From Scratch Ravioli a Taste of Italy in Your Kitchen

Homemade Ravioli A Taste of Italy From Your Kitchen

By Kendra ThompsonSeptember 26, 2025

Table of Contents

Recipe Introduction: Ready to Roll with Homemade Ravioli?

Fancy a bit of Italy tonight? Honestly, who doesn't love a good italian comfort food recipe ? Have you ever tried homemade ravioli ? It might sound intimidating, but trust me, it's totally doable and so worth the effort.

This recipe is your ticket to pasta paradise, a proper Italian feast made with love.

What's the Deal with Ravioli?

Ravioli, these little pockets of joy, have been gracing Italian tables for centuries. Think of it as Italy's answer to dumplings, except way more stylish.

It is a really versatile authentic Italian pasta dishes . This recipe is a medium level effort, so allow about 1 hour 20 minutes, plus some resting time.

Makes enough for 4-6 lucky people.

Why This Ravioli Recipe?

This homemade pasta recipe isn't just about filling your belly. Ricotta and spinach are a classic combo for good reason.

It's also packed with goodness. Think protein from the ricotta and vitamins from the spinach. This recipe is perfect for a cosy night in.

It's like a warm hug on a plate, and it will surely be the highlight of any dinner party. It makes for great conversation, right? The secret? This recipe is designed for maximum flavour with minimum fuss.

Now, let's get to the fun part. Are you ready to dive into the ingredients and learn some pasta making tips ? Let's get started with best flour for pasta making , and fresh pasta dough recipe .

Alright, let's dive into what you'll need to create some amazing homemade ravioli . Honestly, it's all pretty straightforward stuff. We're aiming for that authentic Italian pasta dishes taste, without needing a Michelin star kitchen.

Here's the lowdown.

Ingredients & Equipment

Main Ingredients

Okay, here's the shopping list for our from scratch ravioli recipe:

Dough: 2 cups (250g) all-purpose flour, 1/2 teaspoon (3g) salt, 3 large (about 150g ) eggs, 1 tablespoon (15ml) olive oil, and 2-4 tablespoons (30-60ml) water, if needed.
Filling: 15 ounces (425g) whole milk ricotta cheese, drained, 10 ounces (280g) fresh spinach, chopped, 1/4 cup (30g) grated Parmesan cheese, 1 large egg yolk, 1/4 teaspoon (1g) ground nutmeg, 1 clove garlic, minced. Salt and pepper to taste.

For the ricotta, get the full fat stuff. Trust me, it makes a difference. Quality indicators are essential! It should be smooth, creamy, and taste slightly sweet.

Avoid the watery, grainy stuff. For the spinach, fresh is best here but it is not always possible, but if you do use frozen, squeeze the living daylights out of it to get rid of excess water.

Seriously, squeeze it like you mean it.

I once made this using low-quality ricotta and the result was.... well, let's just say my Nan wasn't impressed. Learn from my mistakes!

Seasoning Notes

Let's chat flavor! Our essential spice combination is simple: nutmeg, salt and pepper. This lets the ricotta and spinach ravioli filling sing.

For flavor enhancers, the minced garlic gives it a subtle kick. Nutmeg adds warmth. Feel free to add a pinch of red pepper flakes for a bit of heat.

Quick substitution options? If you don't have nutmeg, a pinch of cinnamon can work in a pinch. Honestly, I've done it.

If you are looking for easy ravioli filling ideas, you can use ground beef or Italian sausage.

And of course, we can't forget the ravioli sauce pairings .

Equipment Needed

Right, onto the tools. You don't need loads of fancy equipment, but a few key bits will make life much easier.

Large mixing bowl.
Measuring cups and spoons.
Pasta machine (Okay, this is essential for proper thin pasta. A rolling pin is the common household alternatives, but honestly , it's a workout and a half to achieve that fresh pasta dough recipe !)
Ravioli cutter or pizza cutter (for shaping).
Large pot (for cooking).
Slotted spoon or spider strainer (for rescuing your delicious ravioli).

