How To Make Homemade Ravioli How To Make Homemade Ravioli

How To Make Homemade Ravioli

Get Restaurant Quality Ravioli At Home

At Pasta Jay’s we have a deep passion for pasta, with one of our all time favorites being Ravioli   Ravioli, are two round or square cuts of dough that are stuffed with delicious filling, then sealed. Not only are ravioli rich in flavor but they are also rich in history! Alan Davidson, author of The Oxford Companion To Food, suggests that the earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. Today however, many are first introduced to the tasty pasta in restaurants or even at home in the form of pre-packaged or canned ravioli. While ravioli certainly looks and even tastes like it might be difficult to make, we’re here to share with you that it’s actually very easy! All you need is a few ingredients and a big imagination, because we’re telling you the filling possibilities are endless!


  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons sea salt
  • 3 eggs, plus 1 for the egg wash
  • Ravioli filling of your choice
  • Pasta Jay’s Classic Marinara, Olive Oil or other sauce of choice

How To Make

STEP 1: In a large bowl whisk together the flour and salt. Then pour on to a clean surface.

STEP 2: Make a well in the center of the flour and add in the eggs all at once. Mix them together using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes. 

STEP 3: Take a small piece of the dough and either run it through a pasta machine a few times OR use a rolling pin, some flour and a considerable amount of muscle to create a thin sheet. Cut circles or squares out of the dough using a cookie cutter, glass or freehand your shapes with a sharp knife.

STEP 4: Place 1 teaspoon of filling in the center circles or squares. Lightly brush egg wash around the edge of the dough. Place the second circle or square on top over the filling and use a fork to crimp the edges all around. 

STEP 5: Continue with remaining pasta dough until all the dough or filling has been used. To cook the pasta, bring a large pot of salted water to a boil. Add ravioli and cook for 2-3 minutes. Once they float to the top they are done!

STEP 6: Drain pasta and toss with Pasta Jay’s Classic Marinara or your sauce of choice.

Not sure what to fill your ravioli with?

Don't worry, we've got you covered with some of our favorite, easy ravioli fillings below!

Filling: Butternut Squash


  • 2 ½ lbs butternut squash (peeled and roughly chopped)
  • 8 whole garlic cloves
  • ¼ cup olive oil
  • ½ cup parmesan cheese
  • ½ teaspoon dried sage
  • salt and pepper (to taste)

How To Make

STEP 1: Toss the squash with the garlic in a bowl with just enough olive oil to evenly coat everything. Roast on a baking sheet at 400°F for about 40 minutes until soft. Remove from the oven and mix in a food processor to combine - slowly pouring additional olive oil into the mixture until the consistency is smooth. Add parmesan, dried sage, and salt and pepper, to taste.


Filling: Four Cheese


  • ¾ cup sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta
  • 2/3 cup Italian Fontina cheese, shredded
  • 1/2 cup ounces fresh mozzarella, cut into 1/4-inch dice
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper
  • 1 large egg, lightly beaten 

How To Make

STEP 1: In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated


Filling: Mushroom


  • 1 tbsp olive oil
  • 2 ½ cups cremini mushrooms , sliced
  • 2 shallots finely chopped
  • 1 clove garlic
  • 1 sprig thyme
  • 2 tbsp ricotta
  • 2 tbsp parmesan freshly grated
  • salt and pepper to season

How To Make

STEP 1: Heat a 1 tbsp of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent. Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes.

STEP 2: Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blend until smooth 


Filling: Meat


  • 2 teaspoons unsalted butter
  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound ground pork, veal, turkey or chicken (or a mixture of all four)
  • 1/2 small onion, minced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 ounce mortadella, finely chopped
  • 1 ounce prosciutto, finely chopped
  • Pinch of freshly grated nutmeg
  • 1 large egg, lightly beaten

How To Make

STEP 1: In a skillet, melt the butter in the oil. Add the ground meat, onion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add the wine and cook over moderately high heat until evaporated, 4 minutes.

STEP 2: Scrape the mixture into a food processor and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in the Parmigiano, mortadella, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.


Filling: Lobster


  • 2- 3 fresh North Atlantic lobster tails
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper
  • 8 ounces ricotta cheese

How To Make

STEP 1: Bring a large pot of salted water to a boil. Add the lobster tails to the water and cook 6-7 minutes. Remove the lobster tails with tongs and let cool. Then chop up the lobster meat and add to a large mixing bowl.

STEP 2: Add the olive oil to a skillet over medium heat, stir in the garlic, parsley, lemon juice, crushed red, salt and pepper and cook 2-3 minutes. Add the mixture to the mixing bowl with the lobster meat and stir in the


Leave a comment

comments have to be approved before showing up

Our Favorites

Our Favorites

Something went wrong, please contact us!