Grandma’s 30 Minute Homemade Ravioli Dough

Making homemade ravioli is so satisfying and this 30 minute homemade ravioli dough makes it so easy . Consider this your guide for how to make, cut and fill homemade ravioli dough without a mold for meat, cheese and vegetable ravioli fillings.

rolled pasta dough strips on a blue and white dish towel with a ravioli stamp and bowl of water.
An easy-to-work-with homemade ravioli dough.

Over the years, my family has created a tradition centered around making homemade pasta on Christmas day. One of our most memorable Christmases was right after we moved into our new house. The whole crew climbed into our best holiday cozies, donned aprons and made ravioli using my Gram’s homemade ravioli dough recipe. 

Sure, we could buy store-bought ravioli, but that wouldn’t offer the same experience. Besides, the recipe comes together in 30 minutes.

Some of us are devotees of topping our “ravs” (as the younger set calls them) with tomato sauce with butter and onion and others love my oh-so-good, light yet rich butter and cream sauce.

And after making and eating all the ravioli, each of us is deliriously happy with ourselves.

What’s the difference between this homemade ravioli recipe and pasta dough?

Ingredients to make pasta dough with a recipe card.

The main difference between this ravioli dough and homemade pasta dough is comes down to one thing:

There’s only one type of flour.

This ravioli dough recipe calls for “00” flour (sometimes labeled as pizza flour) because it makes a beautiful ravioli dough that is easy to work with and is sturdy to support the fillings without bursting.

“00” flour is a super finely milled, whole wheat durum flour. Think of it as the confectioner’s sugar of flour…it’s that fine and silky.

My pasta dough recipe also includes semolina flour which adds a little more sandy texture.

Step by step instructions to make ravioli dough by hand

two shots showing hand cracking eggs into flour and mixing eggs with flour using a fork.
  • Pour the flour on a wooden cutting board or clean countertop and make a well in the middle [1].
  • Add the whole eggs along with the egg yolks to the center. Use a fork to gently mix the eggs pulling in flour a little at a time.[2].
  • Work your way around the middle pulling flour in until most of the flour is incorporated.
two images of water being added to ball of dough on wooden board.
  • Start by adding 1 ¼ cup of the water to the flour [3], saving the last 1/4 cup if needed.
  • Now add a little more flour. Keep adding water and flour until a ball is made [4]. You’ll likely use all the flour and most of the water.

three steps to knead pasta dough.
  • Knead the dough until smooth by rolling by pulling it towards you, make a quarter turn, and push it away. 
  • Your objective is a soft, smooth ball that is a touch sticky. This is a “feel” thing that can change with the weather and humidity in your house. For more info on that, visit my homemade pasta dough recipe.
  • Lightly flour the dough and board. Allow the dough to relax, covered with a damp dish towel or wrapped in plastic wrap for 15-20 minutes.

How to cut and fill ravioli without a mold

Hand measuring ravioli stamp on dough.

I love a good ravioli mold with a roller to cut it (especially this one from Williams-Sonoma), but have found equally good results with using a ravioli stamp

And they come in both round and square shapes, small and large. I love the handmade craftiness of them♥️

Pasta roller setting for ravioli 

Use your pasta roller to thinly roll the ravioli dough to setting #6. You should be able to see a shadow of your hand through the dough.

Lay the length of dough onto a floured surface (clean table, board or countertop).

Cutting ravioli with a stamp

Find the center of the long side of the dough. You’ll fill one half and use the other half to cover the filled ravioli.

Mark the dough using the ravioli stamp (loooove this one especially). This will help you to know where to place the filling.

Fill ravioli by hand

Depending on the size of your stamp, place up to a tablespoon of ravioli filling in the center of each marked ravioli.

Seal ravioli 

  • Use a pastry brush to brush water around the outside edge of each ravioli.
  • Pull the half of the dough over the filled side.
  • Use two fingers to pat firmly and gently around the filling sealing the ravioli as you go, brushing the air pockets out at the same time.

Tips to make ravioli that doesn’t burst

Think of ravioli dough as the supporting lead to the star which is the filling. It has to be strong enough to hold the filling inside, yet delicate enough to be tender for the perfect bite.

Piece of ravioli dough on blue and white dish towel with floured sheet pan.

Some tips to help prevent ravioli from bursting:

  • See through. Whether you’re using a Kitchenaid pasta roller attachment (as I am here) or a hand crank pasta machine (the Marcato Atlas is my favorite), you want to roll the dough thin enough to see your hand through the dough when holding a piece of dough upright.
  • Water. Sealing around each ravioli with water either with your finger or a brush offers added insurance that the ravioli won’t split.
  • Sealing tool. A ravioli mold comes with a little roller that simultaneously seals and cuts the ravioli 12 at a time. So cool!

How long to cook fresh ravioli

There is a simple answer:

Fresh Ravioli Cooking Time

3-5 minutes


I know I know…you might be worrying that 3-5 minutes isn’t long enough for the center of the ravioli to cook, but remember — the only uncooked portion of the filling is the egg. No need to worry!

Ravioli Cooking Tips

  • Add ravioli to boiling water that has been generously seasoned with kosher salt.
  • Once the ravioli floats to the top again a second time, cook it in bubbling water for 3-5 minutes.
  • Remove the ravioli carefully with a chinese spider or large slotted spoon to a warmed bowl.
  • Don’t pour ravioli into a strainer as you risk the ravioli breaking.

