Homemade Ravioli – Fresh Pasta From Scratch
Step-by-step tutorial on how to make ravioli from scratch. Making ravioli is all about getting a good grip on the idea and assembly of making it that first time. The second time you make it, you’re pretty much whipping out perfect shapes with your eyes closed. (Jump to Recipe)
The idea of making homemade ravioli, or even regular pasta, can seem pretty overwhelming. Especially if it’s your first time. Its all about getting a good grip on the idea and assembly of making it that first time. On your second time around, you’re pretty much whipping out perfect shapes with your eyes closed. You can also change out the filling and try a new one every time with your favorite pasta sauce. Below, I’ve included a step-by-step tutorial on how to make ravioli from scratch.
If you are looking to make a pasta dish and need a step-by-step tutorial on how to make a super simple shaped pasta, here is one on how to make tagliatelle from scratch: Homemade Tagliatelle – Fresh Pasta From Scratch
Step-by-step tutorial:
Here are three different filling options that you can try. My all time favorite is the Ricotta-Lemon one because I’m obsessed with lemon everything and this is the one I used for this recipe.
Ricotta-Lemon: Mix together – 15 oz. of ricotta, zest from 3 lemons, 1/4 cup parmesan, and 1/4 teaspoon salt.
Simple Potato: Mash together – 2 cooked and peeled medium Russet potatoes, 2 tablespoons olive oil, 1/4 cup parmesan, 1/4 teaspoon salt, pinch of pepper.
Zucchini-Sausage: Cook 1 pound of Italian sausage on medium heat for 8 minutes. Add 1 diced zucchini, and cook for 2 more minutes.
Here is a light and easy tomato sauce to toss this fresh homemade ravioli in: Cheese Ravioli With Cherry Tomato Sauce
Homemade Ravioli - Fresh Pasta From Scratch
Ingredients
- 2 1/2 cups all-purpose flour
- 3 large eggs
- 1 tsp salt
- 1 tbsp olive oil
- 1 1/2 cups choice of filling (see above)
Instructions
To Make The Dough:
- Place the flour in a pile on a sturdy surface. Using your hands, make a well in the middle of the flour, then crack the eggs into the well and add the olive oil and salt.
- With a fork, lightly whisk the eggs while gradually adding flour from the wall of the well into the center. When the mixture has a sticky consistency, begin to knead with your hands. Knead the dough for 15 minutes, adding a sprinkle of flour to the work surface as needed, to ensure the dough doesn't stick. Do not add a lot of flour at a time or your dough will be too tough.
- Once the dough is smooth, tightly wrap it in plastic wrap and leave it to rest for 15 minutes.
To Make The Ravioli:
- Cut the dough into three even pieces. Then, take one piece and form it into a ball. Sprinkle some flour on your work surface and using a rolling pin, roll the dough as thin as possible in an oval shape. Aim for 3mm in thickness.
- Cut the thin sheet of dough into a large rectangle. Drop 1 tablespoon of filling about 2 inches apart on half of the sheet of pasta. Fold the unfilled half of dough over the filling. Using your fingers, gently press out air pockets around each mound of filling and form a seal. Use a knife or pasta cutter to cut each pillow into squares. Crip the edges of each ravioli with a fork to make sure they are well sealed.
- Repeat the process for the other two balls of dough.
- In a medium/large stockpot, bring salted water to a boil. Add in ravioli and cook for 5-6 minutes, until cooked al dente. Serve with your preferred pasta sauce, or olive oil, parmesan, and basil.
Have you made this Homemade Ravioli from scratch? Tag @fettysfoodblog and #fettysfoodblog on Instagram. I’d love to see your creation!
