Easily prep this fresh pasta dough in just one hour for a delicious, homemade ravioli dinner. We’ll show you how to make ravioli dough by hand and with a food processor. It’s easy to shape the ravioli when you follow the step-by-step instructions that show you how to cut the rolled dough into strips and press the dough around each mound of filling—ultimately making individual ravioli. You can make a simple meat filling for the ravioli by following our recipe below that combines ground beef, Italian sausage, and three kinds of cheese. If you love your pasta with more texture, consider making our traditional semolina pasta variation.
How to Make Filling for a Meat-Filled Ravioli
In an 8-inch skillet cook 6 ounces ground beef or bulk Italian sausage until no longer pink; drain. In a small bowl stir together ⅓ cup ricotta cheese, ⅓ cup shredded mozzarella cheese, 3 tablespoons grated Parmesan cheese, and ½ teaspoon Italian seasoning. Stir in meat mixture.
How Much Ravioli Filling Do I Need?
For each recipe for ravioli dough you make, you'll need at least 1 cup of filling. Only 1 teaspoon of filling per ravioli will allow a proper seal around the edges to not burst while cooking.
How to Use a Ravioli Frame to Shape Homemade Ravioli
Cut a sheet of rolled dough so it is a little longer and wider than the frame. Place dough over frame, making sure it completely covers frame. Using your fingers, lightly press dough into hollows of frame. Fill each hollow with about 1 teaspoon of filling. Moisten the dough around filling by brushing it with water. Cut another sheet of rolled dough so it is a little longer and wider than frame; place on top of filled dough. Using a rolling pin, roll over top of dough, pressing firmly to seal and score ravioli. To remove ravioli, carefully invert frame onto a floured surface. (You may need to tap one end of the frame against the surface to dislodge ravioli.) Cut dough into individual ravioli, trimming excess dough. Repeat with the remaining dough and filling.
Ingredients
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1 ½ cups all-purpose flour
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2 eggs
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¼ teaspoon salt
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1 - 2 tablespoons water (optional)
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1 egg, lightly beaten
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1 tablespoon water
Directions
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In a food processor, combine flour, 2 eggs, and salt. Cover and process until well mixed. If necessary, with processor running, add 1 to 2 tablespoons water through feed tube until mixture forms a dough. Remove dough and shape into a ball.*
Test Kitchen Tip: To mix the dough by hand, in a medium bowl, combine flour and salt. Make a well in center of flour mixture. Lightly beat 2 eggs with a fork. Add eggs to flour mixture; mix well. If necessary, stir in 1 to 2 tablespoons water until mixture forms a dough. Shape into a ball. Continue as directed.
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On a lightly floured surface, knead dough about 1 minute or until smooth. Wrap dough in plastic wrap and let stand for 30 minutes.
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Divide dough into four portions. On a lightly floured surface, roll each portion into a 12-inch square. (If using a pasta machine, pass each portion through machine according to the manufacturer's directions until dough is 1/16 inch thick.)
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To shape ravioli, in a small bowl, combine 1 egg and 1 tablespoon water; set aside. Cut rolled dough into 2-inch-wide strips. Brush strips lightly with egg mixture. Leaving a 1/2-inch border around the edges, place about 1 teaspoon of filling at 1-inch intervals on one strip of dough. Lay a second strip of dough, brushed side down, over the first. Using your fingers, press the dough around each mound of filling so that the two moistened strips stick together. Cut dough between filling to make individual ravioli. Repeat with the remaining dough and filling.
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To cook ravioli, boil a large pot of salted water. Gently drop about one-fourth of the ravioli, one at a time, into the boiling water and stir to prevent them from sticking to the bottom of the pan. Simmer gently for 3 to 4 minutes or until tender. Using a slotted spoon, transfer ravioli to a serving dish.
Ravioli Pasta Dough Recipe Variations
Here are a few twists on our classic pasta dough recipe.
- Semolina Ravioli Dough Recipe: In a bowl combine 1 cup all-purpose flour and ¼ cup semolina flour; create a well in the center. Add 2 eggs. Using a fork, gently beat eggs, mixing in flour with each stroke. Stir as dough thickens. When it can no longer be stirred, knead in remaining flour until firm and elastic. Cover; let rest for 20 minutes. On a lightly floured surface roll dough into an 18-inch circle about 1/16 inch thick. Lightly flour surface of the dough. Cut as directed in Step 4. Let stand 1 hour. Cook as directed in Step 5. Makes 4 servings (about 1 cup each).
- Herb Pasta Dough: Add 1 to 2 tablespoons desired snipped fresh herb(s) with the flour.
