal the dough.
- Lastly, using a Ravioli Stamp press down around the filling and cut out your ravioli shape.
- Place the uncooked ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook. This will keep the ravioli from drying.
Method 3: Ravioli Wheel (free form creative)
(see photo above)
This tool is similar to a pastry wheel or pastry cutter. This is a great option if you want to want to determine the size and shape of your ravioli! You can be creative and use a personal touch.
- First, lay one sheet of pasta on a surface dusted with semolina flour. Place a tablespoon of filling about 1 inch apart.
- Second, fill the ravioli with a small mound of filling- 1 small teaspoon per ravioli. Do not overfill or they will be hard to seal.
- Then, place the second sheet of dough directly over the first. Press down lightly around the edges of the filling to seal the two sheets of pasta dough together and prevent the filling from escaping.
- TOP TIP: make an egg wash with one egg yolk and use that to help seal the pasta dough together. I recommend an egg wash over water to seal the dough.
- Lastly, using a Ravioli Wheel or Pasta Wheel cut the sides of the ravioli to even the edges and cut them into individual squares.
- Place the finished ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook.
FAQ
I like to roll my pasta out to a number 6-7 on my pasta machine. Typically, pasta machines go from 0/1 to 9/10.
Use semolina flour to prevent the dough from sticking together. I prefer semolina instead of all purpose flour for dusting. I find it is less “cakey” and the ravioli remain less heavy overall.
I like the pasta to have a bite to it and remain ‘al dente’. Rolling the dough too thin results in the filling breaking the tender layer of the dough.
After you make ravioli for the first time you can adjust it to the exact thickness you prefer. Some like it thinner and others thicker- it is up to you!
Fresh ravioli cook fast! About 3-5 minutes in total. The ravioli are done when they rise and float to the top of boiling water.
Taste for perfect ‘al dente’ texture. You want a slight bite and soft tender texture. Read How to Cook Fresh or Frozen Ravioli Pasta (Instructions) for precise details!
If the ravioli start to puff up with lots of air- they are getting overdone and risk being overcooked.
Yes! If you’re making ravioli a few of hours in advance place them on a board dusted with semolina flour and covered with a clean kitchen towel or a light cover of plastic wrap.
Save your pasta scraps! Keep the scraps and boil until al dente and serve with butter and cheese or a simple sauce.
You can keep them in a zip lock bag or an air tight container for 1 day in the fridge and up to 1 month or more in the freezer.
Ravioli make the perfect pockets for delicious fillings! This recipe includes classic spinach and ricotta filling. You can also try butternut squash, 3 cheese, mushroom and mascarpone, and more!
Top Tips
- Make sure you have a large pot of boiling salted water.
- Stir gently at the beginning of cooking. My favorite tool Pasta Server & Spaghetti Portion Utensil.
- Slotted spoon– this is helpful when transferring the cooked ravioli to a pan with the sauce, or transfer to a strainer.
- Do not overcrowd the pot- cook them in batches or they will stick together and not cook evenly.
- Light coat cooked ravioli in the sauce of your choice while waiting for the rest to cook. This will prevent them from sticking together.
- Storing Ravioli Before Cooking: Since filling the ravioli is done in batches you need a place to store the finished ravioli. I like to put them on a clean flat work surface or baking sheet sprinkled with semolina flour. Dust the tops with a little semolina flour and cover them lightly with a clean towel. Then, finish preparing your next batch.
Filling Suggestions
The most classic filling is the one you see here- spinach and ricotta cheese. It is also one of my favorites and the kind we eat most often in Italy. You can easily make this in a food processor!
Pro tips for ravioli filling:
- Avoid runny fillings – a common mistake in ravioli fillings is not straining the cheese or vegetables to remove the moisture. If the filling is too wet it will cause the ravioli to get soggy, or it can cause the filling to run out the sides.
- Avoid “rough” fillings– ingredients that will break the dough while cooking (such as- raw vegetables or large chunks of cooked meats) can also cause your delicate ravioli shell to break. Make sure to roast, steam, or cook any vegetables before making them into a ravioli filling.
Delicious filling options for ravioli:
- butternut squash
- prosciutto and cheese
- mixture of cheeses
- ricotta and mushroom
Storage
If you aren’t eating the ravioli the same day it is best to freeze them right away for another time. If the fresh ravioli sit in the fridge for too long the filling might make the pasta dough soggy.
How to Freeze Ravioli – sprinkle the ravioli with semolina flour. Lay them flat on a cookie sheet in an even layer and freeze. Once they are frozen transfer them to a freezer safe bag. Store for up to 3 months.
How to Cook Ravioli from Frozen – do not thaw or defrost ravioli to room temperature. Simply cook straight from frozen in salted boiling water over medium heat. Cook for about 5-6 minutes until they rise to the top and are ‘al dente’.
And don’t forget to store your homemade ravioli properly!
What To Serve With This Recipe
The sauces for these pasta dishes work well for homemade ravioli:
- Classic Italian Tomato Sauce (Sugo al Pomodoro) (my personal favorite)
- BEST Italian Beef Short Rib Ragu (hearty pasta dish)
- Classic Italian Ragu Recipe (Meat Sauce) (family recipe)
- Sausage, Peppers, and Arugula (video) (uses Italian sausage)
- mushroom ravioli cream sauce (easy and delicious creamy sauce)
- Brown Butter Basil – (video) (nutty brown butter meets fresh basil!)
- Lemon Brown Butter (fresh and indulgent)
- Garlic and Brown Butter Sage Sauce (easy recipe)
- Italian Pink Sauce Pasta Recipe (Tomato Cream)
- Favored olive oil with fresh basil and parmigiano
- Simple butter and parmigiano cheese
Serve fresh ravioli with No Knead Italian Focaccia Bread or Easy Soft Italian No Knead Bread. The BEST Breaded Chicken Cutlets (Italian) make a nice addition with a side of Italian Salad Pears, Walnuts, and Gorgonzola.
