Nothing calms the stomach and soothes the soul quite like homemade ravioli. Drizzled with local olive oil or sitting in a bowl or fresh tomato sauce, ravioli is the perfect addition to any evening with friends.
While making ravioli by hand may seem challenging, crafting smooth pasta dough for ravioli and whipping up a delicious ravioli filling couldn’t be easier.
This quick and easy ravioli recipe is fool-proof, and is perfect for any aspiring chef who wants to make these pockets of paradise in a few simple steps.
The best part? You don’t need any fancy ingredients or machinery. Making ravioli is the perfect project for a beginner cook, and you can customize the filling however you want.
While ravioli is a very diverse food, they all have the same base: a fresh pasta dough with a mouth watering filling. Since the pasta dough recipe is a simple mix of flour and water, you can customize the stuffing depending on the season. In the Spring, stuff your pasta with fresh artichokes. In the Winter, opt for a leafy green like red cabbage paired with fried pancetta.
Ravioli: A Brief History
Believed to date back to 14th-century Genoa, ravioli is a classic Italian food. The word ravioli comes from the Italian word ripieni, meaning stuffed. However, other scholars hypothesize that this stuffed pasta originally came from ancient Greeks or Etruscans, meaning Mediterraneans have been feasting on ravioli for millenia!
Today, ravioli is as quintessentially Italian as espresso.
In the north of Italy, pumpkin ravioli is considered the perfect autumn dish and is commonly served with a drizzle of extra-virgin olive oil and a sprinkling of parmigiana.
In southern-central Italy, however, culurgiones are common. These potato-stuffed ravioli are often served in a puddle of fresh tomato sauce.
How to Make Ravioli
Let’s learn how to cook ravioli!
To make homemade ravioli, you will need the following ingredients:
- 50g 00 flour*
- 50g semolina flour
- Pinch of salt
- 1 tablespoon olive oil
- Any filling of your choice, like ricotta and spinach or ground beef
*All purpose flour will also work if you can’t find 00 flour.
Directions:
- Start by making the ravioli pasta dough. Combine the dry ingredients: all purpose flour, semolina flour, and salt. Dump onto a work surface and create a well in the center.
- In the center of the flour mixture, add your olive oil and just enough water to combine.
- Now, it’s time to start creating your pasta dough. Start by gently pushing the flour into the middle of the well with your finger. Once most of the flour is wet, it’s time to knead the dough. Start folding the fresh ravioli dough over itself, incorporating the wet ingredients into the dry.
- Let the pasta dough rest in the fridge for a few minutes while you prepare the ravioli filling.
- The classic Italian ravioli fillings include fresh, seasonal ingredients like ricotta, artichoke, spinach, pumpkin, pork, and more! However, when it comes to stuffing your pasta pocket, the world is your oyster, or rather, ravioli! Cooked meats, fish, vegetables, and cheeses are all delicious ways to add a twist to your pasta project.
- Once you’ve prepared your preferred ravioli filling, it’s assembly time! Take your pasta dough out of the fridge and roll it into thin sheets. You can do this using a pasta maker, if you have one, or roll it out using a rolling pin for a more rustic, homemade feel. Just make sure the dough is about 1/16th an inch (1.5mm) or thick.
- Cut out small pasta disks or squares from the pasta dough, depending on the desired shape of your ravioli. Add about a teaspoon of the filling in the middle of each pasta cut out. Be careful not to add too much, otherwise the ravioli will burst while cooking, turning your pasta-rific projector into a tortellini tribulation.
- Seal each ravioli by rubbing a small amount of water before folding and pressing it shut.
- On your stove, bring a pot of water to a low boil. Generously salt the water and carefully drop each ravioli into the pot.
- Remove the cooked ravioli from the water with a slotted spoon after 1 to 2 minutes or until they begin to float to the surface.
And there you have it – easy, homemade ravioli using only a few ingredients.
Our top ravioli tips
While making homemade ravioli isn’t rocket science, things can go astray if you aren’t familiar with this ancient technique, especially if you’re making them for the first time.
Don’t worry. Our pro tips will ensure your ravioli will be as beautiful as they are delicious.
Roll your pasta dough as thin as possible
One thing that makes ravioli so delicious is how the ultra-thin sheets of pasta melt in your mouth. So, it’s important to make sure your pasta dough has been rolled out very thinly. This can be difficult to achieve without a professional pasta maker, but with a little patience and elbow grease, you can hand roll your pasta dough to perfection in no time!
Ensure the filling is room temperature and the right consistency
Many traditional ravioli fillings are pre-cooked, but it’s important to allow them to fully cool before filling the ravioli. Warm filling can weaken your pasta dough, causing your ravioli to fall apart while cooking. You also want to ensure your filling isn’t too wet or dry, as a wet filling will spill out and a dry filling will tear the delicate pasta dough.
Don’t overcook your ravioli!
Last, but not least, follow the cardinal rule: don’t overcook your ravioli! Fresh ravioli cooks in less than two minutes, and anymore can make it come apart in the water. So, keep a close eye on the pot and gently remove each ravioli with a slotted spoon after a minute or two.
Wrapping Things Up
Homemade ravioli is sure to please any crowd of hungry dinner guests, and with our fool proof recipe, you’re bound to become your town’s next pasta legend. With a little practice, you’ll be whipping up fresh ravioli faster than you can say, “Mamma mia!”
If you want to learn how to make authentic ravioli and other pastas, check out our Roman Pastas class, where one of our expert chefs will teach you the secret to mastering Italian cuisine.
