Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

How to make ravioli

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.

20,2974.2/5

Grade this recipe :

Last modified on: May 30th 2016

For 36 raviolis, you will need:

How long does it take?

PreparationStart to finish
1 hour 17 min.1 hour 17 min.
Preservation: 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
How to make ravioli : Photo of step #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
How to make ravioli : Photo of step #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.
How to make ravioli : Photo of step #3 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.
How to make ravioli : Photo of step #4 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.
How to make ravioli : Photo of step #5 Flour the ravioli mould generously.
Stage 6
2 min.
How to make ravioli : Photo of step #6 Lay a strip of pasta over the mould. This should overhang a little all round.
Stage 7
5 min.
How to make ravioli : Photo of step #7 Fill each hollow with your chosen filling mixture (here it is spinach and ricotta with pine nuts).
Stage 8
2 min.
How to make ravioli : Photo of step #8 Use a brush dipped in water to moisten the pasta all around the hollows to help the second sheet stick.
Stage 9
1 min.
How to make ravioli : Photo of step #9 Moisten the second sheet of pasta all over.
Stage 10
2 min.
How to make ravioli : Photo of step #10 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.
How to make ravioli : Photo of step #11 Roll over the top with a rolling pin to cut the ravioli, first in one direction...
Stage 12
2 min.
How to make ravioli : Photo of step #12 ...then in the other.
Stage 13
2 min.
How to make ravioli : Photo of step #13 Peel away the pasta trimmings.
Stage 14
3 min.
How to make ravioli : Photo of step #14 Then take the ravioli out of the mould...
Stage 15
3 min.
How to make ravioli : Photo of step #15 ...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.
How to make ravioli : Photo of step #16 Repeat the whole process with the remaining dough, adding in the trimmings from step 13 of the first batch.
Stage 17
How to make ravioli : Photo of step #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
CaloriesProteins CarbohydratesFats
78330 gr132 gr15 gr
39 %12 %12 %2 %
Per 100 g
CaloriesProteins CarbohydratesFats
26110 gr44 gr5 gr
13 %4 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 36 raviolis : 0.51 €
Per ravioli : 0.01 €

Note : These prices are only approximate.

Change currency:

Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Fresh pasta doughFresh pasta dough: You can get more informations, or check-out other recipes which use it, for example: ... All

visitors have also looked at

Fruit crumble
Fruit crumble
Caramelised apple pie
Caramelised apple pie
Gingerbread
Gingerbread
Sweet pancake rolls from Brittany
Sweet pancake rolls from Brittany
Passion fruit jellies
Passion fruit jellies

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page