Homemade ravioli is actually pretty easy to make, believe it or not. I was scared the first time I made raviolis myself, but if you follow these simple steps you can have delicious homemade ravioli on your table in only about an hour.
The thing that I love about this recipe is that is uses ingredients that I always have in my fridge or pantry, and the ingredients that it uses can be used for so many other recipes like mini spaghetti pies, lasagna, baked ziti and three-cheese spinach lasagna roll ups.
– pasta roller (or a rolling pin)
– ravioli cutter (or a small cup)
To make these homemade raviolis, it first starts with homemade pasta dough. Making pasta dough at home is easy, and if you don’t have a pasta roller, use a rolling pin. No rolling pin? Use a bottle of wine! All you need to do is get this dough flat and thin, so use whatever it is you have laying around. Before I got my pasta roller, I used a wine carafe to roll out my pasta dough… yeah, I didn’t have a rolling pin at the time either.
1 recipe homemade pasta dough
1 recipe crockpot spaghetti sauce
1 15oz whole milk ricotta
2 cups shredded mozzarella
3/4 cup grated parmesan
3 eggs, divided
2 tsp salt
1 tsp black pepper
parsley, finely chopped (optional)
Make pasta dough according to recipe directions, and place in the fridge for about 30 minutes to rest, and allow the gluten to relax.
While your pasta dough is resting, it is time to make the filling for your raviolis. What is so great about this filling is that it is exactly the same as the one in my three-cheese spinach lasagna rolls, baked ziti and lasagna.
To make the ravioli filling, grab a big bowl and mix together all of the cheeses, 2 eggs, salt, pepper and parsley (if using) until it is well combined. If you’re cooking with your kiddos, this is a great job for kids to help with.
Now that you have everything ready to go, crack your remaining egg into a small bowl, and set it aside. Also, add a little bit of the semolina and all purpose flour to a small bowl for dusting your pasta and raviolis.
First step in making ravioli is to roll out the pasta dough into large sheets. Cut your pasta dough into four even pieces, and starting at the lowest setting, roll out your pasta until it is about 1/8″ thick – on my pasta roller, this was number 6 – but keep cranking your roller, or roll the pasta dough out by hand until you can see your hand through it. The dough should be thin – but not too thin. I like to roll out all of my pasta at one time, and then work like an assembly line to fill it, and make the raviolis… but it’s really up to you how you want to do this part.
Using a 1/2 tbsp measuring spoon – or a bigger one if you want bigger raviolis, carefully scoop the ravioli filling onto the half of the sheet of pasta dough that you just rolled out. Leave about 1″ in between each blob of filling.
Don’t worry about being too precise about this part – you can always re-roll out the extra dough and make more raviolis or just plain pasta.
Using a silicone brush, or your fingers, carefully brush egg around each blob of ravioli filling – this will help the pasta dough stick together and will prevent blow outs when you cook it.
Fold over pasta dough, and lightly press down around the edges of the filling to make the pasta dough stick together with the egg wash.
Dip ravioli cutter in flour and gently cut out raviolis. If you don’t have a ravioli cutter – don’t worry. Folks did it without one for years, and always had delicious, homemade ravioli. Use a small glass – like a kids cup or even a shot glass, and use it like a ravioli cutter to cut your raviolis. Just be cautious to really coat the edges in flour since the cup doesn’t have serrated edges like the ravioli cutter.
Place your cut raviolis on a baking sheet dusted with flour or a cutting board dusted with flour, and let rest 15 minutes or so before cooking.
Now that your raviolis are made, you can do so many things. You can freeze them for later use, make baked ravioli or just toss your ravioli in my famous crockpot spaghetti sauce for a delicious, simple, meatless meal!
To cook ravioli, boil in batches in a large pot of salted water for 3-4 minutes, depending on the size. Use a slotted spoon or a fine metal strainer to remove from the water. Be cautious just dumping them into a strainer since they are so delicate.
Toss cooked ravioli in homemade crockpot spaghetti sauce and top with some more grated parmesan cheese for a delicious meal any night of the week!