Homemade Ravioli
Homemade Ravioli seals a tender filling between fresh pasta sheets, then cooks the parcels until delicate and ready for sauce.
About This Recipe
Homemade ravioli is all about thin pasta, a small amount of filling, and a tight seal around each pocket.
Work with one pasta sheet at a time, dust lightly with semolina, and press out trapped air before cutting the ravioli.
Ingredients
- ✓1 batch homemade egg pasta dough
- ✓semolina flour (for dusting)
- ✓filling of choice
Ingredient Notes
- Pasta dough: Roll the dough thin enough to fold around the filling without tearing.
- Semolina flour: Use semolina for dusting so the sheets do not stick to the counter or mold.
- Filling: Keep the filling thick and cool so it stays inside the pasta.
- Sealing: Press around each mound to push out air before cutting.
Instructions
- 1
Dust the work surface or ravioli mold lightly with semolina flour.
- 2
Lay one thin pasta sheet over the mold or work surface.
- 3
Spoon small mounds of filling onto the pasta, leaving space between each one.
- 4
Lay a second pasta sheet over the filling.
- 5
Press around each mound to seal the pasta and push out trapped air.
- 6
Cut the ravioli with a wheel, stamp, or mold and remove excess dough.
- 7
Cook the ravioli in gently boiling salted water until tender, then serve with sauce.
Katy’s Kitchen Tips
- Keep unused pasta covered so it does not dry out.
- Use about a teaspoon of filling per ravioli unless your cutter is large.
- Seal from the center outward to remove air pockets.
- Cook ravioli in gently boiling salted water until tender.
Variations and Substitutions
- Cheesy version: Add Parmesan, mozzarella, cheddar, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Homemade Ravioli
Serve Homemade Ravioli with marinara, brown butter and sage, Alfredo sauce, pesto, or a simple tomato-basil sauce.
Storage and Reheating
Freeze uncooked ravioli in a single layer, then move to a bag once firm.
Cook frozen ravioli straight from the freezer and add a minute or two to the cooking time.
Common Mistakes to Avoid
- Too much filling: Overfilled ravioli can split open while boiling.
- Dry pasta sheets: Dry sheets crack and do not seal well.
- Trapped air: Air pockets expand in the water and can burst the ravioli.
- Hard boiling: A rough boil can tear delicate fresh pasta.
FAQ
Can I make ravioli ahead?
Yes. Shape the ravioli, dust with semolina, and freeze or refrigerate briefly before cooking.
How do I keep ravioli from sticking?
Dust lightly with semolina and keep the pieces in a single layer.
Can I use store-bought pasta sheets?
Yes, as long as they are thin and flexible enough to seal.
What sauce works best?
Tomato sauce, pesto, brown butter, or a light cream sauce all work well.
Nutrition Facts
- Calories: 104 kcal