Recipe: How to Make Fresh Ravioli From Scratch

Do you consider ravioli a dumpling? It’s one of those amazing and versatile stuffed pastas that you can take in any direction when it comes to the filling. For simplicity in this recipe, I went with a classic ricotta with fresh basil and lemon so that I could play around with sauces.

This recipe might take you a few tries to get the amount of filling right or the pasta width correct, but always err on the side of less filling so you don’t have explosions in your pasta water.

I already taught you how to make pasta from scratch—so follow this recipe first before diving into these fresh ravioli.

Easy Fresh Ravioli Recipe

Ingredients

For the pasta:

• 2 cups 00 flour (or all purpose flour)
• 4 eggs

For the filling:

• 250g of fresh ricotta
• fresh basil (5-6 leaves), cut into thin strips
• Zest of one lemon, approx. 1 tbsp
• ½ tsp each of salt and pepper

Optional tools (if unavailable, use a rolling pin and sharp knife):

• Pasta maker
• Ravioli crimper

Instructions

1. In a large bowl, mix the flour and salt together, and then create a well in the centre.

2. Crack the four eggs into the well. Then, with a fork or your fingers, beat them together slightly. Once broken up, start adding the flour from the sides to the mixture until a loose dough has formed.

3. On a floured surface, dump the dough out and begin kneading it for five to seven minutes, adding flour as needed if it’s too wet. The dough is ready when it’s smooth and springs back if you poke it.

4. Cover with plastic wrap and let the dough sit at room temperature for 30 minutes.

5. While the dough rests, make the filling by combining the ingredients in a bowl and mixing well. Taste for additional salt and pepper or basil, cover and place into the fridge.

6. Cut the dough in half and return the second half to the plastic wrap to keep from drying out.

7. On the floured surface, begin to roll the dough into a rectangle, then fold it together like an envelope. If you’re using a machine, you can begin to pass it through.

8. After laminating it a few times, start to roll it (either physically, or on smaller and smaller settings on your pasta maker until about the second last setting). Continue to thoroughly dust it with flour as needed.

9. This amount of dough should make enough for two sheets. You may need to cut it in half as you’re rolling, depending on the size of your workspace.

10. You’ll want two evenly sized and shaped rectangles of dough. Set one to the side and flatten the other out. Now you’re ready to fill.

11. Place your filling in a piping bag (I used a Ziplock bag and cut the corner) or use a tablespoon and evenly place the filling across the pasta sheet, leaving enough space around it for cutting.

12. Grab a small bowl and fill it with a bit of water. This is going to help you seal the sheets together. Either with your finger or with a pastry brush, lightly water around each dollop of filling.

13. Once it’s wet, gently place the second sheet over the first. Use your fingers to work the dough over the filling and seal the two sheets together as you go, doing your best to avoid air bubbles.

14. Sprinkle a bit more flour on top, and then, using your ravioli crimper (or a sharp knife), trim off any excess pieces. After that, you can cut the pasta into evenly sized ravioli.

15. If you’re not cooking them immediately, place the ravioli on a floured baking sheet, cover it and place it in the fridge. You can also put them (uncovered) in the freezer if you want to make a large batch. Wait until the ravioli is frozen through, and then seal them in a freezer bag to keep for a month or two.

16. Repeat the process with the remaining dough and filling.

When it’s time to cook the ravioli, place them in a well-salted pot of boiling water. Fresh pasta only needs a few minutes to cook. If you want the exact timing, test with a single ravioli so you know how long yours should take. Cooking from frozen will take an extra minute or two.

As for the sauce, that’s up to you. I like browned butter sauce, or white wine and garlic sauce, so that the ravioli can shine on its own. Whatever you feel like making, make sure that the sauce is ready to go before you put the ravioli into the pot, so they don’t overcook.

Enjoy the process! Don’t be afraid if your first batch isn’t pretty. It will taste good either way.

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