I turned just a few pantry staples into Easy Ravioli Dough and share ricotta and beef filling ideas along with sauce suggestions to help you personalize your homemade ravioli.

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I used to think ravioli came only from cans or restaurants. Then I discovered how surprisingly forgiving Dough For Ravioli can be when you start with good all purpose flour or 00 flour and eggs.

This Easy Ravioli Dough becomes silky sheets that cradle whatever filling you imagine, and it forgives imperfect shaping. The result tastes way better than takeout and somehow makes a weeknight feel like a small win.

I still mess it up sometimes, but that just makes it more fun and you pick up little tricks faster than you’d expect.

Ingredients

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Flour gives structure, carbs for energy, it develops gluten when kneaded, kinda.
Eggs add protein, richness, color and help bind the dough together.
Salt seasons, tightens the dough slightly, and enhances overall flavor.
Olive oil adds pliability, richness and keeps dough less sticky, optional.
Semolina prevents sticking, gives a bit of texture when dusting pasta.
00 flour is finer and yields silkier pasta, AP gives firmer bite.
Whole eggs bring moisture and protein; yolks add extra richness and color.
Fresh dough stores briefly, eggs make it perishable so keep it chilled.
Mostly carbs and protein, moderate calories, dont call it diet food.

Ingredient Quantities

2 cups (250 g) all purpose flour or 00 flour if you got it

3 large eggs (about 150 g total), room temp

1/2 teaspoon fine sea salt

1 tablespoon extra virgin olive oil (optional, helps make the dough more pliable)

Semolina or extra flour for dusting, about 1/4 cup (35 g) optional

How to Make this

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1. Put 2 cups (250 g) all purpose flour (or 00 if you got it) on a clean counter and sprinkle 1/2 teaspoon fine sea salt over it, then make a big well in the middle.

2. Crack 3 large room temp eggs (about 150 g total) into the well and add 1 tablespoon extra virgin olive oil if you want a more pliable dough.

3. Use a fork to beat the eggs and oil in the well, then slowly pull a little flour from the inner wall into the eggs until a shaggy dough forms, working around the bowl slowly so it does not collapse.

4. When it starts to come together, use your hands to bring it into a rough ball; if it is sticky add a tablespoon of flour at a time, if too dry add a teaspoon of water or a tiny bit of egg white.

5. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth, elastic and slightly tacky, it should spring back when poked.

6. Wrap the dough tightly in plastic or cover with a bowl and let it rest at room temp for 30 to 45 minutes, this relaxes the gluten so you can roll it thin.

7. Cut the dough into 4 pieces, keep the pieces you’re not using covered, then flatten one piece and roll it through a pasta machine from the widest setting down to thin (or roll very thin with a pin), dusting with semolina or extra flour (about 1/4 cup/35 g) to stop sticking.

8. Lay a sheet on a semolina dusted surface, place small mounds of filling spaced apart, wet the edges and between mounds with water, lay a second sheet on top and press around each mound to seal and push out air, then cut into ravioli and crimp the edges with a fork or cutter.

9. Place finished ravioli on a semolina dusted tray, or freeze on a tray then bag for later. To cook fresh ravioli boil in plenty of salted water 2 to 4 minutes until they float and are tender, remove gently and toss with your favorite sauce.

Equipment Needed

1. Clean work surface or counter — for making the flour well, kneading and rolling, you want plenty of room.
2. Kitchen scale or measuring cups and spoons — to weigh 250 g flour and measure salt, oil, etc.
3. Fork — to beat the eggs in the well and start pulling in flour.
4. Bench scraper or stiff spatula — for cutting dough, lifting pieces and keeping the counter tidy.
5. Pasta machine or rolling pin — machine makes it easy, pin works fine if you roll thin.
6. Knife or ravioli cutter and a fork — to cut the ravioli and crimp the edges.
7. Plastic wrap or a clean bowl to cover the dough — lets the dough rest without drying out.
8. Large pot and slotted spoon or spider strainer — for boiling and gently removing the ravioli.

FAQ

Q: My dough is way too sticky, what do I do? A: Add flour, a tablespoon at a time, and knead just until it's manageable, don't overdo it though or it'll get tough. Resting wrapped for 20 to 30 minutes in the fridge also helps it firm up, and using semolina to dust while you roll keeps things from sticking.

Q: The dough is dry and crumbly, can I save it? A: Yeah, usually add a teaspoon or two of beaten egg or water, knead briefly, let it rest 20 to 30 minutes so the flour hydrates, and it should come together. If it still feels off, a little olive oil can help make it more pliable.

Q: Do I have to use 00 flour, or is all purpose ok? A: All purpose works fine, 00 is just silkier and easier to roll very thin. Semolina is great for dusting, gives a bit of bite. Mixing flours is totally fine, so use what you got.

Q: How thin should I roll the dough for ravioli? A: Thin but not paper thin, you want to be able to barely see your hand through the sheet, about 1 to 1.5 mm. If using a machine, move through the settings until it's almost translucent but still strong enough to hold filling.

