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This Homemade Ravioli is easier than you might think and more delicious than anything you can buy at the store. So get ready to tuck into some tender pasta, savory filling, and a velvety roasted garlic cream sauce.
Ravioli might be the best pasta ever. How could you go wrong with dreamy pasta pockets stuffed with all kinds of scrumptious fillings? You can keep it simple with Easy Baked Ravioli or mix up the flavor with Creamy Sausage & Tomato Ravioli or Tomato Balsamic Ravioli.
My current obsession is Homemade Ravioli that you can fill a million different ways! The homemade pasta elevates the dish from a quick, no-brainer recipe to one that feels special. The best part is that it’s not difficult, but will impress everyone who has a bite.
This recipe is perfect for a weekend when you have a bit more time or a special occasion like a fancy date-night in. Or, you can whip up some extra Homemade Ravioli to freeze and enjoy on a busy weeknight.
Why This Recipe Works
- To make homemade pasta, you only need three simple ingredients: flour, water, and eggs. Plus, your food processor does most of the work.
- Fresh pasta cooks up in only a few minutes. So once the ravioli are assembled, dinner is a breeze.
- Eat them fresh, or freeze them for later. Work hard now and then reap even more benefits later—like during a busy work week.
- I filled mine with a Chicken & Artichoke filling, but there are tons of different ideas below or you can fill with whatever combination you enjoy!
What You’ll Need
For the Pasta
- Flour – You don’t need fancy specialty flour to make delicious pasta. All-purpose flour is perfect.
- Eggs
- Water
For The Filling
- Artichoke Hearts – Buy your artichoke hearts jarred or canned for convenience. Just make sure to drain and chop them.
- Chicken Breast – Use cooked and chopped chicken breast. You can boil, steam, bake, or roast it yourself. Or, save time and pick up a rotisserie chicken from the grocery store.
- An Egg
- Garlic – Fresh garlic cloves will give you the best flavor. Skip the pre-minced, jarred, or tubed kinds.
- Ricotta Cheese – Use full-fat ricotta for decadent ravioli or low-fat ricotta to lighten the meal.
- Mozzarella Cheese – You can use pre-shredded mozzarella, but a block of mozzarella that you grate yourself is better. Pre-shredded cheese is coated in cellulose, so it doesn’t stick together in the package. This can inhibit an even melt on the cheese.
- Salt & Pepper
This is where you can get creative! Sway the chicken and artichokes for anything you like. Sausage, mushrooms, spinach, squash, just cheese etc. Use whatever you like!
How To Make Homemade Ravioli
- Add the flour to your food processor and pulse it a few times to ensure no lumps.
- Incorporate the eggs by adding them to the processor and pulsing for about 30 seconds total.
- The goal is for the flour and egg to form a dough ball. If the mixture still seems dry after 30 seconds of pulsing, add 1 tsp of water and pulse again. Repeat this step until the dough comes together.
- Transfer the dough to a clean, dry countertop. Knead for 1-2 minutes until the dough is completely smooth.
- Form into a flat rectangle and wrap the dough in plastic wrap. Allow it to rest for at least 15 minutes or up to 2 hours.
Pro-Tip: The longer you let the dough rest, the easier it’ll be to roll out.
- While the dough rests, make your filling. Place all the filling ingredients into a large bowl and mix until thoroughly combined.
- After the rest time has elapsed, remove the plastic wrap from the dough and set your pasta roller to the largest setting. Run your dough through once. Then, fold the ends into the center to form a rectangle. Run the dough through the roller at this setting 2 more times.
- Set the pasta roller to a smaller setting after each time you roll the pasta through it. Continue until you can see the outline of your hand through the dough.
- Lay out the thin sheet of dough on a floured work surface. Make sure to cut off the ends and have your sheet of dough be a rectangle, so when you fold it over you don’t end up with strange pieces of dough at the end.
- Scoop about 1 tablespoon of filling each and drop these scoops 2 inches apart on the dough sheet. Make sure the filling is about ¾ of an inch away from the edges of the dough.
- Drape the portion of dough without filling over the scoops of filling. You’re basically folding the dough in half so that the ends meet and cover the filling in the process.
- Use a pasta cutter, pizza slicer, or knife to cut through both sheets of dough around each scoop of filling. Leave enough room to seal the ravioli on every side of the filling.
- Press the air out of each pocket, and crimp the edges with a fork or pasta roller to seal. Transfer each finished ravioli to a baking sheet until you’re ready to cook.
- Boil the pasta in a large pot on the stove. The fresh ravioli will only take about 4-6 minutes to cook.
Pro-Tip: When you add the ravioli to the pot, they’ll sink to the bottom. Once you notice all the pasta floating at the top, they’re done!
