Homemade Ravioli, or, How I Learned To Stop Worrying and Love the Rolling Pin

Rebecca Peters-Golden

by Rebecca Peters-Golden on October 11, 2012

Though I’m a huge proponent of my stand mixer and pasta roller attachments, I know many of you don’t have room, time, or inclination to pull the trigger on those purchases just yet. That’s why I’m so happy to have intrepid contributor Rebecca Peters-Golden walk us through her homemade ravioli recipe—which she does without any electrical assistance whatsoever. Yes, from-scratch ravioli are within your reach!

I think that nearly everyone who loves to cook—even those of us who enjoy complicated projects when the mood strikes—have a culinary kryptonite or a baking bête noir. You know, that one thing that you’ve never made because it’s intimidating or it seems overly complicated. Mine has always been ravioli. I love to eat it, sure, but it has always seemed so . . . fussy (or potschke, as my grandparents would say).

ravioli in sage butter sauce
So how did I conquer the beast? Well, wine, of course—and the power of friendship. My lovely friend T and I decided that we were going to crack open a bottle a bottle of Pinot and rid ourselves of our homemade pasta virginity. And you know what? It didn’t hurt a bit. To the contrary, it’s pretty easy, delicious, and is now one of my go-to dishes for even a mid-week pasta craving.

If you have a stand mixer and a pasta roller attachment, this will be a snap for you. But never fear if you don’t—I don’t have either of those things and I still do just fine! Here’s how I conquered ravioli without any help in the gadget department (well, I do use a rolling pin, pastry brush, and pizza cutter):

How to Make Ravioli Without a Pasta Roller

Make and knead a batch of pasta dough following Casey’s recipe and video tutorial using 9 oz. (2 heaping cups) unbleached all-purpose flour, 3 large eggs, 1 tablespoon olive oil, and 1 teaspoon kosher salt.

Once you’ve kneaded the dough, let it rest for 15 minutes or so (I just cover mine with a tea towel) while you prepare your station.

Dust your countertop with flour. Cut the ball of dough in half; re-cover one half with the tea towel. Roll out the other half of the dough with your rolling pin (in a pinch, you can even use a water glass). Add flour if it gets sticky and keep rolling until your sheet of pasta is about 1/8-inch thick. The dough will fight you and bounce back, so continue to roll and stretch gently with your hands until the dough is about 8 inches wide and 16 inches long. Repeat with the remaining dough.

filling homemade ravioli
Now you’re ready to fill your pasta. Grab your filling (see below for three recipe options) and lay out one of the pasta sheets on the counter. Spoon tablespoons of filling onto the pasta sheet like you’d put cookie dough on a baking sheet, leaving about an inch between mounds. You should be able to fit 16 tablespoons on each sheet in two rows.

With a pastry brush, brush a bit of water in the channels between the mounds of filling and around the outside of the sheet so that your sheets of pasta will stick together. Lay the second sheet of pasta on top, and press down between them to seal the sheets together and eliminate air in the pocket that contains the filling.


Cut the ravioli into rectangles using either a pizza cutter or a sharp knife, and press again to seal completely.

If you want to cook your ravioli immediately, you’re all set—just drop them into boiling salted water! If you want to save them or store leftovers, dust them with a little flour and let them sit for a few minutes (so they won’t stick together) and them lay them in a single layer in a plastic bag and store in the refrigerator for up to a week, or in the freezer for a few months.

Ravioli Fillings

Really, though, the best part of making your own ravioli is having total control over your fillings. You can take advantage of awesome seasonal ingredients in tons of combinations without having to pay twenty bucks at an Italian restaurant for the ravioli special! Here are three of my favorite fillings, but even plain cheese ravioli with a glug of olive oil and a grind of salt and pepper are scrumptious when they’re homemade!

homemade ravioli
All three fillings will keep well in the refrigerator for a day or two, so feel free to make them the day before.

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{ 29 comments… read them below or add one }

Leonore Moore May 5, 2014 at 2:45 pm

As an avid cook (from Switzerland) I just loved your Ravioli making method and forwarded this to my daughter in law in Rome Italy and she was equally exited.
Please keep those fantastic tips coming – and for your second lovers: I made a shrimp/cream filling and not a morsel was left ! Thank you !!!

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Amy Winnell May 24, 2014 at 5:51 am

I loved the simplicity of this!
Beautiful silky ravioli with not a pasta maker in sight:-)
I made a filling of fresh prawns diced with a few small garlic cloves and dill then a creamy sauce to top and it was absolutely magnificent.
Thanks a bunch. Keep up the great work :-)

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