An easy guide for using a ravioli mold

5 from 4 votes

A ravioli mold is a quick, easy and very impressive way to make ravioli at home. It is so much easier than folding shapes by hand as the mold does all the work for you. I focus on individual wooden molds but this technique will work with any ravioli press. All you need is some fresh pasta dough and a filling and you can whip up some delicious ravioli for friends and family.

Ravioli on a bench top with the ravioli mold next to them.

Hello! If you follow me on instagram then you know I am a HUGE fan of ravioli molds. I exclusively use molds from John Francis Designs (this is not sponsored!). John and I met through instagram and I quickly fell in love with his exquisite ravioli molds. They are all hand carved and in my eyes true pieces of art.

I love using them as it's an easy way to produce ravioli quickly plus the designs make your pasta look absolutely incredible! You can use my easy homemade pasta dough (which is perfect, just saying!) and a filling of your choice. If you want to make ravioli without a mold then head over to my guide for easy homemade ravioli.

Five wooden ravioli molds on a white bench top.

What you'll need:

Fresh pasta dough - I do highly recommend using my easy homemade pasta dough recipe as it comes out perfectly every time. You need a perfectly hydrated dough for molds, not dry and not sticky.

A ravioli filling - If this is your first time then use my simple ricotta ravioli filling as it's quick and easy. You could look through my other filled pasta recipes for other filling ideas.

Flour - You'll need some extra '00' or all purpose flour for dusting the pasta sheets before using the mold.

Other equipment

Wooden cutting board - key for any kind of pasta making.

Pastry brush - This is quite important as it helps push the pasta sheet into the mold to make room for the filling.

Rolling pin - I like to roll the top of the pasta before flipping the mold over.

Baking sheet or tray - For the finished pasta. Line a baking tray with parchment paper and dust with some semolina so the pasta won't stick.

Lots of mini ravioli on white parchment paper. Green and yellow dough.

Expert tips

Use a piping bag for your filling. Yes, this seems a bit chefy (is that a word?!) but it's so much cleaner and easier to get the filling into the mold. You can buy reusable ones. Pop the bag into a tall glass with the top of the bag rolled down over the sides if the glass. Spoon your filling in then twist the top of the bag forcing the filling down to the bottom. Hold the bag vertically over the pasta and squeeze gently from the top. Use a teaspoon if you want though!
Don't roll out too much dough at a time. For my pasta dough recipe I only use ⅙th at a time. To stop any sheets not being used drying out put them into a deep baking or roasting tray with parchment paper at the bottom and a damp tea towel over the top.
Dusting the pasta not the mold. To prevent your pasta sticking to the mold you need to dust the sheet of pasta NOT the mold. Flour won't stick to wood or metal.

A glass with a piping bag upright in it and a bowl of ravioli filling in background.

How to use a ravioli mold

If you follow this step-by-step method you should have perfectly turned out ravioli! You'll have a freshly rolled out pasta sheet and the filling of your choice ready. Check out the recipe card below for a short video tutorial.

A mold sitting on a sheet of pasta on a wooden cutting board.

Place the mold you are using on the sheet to cut out two pieces.

2. You want the pieces to be larger all the way around the mold (by about 2cm if poss)

A hand dusting flour onto a square of pasta on a wooden cutting board.

3. Dust one of the pieces really well with flour, rubbing it over the surface. Set the other piece aside.

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A square of pasta being placed onto a mold.

4. Place the floured sheet, flour side down on top of the mold.

A hand pushing a pastry brush into the ravioli mold.

5. Use a pastry brush (or carefully with your fingers) to push down into the indents.

Mold with a sheet of pasta pressed into it showing the dips where filling will go.

6. All ready for filling. Having that overhang will make it easier to unmold at the end.

A pumpkin filling being piped into the pasta.

7. Pipe or spoon the filling into the spaces and use a spoon or your finger to lightly press the filling down so it is level across the top.

8. Place the second sheet over the top.

hands with a rolling pin rolling the top of the pasta.

9. I like to use a rolling pin to gently roll over the top. Don't use a lot of pressure.

Flipped ravioli mold with pasta side down on wooden cutting board.

10. Gently but quickly flip the mold over onto your cutting board.

Hands pressing the mold down onto the wooden board.

11. Press down on top of it really firmly.

Hand gently lifting the mold off the pasta.

12. Gently pull the mold away, because you have floured that sheet it should come away easily.

13. I think it makes it easier to unmold having the extra overhang to grip. Hold one of the corners down while you ease the mold off.

14. Cut the edges and through the middle to seperate.

Finished seperated ravioli on a cutting board.

15. The finished ravioli ready to be cooked! Place them on a baking tray lined with parchment paper and dusted with semolina.

White plate with cooked ravioli in a yellow butter sauce with sourdough croutons, capers and dill.

How to store ravioli

Lucky for you I have a guide on how to store ravioli, this is if you aren't cooking straight away.

If cooking straight away

They will happily sit out on your bench loosely covered with plastic wrap for up to an hour. Any longer than that the edges will start to dry out and harden and they won't re-hydrate in the water. If cooking the day (or week or month) after I would highly recommend using my storage guide and freezing.

Storing ravioli in the fridge makes them go really sticky. If you need to store for only a couple of hours put them in the fridge on a very thick layer of course semolina, a pizza box if your best bet as it keeps them dry. Fridges are very moist environments.

Freezing ravioli

This is my preferred method of storing. It's super easy and you can cook them straight from frozen. You will never be able to taste the difference, they taste completely fresh when using my method of blanching, drying and freezing. If you are cooking any kind of filled pasta for guests then I highly recommend pre-making and freezing. That way you wont be tired and overworked for your guests and can just boil some water and make a sauce!

Dried ravioli in a freezer bag on a bench.

What sauce is best for ravioli?

Ok so if you know me at all you'll know a butter sauce is my favorite way to serve ravioli. Obviously I love butter a lot but I find it also lets the pasta and filling shine. I have a guide on the best butter sauce for pasta but also a very handy 10 minute brown butter for pasta which is my go-to!

White plate with single raviolo in a sage butter sauce. — 10 Minute Brown Butter for Pasta

Ravioli in a butter sauce with sourdough croutons, thyme and garlic. — 10 Minute Brown Butter for Pasta

Other Recipe FAQs

Why is my ravioli sticking to the mold?

The key is having a good layer of flour on the side of the pasta going against the inside of the mold. Don't flour the mold itself. Your pasta shouldn't be sticky either, use my homemade pasta recipe.

How do I clean the mold?

If you flour the pasta well and it the ravioli comes out cleanly you should be able to just give it a good dust off. If there are bits stuck to it then give it a light wash in soapy water and dry immediately. It should never soak in water.

How long does the ravioli take to cook?

It depends how thin/thick you have rolled the pasta. Check one after 5 minutes.

Made this recipe and loved it?

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