30 Minute Homemade Ravioli Dough Recipe

Introduction

Making homemade ravioli dough from scratch is easier and faster than you might think. With just a few simple ingredients, you can create tender, fresh pasta dough in about 30 minutes, perfect for stuffing with your favorite fillings.

Ingredients

• 4 cups “00” flour (such as King Arthur’s 00 Flour)
• 1 ¼ cup warm water (reserve ¼ cup to use as needed)
• 1 whole egg and 2 egg yolks
• 1 tsp salt

Instructions

1. Step 1: Pour the flour mixed with salt onto a clean surface or wooden board and create a well in the center.
2. Step 2: Add the whole egg and egg yolks into the well.
3. Step 3: Use a fork to gently mix the eggs, gradually pulling in flour from the edges. Start by adding ¼ cup of water, then alternate adding more flour and water until a dough ball forms. It’s fine if you don’t use all the flour and water.
4. Step 4: Knead the dough by rolling it towards you, turning it a quarter, then pushing it away. Continue until the dough is smooth and slightly sticky to the touch.
5. Step 5: Lightly flour the dough and board, then cover the dough with a damp towel or plastic wrap. Let it rest for 15-20 minutes.
6. Step 6: Cut the dough into four pieces. Keep three pieces covered and shape one into a rectangle about half an inch smaller than your pasta roller width.
7. Step 7: Using a pasta roller (such as a KitchenAid attachment), set the widest setting (#1) and pass the dough through twice. Fold the dough into thirds (“booking”), then pass it through again at setting #2.
8. Step 8: Continue running the dough through the roller, increasing the setting each time, until it is thin enough to see the shadow of your hand through it (around setting #6).
9. Step 9: Lay the sheet of dough on a floured surface and mark the center of the long side. Place up to 1 tablespoon of filling on one half, aligned with ravioli stamps if available.
10. Step 10: Brush water around the edges of the filling, fold the other half of dough over it, and press firmly around each filling mound to seal and remove air pockets.
11. Step 11: Use a floured ravioli cutter to stamp out individual ravioli pieces, pressing firmly and moving gently to cut completely.
12. Step 12: Transfer the ravioli to a floured baking sheet, cover with a towel if not cooking immediately.
13. Step 13: To cook, boil heavily salted water and cook ravioli for 3-5 minutes until they float. Serve hot with your favorite sauce.

Tips & Variations

• Use “00” flour for the best texture, but all-purpose flour works in a pinch.
• Adjust water quantity slightly based on humidity; the dough should be soft but not overly sticky.
• For a richer dough, substitute one egg yolk with an extra whole egg.
• Resting the dough is important—it relaxes the gluten for easier rolling and better texture.
• Try different fillings like ricotta with spinach, mushroom, or butternut squash for variety.

Storage

Uncooked ravioli can be refrigerated on a floured tray covered loosely with a towel for up to 24 hours. For longer storage, freeze them on a tray, then transfer to a sealed container or bag for up to 2 months. Cook from frozen by adding a minute or two to boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ravioli dough without a pasta roller?

Yes, you can roll the dough thinly by hand using a rolling pin. It requires patience and even pressure, but it works well for small batches.

Why is my dough too sticky or too dry?

If the dough feels too sticky, add a little more flour, a tablespoon at a time. If it’s too dry and cracks, add small amounts of water until it reaches the right consistency. Environmental factors like humidity can affect dough texture.

30 Minute Homemade Ravioli Dough Recipe

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★★★★★

4.5 from 136 reviews

This 30-minute homemade ravioli dough recipe delivers a soft, smooth, and slightly sticky pasta dough perfect for making authentic ravioli from scratch. Using just a few simple ingredients like ’00’ flour, eggs, warm water, and salt, you’ll create a delicate dough that can be rolled thin and filled with your favorite fillings. The step-by-step instructions guide you through kneading, resting, rolling, filling, and cutting, ensuring perfect ravioli every time. Whether you use a pasta machine or your hands, this dough is a fantastic base for an impressive homemade Italian meal.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: Approximately 24–30 ravioli depending on size 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups “00” flour (King Arthur’s 00 Flour recommended)
• 1 tsp salt

Wet Ingredients

• 1 ¼ cup warm water (reserve ¼ cup to use as needed)
• 1 whole egg
• 2 egg yolks

Instructions

1. Prepare the flour and salt: Pour the flour mixed with salt onto a clean wooden cutting board or countertop and create a well in the center.
2. Add eggs: Crack the whole egg and add the two egg yolks into the well in the flour.
3. Mix eggs and flour: Using a fork, gently combine the eggs by pulling in flour gradually from the sides. Begin adding ¼ cup of water and alternate small amounts of flour and water until a dough ball begins to form. It’s fine if not all flour and water are used.
4. Knead the dough: Knead by rolling, pulling the dough toward you, turning it a quarter, and pushing it away repeatedly, until it becomes smooth and a little sticky to the touch.
5. Check texture and adjust: Aim for a soft, smooth ball that feels slightly sticky. This can vary due to weather and humidity; adjust by adding a bit more flour or water if necessary.
6. Rest the dough: Lightly flour the dough and cover it with a damp dish towel or plastic wrap. Let it relax for 15-20 minutes to develop elasticity.
7. Divide dough: Cut the dough into four equal parts. Work with one piece and keep the rest covered to prevent drying out.
8. Shape dough for rolling: Flatten the quarter piece into a rectangle about ½ inch smaller than the width of your pasta roller’s rollers.
9. Roll dough – first passes: If using a pasta machine attachment, set rollers to the widest setting (#1) and pass the dough through twice. Fold the dough in thirds lengthwise (booking) and turn it. Set roller to #2 and pass the dough through again.
10. Roll dough – thin it out: Continue feeding the dough through progressively narrower settings until thin enough to see the shadow of your hand through it (about setting #6 on the roller).
11. Prepare for filling: Lay the rolled dough on a floured surface. Identify the center of the long edge to organize filling placement.
12. Mark filling spots: Use a ravioli stamp to imprint where the filling will go. This ensures evenly spaced ravioli pockets.
13. Add filling: Place up to 1 tablespoon of your desired ravioli filling into each marked cavity.
14. Brush edges: Using a pastry brush, dampen the edges around each filling mound with water to help seal the dough layers.
15. Seal ravioli: Fold the dough over the fillings, pressing gently with two fingers around each filling mound to push out air and seal completely.
16. Cut ravioli: Dust the ravioli cutter with flour and press firmly through the dough, wiggling slightly to ensure the ravioli are fully cut free from the sheet.
17. Store or cook: Transfer cut ravioli to a floured baking sheet, cover with a dish towel, and refrigerate if not cooking immediately.
18. Cook ravioli: Boil a large pot of heavily salted water. Cook ravioli for 3-5 minutes until they float to the top, indicating doneness.

Notes

• Using “00” flour is crucial for the perfect pasta texture; it’s finer and gives a silkier dough.
• The dough should be slightly sticky but manageable; environmental conditions may require adjusting water/flour amounts.
• Allowing the dough to rest is essential to relax gluten and make rolling easier.
• If you don’t have a pasta machine, you can roll out the dough thinly by hand with a rolling pin.
• Keep unused dough covered tightly to prevent drying out.
• Cooking water should be heavily salted to season the pasta.
• Fresh ravioli cooks quickly; do not overcook as they may burst.
• For best results, fill ravioli with moist but not too wet fillings to avoid waterlogging the dough.

Keywords: homemade ravioli dough, fresh pasta dough, easy ravioli recipe, Italian pasta, homemade pasta