Homemade Ravioli is one of my favorite things to make with my Homemade Pasta Dough recipe! There is something so fun about making the pasta dough, rolling it out, and cutting and filling it with ricotta.
I love to serve homemade ravioli with a garlic basil tomato sauce using fresh tomatoes and freshly torn basil leaves and grated cheddar cheese.
Homemade Ravioli is a labor of love. It will take you some time to roll out the pasta dough and fill it with the ricotta filling, but once you do- it will be so worth it!
How to Make Homemade Ravioli
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Step 1: Divide the Homemade Pasta Dough into four sections, cover the rest with plastic wrap so they don’t dry out. Using a rolling pin or a pasta roller, roll out one of the sections very thin. You don’t want the pasta dough to be paper-thin, but you also don’t want the dough to be too thick, because it will be hard to fold and seal the ravioli.
I have a recipe for Homemade Pasta Dough that I use as the base of this recipe!
Step 2: Once you have rolled out your pasta dough, using a sharp knife or a pizza wheel cut the edges off the pasta dough to make a somewhat even rectangle. Then cut the dough into long strips, about 10 inches long and 3 inches wide. Then cut those strips into 3 pieces. These pieces will make the ravioli.
Step 3: Add 1 – 2 teaspoons of ricotta to the dough on one side. Wet the edges of half of the dough. Seal with edges with your hands, then press down with a fork. Set the finished ravioli on a floured counter or plate, then repeat with the rest of the dough and the remaining sections of pasta dough.
Step 4: After you have finished making your ravioli, boil a large pot of water. Boil the ravioli for 3 – 5 minutes in batches so you don’t crowd the pot.
Many recipes say that the pasta is done when the ravioli starts to float, but fresh ravioli floats very quickly after putting it in the boiling water. I like to cook my pasta for longer to make sure it’s done.
Step 5: Serve the Homemade Ravioli with tomato sauce and freshly torn basil leaves or cheddar cheese. Enjoy!
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Serve Homemade Ravioli with a garlic basil tomato sauce using fresh tomatoes and freshly torn basil leaves and grated cheddar cheese. This recipe makes about 40 ravioli
- Homemade Pasta Dough
- 16 ounce ricotta cheese
- 32 ounce tomato sauce
- Divide the Homemade Pasta Dough into four sections. Take one section and cover the remaining sections with plastic wrap. Roll out the section of dough very thin using either a rolling pin or a pasta roller. Using a pizza wheel or sharp knife cut the pasta dough into long strips – about 2 – 3 inches wide. Then cut the pasta strips into 2 or 3 pieces each.
- Take one of the smaller ravioli pieces of dough and add 1 – 2 teaspoons of ricotta cheese to half of the dough. Wet half of the sides of the dough with water, then fold the dough over itself. Seal the sides with your finger and a fork. Set the ravioli aside on a floured surface or plate and repeat with the remaining dough.
- Boil the pasta in a large pot of water for 3 – 5 minutes. Cook in batches so you don't crowd the pot.
- Serve the pasta with tomato sauce and freshly torn basil leaves or cheddar cheese. Enjoy!
If you are not ready to add the pasta to the sauce right away, you can toss the pasta with olive oil so the pasta doesn’t dry out.
Keywords: Homemade, homemade pasta, homemade ravioli, pasta, pasta from scratch, ravioli, tomato sauce