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How to make ravioli

Name: How to make ravioli
Prep time: 1 h 17 min
Total time: 1 h 17 min
Yield: 36 raviolis
Cuisine: French
Ingredients: 300 g fresh pasta dough

In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta.

In practice, it's a bit trickier than that and having the right equipment is important.

This recipe shows you how to make beautiful ravioli step by step.

98 K 4.2/5 (21 reviews)

1 hour 20 min. difficulté

Easy

0.50 €

36 raviolis ingredients

1 Ingredient

Last modified on: May 30^th 2016

For 36 raviolis, you will need:

1 300 g fresh pasta dough
Total weight: 300 grams

Times for this recipe

Preparation: 1 hour 20 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1

Prepare 300 g fresh pasta dough, prefarably the day before, and leave in the fridge to rest for several hours or overnight, wrapped in plastic film.

Stage 2

Cut the dough into lumps of about 3 ounces (75 grams) and roll out the first one with a rolling pin, roughly into a strip.

Pass this strip through the pasta machine on its thickest setting ("1" if you have a Kenwood like mine).

Stage 3 - ⌛ 10 min.

Pass through several more times, reducing the thickness each time by 1 setting, until the pasta is quite thin ("7" or "8* on the Kenwood).

Note: as it gets thinner, the pasta strip will get longer.

Stage 4 - ⌛ 2 min.

When the strip is the right thickness, lay on a lightly floured worktop and cut into 2 pieces to fit the size of your ravioli mould.

Stage 5 - ⌛ 1 min.

Flour the ravioli mould generously.

Stage 6 - ⌛ 2 min.

Lay a strip of pasta over the mould. This should overhang a little all round.

Stage 7 - ⌛ 5 min.

Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).

Stage 8 - ⌛ 2 min.

Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.

Stage 9 - ⌛ 1 min.

Moisten the second sheet of pasta all over.

Stage 10 - ⌛ 2 min.

Place the second sheet of pasta moistened side downwards on top of the mould.

Press to seal the layers of pasta.

Stage 11 - ⌛ 2 min.

Roll over the top with a rolling pin to cut the ravioli, first in one direction...

Stage 12 - ⌛ 2 min.

...then in the other.

Stage 13 - ⌛ 2 min.

Peel away the pasta trimmings.

Stage 14 - ⌛ 3 min.

Then take the ravioli out of the mould...

Stage 15 - ⌛ 3 min.

...and place on a wire rack.

Remove any excess flour with a dry brush.

Your ravioli are ready for cooking or freezing.

Stage 16 - ⌛ 40 min.

Repeat the whole process with the remaining dough, adding in the trimmings from stage 13 of the first batch.

Stage 17

At the end you will no doubt have a little dough left over.

This need not go to waste: roll the dough out thinly and simply cut into tagliatelle with a knife.

Remarks

It isn't easy to get the dough to the ideal thickness: too thick and the texture is unpleasant to eat, too thin and it will tear during filling. Do make a note of the settings on your pasta machine when you find the right ones, so that you will know for next time.

Keeping: A few days in the fridge, cowvered with plastic film. Freezes well.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	130 RDI=10 %	20 RDI=2 %	780 RDI=40 %	3,280 RDI: 40 %
Per 100 g	10 RDI=4 %	40 RDI=4 %	5 RDI=1 %	260 RDI=10 %	1,090 RDI: 10 %
Per ravioli	0	3 RDI=0 %	0	20 RDI=1 %	90 RDI: 1 %

Possible allergens in this recipe: Gluten, egg, Sulfites

How much will it cost?

For 36 raviolis : 0.50 €
Per ravioli : 0.05 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Fresh pasta dough

You can get more informations, or check-out other recipes which use it, for example:

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