home made ravioli recipe

Written ByJenny Smyth Posted on
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The Best home made ravioli recipe

I have been making homemade ravioli for years, and it’s a recipe that never fails to impress my family. There’s something special about making pasta from scratch, and the joy of watching your loved ones enjoy a meal you’ve prepared with love.

Ravioli is a dish that originated in Italy, where it’s often served with rich meat or cheese fillings. I like to keep mine simple, using fresh ricotta and herbs to create a light and airy filling.

The key to making great homemade ravioli is in the technique – you need to be gentle when handling the dough, and make sure to cook the pasta just until it’s tender. I’ve found that using a pasta machine helps to get the perfect thickness, but if you don’t have one, don’t worry – you can still achieve great results by hand.

My kids love helping me make the ravioli, and they’re always excited to see what fillings we come up with next. It’s a fun family activity that brings us all together in the kitchen.

Over time, I’ve perfected my recipe for homemade ravioli, and I’m excited to share it with you today. Whether you’re serving this dish for a special occasion or just a regular weeknight dinner, I know you’ll love it as much as we do.

And don’t worry if things get a little messy – that’s half the fun of making homemade pasta!

Homemade Ravioli with Tomato Sauce

4.6 from 1451 votes

Delicious homemade ravioli filled with ricotta and spinach, served with a classic tomato sauce. This recipe is perfect for a comforting meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups flour
1 tsp salt
2 eggs
1 tbsp olive oil
2 tbsp water

For the Filling

1 cup ricotta cheese
1 cup spinach
1 egg
1 clove garlic
salt and pepper to taste

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tbsp olive oil
1 tsp dried oregano
salt and pepper to taste

👨‍🍳Directions

1In a large mixing bowl, combine flour and salt.
2Make a well in the center and add eggs, olive oil, and water.
3Mix until a dough forms.
4Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5Wrap in plastic and let it rest for 10 minutes.
6In a separate bowl, mix ricotta, spinach, egg, garlic, salt and pepper.
Set aside.
7Divide the dough into 4 equal pieces.
8Using a pasta machine, roll out each piece until thin, about 1/8 inch thick.
9Cut the dough into 3-inch squares.
10Place a small amount of filling in the center of each square.
11Brush the edges with water, fold over to form a rectangle, and press to seal.
12Use a fork to crimp the edges.
13Bring a large pot of salted water to a boil.
14Add the ravioli and cook until they float to the top, about 5-7 minutes.
15Remove with a slotted spoon and set aside.
16In a skillet, heat olive oil over medium heat.
17Add garlic and cook until fragrant, about 1 minute.
18Add tomato sauce, oregano, salt, and pepper.
19Simmer for 5 minutes.
20Plate the ravioli and top with the tomato sauce.
21Serve immediately and enjoy.

🔧Equipment

Mixing bowl
Rolling pin
Pasta machine
Saucepan
Skillet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegetarian version, use vegetable stock instead of water in the dough.

Watch Video Of How Homemade Ravioli with Tomato Sauce Works

This recipe has become a staple in our household over the years, and I’m so glad I can share it with you today. Whether you’re serving this dish for a special occasion or just a regular weeknight dinner, I know you’ll love it as much as we do.

The best part? This recipe makes enough for 6-8 servings, so feel free to double or triple the recipe if you need more!

Store any leftover cooked ravioli in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Ravioli with Tomato Sauce

Q: What type of flour is best for making homemade ravioli?

A: For homemade ravioli, I recommend using ’00’ flour or all-purpose flour with a high protein content. This type of flour will give your pasta a nice texture and help it hold its shape during cooking.

Q: Can I use store-bought ricotta cheese instead of making my own?

A: While store-bought ricotta cheese will work in a pinch, I highly recommend making your own ricotta from scratch. It’s surprisingly easy to do and adds an extra layer of flavor to your ravioli.

Q: How do I know if my homemade ravioli dough is too sticky or too dry?

A: If your dough is too sticky, try adding a little more flour. If it’s too dry, try adding a little water. You want the dough to feel smooth and pliable – not too sticky or too crumbly.

Q: Can I freeze homemade ravioli for later use?

A: Yes! Homemade ravioli freezes beautifully. Simply place the cooked ravioli on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to an airtight container or freezer bag for storage.

Q: What’s the best way to cook homemade ravioli without overcooking it?

A: To cook your homemade ravioli without overcooking it, bring a large pot of salted water to a boil and then reduce the heat to medium-low. Gently add the ravioli and cook until they float to the surface – about 3-5 minutes.

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