Learn how to make ravioli: a guide on shapes, sizes and fillings

There’s nothing quite like eating a ravioli recipe from scratch. Fresh, springy and delicious, homemade ravioli is a hearty mealtime winner. And the best part is, it doesn’t have to be difficult to make when you have the right tools on hand. Whether you’re the proud owner of a pasta maker or not, get ready for a gastronomic revelation with our ravioli-from-scratch recipe. Why buy ready-made ravioli when learning how to make ravioli pasta is this easy – and delicious?

The only difficult thing about learning how to make fresh ravioli is knowing when you’ve made enough – hint: when it comes to homemade ravioli, enough is never enough! It’s simply too good. Now that you’ve been warned, here’s a classic homemade ravioli recipe to get you started, with some added suggestions for fun fillings.

How to make fresh ravioli

From measuring the ingredients to watching the perfect pasta be extruded from your pasta maker, making fresh pasta can be a wonderfully relaxing pastime to enjoy with the whole family. Whether by hand or by machine, the first step in learning how to make homemade ravioli is good dough. Let’s get to it!

Tip: The trick to making lightwork of this homemade ravioli recipe is to have some equipment that will do all the hard work for you. The Philips Pasta Maker, for example, comes with a tool to make thin and even lasagna sheets, which can be cut to any preferred ravioli shape and size, allowing you to make fresh pasta at home in less than 10 minutes.

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Enjoy fresh homemade pasta or noodles in a less than 10 minutes

Fresh and flavorful homemade pasta and noodles have never been easier. With 1600 lb extrusion force, it can make 1 pound of pasta or noodles with perfect texture in just 15 minutes, and it is a fully automatic solution! See all benefits

Enjoy fresh homemade pasta or noodles in a less than 10 minutes

Ravioli dough recipe

Your homemade ravioli filling is important, but it’s really the dough that will make or break your homemade ravioli.

Tip: If you’re going down the traditional route and making your pasta by hand, have a look at this article on how to make the perfect pasta from scratch. And make sure you leave yourself enough time for kneading. Using your hands, you’ll be able to feel how your dough is developing, adapting your method as you go.

For our ravioli dough recipe, you can use a classic pasta dough. This usually consists of flour, water and egg. For the best results, try a mix of durum semolina and all-purpose flour. To make 11 oz. of pasta for ravioli (enough for a main course for one to two people), you’ll need 1.67 cups of semolina, roughly 0.5 cup of all-purpose flour, plus 0.33 cup of water and one egg. You can leave the egg out if you’re looking for a delicious vegan ravioli! All you’ll need for this egg-free dough is 2 cups of flour, 2 teaspoons of extra virgin olive oil, 0.5 cup of water, and 2 pinches of salt.

In a pasta maker:

Using a pasta maker is one sure-fire way of getting thin, even lasagna sheets every time. The Philips Pasta Maker, for example, does the work for you, giving you perfect pasta in as little as 10 minutes. Simply follow these steps:

Add your flour to the machine. On most machines, you’ll usually add the dry ingredients before the wet, but check your manufacturer’s guidelines just in case.
Close the lid and select the correct program on the model you’re using, depending on the pasta shape you’d like.
Slowly pour your wet ingredients into the dry mix and watch your pasta maker get to work.

Tip: For extra ease and simplicity when making your homemade ravioli, use the attachment on the Philips Pasta Maker for lasagna sheets. It also comes with a dumpling shaping disc to cut out your ravioli shapes.

By hand:

A little more time and elbow grease is required without a pasta maker, but you can get great results with the following steps:

On a clean surface, measure out your flour into a pile before creating a well in the center and adding your egg yolk.
Using your hands, mix the flour and egg until they come together.
Fold additional flour into your dough, working it vigorously to increase its elasticity. It’s important the dough doesn’t dry out, so kneading should take around 10 minutes maximum. Remember to knead with gusto!
Tightly wrap your dough up in plastic and allow it to rest for at least an hour, before rolling it out to at least half an inch in thickness.
Now you’re ready to cut your ravioli… but first, you’ll need a tasty ravioli filling recipe.

Aside from how simple it can be, the best thing about homemade ravioli is just how versatile it is. Get creative and hone your skills with these pasta-making tips.

Tip: If you avoid gluten, don’t panic! Have a look at these excellent gluten-free pasta suggestions.

How to make ravioli filling

Now we’re ready to make the extra tasty fillings for your homemade ravioli. Have a look at how to make ravioli filling with these recipes:

Ravioli filling recipe – ricotta and spinach
Ravioli filling recipe – ricotta and spinach
Ricotta and spinach is a match made in heaven, especially when it comes to homemade ravioli filling!

Ingredients:

11 oz. fresh spinach

9 oz. ricotta cheese

2 oz. parmesan cheese (freshly grated)

Method:

To make the filling, finely chop the spinach.

After straining your ricotta for a few minutes, combine the spinach with your cheeses. Mix thoroughly.

Form into small balls and place them on the flat surface of the pasta.

Brush the edges of the pasta with a little water or egg, then layer a second sheet over the top.

Cut into individual pieces and use a fork to press down and seal the edges.
Ravioli filling recipe – stilton and walnut
Ravioli filling recipe – stilton and walnut
The creamy-crunch of this tangy ravioli filling recipe is sure to be a dinner party hit.

Ingredients:

3.5 oz. sugar

0.5 cup water

7 oz. walnuts finely chopped

9 oz. stilton or blue cheese

1 tbsp. olive oil

Method:

Place the sugar and water into the pan and bring to a boil.

Add the walnuts, cook briefly and then drain.

Combine the walnuts, stilton and olive oil and stir.

Then shape into balls and, as before, place them on the flat surface of the pasta.

Brush the edges of the pasta with a little water or egg, then layer a second sheet over the top.

Cut into individual pieces and use a fork to press down and seal the edges.

These are just two of the many homemade ravioli recipes out there. The best thing about your ravioli, is that you can follow this ravioli dough recipe and then simply freeze once it’s been cut into shapes. You’ll soon build up a store of homemade ravioli for quick and easy – but super satisfying – dinners.