ravioli recipe
Making homemade ravioli is easier than you think! With just a few simple ingredients, you’ll create a dish that’s fresh, flavorful, and absolutely satisfying. Each ingredient plays a key role, bringing the perfect texture and taste to your ravioli recipe.
Ingredients
Ravioli Dough
- 2 cups all-purpose flour plus more for dusting
- 3 large eggs
- 1 tsp olive oil
- ½ tsp kosher salt
Ravioli Filling
- ½ cup whole milk ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded provolone cheese
- 1 tbsp grated parmesan
- large egg
- ¾ tsp dried parsley
- ¼ tsp kosher salt
- 1⁄8 tsp black pepper
- Cold water for sealing
Instructions
- Make the Ravioli DoughStart by placing the flour on a clean surface and creating a well in the center. Crack the eggs into the well, then add the olive oil and salt. Using a fork, whisk the eggs while gradually pulling in the flour from the edges. Once the dough starts coming together, knead it for 8-10 minutes until it’s smooth and elastic. Wrap it in plastic and let it rest for 30 minutes. This step relaxes the gluten, making it easier to roll.
- Prepare the FillingIn a medium bowl, mix the ricotta, mozzarella, provolone, and parmesan until well combined. Add the egg, parsley, salt, and black pepper. Stir until smooth and creamy. Cover and refrigerate until the dough is ready.
- Roll Out the DoughDust a surface with flour and roll out the dough into two thin sheets. If using a pasta machine, start at the thickest setting and gradually roll it thinner. The dough should be about 1/16 inch thick—thin but strong enough to hold the filling.
- Assemble the RavioliPlace small teaspoons of filling evenly spaced on one sheet of dough. Brush a little cold water around each mound of filling. Carefully lay the second sheet of dough on top, pressing gently to seal the edges. Use a ravioli cutter or a sharp knife to cut each piece. Press the edges firmly with a fork to ensure they’re sealed.
- Cook the RavioliBring a large pot of salted water to a gentle boil. Drop in the ravioli and cook for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and serve immediately with your favorite sauce.
Notes
Want to make your ravioli recipe even better? Try these handy tips:
- Tip 1: Rest the Dough – Letting the dough rest for 30 minutes makes it easier to roll and prevents cracking.
- Tip 2: Use a Pasta Machine – If you have one, it helps achieve an even, thin dough with minimal effort.
- Tip 3: Don’t Overfill – Too much filling can cause the ravioli to burst while cooking. Keep each portion small.
- Tip 4: Seal the Edges Well – A little water helps, but pressing the edges firmly with a fork ensures a tight seal.
- Tip 5: Freeze for Later – Lay assembled ravioli on a baking sheet and freeze. Once solid, transfer to a bag for up to 3 months.