How to Make Ravioli

Method19 steps

1. 1

   Step 1: Start with a separately prepared, rested batch of egg pasta dough and a ready smooth filling that is not wet or rough. Roll the dough into thin sheets, about setting 7 on a nine-setting pasta machine, or as thin as you can with a rolling pin. Keep unused sheets covered. Choose one shaping route: ravioli maker (steps 2–8), stamp (steps 9–14), or freehand cutter (steps 15–19). Dust the surface and selected tool lightly with semolina; if using a ravioli maker, dust the mould too.

   Uses 1 batch separately prepared, rested homemade egg pasta dough · Semolina flour, as needed for dusting tools, surfaces and shaped ravioli · Ready smooth filling, prepared separately before shaping

2. 2

   Step 2: Ravioli-maker route only: lay one of the prepared thin pasta sheets over the dusted mould, leaving enough overlap around every edge. Keep the remaining sheets covered.

   Uses One thin sheet from the prepared batch

3. 3

   Step 3: Ravioli-maker route only: gently press the plastic dimpler into the sheet to make shallow filling pockets, without tearing the pasta.

   Uses pasta sheet covering ravioli mould

4. 4

   Step 4: Ravioli-maker route only: put a small heap of the separately prepared filling into each pocket, usually about 1 heaped teaspoon per raviolo. Keep the borders clean and avoid overfilling.

   Uses pasta sheet with filling pockets · Prepared filling as needed, about 1 heaped tsp per pocket

5. 5

   Step 5: Ravioli-maker route only: cover the filled base with another prepared thin sheet. Press gently around the filling to push out trapped air and seal the pasta layers.

   Uses filled pasta base in mould · Another thin sheet from the prepared batch

6. 6

   Step 6: Ravioli-maker route only: roll the small roller over the filled mould until the edges are cut cleanly.

   Uses covered and sealed filled pasta in mould

7. 7

   Step 7: Ravioli-maker route only: remove excess dough around the mould, then carefully turn it over to release the shaped ravioli.

   Uses cut ravioli in mould

8. 8

   Step 8: Ravioli-maker route only: check that the released uncooked ravioli are sealed. Repeat steps 2–7 with the remaining sheets and filling as needed. Set finished ravioli on a semolina-dusted board and cover with a clean towel if cooking within a couple of hours, or freeze in a single layer for longer storage. Stop here: the stamp and freehand routes are alternatives. These ravioli still need to be cooked separately.

   Uses released uncooked ravioli from first mould batch · Remaining sheets, only as needed for further batches · Remaining prepared filling, only as needed · Semolina flour, as needed for dusting tools, surfaces and shaped ravioli

9. 9

   Step 9: Stamp route only: lay a prepared thin pasta sheet on a clean surface lightly dusted with semolina. Keep the remaining sheets covered.

   Uses One prepared thin sheet · Semolina flour, as needed for dusting tools, surfaces and shaped ravioli

10. 10

    Step 10: Stamp route only: press the stamp lightly onto the sheet to mark each raviolo’s outline without cutting through it.

    Uses thin pasta sheet on dusted surface

11. 11

    Step 11: Stamp route only: place a small heap of the prepared filling in the centre of each mark, usually about 1 heaped teaspoon per raviolo, keeping the marked borders clear.

    Uses marked bottom pasta sheet · Prepared filling as needed, about 1 heaped tsp per marked raviolo

12. 12

    Step 12: Stamp route only: lay another prepared thin sheet over the filled base. Cup your hands around each mound and press the borders lightly to seal while pushing out air.

    Uses filled marked pasta sheet · Another prepared thin pasta sheet

13. 13

    Step 13: Stamp route only: if any dry edges will not stick, lift them slightly, apply a tiny dab of sealing water and press the pasta layers together again.

    Uses covered filled pasta with pressed borders · Water, tiny dabs only if dry pasta edges need help sealing

14. 14

    Step 14: Stamp route only: cut each sealed raviolo with the stamp. Repeat the laying, marking, filling, sealing and stamping process with the remaining sheets and filling as needed. Lay the uncooked ravioli on a semolina-dusted board, cover briefly or freeze in one layer. Stop here: the freehand route is an alternative. Cook the shaped ravioli separately later.

    Uses sealed filled pasta ready for stamping · Remaining thin sheets, only as needed · Remaining prepared filling, only as needed · Semolina flour, as needed for dusting tools, surfaces and shaped ravioli

15. 15

    Step 15: Freehand route only: lay a prepared thin pasta sheet on a semolina-dusted surface. Place small heaps of the separately prepared filling about two finger-widths apart, leaving clear borders between them.

    Uses One prepared thin sheet · Semolina flour, as needed for dusting tools, surfaces and shaped ravioli · Small heaps of prepared filling, as needed for this sheet

16. 16

    Step 16: Freehand route only: check the spaced filling mounds. About 1 heaped teaspoon per raviolo is usually enough, but adjust to the intended size and avoid overfilling.

    Uses bottom pasta sheet with spaced filling mounds

17. 17

    Step 17: Freehand route only: lay another prepared thin sheet over the filled base. Cup around each mound, pressing the borders gently and pushing out trapped air. Use tiny dabs of sealing water only if the pasta edges are too dry to stick.

    Uses checked filling mounds on bottom sheet · Another prepared thin sheet · Water, tiny dabs only if dry pasta edges need help sealing

18. 18

    Step 18: Freehand route only: use a pasta wheel to trim the outside edges and cut between the sealed filling mounds into individual squares. A pizza cutter or knife can do the same job if you do not have a pasta wheel.

    Uses sealed filled pasta ready for freehand cutting

19. 19

    Step 19: Freehand route only: a pizza cutter or knife makes straight rather than crimped edges. Check the seals and repeat steps 15–18 with remaining sheets and filling as needed. Keep the uncooked ravioli on a semolina-dusted board, covered if cooking within a couple of hours, or freeze flat for longer storage. This completes shaping; choose a separate cooking and sauce recipe for your filling.

    Uses cut uncooked freehand ravioli · Remaining sheets, only as needed · Remaining prepared filling, only as needed · Semolina flour, as needed for dusting tools, surfaces and shaped ravioli