Cooking Times for Different Ravioli Fillings

Meat fillings. Meat ravioli fillings are usually already cooked before filling with the exception of the egg and 5 minutes is plenty of time for one egg to cook. My meat ravioli recipe is coming very soon with a pre-cooked meat filling. Stay tuned!

Cheese ravioli filling. Just like meat ravioli, the ingredients in a cheese ravioli filling can either be eaten raw or if using egg.

Vegetable filling. You can follow the guidelines for cooking cheese ravioli for vegetable ravioli fillings like mushroom or butternut squash.

One last ingredient

container of salt on a ravioli recipe card with eggs and a bowl.
Grandma Josie’s recipe for ravioli dough makes the best ravioli.

If you read this far into the post, I have to share the most important ingredient for really delicious ravioli.

LOVE.

Because it can be tasted. Corny? Yup. But one night around the dinner table with your family eating this amazing ravioli and you’ll all feel it.

Serving and storage

Make ravioli dough the same day you plan to use it. Sprinkle flour over ravioli dough and wrap in plastic. Store the whole thing in a plastic bag or airtight container until ready to use.

Freeze ravioli dough.  Follow directions above but make sure you use a freezer safe bag. Can be frozen for up to 3 months. 

Thaw.  Bring to room temperature by resting on the countertop. Flour as needed before rolling.

Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!


rolled pasta dough strips on a blue and white dish towel with a ravioli stamp and bowl of water.
5 from 3 votes

30 Minute Homemade Ravioli Dough

Making homemade ravioli is so satisfying and this 30 minute homemade ravioli dough makes it so easy. Learn how to make, cut and fill ravioli without a mold for meat, cheese and vegetable ravioli fillings.
Prep Time:15 minutes
Resting time:15 minutes
Total Time:30 minutes
Servings 4
Share by Text

Ingredients
 

Instructions

  • Pour the flour tossed with the salt on a wooden cutting board or clean countertop and make a well in the middle.
    4 cups "00" flour, 1 tsp salt
  • Add the whole eggs along with the egg yolks to the center.
    1 egg and 2 egg yolks
  • Use a fork to gently mix the eggs pulling in flour a little at a time. Work your way around the middle pulling flour in until most of the flour is incorporated. Start by adding ¼ cup of water to the flour. Now add a little more flour. Keep adding water and flour until a ball is made. It’s ok if you don’t use all the flour and water.
    1 ¼ cup warm water
  • Knead the dough until smooth by rolling by pulling it towards you, make a quarter turn, and push it away.
  • Your objective is a soft, smooth ball that is a touch sticky. This is a “feel” thing that can change with the weather and humidity in your house. For more info on that, visit my homemade pasta dough recipe.
  • Lightly flour the dough and board. Allow the dough to relax, covered with a damp dish towel or wrapped in plastic wrap for 15-20 minutes.
  • Cut the dough into quarters. Remove one quarter and wrap or cover the rest so as to not dry out. Flatten and shape the dough into a rectangle that almost as wide as the roller bars, about ½” less on each side.
  • If using a pasta attachment for the Kitchenaid mixer, turn on the mixer to low. Turn the on roller setting on the far right to #1 (the widest).
  • Place the shortest side of the flattened dough into the roller and run it through on “1” two times. Fold the dough (called “booking”) by bringing each short to meet in the middle. Turn the dough and now run it through at setting “2”.
  • Keep running the dough through the roller increasing the setting until the dough is thin enough to see the shadow of your hand through the dough when holding a piece of dough upright. On my roller, it’s setting 6.

To Fill and Cut Ravioli

  • Lay the length of dough onto a floured surface (clean table, board or countertop).
  • Find the center of the long side of the dough. You’ll fill one half and use the other half to cover the filled ravioli.Mark the dough using the ravioli stamp (loooove this one especially). This will help you to know where to place the filling.
  • Using a small spoon, place up to 1 tablespoon of filling in the center of each ravioli “stamp”.
  • Use a pastry brush to brush water around the outside edge of each ravioli.
  • Pull the half of the dough over the filled side.
  • Use two fingers to pat the dough firmly and gently around the filling sealing the ravioli as you go, pressing the air pockets out at the same time. Don't skip this step to avoid the ravioli from bursting open.
  • Stamp out each ravioli by flouring the cutter and pressing firmly through the dough, jiggling the cutter back and forth until the ravioli is cut on all sides.

Cooking Instructions

  • Remove ravioli to a floured baking sheet or clean surface. Cover with a dish towel and refrigerate if cooking later in the day. In lightly boiling. heavily salted water (kosher salt), cook the ravioli for 3-5 minutes until the ravioli floats.

Notes

Make ravioli dough the same day you plan to use it. Sprinkle flour over ravioli dough and wrap in plastic. Store the whole thing in a plastic bag until ready to use.
Freeze. Freeze in a single layer on a baking sheet until frozen solid. Remove to a freezer safe bag or container. Freeze up to 3 months.
Two great ravioli pasta sauces are my homemade Italian red sauce or three ingredient tomato sauce.
Course: Main Course, Pasta, pasta side dish
Cuisine: Italian
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

Leave a Comment or Ask A Question

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. We used your Ricotta filling and this ravioli dough and had the most amazing Italian dinner. We truly love all your recipes, you are the real deal Italian Chef for sure!!5 stars