Making Ravioli Article -
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How to Make Ravioli

Homemade ravioli can be stuffed with almost any filling you can imagine.

1. Before you begin, have your ravioli filling already prepared and your dough kneaded and ready to cut. Start by rolling out your pasta dough into at least two very thin sheets; cut them to a manageable length, if necessary.

2. Lay a pasta sheet onto a lightly floured work surface. One sheet will be the bottom half of the ravioli, and another sheet will be the top. Cover the dough that you're not using right away with a damp cloth to keep it from drying out.

    3. For our filling, we used leftover mashed potatoes mixed with two different kinds of cheese. Depending on the consistency of the filling, you can use a small ice cream scoop to create perfectly consistent balls; a spoon will also suffice.

    • For small ravioli, use smaller portions of filling and drop the filling close together.
    • For larger ravioli, use more filling and place the filling a good distance apart.

    The filling should be spaced far enough apart so that each dumpling has a clear border; you'll need extra dough on top to ensure a proper seal.

      4. For an egg-based pasta, use an egg wash to seal the two sheets of pasta together. For eggless pastas, use water or milk. Use a pastry brush to work around the filling and thinly coat the entire surface of the pasta sheet.

        5. Gently lay the top sheet of pasta over the layer covered with filling. Make sure that the two sheets match up evenly.

          6. Work out any air bubbles by gently but firmly pushing the air from the edge of the filling to the edge of the pasta with your fingers. Continue pushing the air out until there is no more air trapped in the ravioli. (Trapped air will expand during cooking and can cause the ravioli to burst.)

            7. To create beautiful ravioli, the filling should be shaped into a uniform size. A small cookie cutter or shot glass is a good way to shape the dumplings. Place the dull side of the cookie cutter around the filling, and press down lightly. Don't cut through the pasta dough--you're just shaping the ravioli.

              8. Some people make circles, other cooks prefer squares: the choice of shape is up to you! A sharp kitchen knife, ravioli cutter, or pastry wheel can be used.

                9. Use a cookie cutter to make more complex shapes. For holiday ravioli, try trees, hearts, or stars. We used a circular cookie cutter to make circles and a knife to make squares. To make indentations around the edges, press a fork down firmly to crimp.

                  10. Fresh pasta will cook in minutes, so refrigerate your ravioli, wrapped in plastic, until you're ready to cook them. Top filled pasta with a fancy sauce, browned butter and herbs, or simply drizzle with olive oil, salt, and pepper.