Don’t forget dessert! Simple Italian Apple Cake (one bowl), Classic Italian Tiramisu Recipe (Authentic), or Italian Crumb Cake with Pistachio Cream (Sbriciolata)!
Pick the sauce of your choice and serve with these amazing homemade ravioli!
Handmade CucinabyElena two-in-one wood cutting and charcuterie board (seen above) sold here!
Top Tips for Homemade Italian Ravioli
- Make sure to have plenty of semolina flour to stop the ravioli from sticking as you’re making them.
- Filling- do not overfill or stuff the ravioli centers. It is tempting to overfill ravioli! Don’t do it. It will ruin the ravioli if they split.
- Filling- not too wet or rough. Drain the filling when using ricotta and make sure it is not too runny or it will break through the pasta dough.
- Use my recipe for homemade pasta dough
- Use a pasta machine (if you can). It’s a bit easier to get the dough at the right thinness.
- Cook the ravioli in batches. Too many ravioli will lower the temperature, causing them to cook unevenly. Crowding will also cause them to stick to each other.
- Seal the ravioli well! This prevents the filling from bursting out in the boiling water.
More delicious recipes:
- No Knead Italian Focaccia Bread
- Authentic Neapolitan Pizza Dough Recipe
- BEST Authentic Sicilian Cannoli Recipe
These are the best homemade ravioli! The delicate egg dough wraps a delicious cheese filling coated in a simple sauce making the most mouthwatering fresh pasta recipe!
Wondering what to serve with ravioli? Here are some ideas for you: What to Serve with Ravioli (50 best side dishes)!
Don’t forget to leave a star rating and comment! I love connecting with you through the recipes.
From my cucina to your table, made with amore, Elena
Print
Ravioli Recipe
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
How to Make Homemade Ravioli- an authentic Italian Recipe every home needs! This recipe makes the ravioli process easy to follow and completely achievable for everyone.
Ingredients
For the pasta dough (click link to see recipe):
- 400 grams flour Caputo “00” Flour (also use all purpose flour)
- 4 eggs
- Semolina flour for dusting
For the filling (enough for about 50 small ravioli):
- 1 cup whole milk ricotta cheese
- 10 ounces spinach, cleaned and trimmed
- 1 large egg
- 1 cup grated Parmigiano/Parmesan cheese
- 1/2 teaspoon freshly grated nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
Equipment
Ravioli Wheel or Pasta Wheel, or Ravioli Mold, or Ravioli Stamp
Rolling pin
Instructions
- Preparing the Homemade Pasta Recipe. Let the dough rest and make the ravioli filling.
Make the spinach and ricotta filling:
- Drain the ricotta to remove the liquid. Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 30 minutes (up to overnight covered in the fridge) as you continue with the prep.
- Steam or blanch the spinach and remove liquid. Finely chop the spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmigiano cheese, and nutmeg. Season with salt and pepper to taste.
- Set aside.
Ravioli Maker Method (easiest for beginners)
- After the pasta dough rests and you’ve made the filling. Divide the dough into four parts. Roll each piece in pasta machine to 6-7 setting or desired thickness (not too thin).
- TIP: Only roll dough one section at a time and cover the rest of the dough with plastic wrap as you fill the pasta sheets with filling- or the dough will dry.
- Place your prepared pasta sheet on top of the ravioli maker a single layer. The dough will hang over the edges.
- Place the plastic holder with indent over the pasta sheet. Using light pressure press down on the dough. This creates little pockets for the filling.
- Fill the ravioli with a small mound of filling- 1 heaping teaspoon per ravioli. Do not overfill or they will be hard to seal and spill out the sides.
- Place the second sheet dough directly over the first. Get rid of air pockets by pressing down gently on the dough. With a rolling pin press down gently and roll on top of the second pasta sheet to cut and seal the edges.
- When done- turn over the ravioli maker and the individual ravioli will pop out sealed and cut! If they don’t come out- gently wiggle them until they come off from the mold.
- Place the uncooked ravioli on a large baking sheet lined with parchment paper and semolina flour. Cover with a clean and light kitchen towel until ready to cook.
- Make sauce of choice and boil ravioli in a large pot salted water for about 3-5 minutes until they float to the top. Cook in batches. Coat with desired sauce and extra cheese. Mangia! (eat)
Notes
Sauce suggestions: Classic Italian Tomato Sauce (Sugo al Pomodoro) (see more in recipe post)
Top Tips:
- Make sure to have plenty of semolina flour to stop the ravioli sticking as you’re making them.
- Filling- do not overfill or stuff the ravioli centers. It is tempting to overfill ravioli! Don’t do it. More isn’t better here. It will lead to a messy explosion.
- Filling- not too wet or rough. Drain filling when using ricotta and make sure it is not too rough or it will break through the pasta dough.
- Use a pasta machine. It’s a bit easier to get the dough at the right thinness.
- Cook the ravioli in batches. Too many raviolis will lower the temperature, causing them to cook unevenly. Crowding will also cause them to stick to each other. (see recipe post for more details on cooking ravioli). Use a large pot of boiling salted water.
- Seal the ravioli well! This prevents the filling from bursting out in the boiling water.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
I really appreciated the simplicity the dish and the clear and concise instructions. I look forward to trying more of you recipes
So happy you loved the homemade ravioli. Yes, so many more recipes that I know you will love! Enjoy and keep me posted!
The best pasta we’ve ever made and so simple!! My kids rave about our Italian nights now and love to help us make the dish! Can’t say enough good things about Elena and her recipes!!
Yay! So happy this is a family tradition now.