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Homemade Ravioli Recipe
5 from 27 votes

Homemade Ravioli Recipe

This Homemade Ravioli recipe features a fresh pasta dough made from fine durum semolina flour combined with eggs, olive oil, and water. The filling blends ground beef, ricotta, Pecorino Romano, and seasonings for a rich, savory center. The dough is rolled thin before shaping the ravioli, resulting in tender yet firm pasta parcels. Suitable for freezing before cooking, these ravioli offer flexibility for meal prep and pair well with a variety of sauces.

Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins
Servings: 48 Ravioili
Calories: 122 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the Dough:
  • 4 cups durum semolina flour fine ground
  • 1 teaspoon salt sea salt
  • 4 egg large
  • ¼ cup extra virgin olive oil
  • ½ cup water cold
For the Filling:
  • 4 egg
  • 1 pound ground beef
  • 2 1/3 cup ricotta cheese whole milk
  • ¾ cup Pecorino Romano cheese grated
  • 2 teaspoons salt sea salt
  • ¼ teaspoon black pepper
  • 1 teaspoon oregano dried
  • 1 1/2 teaspoons garlic granules

Instructions

    Cup of Yum
  1. In a food processor, pulse together the flour and salt 3 to 4 times.
  2. Next, whisk together the eggs, oil, and water in a small bowl or liquid measuring cup until combined.
  3. While processing the flour-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated.
  4. You may need to add a tablespoon or two of water to help make the dough while in the food processor.
  5. Process until the dough turns into a tight ball and cleans the side of the processor.
  6. Remove the dough and knead on a clean, lightly floured surface for 2 to 3 minutes. It should be soft when pinching it, like play-do.
  7. Cover and rest the dough for 20 minutes.
  8. In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.
  9. Cut the pasta dough into 8 individual balls.
  10. Press each dough ball down and lightly flour on both sides.
  11. Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly flour both sides of the rolled dough and repeat the process with the other 7 dough balls and hang them on a pasta drying rack.
  12. Lightly flour the top of the ravioli mold
  13. Place 1 of the rolled-out doughs on top of the mold.
  14. Stuff each ravioli slot with 1 to 1 ½ tablespoons of the meat filling totaling 12 individual filling slots. Do not over stuff.
  15. Place another sheet of rolled-out dough over top and then lightly flour.
  16. Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.
  17. Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or any other pasta you’d like.
  18. Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process 3 more times until you have 48 total ravioli.
  19. You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. Once they are floating, cook them for another 5 to 6 minutes or until the meat filling is cooked through.
  20. If you are freezing them, it makes it easier to break them into individual ravioli.
  21. After boiling them try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.

Notes

  • Uncooked ravioli can be frozen on parchment-lined trays for up to six months to facilitate make-ahead meal prep.
  • After cooking, coat ravioli lightly with olive oil and refrigerate for up to four days; avoid freezing after cooking to maintain quality.
  • Par-boil before freezing to preserve texture and prevent sticking when reheating in boiling water for 2 to 3 minutes.
  • Semolina flour should be finely ground, not coarse, to ensure proper dough texture.
  • You can substitute ground Italian sausage for ground beef to vary the filling flavor.
  • If available, sheep's milk ricotta can be used instead of whole milk ricotta for a richer filling.
  • Parmesan Reggiano can replace Pecorino Romano as an alternative cheese option.
  • Ensure no filling remains on pasta surfaces before re-rolling dough to prevent sticking.

Nutrition Information

Calories 122kcal (6%) Carbohydrates 11g (4%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 2g (10%) Trans Fat 0.1g (5%) Cholesterol 42mg (14%) Sodium 191mg (8%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 100IU (2%) Vitamin C 0.002mg (0%) Calcium 51mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 48 Ravioili

Amount Per Serving

Calories 122

% Daily Value*

Calories 122kcal 6%
Carbohydrates 11g 4%
Protein 6g 12%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 42mg 14%
Sodium 191mg 8%
Potassium 77mg 2%
Fiber 1g 4%
Sugar 0.1g 0%
Vitamin A 100IU 2%
Vitamin C 0.002mg 0%
Calcium 51mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.