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: BEST Lobster Ravioli Sauce with Lemon Brown Butter 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.

For this recipe, we use our classic homemade pasta dough recipe.

Ingredients for Homemade Ravioli

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 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.

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 Thin Do I Roll Pasta for Ravioli?

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!

How to make the ravioli 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 ravioli

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)!

Top Tip: 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 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.

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.

Method 3: Ravioli Wheel (free form creative)

(see photo above)

Filling suggestions for homemade ravioli

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.

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

How long to boil fresh ravioli

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.

Video- how to make and cook fresh ravioli

Tips for Cooking Homemade Ravioli

• 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.

Pick the sauce of your choice and serve with these amazing homemade ravioli!

Serving Suggestions for Homemade Ravioli

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)!

Can you make ravioli ahead of time?

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.

Handmade CucinabyElena two-in-one wood cutting and charcuterie board (seen above) sold here!

What to do with leftover pasta scraps?

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.

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! Simply cook straight from frozen in salted boiling water. 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!

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.

Equipment for Homemade Ravioli

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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.

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

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