The Best Homemade Ravioli Recipe
What You’ll Love About This Recipe
Making homemade ravioli is easier than you might think, and it’s packed with flavor you’ll adore. You’ll love how fresh and customizable it is, letting you create pasta exactly how you like it. This recipe uses simple ingredients, so you won’t need any fancy tools or special skills to get started. It’s a fun cooking project that’s perfect for sharing with family or friends, making memories while you cook. Plus, the end result is restaurant-quality pasta that’s sure to impress everyone at the table.
Recipe
Homemade ravioli is a delightful and rewarding dish to prepare, offering a fresh and flavorful experience. This classic Italian recipe allows you to create handmade pasta pockets filled with a savory ricotta cheese mixture.
Ingredients:
For the pasta dough:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
For the filling:
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
For serving:
– Your favorite marinara sauce
Instructions:
- Prepare the pasta dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well, add the salt and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- Make the filling: In a bowl, combine the ricotta, Parmesan, egg, salt, pepper, and nutmeg. Mix until well combined. Set aside.
- Roll out the dough: Divide the dough into four equal parts. Using a pasta machine or rolling pin, roll each piece into thin sheets, about 1/16 inch thick.
- Assemble the ravioli: Place teaspoons of filling about 1 inch apart on one sheet of pasta. Brush water around the filling to help seal. Lay another sheet of pasta over the top, pressing around the filling to remove air pockets. Cut into individual ravioli using a knife, pastry wheel, or ravioli cutter.
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Drain carefully.
- Serve: Toss the ravioli with marinara sauce and garnish with additional Parmesan cheese if desired.
Notes:
- Verify the pasta sheets are thin but not too delicate to prevent tearing.
- Uncooked ravioli can be frozen on a baking sheet, then stored in an airtight container for later use.
Equipment:
- Pasta machine or rolling pin
- Ravioli cutter or knife
- Mixing bowls
Time:
Prep time: 1 hour
Cooking time: 15 minutes
Cuisine:
Italian
Serving:
4-6 servings
Nutrition
Homemade ravioli can be a nutritious and satisfying meal. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 35 g |
| Protein | 15 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 450 mg |
What To Serve With It
I love pairing my homemade ravioli with simple side dishes, like a crisp salad or garlic bread, to keep the meal balanced. A glass of wine can really elevate the flavors, so I often choose a light white or smooth red depending on the filling. Let’s talk about the best options to make your ravioli dinner even more special.
Side Dishes
When serving homemade ravioli, I always think about balancing flavors and textures to make the meal complete. I love pairing it with fresh salad options, like a crisp arugula salad with lemon vinaigrette or a classic Caesar. The lightness of the greens contrasts perfectly with the rich ravioli. For bread varieties, I’ll often bake garlic knots or serve a warm, crusty baguette for dipping into leftover sauce. Sometimes, I’ll even toast slices of ciabatta with olive oil and herbs. These sides add depth to the meal, making it feel more satisfying without overshadowing the star of the plate—the ravioli.
Wine Pairings
Since wine can elevate any meal, finding the right bottle to pair with homemade ravioli makes a big difference. For cheese-filled ravioli, I love a crisp white wine like Pinot Grigio or Sauvignon Blanc—it cuts through the richness perfectly. If I’m serving meat-filled ravioli, a light red wine, such as Chianti or Pinot Noir, complements the savory flavors beautifully. I always think about balance—don’t overpower the dish! If I’m feeling adventurous, I’ll even try a dry rosé for something invigorating. Experimenting with wine pairings is one of my favorite parts of cooking—it’s like finding the perfect finishing touch!
