Ravioli (Dough and Choice of 4 Fillings)

Total Time
2hrs 15mins
Prep
2 hrs
Cook
15 mins

Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.

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Ingredients

Nutrition

Directions

  1. MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  2. Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  3. Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
  4. Remove garlic and let meat mixture cool.
  5. Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
  6. Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
  7. When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
  8. MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  9. Place flour mixture on a board, making a well in the center of the flour.
  10. Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  11. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  12. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  13. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  14. FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  15. When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  16. Using your fingers, gently press dough between each dab of filling to seal it.
  17. Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  18. DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  19. COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  20. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  21. Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
  22. Serve hot.
Most Helpful

5 5

This recipe is awesome. I found it this past weekend and saved it for a future attempt at making ravioli. However, I was ambitious today and made the dough to use as fresh pasta. I pulsed the salt and flour together in my food processor, then added the eggs and water. I processed only a short time, until the mixture formed into a ball, and only had to knead a few minutes.

To make the noodles, I worked with 1/4 of the dough at a time, rolling as thin as possible, squared off with a small pizza cutter, and cut the noodles as uniform as I could.

Thanks for such an easy, delicious pasta dough recipe.

5 5

These ravioli turned out great! I used the ricotta and ham filling and pressed the edges down with a fork. The reviewer below said the water amount was way too much, but I actually had to add more water to get the dough to come together. Next time I will add more to get the dough thinner as my ravioli were a bit thick. I also used whole wheat flour and it worked well.

5 5

Easy and great flavor for the ravioli. I have used filling 1 and 2 in both this dough and Basic Fresh Pasta. Just be sure to let them dry on cloth for at least one hour. Update: I made the beef and spinach filling and toasted them for dinner. Still love them.