Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Halfway Homemade Ravioli Recipe
    Lost? Site Map

    Halfway Homemade Ravioli

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sophaholic's Note:

    Take the credit for the home made ravioli without all the work of making the pasta sheets. (From "All over Italy" at

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 24 egg roll wraps (approximately one package)

    ravioli filling


    1. 1
      Make sure that you have a single sheet of dough.
    2. 2
      Place a teaspoonful of filling in the middle.
    3. 3
      Wet the bottom edge with cold water (about 1/4"), fold the top of the pasta over the filling and press down with your finger to seal the bottom.
    4. 4
      Make sure that the seal is complete so that the filling can't leak out while you are cooking the ravioli.
    5. 5
      You can also use the tines of a fork it the edge isn't holding.
    6. 6
      Continue until you have enough ravioli for the number of people you are serving - between 6 and 12 each, depending on whether you are serving the ravioli as a first or main course, how heavy the sauce, your guests' index on the 'noble trencherman' scale.
    7. 7
      These ravioli are pretty tasty and can sometimes inspire dilatory eaters to greater efforts.
    8. 8
      Set ample water to boil in a large pot.
    9. 9
      When the water is boiling, add a T or 2 of salt, return the water to the boil, and start putting in the ravioli, a few at a time.
    10. 10
      These cooked quickly - about a minute (they float right to the top and become translucent).
    11. 11
      Lift them out individually with a slotted spoon, and flip them separately onto a clean dish towel to dry.
    12. 12
      You can arrange them in heated separate plates and ladle the sauce on individually or put them all in a heated serving dish (a trick is to put a tablespoon or two of your sauce in the bottom of the dish before you put in the ravioli), stir, and serve.

    Browse Our Top Ravioli/Tortellini Recipes

    Ratings & Reviews:


    Nutritional Facts for Halfway Homemade Ravioli

    Serving Size: 1 (64 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1117.4
    Calories from Fat 51
    Total Fat 5.7 g
    Saturated Fat 1.0 g
    Cholesterol 34.5 mg
    Sodium 2196.4 mg
    Total Carbohydrate 222.3 g
    Dietary Fiber 6.9 g
    Sugars 0.0 g
    Protein 37.6 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes