How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide

This dough yields silky, slightly chewy ravioli pasta that holds filling well and cooks in just a few minutes. It’s simple, comforting, and gives you full control of texture and flavor perfect for family dinners or a relaxed weekend cooking session. Try it because it uses just a few pantry ingredients, it’s faster than you think once you get the hang of it, and it pairs beautifully with quick sauces and simple toppings.

Why You’ll Love This Recipe

• Ready with pantry staples: flour, eggs, oil, and salt.
• Hands-on but quick: makes pasta that cooks in 2–4 minutes.
• Great for meal prep and family dinners: make a batch and freeze extras.
• Pairs perfectly with quick sauces try these 4 easy pasta sauces for fast weeknight meals.

Ingredients for How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide

• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs, at room temperature
• 1 tbsp olive oil, optional
• 1/2 tsp salt

Step-by-Step Instructions of How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide

1. Measure the flour and salt onto a clean work surface or in a large bowl.
2. Make a well in the center of the flour and crack the eggs into it. Add the olive oil if using.
3. Whisk the eggs gently with a fork, drawing in a little flour from the edges until a shaggy dough forms.
4. Use your hands to bring the dough together, kneading until it holds as a rough ball.
5. Knead the dough for 8–10 minutes on a floured surface until smooth and elastic. If it’s sticky, dust with a little more flour; if it feels dry, wet your fingers and continue kneading.
6. Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes to relax the gluten.
7. Cut the dough into 2–4 pieces. Roll one piece at a time through a pasta machine or with a rolling pin to about 1–2 mm thickness for ravioli. Keep unused pieces wrapped to prevent drying.
8. Place small spoonfuls of filling (like ricotta and spinach) spaced evenly on one sheet of dough. Brush around each mound lightly with water or beaten egg to help seal.
9. Lay a second sheet of dough over the filling, press around each mound to remove air, and seal edges well. Use a ravioli cutter, knife, or glass to cut individual ravioli.
10. Dust ravioli lightly with flour and place on a tray while you finish shaping. Boil in salted water for 2–4 minutes until al dente, then drain gently.
    

    

Tips for Success

• Rest the dough it makes rolling much easier and prevents shrinkage when cooking.
• Keep your work surface and pasta lightly floured to stop sticking but avoid over-flouring the dough.
• Remove air pockets around the filling before sealing to prevent burst ravioli in the pot.

Substitutions & Variations of How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide

To Make It Vegan/Gluten-Free: Use a gluten-free 1:1 flour blend and replace eggs with 1/4 cup aquafaba (chickpea liquid) plus 1 tbsp olive oil per egg, or use a commercial egg replacer. Note that texture will differ from traditional egg pasta.

Variations:

• Add 1 tsp finely chopped fresh herb (basil or parsley) to the dough for a subtle flavor.
• Swap half the all-purpose flour for semolina for a firmer bite and golden color.
• Make filled ravioli squares, rounds, or use a cookie cutter for fun shapes.

Storage Instructions of How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide

Refrigerator: Store fresh, sealed dough in an airtight container or wrapped in plastic for up to 2 days.

Freezer: Freeze uncooked ravioli on a tray until firm, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a minute or two to the boiling time.

Make-Ahead: You can make the dough a day ahead and keep it wrapped in the fridge. Prepare and freeze filled ravioli ahead of time for quick meals later.

Frequently Asked Questions (FAQ) of How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide

Can I use a food processor to make the dough?
Yes. Pulse flour and salt, add eggs and oil slowly, then process until it forms a ball. Finish kneading briefly by hand for best texture.

How thin should I roll the dough for ravioli?
Aim for about 1–2 mm thickness. Sheets should be thin enough to bite through easily but not so thin they tear.

Will homemade ravioli stick together while boiling?
To prevent sticking, add ravioli gently to plenty of salted boiling water and stir once right after adding. Use a wide pot and don’t overcrowd it.

Final Thoughts

Making ravioli pasta dough from scratch is a small act that makes dinner feel homemade and special. How To Make Ravioli Pasta Dough From Scratch: A Step-by-Step Guide gives you a reliable, simple dough that turns everyday ingredients into a cozy, restaurant-style meal at home. Give it a try, and if you do, leave a comment and a star rating I’d love to hear how your ravioli turned out!

Homemade Ravioli Pasta Dough

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A simple and quick recipe for homemade ravioli pasta dough using pantry staples, perfect for weeknight dinners and meal prep.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

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• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs, at room temperature
• 1 tbsp olive oil, optional
• 1/2 tsp salt

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Instructions

1. Measure the flour and salt onto a clean work surface or in a large bowl.
2. Make a well in the center of the flour and crack the eggs into it. Add the olive oil if using.
3. Whisk the eggs gently with a fork, drawing in a little flour from the edges until a shaggy dough forms.
4. Use your hands to bring the dough together, kneading until it holds as a rough ball.
5. Knead the dough for 8–10 minutes on a floured surface until smooth and elastic. Dust with more flour if sticky or wet your fingers if dry.
6. Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes.
7. Cut the dough into 2–4 pieces. Roll one piece at a time to about 1–2 mm thickness.
8. Place small spoonfuls of filling on one sheet of dough and brush around each with water or beaten egg.
9. Lay a second sheet of dough over the filling, press around each mound to remove air, and seal edges well.
10. Cut individual ravioli, dust lightly with flour, and boil for 2–4 minutes until al dente.

Notes

Resting the dough makes it easier to roll. Store fresh dough in an airtight container for up to 2 days, or freeze uncooked ravioli for up to 3 months.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 4 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian
• Diet: Vegetarian