HOLIDAYS Pasta & Rice

Homemade Ravioli Pasta

Explore our simple yet delicious recipe for homemade Italian Ravioli, the iconic half-moon, circular, or rectangular filled pasta. Fill them with your favorite ingredients for a personalized culinary experience!

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Ravioli are a great classic of the homemade pasta tradition, probably the oldest Italian stuffed pasta and certainly the most well-known around the world.

Making fresh homemade Ravioli is one of those rituals that takes me back to my childhood. Back then, my mother, grandmother, and I would prepare them together on Sunday mornings or during holidays.

The floured pastry board, the smell of fresh eggs, the sound of the rolling pin working the dough: everything contributes to taking us back in our minds to a time where the care for food was truly an art form. These moments were not just an occasion to cook but also to be together, share stories, and create unforgettable memories.

Eggs ravioli mold and mattarello

Helpful Tools to Make Italian Ravioli Pasta at Home

Making fresh Italian Ravioli Pasta at home requires a good dose of patience and effort, but don’t worry! There are many helpful tools that can make the process much easier and ensure your ravioli come out perfect every time. Here are my favorites:

Kneading Machine

Using a Kneading Machine can be incredibly useful. The dough will be ready in a few minutes, smooth and free of lumps. This tool saves you time and effort, allowing you to focus on shaping and filling your ravioli.

Pasta Machine

Ever since I can remember, my family has always used a manual Pasta Machine to roll the pasta. This traditional pasta roller lets you make the freshest pasta you’ve ever tasted right at home. It’s essential for achieving the thin, even sheets of dough that are perfect for ravioli.

Ravioli Mold

Whether you use a pasta maker or prefer to do everything by hand, a Ravioli Mold is indispensable for perfect ravioli. With this tool, you simply roll out the dough, place it over the mold, add your filling, and then cover with another sheet of dough. Use a rolling pin to press and seal, and you’ll have beautifully shaped ravioli ready to cook.

By incorporating these tools into your kitchen routine, making Italian Ravioli Pasta at home becomes a delightful and manageable task. Enjoy the process and savor the delicious results!

A Few Pills of Ravioli’s History

Perhaps not everyone knows that ravioli is a culinary delight that dates back to the Middle Ages. Back then, the pasta sheet encasing the filling was essential for keeping the ingredients intact during the boiling process, a practical solution that became a beloved tradition.

Legend has it that the first “raviolo” was crafted in Gavi Ligure by a cook named “Ravioli,” giving this delectable dish its name. Even today, some families in that part of Liguria proudly carry the Ravioli name, a testament to their historical connection to this iconic pasta.

Ravioli have since become a global favorite, with variations in shape—square, round, or even half-moon—and a wide array of fillings. From meat and fish to vegetables and cheese, each region in Italy boasts its unique recipes, making ravioli a versatile and cherished staple in kitchens around the world.


Here, I present to you the basic recipe for Italian Ravioli Pasta, giving you the freedom to explore and test your imagination with your favorite fillings!

I haven’t included directions for a specific filling so you can get creative. However, a traditional and classic filling is made with simple cow’s milk ricotta cheese mixed with Parmesan, nutmeg, a pinch of salt, and pepper.

Extra Tips to Remember

  1. Proportions: If you’re making ravioli for more than four people (or if your guests are particularly hungry 😋), use the correct proportion of 1 egg for every 100 grams of flour.
  2. Flour Variations: For a different flavor, try mixing the basic flour with buckwheat or spelt flour. The correct proportion is 1/3 special flour to 2/3 normal flour.

Enjoy experimenting with your homemade Italian Ravioli Pasta and creating delicious variations to share with family and friends!

Find Out Fresh Ways to Fill Your Italian Ravioli

So, have you tried, or are you about to try making your first Italian Ravioli Pasta at home? Or perhaps you’re looking for new and original ideas to fill your homemade pasta? Discover our 5 Italian Classic Ravioli Fillings, super easy recipes that will make your homemade ravioli as authentic as those made by a real Italian housewife! Click here to explore these delicious filling ideas and elevate your ravioli game.

Homemade Ravioli


Here the basic and extra-easy recipe for preparing Ravioli at home, the half-moon or circular or rectangular filled fresh pasta, which can be filled with the ingredients you love most.

Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes


  • 400 g 00 flour
  • 4 fresh eggs
  • 1 pinch of salt


Put the flour on the clean, dry work surface and create a volcano. Put the salt all around and open the eggs in the center of the crater. Lightly beat the eggs with a fork, just enough to mix egg yolks and egg whites, then start to incorporate some flour taken from the edges of the crater.

Combine flour with the eggs, taking it from the walls of the fountain: at this point the dough will begin to form granules.

Continue to work the ingredients with your hands until the dough is completely mixed. Work the dough with your hands for several minutes, pulling it back and forth, with energy.

When you see bubbles on the dough, form a ball, wrap it in plastic wrap and let it sit for 30 minutes.

After this time, take a part of the dough and form a ball, flatten it with your hands, then roll out the dough with the help of a rolling pin and sprinkle with flour to prevent it from sticking.

Make the sheet very thin (about 1 mm) and then, if you have a Ravioli mold like mine, spread the sheet over it, press with your fingers in the depressions, and fill each depression with a teaspoon of filling.

Place the second sheet of dough over the surface and pat down. Run rolling pin over dough until ridges beneath become visible. Flip the mold over and gently peel it away.

If you don’t use a Ravioli mold, cut the sheet of dough in half. Starting from 1 cm from the short edge, insert 1 tablespoon of your filling mixture at a time, along the length, spacing about 2 cm. each other.

With one finger, wet the ideal edges of each Raviolo to make the pasta adhere better and then cover with the other half of the sheet.

Press the corners with your fingers so that the dough sticks well.

At this point cut with a knife or with a pizza cutter in the shape you prefer (square or round or half-moon).

Let Ravioli rest on a floured work surface, sprinkled with flour and covered with a tower for at least 30 minutes before cooking.

Now, all that remains is tossing your Ravioli into a pot of salted boiling water to which you added a teaspoon of oil to avoid sticking, and cooking for approximately 4 minutes.

Serve your Ravioli in the sauce of your choice, and enjoy!!!!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 104mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g

Dressing Tips

For a classic touch, try dressing your Ravioli with melted butter and sage, or opt for a light tomato sauce enriched with fresh basil to enhance the flavors. Or visit our Sauce Page to find you favorite!


Making Ravioli at home may seem like a daunting task, but with this step-by-step guide, it becomes a pleasant and rewarding experience. Not only will you get to enjoy an authentic and delicious dish, but you’ll also have the satisfaction of creating something special with your own hands. Bon appétit!

I hope you’ve loved this recipe as much as I do!

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lets make ravioli


  1. Julie says:

    Where’s the recipe for the cheese filling? This is just for the pasta!

    1. cucchiarella says:

      This is the basic recipe for Ravioli. If you want to make the classic ricotta filling, here are the directions. Use 400 g ricotta cow cheese, 30 g grated Parmigiano, 1 pinch of nutmeg, 1 pinch of pepper, 1 pinch of salt. Mix everything in a bowl and refrigerate for 20 minutes before filling the ravioli. I hope I have been helpful!

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