Ravioli Recipe: Homemade Pasta From Scratch
Silky egg pasta and creamy ricotta filling create tender Italian ravioli that cook in minutes and elevate any sauce. Master dough consistency and sealing technique for a restaurant-quality, handmade meal with a nutty, fresh flavor and delicate texture.
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Servings: 4 servings
Calories: 375kcal
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp salt
- 2 tbsp olive oil
- 2 cups Ricotta cheese (curdled and drained)
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- 2 large egg yolks
- 1/4 cup chopped fresh parsley
Instructions
- Make a well in flour with salt. Crack eggs into center and stir until combined
- Knead dough with olive oil until smooth (5-7 minutes). Rest for 30 minutes
- Combine ricotta, Parmesan, nutmeg, egg yolks, and parsley for filling
- Roll dough thinly using a pasta roller or by hand into sheets
- Cut or lay filling shapes on dough. Fold dough over filling, sealing edges
- Cook 3-4 minutes in boiling salted water until floats. Serve with sauce
Notes
Use a small cookie scoop for uniform filling portions
Resting dough is crucial for preventing tears
If sauce sticks to filling, add 1 tsp flour per 250g ricotta
Sealed ravioli can be frozen for 2-3 months in a single layer
Resting dough is crucial for preventing tears
If sauce sticks to filling, add 1 tsp flour per 250g ricotta
Sealed ravioli can be frozen for 2-3 months in a single layer
Nutrition
Serving: 6g | Calories: 375kcal | Carbohydrates: 32g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 220mg | Sodium: 450mg | Fiber: 1g | Sugar: 2g