This recipe is a great way to enjoy fresh, authentic pasta at home without needing to be an expert chef. Imagine making the dough from scratch, rolling it with your own hands, and filling it with fresh ingredients like ricotta and spinach, creating a smooth and perfectly textured pasta.
Although it may seem like a complex task, it is actually simple and quick if you follow the correct steps.
Ravioli, although originating in Italy, is a very popular dish in many countries. In Italy, it is traditionally a festive dish, served with homemade sauces that enhance its flavor.
At home, you can make the dough using simple ingredients such as flour, eggs, and oil, and fill the pasta with whatever you like: meat, vegetables, or cheese. The recipe is flexible and easy to adapt to your taste.
Table of Contents
Quick and Easy Homemade Ravioli Recipe
Making homemade ravioli does not require much time or experience. The process is straightforward and practical:
- Prepare the dough, which is simple and easy to handle.
- Choose your filling, such as cheese and spinach or meat.
- Seal the ravioli well to prevent them from opening during cooking.
This quick homemade ravioli recipe stands out for being practical and economical, using basic ingredients commonly found at home. The key is making a thin dough and cooking the ravioli briefly in salted water so they turn out perfectly.
Can Ravioli Be Frozen?
Yes, ravioli can be frozen raw.
- Place them well separated on a lightly floured tray.
- Freeze until firm.
- Transfer to a bag or container to save space.
They can be kept frozen for several months. When ready to cook, place them directly into boiling water without defrosting.
Ingredients
| Category | Ingredient | Quantity |
|---|---|---|
| Dough | Wheat Flour “000” (soft or all-purpose) | 300 g |
| Dough | Large Eggs | 3 units |
| Filling | Ham | 200 g |
| Filling | Hard Cheese (Reggianito / Sardo) | 70 g |
| Filling | Ricotta | 500 g |
| Filling | Salt | To taste |
| Filling | Black Pepper | To taste |
Procedure
- Place the flour on the table, form a well, and place the eggs in the center.
- Alternatively, mix everything directly in a bowl.
- Beat the eggs with a fork and gradually incorporate the flour.
- Knead for about 10 minutes until the dough is smooth and even.
- Cover with plastic wrap and let rest for 20 minutes, keeping the plastic in contact with the dough.
While the dough rests:
- Chop the ham, grate the cheese, and mix with ricotta.
- Season with salt and pepper, mix well, and set aside.
- Roll out the dough on a floured surface until thin enough to see through.
- Fold a crease about three fingers wide to mark the ravioli width.
- Place about 1 teaspoon of filling along the fold, spacing evenly.
- Moisten edges with water, fold over, press to remove air, and seal.
- Cut between each filling and place ravioli on a tray.
To cook:
- Boil plenty of salted water.
- Cook ravioli for approximately 5 minutes, until tender.
Video Guide 📽️
Notes (Grades)
Although the dough follows a ratio of 1 egg per 100 g of flour, the exact amount may vary depending on egg size and flour absorption. Adjust by adding small amounts of flour or moistening the dough with damp hands until the correct consistency is reached.
Ravioli can be frozen raw using the same method described earlier.
How to Make the Perfect Dough for Homemade Ravioli
- Flour the countertop and divide the dough.
- Roll each portion until thin enough to see through.
- Place filling evenly across the dough.
- Moisten edges, cover with dough, and seal carefully.
- Cut ravioli and press edges with a fork.
- Cook in boiling water for 4–5 minutes.
To check doneness, test the edges: if the pasta is al dente, it is ready.
Tips for Cooking Homemade Ravioli Without Breaking
- Maintain the correct flour-to-egg ratio.
- Let the dough rest for at least 30 minutes.
- Roll dough evenly to about 2 mm thickness.
- Seal ravioli thoroughly, removing all air.
- Cook in boiling salted water.
- Avoid overcooking; ravioli are usually ready once they float.
Ideal Sauces to Accompany Ravioli
- Butter and Sage Sauce – simple and elegant.
- Tomato and Basil Sauce – fresh and classic.
- Alfredo Sauce – rich and creamy.
- Genoa Pesto – vibrant and aromatic, ideal for ricotta fillings.
How to Preserve and Freeze Homemade Ravioli
- Let ravioli dry for 30 minutes on a floured surface.
- Arrange in a single layer on trays.
- Freeze for 1–2 hours until firm.
- Transfer to freezer bags, removing excess air.
Servings
This recipe yields approximately 4 standard servings.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 45 g |
| Sugars | 3 g |
| Protein | 12 g |
Values are approximate and depend on ingredients and portion sizes.
Storage Information: Homemade ravioli can be stored in the refrigerator for up to 2 days in an airtight container. For longer storage, freeze before cooking and keep for 1–2 months.
Frequently Asked Questions (FAQs)
Can I make the ravioli dough ahead of time?
Yes, the dough can be prepared in advance and stored in the refrigerator for up to 24 hours, tightly wrapped in plastic wrap to prevent drying.
Can I change the filling ingredients?
Absolutely. This recipe is very flexible. You can replace ham with vegetables, mushrooms, or cooked meat, and swap cheeses according to your preference.
Do I need a pasta machine to make ravioli?
No, a rolling pin works perfectly well. The key is rolling the dough thin enough until you can almost see through it.
Conclusion
Homemade ravioli is a rewarding recipe that proves fresh pasta doesn’t have to be complicated. With simple ingredients, a bit of patience, and careful sealing, you can enjoy authentic, homemade ravioli with a texture and flavor that store-bought versions can’t match.
Whether served fresh, frozen for later, or paired with a classic sauce, this recipe is a reliable option for everyday meals or special occasions alike.
