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How to Make Homemade Ravioli: Step-by-Step Tutorial

Homemade ravioli with a simple ricotta filling and a buttery garlic-parmesan sauce.
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

Ingredients

  • 2 cups all purpose flour
  • 3 eggs
  • 1/2 tsp salt
  • 1/2 tsp extra virgin olive oil
  • 1 cup ricotta cheese
  • 1/8 lb Parmigiano-Reggiano cheese, finely grated
  • 1 egg (for filling)
  • 2 tbsp fresh basil, chopped
  • salt to taste (for filling and sauce)
  • black pepper to taste
  • 2 tbsp butter
  • 1/4 cup heavy cream
  • 1/2 clove garlic, finely minced (use a microplane)
  • 1/2 cup pasta water, reserved from boiling ravioli (may not use all)
  • 3/4 cup Parmigiano-Reggiano cheese, finely grated (for sauce and finishing)
  • fresh basil chiffonade, for garnish (optional)

Instructions

  • Mound the 2 cups of flour on a clean work surface and make a deep well in the center.
  • Crack 3 eggs into the well, add 1/2 tsp salt and 1/2 tsp olive oil, then beat the eggs with a fork while gradually pulling flour into the center until a shaggy dough forms.
  • Use your hands or a bench scraper to bring the dough together, adding a little more flour if sticky or a splash of water if too dry.
  • Knead the dough for 8–10 minutes until smooth and elastic, wrap in plastic wrap, and let rest for about 20 minutes.
  • While the dough rests, make the filling: combine 1 cup ricotta, 1/8 lb finely grated Parmigiano-Reggiano, 1 egg, 2 tbsp chopped basil, and salt and pepper to taste in a bowl; stir until smooth and set aside.
  • Lightly flour a baking sheet and set aside. Unwrap the dough, cut into four pieces, and keep unused sections wrapped.
  • On a well-floured surface, roll one section of dough with a floured rolling pin from the center outward, turning frequently, until very thin and long.
  • Spoon teaspoon-sized mounds of filling about 1½–2 inches apart across the sheet of dough, taking care not to overfill.
  • Fold the top layer of dough over the filling, press around each mound to remove air, then use a floured ravioli stamp or cutter to seal and cut each ravioli; place on the floured baking sheet.
  • Gather leftover dough, form into a ball, wrap and rest while you finish the remaining sections.
  • Optional: freeze trays of ravioli in a single layer for 24 hours, then transfer to freezer bags for storage.
  • To cook, bring a large pot of salted water to a boil, add ravioli, and stir gently; they are done when they float to the top, then scoop out about 1/2 cup of pasta water and drain the ravioli, returning them to the hot pot (burner off).
  • In a small saucepan, melt 2 tbsp butter, grate in 1/2 clove garlic, then add 1/4 cup heavy cream, 3/4 cup grated Parmigiano-Reggiano, and salt and pepper to taste; stir 1–2 minutes until the sauce thickens, adding reserved pasta water as needed to reach desired consistency.
  • Toss the cooked ravioli gently with the sauce and serve immediately, garnished with chiffonade basil if desired.

Equipment

  • clean work surface or large cutting board
  • Fork
  • bench scraper (optional)
  • Plastic Wrap
  • Rolling Pin
  • Baking Sheet
  • Large Pot
  • Small Saucepan

Notes

  • Resting the dough makes it easier to roll.
  • Don't overfill ravioli to prevent bursting while cooking.
  • Use reserved pasta water to thin the sauce as needed.
  • Keep unused dough wrapped to prevent drying.