Homemade Ravioli



  • 1 fresh egg pasta recipe
  • 1 recipe ravioli filling
  • 1 recipe tomato sauce


  1. Cut pasta sheets into long rectangles measuring 4 inches across.
  2. Use a spoon or filled pastry bag to place small balls of filling (about 1 rounded teaspoon each) in a line 1 inch from the bottom of the pasta sheet.
  3. Leave 1-1/4 inches between each ball of filling.
  4. Fold over the top of the pasta and line it up with the bottom edge.
  5. Use your fingers to seal around each filling, pressing to remove any air pockets.
  6. Use a fluted pastry wheel or ravioli stamp to cut along the bottom of the sealed pasta sheet and between each ravioli.
  7. Bring 4 quarts of water to a boil in a large pot.
  8. Add 1 tablespoon salt and half the pasta.
  9. Cook at a gentle boil, until the doubled edges are al dente, about 4 to 5 minutes.
  10. With a slotted spoon, transfer the ravioli to warmed bowls; add some sauce.
  11. Meanwhile, cook the rest of the ravioli.



  • 2 cups all-purpose flour, sifted
  • 3 large eggs, slightly beaten
  • YIELD: about 1 pound of noodles (serves 4 to 6) or filled pasta (serves 6 to 8)



  1. Break eggs into bowl and whisk slightly.
  2. Add flour and use a large spoon to combine until dough forms.
  3. If dough is too dry, add 1/2 teaspoon water at a time.
  4. If dough is too sticky, add 1 tablespoon flour at a time.
  5. Turn out onto a lightly floured surface and knead until the dough is smooth, about 1 to 2 minutes.

    In a food processor:

  1. Add flour and process for several seconds to aerate the flour.
  2. Add the eggs and continue pulsing just until a dough begins to form a ball, about 30 seconds.
  3. If dough is sticky, add flour, 1 tablespoon at a time, and pulse until ball is formed.
  4. If too dry, add water about 1/2 teaspoon at a time and pulse until ball is formed.
  5. Place dough onto a dry surface and knead until the dough is smooth, about 1 to 2 minutes.
  6. Cover with plastic wrap and let rest for at least 15 minutes or up to 2 hours.
  7. Divide dough into smaller balls (2 to 6 pieces, depending on rolling method) and keep unused portions wrapped in plastic.

    Whole Wheat Pasta:

  1. Use 1/2 cup all-purpose flour and 1-1/2 cups whole wheat flour.
  2. Blend flours together.
  3. Add 3 beaten eggs.
  4. Follow directions for Fresh Egg Pasta.



  1. Flatten 1 piece of dough on a lightly floured surface and dust with flour.
  2. Use rolling pin or long dowel to roll out.
  3. Roll in all directions, turning over and dusting with flour every so often, until dough is rolled almost paper-thin.
  4. Do not worry about getting a perfect shape—this is the beauty of hand-rolled noodles.
  5. If desired, use a ruler to square off a section of your dough in order to cut precise pieces.

    Cutting Your Pasta:

  1. Pasta may be hand-cut or machine cut into desired shapes and widths.
  2. If using immediately, lay flat on a clean towel and cover with a damp cloth to prevent drying.
  3. Otherwise, do not cover and allow the cut pasta to dry.
  4. You may also use a pasta rack, a plastic hanger or dowels set between chairs to dry.



  • 1 cup ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 teaspoon salt


  1. In a medium bowl, mix ricotta cheese, Parmesan cheese and egg yolk.
  2. Add minced fresh flat-leaf parsley leaves, salt, and ground black pepper to taste.
  3. Cover and refrigerate until ready to use.



  • 1 garlic clove, minced
  • 1 teaspoon water
  • 1 tablespoon extra virgin olive oil
  • 1 cup canned crushed tomatoes


  1. Sauté 1 minced garlic clove, combined with 1 teaspoon water, in 1 tablespoon extra virgin olive oil until fragrant but not brown.
  2. Stir in 1 cup canned crushed tomatoes and simmer about 10 minutes until slightly thickened.
  3. Season to taste. Use to top filled pastas.


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