There’s something truly magical about making homemade ravioli from scratch. The process of kneading the dough, rolling it out, and filling it with creamy cheese is not just satisfying—it’s also incredibly rewarding. These delicate ravioli, topped with a fresh tomato sauce, are a celebration of simple, honest ingredients and the joy of cooking.
Why I Love Making Ravioli at Home
Making ravioli from scratch is one of my favorite kitchen projects. I love the feel of the dough as it comes together and the ease of rolling it through my KitchenAid pasta attachment to get that perfect, thin sheet of pasta. It’s an experience that connects me to my culinary roots and fills my kitchen with the comforting aroma of Italian cuisine.
My Homemade Ravioli Recipe
Ingredients:
For the Ravioli Dough :
2 cups "00" flour (plus extra for dusting) or all-purpose flour
3 large eggs
1/2 teaspoon salt
1 tablespoon olive oil
For the Cheese Filling
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg yolk
1/4 teaspoon nutmeg
Salt and pepper to taste
For the Fresh Tomato Sauce :
2 tablespoons olive oil
3 garlic cloves, minced
4 cups fresh tomatoes, diced (or use canned San Marzano tomatoes)
1/2 teaspoon sugar
Salt and pepper to taste
Fresh basil leaves for garnish
Preparation:
1. Making the Dough
1. I start by combining the flour, eggs, salt, and olive oil on my countertop. Form a well in the center of the flour, crack in the eggs, and gradually incorporate the flour using a fork.
2. Once the dough starts coming together, I knead it until smooth and elastic—about 8 to 10 minutes. After that, I wrap it in plastic wrap and let it rest for 30 minutes.
Preparing the Filling
1. The cheese filling is a simple mix of ricotta, Parmesan, mozzarella, egg yolk, nutmeg, salt, and pepper. I stir everything together until it’s creamy and smooth, then set it aside while I roll out the pasta.
Making the Tomato Sauce
1. I heat olive oil in a skillet, add minced garlic, and sauté it until fragrant.
2. Then, I stir in diced tomatoes, sugar, salt, and pepper, letting the sauce simmer for about 20-25 minutes until it thickens. Fresh basil is the finishing touch for this vibrant sauce.
4. Rolling and Shaping the Ravioli
1. Here’s where my KitchenAid pasta attachment makes life easier! After dividing the dough into smaller portions, I pass it through the attachment, adjusting the setting until the dough is thin and smooth.
2. I lay one sheet of pasta on my work surface, place small spoonfuls of the cheese filling evenly spaced apart, and cover it with another sheet of pasta. Pressing gently around the filling ensures a good seal.
3. If you don’t have a pasta stamp, don’t worry—I often use a small glass or a food ring to cut out the ravioli. Just make sure to press the edges well.
5. Cooking the Ravioli
1. To cook, I bring a large pot of salted water to a gentle boil and drop in the ravioli. They only need 2-3 minutes to cook—once they float, they’re ready.
6. Assembling the Dish
1. I arrange the ravioli on a serving platter and spoon the fresh tomato sauce generously over the top. A sprinkle of Parmesan and some fresh basil leaves add the final touch.
A Handy Tip
If you don’t have a pasta stamp, a small glass or food ring is a great substitute. Just ensure the edges are sealed tightly to keep the filling from escaping.
Why you should try this recipe
Homemade ravioli is more than just a meal—it’s an experience. From the satisfaction of making the dough to the joy of serving a dish you’ve created entirely from scratch, it’s a labor of love. The fresh tomato sauce brings a vibrant, zesty flavor that perfectly complements the creamy cheese filling.
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