Recipe Tips
- If you are using this same filling, make sure to drain the artichokes of as much liquid as possible. Too much moisture in the filling will thin its consistency and make it difficult to stuff the pasta.
- Since the pasta is fresh, it should be moist enough to seal with the crimp alone. If you have too much flour left on the dough, you might need to wet the edges for a better seal.
- The key to making sure every bite of ravioli is soft and pillowy is to make sure when you are folding over the sheets of dough and crimping the edges, everything is a single layer, and you don’t have an extra folds on top of each other. This sounds simple and like common sense, but once you get to filling it is something you want to pay attention to!
- Get creative with your filling! You can do spinach & artichoke, cheese and sausage, mushrooms and cheese, chicken and cheese, just cheese….so many possibilities!
- Make sure you get your pasta thin enough when you are rolling it. I like to roll until “#5” on my machine. That may not be universal though, so you want to be able to see your hand through the dough.
- Don’t be afraid of flour. If your dough is at all sticky, flour will be your best friend to make sure you can fold the ravioli, and actually get it off the counter in one piece. So have some on the counter. If there is a lot on the dough and it won’t seal, brush the edges with a little water and then press them together.
You don’t need a pasta roller to make fresh pasta. You could use a rolling pin and still get great results. However, rolling pasta as thin as a machine is challenging.
You can freeze this recipe by covering the baking sheet full of uncooked ravioli with plastic wrap. Then, place the sheet in the freezer. Once the ravioli are frozen, transfer them to a resealable freezer bag or airtight container for up to 2 months.
How To Serve
Below is my homemade Roasted Garlic Cream Sauce that is my favorite with ravioli. But you can also use your favorite red sauce or pesto or whatever you like to top pasta with.
More Homemade Dinner Recipes
- Chick Fil A Grilled Nuggets
- Cashew Chicken
- Enchilada Pasta Casserole
- Flautas
- Chicken Stuffed Shells
- Chile Relleno Casserole
- Vietnamese Egg Rolls
- Salisbury Steak
Homemade Ravioli
Ingredients
For Pasta
- 10 ounces 00 flour, all-purpose flour will work if you can’t find 00 flour
- 3 whole large eggs
- Water
For Filling
- 12 oz artichoke hearts, drained and chopped
- 6 oz chicken breast, cooked and chopped
- 1 whole large egg
- 2 cloves garlic, minced
- 1 1/2 cup ricotta cheese
- 2/3 cup Mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Sauce
- 8 cloves roasted garlic, minced
- 2 teaspoon butter
- 1 cup heavy cream
- 1/4 cup shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- For the pasta; In a food processor pulse the flour a few times. Add the eggs, and pluse for about 30 seconds, until it starts to form a ball. Add water (1 tsp at a time) if needed to get the dough to come together. Knead on a clean dry counter top for 1-2 minutes, until the dough is very smooth. Cover with plastic wrap and allow it to rest for at least 15 minutes, up to 2 hours.
- While the dough rests, make your filling. Place all the filling ingredients into a large bowl and mix until thoroughly combined.
- After the rest time has elapsed, remove the plastic wrap from the dough and set your pasta roller to the largest setting. Run your dough through once. Then, fold the ends into the center to form a rectangle. Run the dough through the roller at this setting 2 more times.
- Set the pasta roller to a smaller setting after each time you roll the pasta through it. Continue until you can see the outline of your hand through the dough. For my pasta roller that is setting #5.
- Lay out the thin sheet of dough on a floured work surface. Make sure to cut off the ends and have your sheet of dough be a rectangle, so when you fold it over you don't end up with strange pieces of dough at the end.
- Scoop about 1 tablespoon of filling each and drop these scoops 2 inches apart on the dough sheet. Make sure the filling is about ¾ of an inch away from the edges of the dough.
- Drape the portion of dough without filling over the scoops of filling. You’re basically folding the dough in half so that the ends meet and cover the filling in the process.
- Use a pasta cutter, pizza slicer, or knife to cut through both sheets of dough around each scoop of filling. Leave enough room to seal the ravioli on every side of the filling.
- Press the air out of each pocket, and crimp the edges with a fork or pasta roller to seal. Transfer each finished ravioli to a baking sheet until you’re ready to cook.
- Boil the pasta in a large pot on the stove. The fresh ravioli will only take about 4-6 minutes to cook.
To Make The Sauce
- Melt the butter in a small saucepan. Add garlic and sauté for about 1 minute.
- Pour in heavy cream, and bring to a simmer.
- Whisk in Parmesan cheese, salt and pepper.
- Let simmer over low heat for 5-7 minutes until it is thick and creamy.
- Pour over pasta and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love ravioli and now I can make them at home with your recipe!