The pasta machine is definitely your best friend here. It makes rolling the dough so much easier. You can roll by hand, but be prepared for a workout! I invested in one a few years back, and it was a game changer for all my pasta making tips .

Cooking Like Nonna: A Guide to Homemade Ravioli

Alright, let's get cracking! Homemade ravioli , eh? It's a bit of a project, a proper "bake off" contender if you will, but oh-so-satisfying when you nail it.

I remember the first time I tried making these. The dough was a disaster! Total sticky mess. But don't worry, with this guide, you'll be grand.

We're aiming for delicious, achievable, and perfectly Instagrammable. We're talking proper Sunday lunch vibes, darling!

Prep Like a Pro: Your Ravioli Mise en Place

Think of this as your homemade pasta recipe bootcamp. First, measure out your ingredients. Get your 2 cups flour, 1/2 teaspoon salt , 3 eggs, and 1 tablespoon olive oil ready for the dough.

Then drain the 15 ounces ricotta, chop the 10 ounces spinach, and grate the 1/4 cup Parmesan for your ricotta and spinach ravioli filling.

Trust me, being organized saves a load of stress. It's like having all your tools ready before a DIY project.

A clean work surface is key. Flour it well to prevent sticking. And remember, safety first! Wash your hands before you start and be careful when using sharp knives.

Honestly, a little planning goes a long way. Authentic Italian pasta dishes are all about taking your time and getting the basics right.

step-by-step to Ravioli Heaven

Ready to get your hands dirty? Follow these easy steps for perfect homemade ravioli .

Mix 2 cups flour and 1/2 teaspoon salt on a clean surface, creating a well. Add 3 eggs and 1 tablespoon olive oil into the well.
Gradually incorporate flour into the eggs, adding 1 tablespoon of water at a time until the dough forms.
Knead the dough for 8- 10 minutes until smooth and elastic. The dough should spring back when pressed. Pasta making tips help loads.
Sauté minced garlic, add 10 ounces chopped spinach, and cook until wilted. Mix the spinach with 15 ounces drained ricotta, 1/4 cup Parmesan, egg yolk, and 1/4 teaspoon nutmeg. Season to taste. These are easy ravioli filling ideas !
Roll out the dough into thin sheets using a pasta machine or rolling pin. Place spoonfuls of the filling on one sheet, spacing them evenly. Brush with water.
Cover with another sheet of dough, pressing around the filling to seal. Cut out the ravioli using a cutter.
Boil the ravioli in salted water for 5- 7 minutes. They're done when they float to the surface. Serve immediately with your ravioli sauce pairings !

Ravioli Rockstar Tips

Want to elevate your homemade ravioli game?

Rest the dough for at least 30 minutes. It makes a world of difference. Resting the dough is key!
Don't overcook the ravioli. Aim for al dente! Ravioli cooking time is shorter than you think. Honestly, 5- 7 minutes is usually perfect.
Got leftovers? Freeze uncooked ravioli on a baking sheet before transferring to a freezer bag. This prevents them from sticking together.

Recipe Notes: The Nitty Gritty on Homemade Ravioli

Right, so you're thinking of making homemade ravioli ? Ace! Listen, this isn't just a homemade pasta recipe ; it's an experience.

Like, a proper Italian grandma style experience. Here are some bits and bobs I've picked up along the way consider them your cheat sheet.

Plating Like a Pro: Serving Suggestions

Forget chucking them in a bowl. We are upping the game here. For a simple vibe, drizzle with a little brown butter and sage sauce .

Fancy pants on? A pesto swirl looks amazing. I like to serve mine with a simple green salad to cut through the richness.

Don’t forget a cheeky glass of Pinot Grigio! Bellissimo!

Ace it! Storage Tips

Made too much? Honestly, me too. These little blighters freeze really well. Lay them out on a baking sheet first, flash freeze them, and then pop them into a freezer bag.

They will keep for up to 2-3 months . When you want some italian comfort food recipe , just chuck them straight into boiling water no need to thaw them first.

