How to Make Ravioli
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 - 6 servings
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Calories
104 kcal
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Course
Main Course
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Cuisine
Italian
How to Make Ravioli
Description
Making ravioli requires rolled sheets of egg pasta dough and a suitable filling. The instructions instruct dusting the pasta and tools with semolina flour to prevent adhesion affecting the shape and release of the pasta after assembly. Using a ravioli maker, the dough is shaped into pockets where the filling is placed before covering with another dough sheet and cut into individual ravioli with a roller.
Alternatively, a ravioli stamp can be used, or manual methods employing a rolling pin and knife or pizza cutter suffice with extra effort. The emphasis is on smooth fillings without excess moisture or coarse texture to avoid tearing the pasta and ensure easy sealing.
The guidance highlights that semolina flour is preferred over regular flour to keep the dough from drying out quickly. The recipe mentions that homemade pasta dough and quality filling set the stage for successful ravioli. The instructions give a practical approach to preparing and shaping ravioli before cooking.
This preparation is versatile, allowing for a range of fillings to suit personal tastes, and encourages careful handling of the dough and filling for best results.
Ingredients
- 1 batch Egg pasta dough homemade
- semolina flour for dusting
- filling of choice see notes for filling ideas
Instructions
Using a Ravioli Maker
- One important tip when using a ravioli maker is to dust it lightly with semolina or 00 flour to stop the pasta sticking to it (I’ve had a few disasters when I’ve forgotten to do this).
- Place your sheet of pasta directly over the ravioli maker making sure there is enough overlap on all of the edges.
- Place the plastic dimples over the sheet of pasta and very lightly press to make little pockets for your filling.
- Fill the pockets with your desired filling (1 heaped tsp is usually enough).
- Next, place your second sheet of pasta directly over the first and lightly push down to get rid of any air.
- Use your mini roller to roll over the ravioli maker until the pasta is cut around the edges.
- Remove the excess pasta dough from around the ravioli maker and turn it over to remove the ravioli.
- When they fall out you should have perfectly filled ravioli ready for cooking!
Using a Ravioli Stamp
- Lay your sheet of pasta on a clean surface dusted with semolina flour.
- Lightly press your stamp of choice onto the pasta so you have a rough guide of where to put the filling. You only want to mark the pasta and not cut it.
- Place the filling (around 1 heaped tsp) in the middle of each ravioli mark.
- Next, place a second sheet of pasta directly over the first and use your hands to cup around the filling. Press lightly as you go to seal the pasta together and get rid of any air.
- Top Tip: If your pasta has trouble sticking together then you can dab it very lightly with water to seal.
- Finally, use your stamp of choice to cut out each ravioli and they’re done.
The Free Hand Method (with a pasta wheel)
- Lay out one sheet of pasta and space your filling of choice around two finger spaces apart.
- The amount of filling will depend on the size of ravioli you want to make but I usually go for 1 heaped teaspoon per ravioli.
- Next, lay your second sheet of pasta directly over the first and lightly cup your hands around the filling, pressing lightly to seal whilst pushing out any air.
- Finally using a pasta wheel cut the sides of the ravioli and cut them into individual squares. You can neaten them up and make them smaller once cut.
- Top Tip: If you don’t have a pasta wheel you can use a pizza cutter or knife but you won’t get the nice crimped edges.
Notes
- Use plenty of semolina flour to prevent ravioli from sticking during assembly.
- Regular flour can be used but tends to dry the pasta more quickly.
- Fillings should be smooth and not too wet or coarse to ensure good sealing and prevent tearing.
- Homemade egg pasta dough is recommended for best texture and taste.
- Ravioli can be formed using specialized tools or by hand with a rolling pin and cutter.
- Nutrition information excludes filling calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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