                  Jul. 9, 2009 1:20 am
                  Thanks for this basic recipe of making ravioli along with pasta dough. I liked this site very much. since i have subscribed to your site ,tried many dishes all are turned out very good
                  Aug. 4, 2009 6:07 pm
                  Wow, can't wait to get cooking. This site is brilliant! The best recipies ever.
                  Aug. 15, 2009 8:14 am
                  I am looking for recipes of fillings for making fresh raviolis. ANYONE....
                  Aug. 15, 2009 11:30 am
                  This is for Christi. And anyone who wants fillings for ravioli. I love mushrooms. I taks portabello mushrooms, leeks and garlic and saute them together. After it cools a little I add cheeses, usually fresh parmigiano reggiano grated, fresh asiago grated and ricotta. The amounts of each ingredient depends on how many I am cooking for. After the ravioli iscooked and topped with sauce I grate more parmigiano reggiano. Diced slices of prosciutto or pancetta akso make good additions to the filling. I hope this helps.
                  Aug. 17, 2009 12:06 pm
                  Couldn't you use this for maybe adding some chocolate Nutella inside? And it would be like a dessert pasta? Or is there another recipe on here for that?
                  Sep. 15, 2009 1:11 pm
                  I just love this site. I usually just cook very good mexican dishes. So this is awesome. Ravioli cool. Added a taste of salsa to each, ummmmm.
                  Nov. 18, 2009 8:46 am
                  pear2apple,,,no i don't think you can use this dough as a desert dough adding nutella, this is a egg pasta,,,would not go for a desert...there are other doughs for deserts
                  Jan. 19, 2010 1:17 pm
                  What about making ravioli's ahead and then freezing. This would be great to make on a weekend and serve in middle of the week for a quick meal if possible. Has anyone tried this w/ any success?
                  Chef Nicole 
                  Jan. 30, 2010 6:07 am
                  I make ravioli frequently, half the batch is for dinner that night and the other half I freeze. I have found that by placing the ravioli on a cookie sheet with parchment paper and then freezing them for about 30 minutes works best. Then remove the ravioli from the cookie sheet and place them in freezer bags. Makes it easy to label the different varieties you can make as well. Also you don't need to thaw the ravioli before cooking just make sure your water is at a rolling boil when you put them in the pot. They will take about 8-10 minutes to cook. Hope this helps.
                  Feb. 6, 2010 4:37 pm
                  any other stuffing ideas? would meat, like beef mince, work and would it need to be precooked?
                  Feb. 22, 2010 12:16 pm
                  Bridget I was just going to post the exact same question. I made meatballs and had extra meat leftover.I want to make ravioli but don't know if I should cook the meat first. Looks like I'll try to google an answer.
                  Feb. 27, 2010 10:08 am
                  Hi, Bridget and Dewmara! Yes, the meat must be cooked to ensure that the excess fat is out of it (otherwise, it will be too greasey) and to ensure that it is cooked all the way through(don't want partially cooked meat -- ICK). Click on the Meat and Spinach Ravioli filling link at the end of the article -- it looks good -- even for guidelines on how to meat fillings.
                  Feb. 27, 2010 10:09 am
                  PS Thanks, AR! This looks wonderful! Can't wait to make the ravioli of my Hubby's lifetime! :D
                  Kathy Baker 
                  Mar. 30, 2010 7:24 am
                  I know fresh and homemade is better, but what using pre-packaged lasagna sheets?
                  May 30, 2010 4:56 pm
                  OMG! HELP, Anyone!! i found a ravioli recipe of flour, eggs, salt, and baking powder. After the ravioli's were put together and I tried to cook them, they came out looking like a pile of raw dough. What am I doing wrong?!? Do i need to chill the dough before I roll it out, or do i need to chill the ravioli's before I cook them? Anyone, please help! :)
                  Jul. 31, 2010 9:50 pm
                  @pinklady -- the baking soda sounds like an ingredient I haven't seen before in any recipe for pasta. The raw dough texture usually happens if you do not let your dough rest or dry at least a little. Try letting it rest for at least 30 minutes or longer after it is assembled. Hope this helps. It might also just be the recipe. Try a couple until you get one that works for you--but do let it rest a bit before putting in the water.
                  Aug. 7, 2010 8:33 am
                  I always come to this site whenever I need a dinner idea or want to try something new. Love it!
                  Aug. 20, 2010 9:15 am
                  Me too! Thanks! My fiancee thanks you, too!!!!
                  Sep. 25, 2010 3:48 pm
                  My cousin married into an Italian family and her mother-in-law hosted ravioli making sessions 2-3 times a year with all her daughters and daughters in love invited(expected) to participate. They made enormous batches over the 2 or 3 days they did this and it was dinner for the family and the rest frozen with great success. She used to bring it to my grandmother's a few times a year and it was fabulous- the best I have ever eaten. I still remember the anticipation my little granny used to have waiting for Shirley to get there. By all means freeze the extra to enjoy another day... :)
                  Oct. 8, 2010 2:59 pm
                  Do you freeze the extra ravioli cooked or uncooked?
                  Oct. 31, 2010 3:41 pm
                  Dawn, I freeze mine BOTH ways. Of course I prefer the Raw freeze better. :)
                  Nov. 15, 2010 12:51 pm
                  Awesome recipe.
                  Dec. 15, 2010 3:22 pm
                  I put finely chopped parsley into my pasta dough (which includes a little milk to help the pasta adhere better). Nice contrast to the yellow pasta. I tried to upload the recipe here, but it didn't take (new member), so I created a blog for it. Enjoy! J Pyeweed
                  Dec. 24, 2010 6:37 am
