Authentic Homemade Ravioli Recipe

Ingredients

2 cups all-purpose flour
2 large eggs
1/2 teaspoon salt
1-2 tablespoons water
1 cup ricotta cheese
1 cup grated Parmesan cheese
1/2 cup finely chopped fresh spinach
1/2 teaspoon minced garlic
1 egg yolk
Salt and pepper to taste
1 jar marinara sauce
Grated Parmesan cheese for topping
Chopped fresh basil for garnish

Steps and instructions

In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until a dough forms. If the dough is too dry, add water one tablespoon at a time until it comes together.
Lightly flour a clean surface. Knead the dough for about 10 minutes, or until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a bowl, combine the ricotta cheese, Parmesan cheese, chopped spinach, minced garlic, egg yolk, salt, and pepper. Mix until well combined.
After the dough has rested, roll it out on a floured surface until it is about 1/8 inch thick. Using a round cookie cutter or a glass, cut out circles of dough.
Place a small scoop of filling in the center of each circle. Moisten the edges of the dough with a little water, fold the dough over the filling to form a half-circle, and press the edges to seal. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 5 minutes, or until they float to the top. Remove the ravioli with a slotted spoon and drain on paper towels.
Heat the marinara sauce in a saucepan over medium heat until hot. Serve the ravioli topped with the marinara sauce, grated Parmesan cheese, and chopped fresh basil.

Tools for making

Large bowl - for mixing the dough and filling
Fork - to mix the dough and eggs
Plastic wrap - to wrap the dough for resting
Clean surface - for kneading the dough
Rolling pin - to roll out the dough
Round cookie cutter or glass - for cutting out the ravioli circles
Slotted spoon - for removing the cooked ravioli from the pot
Paper towels - to drain the cooked ravioli
Saucepan - for heating the marinara sauce

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier option.
Experiment with different fillings such as butternut squash, mushroom, or lobster.
Add cooked ground meat like beef, chicken, or turkey to the filling for a meaty variation.
Replace the marinara sauce with a creamy Alfredo sauce.
Try using different herbs and spices to season the filling, such as oregano, basil, or thyme.
Make a gluten-free version by using a gluten-free flour blend or almond flour.
For a vegan option, substitute the eggs with a vegan egg replacer and use dairy-free alternatives for the ricotta and Parmesan cheese.
Experiment with different shapes for the ravioli, such as square, triangle, or heart-shaped.
Add sautéed vegetables like mushrooms, onions, or bell peppers to the filling for extra flavor.
Top the ravioli with a drizzle of truffle oil or balsamic glaze for a gourmet touch.

Recipe overview

This homemade Ravioli recipe is a classic Italian favorite that will impress anyone who tries it. The process is simple and straightforward - from creating a smooth, elastic pasta dough, to preparing a rich, cheesy filling packed with ricotta, Parmesan, and fresh spinach. The resulting ravioli are boiled until they float atop the water, signifying their readiness. Served under a blanket of warm marinara sauce and topped with extra Parmesan and fresh basil, these ravioli are a delightful combination of textures and flavors. This recipe is perfect for a cozy family dinner or for impressing guests at a dinner party. Enjoy the process and the tasty results!

Common questions

Can I use a different type of cheese for the filling? Absolutely! While the recipe calls for ricotta and Parmesan cheese, you can experiment with other types of cheese such as mozzarella, goat cheese, or a combination of your favorites.
Do I have to use fresh spinach? No, you can use frozen spinach instead. Just make sure to thaw it and squeeze out any excess moisture before adding it to the filling.
Can I make the ravioli dough in advance? Yes, you can prepare the dough a day in advance. After kneading, wrap it in plastic wrap and refrigerate until ready to use. Let it come to room temperature before rolling it out.
Can I freeze the ravioli? Absolutely! Once assembled, place the uncooked ravioli on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to cook, boil them directly from frozen, adding a few extra minutes to the cooking time.
Can I use a different sauce instead of marinara? Of course! While marinara sauce is traditional, you can use any sauce you prefer. Alfredo sauce, pesto, or a brown butter sage sauce are all delicious options.

Serving dishes and utensils

Rolling Pin - Used for rolling out the dough.
Large Mixing Bowl - To mix the dough and the filling.
Fork - For mixing the dough and the filling.
Plastic Wrap - To wrap and rest the dough.
Clean Surface - A floured surface to roll out the dough.
Round Cookie Cutter or Glass - To cut out the circles of dough.
Slotted Spoon - Used to remove the cooked ravioli from the boiling water.
Paper Towels - To drain the cooked ravioli.
Saucepan - For heating the marinara sauce.

Origin stories

Ravioli, beloved pasta pockets filled with deliciousness, hail from Italy. Contrary to popular belief, they didn't originate in the kitchens of high-end restaurants, but from the humble homes of traditional Italian families. Mothers and grandmothers, the custodians of family recipes, would make ravioli as a means to stretch leftover meats and vegetables, thus creating an economical dish that also pleased the palate. The name 'ravioli' (singular 'raviolo') stems from the old Italian word riavvolgere, which means 'to wrap'. Indeed, each piece of ravioli is a small parcel of joy, wrapping up flavors and history within its simple dough exterior. The oldest known ravioli recipe dates back to the 14th century in Venice, in a manuscript called Libro per Cuoco. It had a green (herb) and 'sweet and strong' cheese filling, quite a leap from the myriad fillings we see today. As you dive into each piece of ravioli, remember, you are savoring a bit of history, a culinary tradition that spans centuries, and the love and creativity of countless Italian home cooks.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.