Ravioli is one of our favorite dishes here at Rosevine Cottage, but store-bought ravioli doesn’t hold a candle to this fresh homemade ravioli recipe. We make this all the time and it’s amazing each and every time. It’s also really easy to make.
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Homemade Ravioli Recipe
What you need to make homemade ravioli:
- Mixing bowls
- Measuring cups & spoons
- Plastic bag
- Pasta roller
- Cookie sheet
- Large pot
- Colender
- Ravioli cutter
- Ravioli press
- Serving bowl
Ingredients:
Filling:
Directions:
Mix together dough ingredients and knead for 10 minutes on a floured surface.
Place in a plastic bag and refrigerate for 2 hours or overnight.
Roll dough on a well-floured surface in a large rectangle, or pasta roller.
Mix filling ingredients in a bowl.
Using a teaspoon, drop mounds of filling approximately 3″ apart, fold the dough over the top of the filling, and use the ravioli cutter to cut the dough.
Dip fingers in water, and moisten along the edges of the ravioli, and use the pastry wheel to press the edges together. Make sure the edges are secured so that no filling escapes while cooking.
Place on a floured cookie sheet (or parchment-lined) and let dry for 5-10 minutes.
While the ravioli is drying fill a pot with water, and a tablespoon or two of oil, and a pinch of salt.
Drop the ravioli into boiling water until they rise for al dente, or until they reach the desired doneness.
Top with your favorite sauce, butter, or eat them plain.
Print homemade ravioli recipe!
Homemade Ravioli Recipe
Ingredients
- 3 cups flour
- 2 large eggs
- 2 teaspoon vegetable or olive oil
- 3/4 cup warm water
- 1/2 teaspoon salt
- Filling:
- 1 lb Asiago grated
- 15 oz ricotta cheese
- 8 oz shredded parmesan cheese
- 4 large well-beaten eggs
- Pepper to taste
- Salt to taste
Instructions
Mix together dough ingredients and knead for 10 minutes on a floured surface.
Place in a plastic bag and refrigerate for 2 hours or overnight.
Roll dough on a well-floured surface in a large rectangle, or pasta roller.
Mix filling ingredients in a bowl.
Using a teaspoon, drop mounds of filling approximately 3" apart, fold the dough over the top of the filling, and use the ravioli cutter to cut the dough.
Dip fingers in water, and moisten along the edges of the ravioli, and use the pastry wheel to press the edges together. Make sure the edges are secured so that no filling escapes while cooking.
Place on a floured cookie sheet (or parchment-lined) and let dry for 5-10 minutes.
While the ravioli is drying fill a pot with water, and a tablespoon or two of oil, and a pinch of salt.
Drop the ravioli into boiling water until they rise for al dente, or until they reach the desired doneness.
Top with your favorite sauce, butter, or eat them plain.
Before you go, check these out!
- Creamy Garlic Scallops Recipe
- Asparagus Quiche Recipe
- Butternut Squash Ravioli With Vodka Sauce Recipe
