Cooking-ez.com

1,069 easy and fully explained recipes, with 12,956 photos and 77 videos

How to make ravioli

---

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.

31,6134.2/5 for 11 ratings

Grade this recipe:

54321

Last modified on: May 30^th 2016

For 36 raviolis, you will need:

• 1 300 g Fresh pasta dough
• Total weight: 300 grams

Change those ingredients for: 12 raviolis 18 raviolis 36 raviolis 72 raviolis 108 raviolis

Change measures: Metric Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start to finish
1 hour 17 min.	1 hour 17 min.

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

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

---

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
165 Kcal or 691 Kj	6 gr	27 gr	3 gr
8 %	2 %	3 %	<1 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
55 Kcal or 230 Kj	2 gr	9 gr	1 gr
3 %	1 %	1 %	<1 %

Per ravioli
Energetic value	Proteins	Carbohydrates	Fats
5 Kcal or 21 Kj	< 1 gr	1 gr	< 1 gr
0 %	<1 %	<1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 36 raviolis : 0.49 €
• Per ravioli : 0.01 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

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

Other recipes you may also like

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-03-01)

Sign me up

Please check/tick this box to show that you are a real human being (protection against Spam).

I am not a leaving thing

Post your comment or question

Posted by:

Please check/tick this box to show that you are a real human being (protection against Spam).

I am not a leaving thing

Submit this comment

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Follow this recipe

Please check/tick this box to show that you are a real human being (protection against Spam).

I am not a leaving thing

Back to top of page