Classic Homemade Ravioli

If you enjoy making dishes that taste just as good as the ones you buy in your favorite grocery store, then Classic Homemade Ravioli is definitely for you. Even better, homemade ravioli actually beats store bought raviolis every day of the week.

This simple, easy dish is going to prove to be a real delight at your next dinner or lunch party, or when you just plain fancy cooking up a fuss in the kitchen. It can’t be denied that Classic Homemade Ravioli Sauce is delicious and quite easy to make.

The flavor is tangy and the cheese sauce base is rather plain. However, the fact still remains that many people like to make their own Classic Homemade Ravioli, and this might just be because they do not like to buy it from a store. This article will prove that Classic Homemade Ravioli Sauce is also child approved.

We’re going to talk about what type of ingredients you should use, how to measure your dough, and we’re going to talk about cooking time and other things. Read on for more information. Classic Homemade Ravioli – homemade raviolis are a crowd-pleaser for any special occasion. Plus, making this Italian favorite at home is much easier than you may think.

This easy yet tasty dish is sure to impress your friends at dinner or lunch, or whether you just fancy cooking a little fuss in the kitchen. All it takes is a little patience and the right ingredients, and you’re on your way to making some well-known Italian food.

Classic Homemade Ravioli

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Homemade ravioli over store bought ravioli any day of the week. Plus, our Classic Homemade Ravioli recipe is a lot easier than you might think. This simple dish will be sure to impress at your next lunch or dinner party, or if you just fancy cooking up a storm in the kitchen. We can confirm that our Classic Homemade Ravioli is also kid approved.


  • 450g “00” flour, plus more for dusting

  • 5 eggs, beaten

  • For the filling

  • 100g spinach, blanched & squeezed of excess liquid

  • 300g ricotta

  • 100g parmesan, grated, plus more to serve

  • 1 lemon, zested

  • A pinch of nutmeg

  • 100g butter

  • 10 sage leaves


  • To make the pasta dough, place the flour and eggs in the food processor and pulse until you are left with a crumbly mixture. You can also make by hand by making a well in the flour, pouring the eggs into the hole and slowly incorporating the eggs into the flour.
  • Form it into a ball, cover with cling film and set aside in the fridge for 30 minutes.
  • While the pasta is resting, prepare the filling by combining the chopped spinach, ricotta and parmesan. Season with the lemon zest, pepper and a pinch of nutmeg – if the mix is too thick, loosen with a little milk. Transfer the mixture to a piping bag fitted with a large round nozzle.
  • Take your dough out of the fridge and cut in half. Roll out one half with a large rolling pin on a floured work surface. You may need to take rests between rolling, to allow the gluten to relax again, but be patient and the pasta will reward you. Roll it as thin as you can – so that you can see your hand through the dough.
  • Cut the rolled pasta in half lengthways, so you have 2 sheets. Pipe on approx 6-8cm circles of the ricotta mixture to one sheet of the dough – leaving 5cm between each one. Brush around the filling with egg yolk and then lay another sheet of pasta on top, pressing gently to tease out any air pockets and seal.
  • Cut out the ravioli and discard the scraps. Place the ravioli on a plate dusted with semolina and repeat with the other half of the pasta dough.
  • Bring a large pot of water to a steady boil and season with sea salt and lower the ravioli into the water. Cook for 3-4 minutes or until al dente. At the same time that the pasta is cooking, melt the butter in a hot frying pan and add the sage leaves, frying until they are crisp and the butter is golden brown and nutty.
  • Drain the ravioli and transfer to the butter and sage mixture. Swirl to coat and serve with more freshly grated parmesan, and a generous amount of freshly ground black pepper.

Reference : tastemade.


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