How to Make Homemade Ravioli

Learn how to make Homeade Ravioli filled with tender cheese to make pasta night extra special. It's a lot easier than you think it is!

Course Dinner

Cuisine Italian

Keyword ravioli

Prep Time 1

Cook Time 10

Total Time 1 10

Servings servings

Calories 422kcal

2 tbsp butter
1/4 cup heavy cream
1/2 clove garlic finely minced with microplane
1/2 cup pasta water reserved from boiling ravioli (may not use all of it, use your judgement)
3/4 cup parmigiano reggiano cheese finely grated
fresh basil chiffonade, for garnish (optional)

Mound the flour on a clean work surface, like a large cutting board or counter. Using a fork, create a well in the middle of the flour with high sides.
Crack the eggs into the well. Add in salt and oil. Using a fork, beat the eggs and slowly incorporate the flour by pulling it in from the sides of the well. As you continue to pull more flour and mix, the dough will start coming together.
Using your hands, the fork or a bench scraper, work the dough until it comes together. Add more flour if it is sticky, add a few splashes of water if it is too dry.
Knead the dough for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and set aside for 20 minutes or so.

While pasta is resting, make the cheese filling by stirring all ingredients together into a bowl. Set aside.

Sprinkle a baking sheet with flour and set aside.
Unwrap pasta and cut into four sections. You will work with one section at a time. Wrap the remaining three up in plastic in the meantime. Flour your work surface liberally.
Roll out dough with a floured rolling pin, working from the middle and rolling out. Try to get the thinnest and longest piece of dough you can. Keep rotating and turning the dough to prevent sticking.
Once your dough is rolled very thin, place a small amounts of the filling (about a teaspoon) onto the dough about 1 1/2-2 inches apart. Your filling amount and spacing will depend on how large or small your ravioli stamp is! Try your best not to overfill! It might take a few tries to figure out the perfect amount.
Fold the top of the dough over the filling. Press the top piece of dough over and around the filling to remove any air bubbles. Press your ravioli stamp in flour and then press down firmly to cut out raviolis. Place on prepared floured tray.
Form the leftover dough into a ball and place in the plastic wrap to rest. Continue this pattern until all the raviolis are filled and cut out.

To freeze, place your trays of raviolis in the freezer for 24 hours and then transfer to plastic freezer bags for a quick meal.
To cook, bring a large pot of salted water to boil. Drop in your raviolis and stir gently. Raviolis will be finished cooking once they float to the top.
Steal about 1/2 cup of pasta water and set aside. Drain pasta and pour back into the hot pot. Place on the warm burner. You don’t need the burner on!

Melt butter in small pot. Grate in the garlic, then add heavy cream, parmesan cheese, salt and black pepper.
Stir for a minute or two or until sauce thickens slightly. Add pasta water as needed to thin the sauce out. Toss with ravioli and serve immediately.