Why You’ll Love these Homemade Ravioli
Tradition meets comfort in these homemade ravioli that’ll transform your dinner table into an Italian trattoria. I’ve found there’s something magical about creating pasta from scratch—watching simple ingredients like flour and eggs transform into silky dough between your fingers.
The cheese filling, a perfect blend of ricotta, mozzarella, and parmesan, creates pockets of creamy goodness that store-bought versions just can’t match. And can we talk about the satisfaction of cutting those perfect little pillows with cookie cutters? My kids always fight over who gets to help with this part. Trust me, once you’ve made these, boxed pasta might become a distant memory.
What Ingredients are in Homemade Ravioli?
Making homemade ravioli might seem intimidating at first, but once you break down the ingredients, you’ll see it’s actually quite simple. The recipe divides naturally into two parts: the pasta dough that forms the delicate exterior and the rich cheese filling that creates that wonderful burst of flavor in every bite.
What I love about this recipe is how it balances traditional techniques with accessible ingredients you can find at any grocery store.
For the pasta dough:
- 3¾ cups all-purpose flour
- 5 eggs
- 3 tablespoons olive oil
- 1 pinch salt
For the cheese filling:
- 2 cups fat-free ricotta cheese
- 1 cup part-skim mozzarella cheese
- 3 eggs
- ½ cup lowfat Parmesan cheese
- ¼ cup parsley
The quality of your ingredients will truly make a difference in this recipe. Notice how the filling uses lighter versions of traditional cheeses—fat-free ricotta and part-skim mozzarella—which gives you all the creamy texture and flavor while keeping things a bit lighter.
The parsley adds a fresh, herbaceous note that brightens the entire dish. And don’t skimp on the olive oil for the dough; a good quality one adds subtle flavor that really enhances the pasta. You might also want to have some extra flour on hand for dusting your work surface when rolling out the dough, as well as some salt for the boiling water.
How to Make these Homemade Ravioli
Making homemade ravioli is all about patience and technique, but trust me, the results are absolutely worth it. Start by preparing the pasta dough: combine 3¾ cups flour with 5 eggs, 3 tablespoons olive oil, and a pinch of salt.
This is where the magic begins—knead this mixture for a solid 10 to 15 minutes until it becomes smooth and elastic. I find this kneading process oddly therapeutic, almost like a mini workout for your arms! The dough needs to rest for one hour after kneading, which gives the gluten time to relax and makes rolling much easier.
During this time, you can prepare your filling by mixing 2 cups fat-free ricotta cheese, 1 cup part-skim mozzarella, 3 eggs, ½ cup lowfat Parmesan, and ¼ cup parsley until well combined.
Once your dough has rested, it’s time for the most precise part of the process—rolling it out to 1/16th inch thickness. This may seem impossibly thin, but remember that the pasta will puff slightly when cooked. If you have a pasta machine, now’s the time to break it out; otherwise, a rolling pin and some elbow grease will do the trick.
After rolling out your first sheet, pipe or spoon dollops of your cheese filling onto the dough, leaving enough space between each mound. Then, place another sheet of rolled dough on top, gently pressing around each filling mound to seal.
Now for the fun part—grab your cookie cutters and cut out your ravioli shapes! The final step is cooking these little pillows of goodness in salted water for just 3 to 4 minutes. When they float to the top, they’re ready to be tossed in your favorite sauce.
Might I suggest a simple brown butter and sage, or perhaps a light tomato sauce that won’t overpower your handcrafted pasta?
Homemade Ravioli Substitutions and Variations
While the classic ravioli recipe I’ve shared is delicious, you don’t need to feel constrained by tradition when making your own pasta at home.
Try swapping ricotta for goat cheese or mascarpone for a tangy twist. Not a fan of mozzarella? Fontina or provolone work beautifully.
For the filling, consider roasted butternut squash with sage, spinach with garlic, or even leftover pot roast with caramelized onions.
My nephew once requested chocolate hazelnut filling, which turned into a surprisingly tasty dessert ravioli.
The dough adapts well too—add herbs, spices, or even a touch of beetroot for pink pasta that impresses guests.
What to Serve with Homemade Ravioli
When you’ve crafted perfect homemade ravioli, choosing the right accompaniments can elevate your meal from merely delicious to truly memorable.
I love pairing my ricotta-filled pillows with a simple brown butter sage sauce—just melt butter until golden, toss in fresh sage leaves, and finish with a sprinkle of Parmesan.
For sides, nothing beats garlic bread for soaking up extra sauce, or a crisp Caesar salad to cut through the richness.
My family goes wild for roasted vegetables too—asparagus, brussels sprouts, or zucchini tossed with olive oil, salt, and pepper. Simple, yet divine.
Final Thoughts
As we’ve explored everything from filling to sides, I can’t help but reflect on the joy homemade ravioli brings to my kitchen.
That moment when pillowy pockets of pasta float to the surface of boiling water, ready to be dressed in your favorite sauce? Pure magic.
Sure, the process takes time—rolling dough, piping filling, careful cutting—but the results are worth every minute.
My family gathers around these little parcels of love like nothing else I make.
Homemade Ravioli
Ingredients
Equipment
Method
- In a large bowl, combine flour, 5 eggs, olive oil, and a pinch of salt to form the pasta dough.
- Knead the dough for 10-15 minutes until smooth and elastic. This develops the gluten for perfect pasta texture.
- Wrap the dough and allow it to rest for one hour at room temperature.
- While the dough rests, prepare the filling by mixing ricotta, mozzarella, 3 eggs, Parmesan, and parsley until well combined.
- After resting, divide the dough into manageable portions and roll each piece to 1/16th inch thickness using a pasta machine or rolling pin.
- On one sheet of pasta, place small dollops of filling, leaving about 2 inches between each mound.
- Cover with a second sheet of pasta and gently press around each mound of filling to seal, removing any air pockets.
- Using cookie cutters or a ravioli stamp, cut out your ravioli shapes and place on a floured surface.
- Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes, or until they float to the surface.
- Remove with a slotted spoon and serve immediately with your preferred sauce.