Q: Can I make the dough ahead or freeze it? A: Yes, wrap it tight in plastic and refrigerate up to 24 hours. For longer storage freeze up to a month, thaw in the fridge overnight. If you roll sheets, freeze them flat on a tray then bag, that keeps them from sticking together.

Q: How long do fresh ravioli take to cook? A: Fresh ravioli only need about 2 to 4 minutes in simmering salted water, they'll float when done and the pasta should feel tender. Don't overcrowd the pot, and save a little pasta water for your sauce.

Fresh Pasta Dough For Ravioli Recipe Substitutions and Variations

Flour: swap all purpose for 00 flour 1:1 for silkier, tender sheets; use semolina (or a 50/50 semolina+AP mix) for a bit more bite and nuttier flavor; bread flour will give a chewier dough but may need a touch more liquid.
Eggs: for a richer, silkier dough use 4 large egg yolks instead of 3 whole eggs, or 2 whole eggs + 1 yolk for a slightly firmer result. If you need egg free, make an eggless pasta with about 2/3 cup warm water + 2 tbsp oil for 2 cups flour, adding water slowly until it just comes together and knead longer.
Extra virgin olive oil: replace with the same amount of melted unsalted butter for richness, or use a neutral oil (vegetable, grapeseed) if you dont want olive flavor; you can also omit it entirely, dough will be a bit less pliable but still workable.
Semolina or dusting flour: if you dont have semolina dust with extra 00 or AP flour, fine cornmeal will work for texture, and rice flour is great for dusting if you plan to freeze ravioli because it wont stick when thawing.

Pro Tips

1) Use 00 if you got it, but weigh everything if you can. Weighing the flour and eggs makes the dough way more consistent, and if it feels sticky add flour a tablespoon at a time, if too dry add a tiny bit of egg white or water.

2) Knead until the dough is springy and does the windowpane test, then really let it rest. If your kitchen is warm shorten the rest, if the dough fights you give it more time, covering it so it doesnt form a crust.

3) Dust with semolina sparingly, not like youre flouring a loaf of bread. Semolina stops sticking and gives texture, but too much will dry the sheets and make sealing harder. Use a light dusting on both surfaces and on the machine rollers.

4) For filling and sealing use cold filling, a little water or egg wash only on the edges, and press out every air bubble before cutting. Freeze finished ravioli in a single layer on a tray first, then bag them, so they dont stick together later.

Fresh Pasta Dough For Ravioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I turned just a few pantry staples into Easy Ravioli Dough and share ricotta and beef filling ideas along with sauce suggestions to help you personalize your homemade ravioli.

Servings

servings

Calories

311

kcal

Equipment: 1. Clean work surface or counter — for making the flour well, kneading and rolling, you want plenty of room.
2. Kitchen scale or measuring cups and spoons — to weigh 250 g flour and measure salt, oil, etc.
3. Fork — to beat the eggs in the well and start pulling in flour.
4. Bench scraper or stiff spatula — for cutting dough, lifting pieces and keeping the counter tidy.
5. Pasta machine or rolling pin — machine makes it easy, pin works fine if you roll thin.
6. Knife or ravioli cutter and a fork — to cut the ravioli and crimp the edges.
7. Plastic wrap or a clean bowl to cover the dough — lets the dough rest without drying out.
8. Large pot and slotted spoon or spider strainer — for boiling and gently removing the ravioli.

Ingredients

2 cups (250 g) all purpose flour or 00 flour if you got it
3 large eggs (about 150 g total), room temp
1/2 teaspoon fine sea salt
1 tablespoon extra virgin olive oil (optional, helps make the dough more pliable)
Semolina or extra flour for dusting, about 1/4 cup (35 g) optional

Directions

Put 2 cups (250 g) all purpose flour (or 00 if you got it) on a clean counter and sprinkle 1/2 teaspoon fine sea salt over it, then make a big well in the middle.
Crack 3 large room temp eggs (about 150 g total) into the well and add 1 tablespoon extra virgin olive oil if you want a more pliable dough.
Use a fork to beat the eggs and oil in the well, then slowly pull a little flour from the inner wall into the eggs until a shaggy dough forms, working around the bowl slowly so it does not collapse.
When it starts to come together, use your hands to bring it into a rough ball; if it is sticky add a tablespoon of flour at a time, if too dry add a teaspoon of water or a tiny bit of egg white.
Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth, elastic and slightly tacky, it should spring back when poked.
Wrap the dough tightly in plastic or cover with a bowl and let it rest at room temp for 30 to 45 minutes, this relaxes the gluten so you can roll it thin.
Cut the dough into 4 pieces, keep the pieces you’re not using covered, then flatten one piece and roll it through a pasta machine from the widest setting down to thin (or roll very thin with a pin), dusting with semolina or extra flour (about 1/4 cup/35 g) to stop sticking.
Lay a sheet on a semolina dusted surface, place small mounds of filling spaced apart, wet the edges and between mounds with water, lay a second sheet on top and press around each mound to seal and push out air, then cut into ravioli and crimp the edges with a fork or cutter.
Place finished ravioli on a semolina dusted tray, or freeze on a tray then bag for later. To cook fresh ravioli boil in plenty of salted water 2 to 4 minutes until they float and are tender, remove gently and toss with your favorite sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.