How to Make Authentic Italian Ravioli at Home: A Step-by-Step Guide

Fresh ravioli is more straightforward to make at home than most people expect. The dough is a standard egg pasta, the filling comes together in minutes, and the shaping is a question of technique rather than skill. This guide covers the process from dough to plate, with notes on which tools suit which method.

Serves: 4 as a main course, 6 as a starter. Makes approximately 30 to 40 pieces depending on stamp or cutter size.

What You'll Need

Tools

You need a pasta machine for rolling and one shaping tool. The shaping options are a stamp, a tray, a machine attachment, or a pasta cutter. You do not need more than one.

• A pasta machine for rolling thin, even sheets. The Marcato Atlas+ rolls to 10 thickness settings and is the most practical choice for home use
• A ravioli stamp for cutting and sealing individual pieces. Available in round, square, heart, oval, triangular and auto-ejector round
• A ravioli tray for making multiple ravioli in one pass, used with a rolling pin. The Marcato Ravioli Tablet and Rolling Pin is an alternative tray-based option
• The Atlas ravioli attachment, which feeds two sheets through the pasta machine simultaneously and seals and cuts the ravioli in a single pass
• A pasta cutter for a more freeform approach. The pasta and pastry cutter wheels cut straight or crimped edges, the tortelloni square cutter cuts larger filled squares, and the tortellini and farfalle cutter handles smaller filled shapes

For the pasta dough

• 400g tipo 00 flour
• 4 large eggs
• Pinch of salt
• Semolina flour for dusting

For a ricotta and spinach filling

• 250g fresh ricotta
• 200g cooked spinach, squeezed dry and finely chopped
• 50g Parmigiano Reggiano, finely grated
• 1 egg yolk
• Nutmeg, salt and black pepper to taste

Step 1: Make the Pasta Dough

Mound the flour on a clean work surface and make a well in the centre. Crack the eggs into the well with a pinch of salt. Using a fork, gradually draw the flour into the eggs from the inside out. Once it comes together, knead for 8 to 10 minutes until smooth and elastic. Wrap tightly in cling film and rest for 30 minutes at room temperature. Do not skip the rest: the gluten needs time to relax before the dough will roll without springing back.

Step 2: Prepare the Filling

While the dough rests, combine the ricotta, spinach, Parmigiano Reggiano and egg yolk. Season with freshly grated nutmeg, salt and pepper. Mix until combined but do not overwork it. The filling needs to be firm enough to hold its shape: if it feels too loose, drain the ricotta through a sieve for 30 minutes before using. Refrigerate until needed.

Step 3: Roll the Pasta Sheets

Cut the rested dough into four pieces, keeping unused portions covered. Flatten one piece slightly and pass it through the pasta machine on the widest setting. Fold it in thirds and pass through again, repeating two or three times to develop the gluten. Then work progressively through the settings until you reach position 6 or 7. At this thickness the sheet should be thin enough to see your hand through it without being transparent. Thicker sheets produce chewy ravioli; thinner than position 7 risks tearing during sealing.

Step 4: Shape the Ravioli

Choose one of the following methods depending on which tool you are using.

Method 1: Ravioli stamp

Best for: making individual ravioli with a neat, decorative edge. Suits all stamp shapes: round, square, heart, oval, triangular and auto-ejector.

1. Lay one pasta sheet on a lightly floured surface
2. Place small mounds of filling, about one teaspoon each, at regular intervals leaving 4 to 5cm between each
3. Brush water lightly around each mound
4. Lay a second sheet over the top and press gently around each mound to seal, pushing out any air pockets
5. Press the stamp firmly over each mound to cut and seal. The auto-ejector stamp releases the ravioli automatically; all other stamps require lifting the ravioli out by hand

Method 2: Ravioli tray

Best for: making a batch of uniform ravioli efficiently. More practical than stamping once you are comfortable with the technique.

1. Drape one pasta sheet over the ravioli tray and press gently into the moulds
2. Fill each cavity with the prepared filling
3. Brush the edges with water
4. Cover with a second sheet and roll firmly with a rolling pin to seal and cut
5. Turn the tray over to release the ravioli

Method 3: Atlas ravioli attachment

Best for: high volume and consistent results. The attachment fits the Marcato Atlas+ and handles filling, sealing and cutting in a single pass through the machine.

1. Roll two pasta sheets to position 6 or 7
2. Feed the first sheet through the attachment
3. Add filling to the hopper on the attachment, which distributes it evenly as you turn the handle
4. Feed the second sheet over the top as you crank
5. The attachment seals and cuts the ravioli as they pass through

This method requires practice to get the filling distribution consistent, but once the technique clicks it is the fastest of the three options.

Method 4: Pasta cutter

Best for: a more freeform approach without specialist tools. Suits larger filled shapes like tortelloni.

1. Lay one pasta sheet on a lightly floured surface
2. Place mounds of filling at regular intervals
3. Brush water around each mound
4. Fold the sheet over the filling or lay a second sheet on top and press to seal
5. Use the cutter to cut around each filled pocket. The pasta and pastry cutter wheels give a crimped decorative edge. The tortelloni square cutter cuts larger filled squares in one press. The tortellini and farfalle cutter suits smaller shapes

Step 5: Rest and Cook

Place finished ravioli on a tray dusted with semolina, ensuring they do not touch. Rest for 10 minutes before cooking. To freeze, place the tray in the freezer until solid, then transfer to freezer bags. They will keep for up to 3 months and can be cooked from frozen.

Bring a large pot of well-salted water to a gentle boil. Add the ravioli carefully and cook for 3 to 4 minutes fresh, or 5 to 6 minutes from frozen. They are ready when they float to the surface and the pasta is tender. Remove with a slotted spoon rather than draining to avoid tearing.

Sauce pairings

Ricotta and spinach ravioli suits simple sauces that do not compete with the filling. Brown butter with fresh sage is the classic choice. A light fresh tomato sauce works well, as does brown butter with Parmigiano. Avoid heavy meat ragù with this filling as the sauce will overpower it.

Common problems and fixes

Ravioli bursting during cooking is almost always caused by air pockets trapped during sealing, or filling that is too wet. Press carefully around each mound before cutting to push out any air, and make sure the filling is as dry as possible before use.

If the edges will not seal, the pasta has dried out. Work more quickly, keep unused sheets covered, and use a slightly larger amount of water around the edges when sealing.

If the dough tears when rolling, it needs more rest. Rewrap and leave for another 15 minutes before trying again.

Equipment

Browse the full range of ravioli and filled pasta tools at Pasta Kitchen, or start with the Ravioli and Tortellini Starter Set which includes the key tools needed to get started.

Ravioli & Filled Pasta Tools Italian Pasta Tools