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Homemade Ravioli

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
  • Total Time
    Prep: 2 hours Cook: 10 min.
  • Makes
    6 servings


  • 5 to 5-1/2 cups all-purpose flour
  • 6 large eggs
  • 1/2 cup water
  • 1 tablespoon olive oil
  • SAUCE:
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups tomato puree
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 teaspoons minced fresh basil
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  • Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  • Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  • In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
  • Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  • Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Homemade Ravioli Tips

How do you cut ravioli without a ravioli cutter?

To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.

Do you boil ravioli?

Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.

What sauce goes well with ravioli?

Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce. (Check out more of our quick ravioli recipes.)
Nutrition Facts
10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fiber), 42g protein.


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Average Rating:
  • Reagan
    Jan 17, 2021

    These ravioli are amazing. For those with a pasta machine we cut the dough into fourths, and then using our pasta attachment for the stand-mixer we rolled it at the 8 thickness, then 6, then 2. With the 2 thickness we found that the ravioli was not overly thick, making it the perfect dough to filling ratio. This filling is absolutely fantastic as well. We love love love this ravioli recipe and definitely recommend.

  • xxcskier
    Nov 22, 2020

    My husband made this dish tonight and added spicy cooked sausage to the filling and we served it with an Alfredo sauce and it was absolutely delicious! We devoured this dish!

  • Catherine
    Apr 1, 2020

    This was such a vibe. Honestly me n my g were just vibing with our pasta. do ya guys just know the vibe? CUZ I DO. the pasta was delectable and made me just roll around my house pretending to be a meatball. U guys should join us one day. #vibegod

  • Jackie
    Jan 21, 2019

    For everyone saying the raviolis are chew, they aren't. You have to roll the dough very thin and they are great. Kneading it on the other hand was tough but I just did smaller bits rather then the whole th in my or half I believe it was 5 sections. The sauce recipe was fantastic and the filling as well. My daughter is doing a culture fair at school so this will be samples. I did 70 small raviolis and still have a 1/4 of the dough left

  • Trinidad
    Dec 14, 2017

    No comment left

  • Drew
    Mar 3, 2017

    If you like chewing on super balls or rubber, this is the pasta for you. I made this three times under different weather conditions thinking that there would be a difference. Nope nope nope. The only saving grace was the sauce. Although it was a little sweet, (just don't add the sugar) , it had a nice taste and texture.

  • vinylitis
    Jan 3, 2016

    No comment left

  • jlemkepawlak
    Jul 26, 2015

    No comment left

  • peligia
    Feb 28, 2015

    I've attempted this twice, and the dough has more of a chewy tortellini texture than ravioli. They were very time consuming, and my husband asked that I not make them again.

  • kalarotti
    Feb 26, 2015

    This was my first time using this recipe and my second time making homemade ravioli. The kneading was quite the workout. Dough was difficult to roll out so I used pasta roller, but still didn't get it thin enough. Took a lot longer to cook due to that and the texture was way too chewy for my liking. Not my favorite pasta dough recipe unfortunately. Very disappointing considering the amount of work involved. Not a keeper for me. Good luck to those who attempt and achieve success with this one.