For leftovers in the fridge, keep them in an airtight container and use within 2 days . Reheat by gently poaching them in simmering water don’t overcook them! I always find the ravioli cooking time tricky if I over fill them.

Getting Saucy: Variations on a Theme

Sticking to the classic ricotta and spinach ravioli is always a winner, but don't be afraid to branch out. For a veggie twist, butternut squash with sage is lush.

Need a dairy-free adaptation ? There are some decent vegan ricotta options now, though they never quite taste the same, do they? For a proper autumnal seasonal ingredient swap , try a wild mushroom filling.

Seriously, the possibilities are endless. Easy ravioli filling ideas are everywhere once you start brainstorming.

Know Your Noms: Nutrition Basics

Okay, I'm not a nutritionist, but here's the lowdown: Each serving of this authentic Italian pasta dishes is roughly 350 calories .

They are packed with protein 18g and 3g fiber from the spinach and ricotta. Carbohydrates comes to 35g . Obviously, it depends on your filling and sauce.

Remember, everything in moderation, including fresh pasta dough recipe .

Honestly, making homemade ravioli can seem daunting, but it's proper therapeutic once you get into the swing of things. Don't worry if your first batch isn't perfect.

Just keep practicing, and you'll be whipping up chef's kiss worthy homemade pasta recipe in no time! Keep your pasta making tips at hand and you’ll be a pasta pro! Also make sure that you are using the best flour for pasta making .

Frequently Asked Questions

Help! My homemade ravioli are bursting open when I cook them. What am I doing wrong?

Burst ravioli are a common problem, don't fret! It usually means there's too much air trapped inside, or the seals aren't strong enough. Make sure to press out any air pockets around the filling when assembling, and use a light egg wash along the edges of the pasta sheets to create a better seal.

Also, be careful not to overcrowd the pot boiling too many ravioli at once lowers the water temperature, which can cause them to burst.

Can I freeze my homemade ravioli, and if so, what's the best way to do it?

Absolutely! Freezing is a great way to enjoy your hard work later, a bit like saving the good biscuits for a rainy day. Lay the uncooked ravioli in a single layer on a baking sheet lined with parchment paper and freeze them solid. Once frozen, transfer them to a freezer bag or container.

They'll keep for up to 2-3 months. When cooking from frozen, add them directly to boiling water; they may need a minute or two longer to cook.

What kind of filling can I use for homemade ravioli? I'm not a huge fan of ricotta and spinach.

The filling options are endless, darling! Think of it as your chance to get creative. Butternut squash with sage and brown butter is a fall favorite, or try a wild mushroom filling with a touch of truffle oil for a more sophisticated taste.

You could even do a simple lemon and herb ricotta filling, adding a bit of zest and fresh herbs for a brighter flavor. Don't be afraid to experiment and find your perfect filling that's what Masterchef is all about!

How thin should I roll the pasta dough for my homemade ravioli?

You want the pasta dough thin enough to be delicate but not so thin that it tears easily. If using a pasta machine, aim for a setting around 6 or 7. You should be able to almost see your hand through the dough. If rolling by hand, keep going until you reach similar thickness.

Remember, practice makes perfect don't worry if the first few attempts aren't perfect! It's like learning to ride a bike, you'll get there eventually.

Why is my homemade ravioli dough so tough and difficult to work with?

Tough dough often means the gluten hasn't had enough time to relax. Ensure you knead the dough sufficiently (8-10 minutes) to develop the gluten and then, crucially, let it rest for at least 30 minutes, preferably longer, wrapped tightly in plastic wrap in the refrigerator.

This allows the gluten to relax, making the dough more pliable and easier to roll out. If it's really tough, you might have added too much flour; a little extra water can help, but add it sparingly.

Can I make vegan homemade ravioli? What substitutions should I use?

You bet your bottom dollar you can! For the dough, you can usually substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken), though the texture might be slightly different.

For the filling, look for a good quality vegan ricotta cheese, made from nuts or tofu. There are some great options out there these days! Make sure to drain any excess moisture from the vegan ricotta before using it.