Making Your Own Ravioli is Easy With This Recipe!

Plate of ravioli with basil garnish
Photo by Maria Bortolotto from Pexels

Elevate your culinary skills and embark on a delicious homemade pasta adventure with this enticing recipe for homemade ravioli. Crafted with love and filled with your favorite ingredients, these tender parcels of pasta perfection are sure to impress family and friends alike. Let’s dive into the delightful world of homemade ravioli.


  • 2 cups of all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup of ricotta cheese
  • 1/2 cup of grated Parmesan cheese
  • 1/4 cup of chopped fresh herbs (such as basil, parsley, or thyme)
  • Salt and pepper to taste
  • Semolina flour or cornmeal (for dusting)
  • Your choice of sauce (such as marinara, Alfredo, or pesto)


  1. Begin by preparing the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add salt and olive oil.
  2. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Then, knead the dough with your hands until smooth and elastic, about 8-10 minutes. If the dough feels too dry, add a little water; if it’s too sticky, add more flour. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
  3. While the dough rests, prepare the filling. In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh herbs, salt, and pepper. Mix until well combined, then set aside.
  4. Once the dough has rested, divide it into smaller portions and roll out each portion into thin sheets using a pasta roller or a rolling pin. Aim for a thickness of about 1/16 inch. Place small dollops of the filling onto one sheet of pasta, leaving space between each dollop. Lightly brush water around the edges of the filling.
  5. Carefully place another sheet of pasta on top, pressing gently around each mound of filling to seal the edges and remove any air pockets. Use a ravioli cutter or a sharp knife to cut the ravioli into individual squares or circles. Dust a baking sheet with semolina flour or cornmeal and arrange the ravioli in a single layer to prevent sticking.
  6. Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish. Serve the homemade ravioli hot with your choice of sauce. Garnish with additional grated Parmesan cheese and fresh herbs, if desired.