Homemade Ravioli serves 6

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Homemade Ravioli
Fill these homemade raviolis with any of your favorite filling or use the easy cheese filling below. This ravioli recipe is easier to make than you think. I don't use a pasta machine when making my ravioli, just make sure to roll the dough out really thin. This would be a fun recipe to make with your kids.
  • For mushroom filing click here.
  • For spinach filling click here.
  • Click here for my tomato sauce.
2 cups all purpose flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra virgin olive oil
1 cup ricotta cheese
1/4 cup grated parmegianno reggiano cheese
1 egg
  1. Place flour in large bowl. (You can also use your countertop to mix the pasta.)
  2. Make a well in the middle of the flour.
  3. Add the eggs, salt and oil into the well you just made in the flour.
  4. Using a fork, slowly mix the eggs into the flour.
  5. Begin mixing the dough with your hands when you can no longer mix it with the fork.
  6. Knead the dough for about 10 minutes. (It should be smooth, not sticky.)
  7. Wrap the dough with plastic and let set 20-30 minutes.
  8. While the dough is resting, mix one of the fillings in a large bowl and set aside until ready to use.
  9. Cut dough into six equal sections.
  10. Roll one section on a floured surface until very thin. You will have to sprinkle the top of the dough with flour as you go.
  11. You want to roll the dough into a long oval or rectangular shape. 
  12. When the dough is 1/8-inch thin, place 4 spoonfuls of the filling equal distance apart on one side of the dough. 
  13. See picture below. Leave room on the sides too.
  14. Fold the top over, press down around the filling, cut out rounds or squares. (Using a cookie cutter works great.)
  15. Use a fork to press edges together.
  16. Place cut pieces on a floured cookie sheet.
  17. Repeat until all of the dough has been rolled out and filled.
  18. You can freeze ravioli now if you wish to make it at a later time. Just place the cookie sheet in the freezer until ravioli is frozen, then transfer to freezer bag.
  19. Bring a pot of water to boil.
  20. Place ravioli into boiling water for about 4-5 minutes. Remove with a slotted spoon. Serve with sauce.
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Filling Ravioli with Spinach/Cheese Filling
Calories 349, Fat 10.8g, Cholesterol 126, Sodium 384mg
Carbohydrates 44.1g, Fiber 3.3g, Sugars 6.2g, Protein 16.3g

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