Ravioli recipe: How to make ravioli

Ravioli is a type of pasta which involves enveloping a filling in thin pasta dough. Ravioli, the plural being “raviolo,” translates to “little turnip”. Express.co.uk has compiled a guide for how you can make these Italian ravioli in your home.

How to make ravioli

Ravioli is the plural of a single raviolo.

There are lots of creative fillings you can make with ravioli such as grilled vegetables, thinly sliced meal or meatballs.

For any ravioli pasta recipe, you will need a pasta machine.


400g plain flour

Two tablespoons of salt

Four large eggs, lightly beaten.


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Start making ravioli by putting the flour and salt into a food processor.

While the processor is running, add the eggs and continue to process for one minute or until the dough comes together in clumps.

You may wish to add one or two tablespoons of water, but the dough should not reach a sticky consistency.

Next, knead the dough for around five minutes, first lightly flouring the work surface to prevent the dough from sticking.

Knead until the dough is smooth and then wrap it in clingfilm and allow it to rest at room temperature for an hour.

Divide the dough into three pieces and press each one as flat as possible with your hand.

Lightly flour the work surface and use a rolling pin to roll out each piece of dough as thinly as possible, keeping the remaining pieces in cling film.

Repeat the process with the remaining dough.


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To make ravioli you should cut the past into five to seven cm circles or squares and place a spoonful of your desired filling in the centre.

Suggested fillings include:

  • Spinach and ricotta
  • Mushroom
  • Beetroot and chive
  • Butternut squash and pine nut
  • Crab
  • Asparagus
  • Duck confit
  • Fresh corn
  • Gorgonzola
  • Pear and cheese
  • Sausage
  • Sweet potato.

Once your fillings are made, applications to your can dough can vary.

You can spoon out a heavier filling.

However, if you want a pureed filling you may wish to use a piping bag to create dots on your dough.

Brush the edges of each raviolo with a little water or beaten egg before covering it with another piece of dough and sealing the edges well.

Finally, place the ravioli on a tray which has been dusted with flour.

Next, you should chill the ravioli until you are ready to cook.

Fresh ravioli will only take two to three minutes to cook in a pan of boiling salted water.

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