                  An old girlfriend's mother (Italian) use to make home-made raviolis for Christmas Dinner. That relationship didn't work out - (been with my beautiful wife for twenty years now), but I never forgot about the ravs. We are going to make home-made raviolis for Christmas this year for the first time. As a long-time member of All-recipes, I trust everything will turn out great and thanks to all those who have provided tips - I surely appreciate them. Merry Christmas!
                  Dec. 28, 2010 8:49 am
                  I am just wondering: how do you cook the ravioli after you have made it? Do you just boil it like dried pastas? I am wondering the same thing for other homemade pastas (fettuccini, etc.).
                  Jan. 2, 2011 8:26 pm
                  I just made meat ravioli for the first time with a recipe that a friend gave me. The recipe wasn't very clear and I didn't cook the meat first. I have 70 ravioli's that are now in the freezer. Can I boil them and still serve with my spaghetti sauce or should I bread them and serve fried ravioli or do I have to put them in the garbage and start over?
                  Jan. 4, 2011 7:49 am
                  Hi Nancy, I just copied this from another post. sparkytoo Feb. 27, 2010 10:08 am Hi, Bridget and Dewmara! Yes, the meat must be cooked to ensure that the excess fat is out of it (otherwise, it will be too greasey) and to ensure that it is cooked all the way through(don't want partially cooked meat -- ICK). Click on the Meat and Spinach Ravioli filling link at the end of the article -- it looks good -- even for guidelines on how to meat fillings.
                  Jan. 11, 2011 10:16 pm
                  Is semolina better than all purpose flour for making the pasta for this recipe? Or, should it be a combo of the 2?
                  Feb. 16, 2011 8:12 am
                  Instead of making pasta, I've used wonton skins. I can't tell the difference. I stuff them, crimp the edges, put them in boiling water until they rise to the top, then serve.
                  Feb. 22, 2011 4:28 pm
                  Did I miss something? Where is the pasta dough recipe? I see how to make the Ravioli but no recipe for the dough...
                  Feb. 26, 2011 8:08 pm
                  I too did not find the pasta dough recipe. this sounds good
                  Mar. 14, 2011 7:41 am
                  First time posting LOVE this site. :) I believe the pasta dough is just a basic egg noodle pasta. The recipe I would use goes like this 1 cup flour (your choice), 1 egg, and water. Add water until stiff dough forms. Mix and as one other person said let rest before rolling it out. I hope this helps.
                  Mar. 19, 2011 10:57 am
                  For Pasta I use 4 cups of flour dash of salt, then add 4 eggs>one at a time, then 6tbsp of water>one at a time added slowly until dough is firm. rub dough with evoo and wrap in plastic let rest 30 minutes, cut into 4 sections then roll on floured counter.. Very easy Recipe
                  Mar. 20, 2011 4:13 pm
                  How do you make the "pasta dough"? Didn't find a recipe on the site.
                  Apr. 14, 2011 9:18 am
                  I tried making ravioli using wontons from a recipe I got of AllRecipes. They fell apart almost immediately. Not sure what I did wrong but will try a pasta dough next time.
                  Apr. 21, 2011 10:49 am
                  I have heard of also making ravioli from cooking lasagna noodles, filling them and then cutting/crimpiing them, does this work as well?
                  Aug. 28, 2011 12:00 am
                  The best dough that I have worked with calls for 3 1/2 cups of "00" flour and 6 eggs... just a mix of fine flour and semolina like dried pasta is made. Good luck.
                  Dec. 19, 2011 6:00 pm
                  I wish I could add this to my recipe box!...and I wish I had a pasta machine!
                  Jan. 8, 2012 3:34 pm
                  I wish I could add this recipe to box also! Birthday coming soon, ask for a pasta machine, I am.
                  Jul. 2, 2012 12:09 pm
                  I have been wanting to try my hand in deep fried raviolis like what you get at restaurants. Does anyone know if you can deep fry the fresh made ravs? Or exactly what you need to do? I'm not sure if I need to bread them first etc. Would love any input or advice.
                  Aug. 7, 2012 11:17 am
                  How do you cook the ravoli? Do you just boil them?
                  Deb Shaw 
                  Jan. 20, 2013 7:34 am
                  HELP! Just tried raviolis for the first time. Every thing I see talks about filling the sheets, but nothing says how to store the sheets until you are ready to fill them. I was making a big batch. Wax paper didn't work, the stuck to it, flour between the sheets turned to glue, the few I managed to rescue tasted good but I would like to toll all the dough, then fill all the dough...don't really need to roll and fill, then roll then fill do I? Thanks for any advice!
                  Dec. 14, 2013 8:36 am
                  I really wanted to email this to print it out, like to have a physical hard copy on a book holder to view while making my raviolis. I'm thinking mozzarella and sausage, cause I can't go shopping today ! also, pumpkin ravioli
                  Jun. 3, 2014 4:24 am
                  Tried to make this stuff twice no joy. Shall use this way today tea tonight keep you posted !!
                  Aug. 21, 2014 10:15 am
                  HELP!!! I am having trouble keeping my ravioli sealed when cooking. Any ideas??
                  Sep. 11, 2014 1:28 am
                  Number one tip to keep your ravioli from falling apart - simmering water. Boiling is bad. Number two - when you seal it, don't just push down on the edges, work from the filling out to the edges, pushing out air as you go. This makes for a better seal and better final product. Finally, I use an egg wash, not just water, on the edges.
                  Nancy Morrell 
                  Jun. 1, 2015 9:40 am
                  When I was a kid, my "grandma" made ravioli with a green stuffing, She was Italian. What would it consist of? If anyone knows, pleas share. Thank you
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