clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Square ravioli on a baking tray dusted with semolina.

My guide to easy homemade ravioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Emilie Pullar
  • Total Time: 1 hour 30 minutes
  • Yield: 4 people


An easy to follow guide for homemade ravioli. Wow your family and friends with these delicious pasta parcels. 


1 x batch of my easy homemade pasta dough

1 x batch of my simple ricotta ravioli filling


    1. Please read all the info above and look at process photos, it will help a lot.
    2. Roll out your pasta as per the rolling instructions in my pasta dough recipe. For ravioli I go to setting 6 on my Marcato roller or setting 7 on my Kitchen Aid. You don't really want to go thinner than that.
    3. Fold the sheet in half lengthwise to create a line in the middle.
    4. Pipe or spoon generous tablespoons of filling right up against the centre line about an inch and a half apart.
    5. Fold the sheet over and try and keep it lifted up with your left hand while your right goes around the filling mounds pressing all the air out.
    6. If the folded edge of the dough is facing me I start at the bottom right of the circle of filling and make my way around the circle, pressing the air out as I go. Don't stress if you end up with a few air bubbles, there are worse things in life!
    7. Press really firmly so the two layers are stuck together really well. This is key so the pasta doesn't end up too thick. Don't worry if there are pleats.
    8. An optional step is using a wooden dowel or pencil to gently roll in between the filling. This helps to create neater squares of filling as you can press right up along side the mounds to move them into a square shape. It also helps to thin out the pasta layers a touch. Fingers are fine if you think the dowel or pencil is too fiddly.
    9. Cut along the long side and then down between each one. Depending how far apart the filling blobs are you might need to trim a bit off each side. There are no rules they can be whatever size you like!
    10. Place them on a baking tray lined with baking paper and dusted with coarse semolina. Loosely cover with plastic wrap.
    11. Depending on the thickness of the pasta the ravioli will take 4 - 5 mins to cook.


  • Prep Time: 1 hour 30 mins
  • Category: Shapes + Guides
  • Method: Bench Top
  • Cuisine: Italian