Description
This 30 Minute Homemade Ravioli Dough recipe is a simple yet authentic pasta dough made with ’00’ flour, eggs, water, and salt. It results in a soft, smooth dough perfect for rolling out and filling with your favorite fillings to make fresh ravioli. The dough is kneaded, rested, and then rolled thin using a pasta roller before being filled and cut into delicate ravioli shapes. Ideal for home cooks looking to make fresh, tender pasta from scratch in under an hour.
Ingredients
Scale
Dough Ingredients
- 4 cups “00” flour (such as King Arthur’s 00 Flour)
- 1 ¼ cups warm water (reserve ¼ cup to use as needed)
- 1 whole egg
- 2 egg yolks
- 1 tsp salt
Instructions
- Make a Flour Well: Pour the flour tossed with salt on a clean countertop or wooden board and make a well in the center to prepare for adding the eggs and water.
- Add Eggs to Center: Crack the whole egg and add the two egg yolks into the well in the center of the flour.
- Incorporate Flour and Water: Use a fork to gently mix the eggs while gradually pulling flour in from the sides. Start by adding ¼ cup of water, then alternate adding more flour and water until a cohesive ball forms, but you may not use all flour or water.
- Knead the Dough: Knead the dough on a floured surface by rolling and pulling it towards you, turning it a quarter turn, then pressing it away until it becomes smooth and slightly sticky.
- Check Texture: Aim for a soft, smooth dough ball that’s a little sticky to the touch; this might vary based on humidity and other factors.
- Rest the Dough: Lightly flour the dough and cover it with a damp cloth or plastic wrap, allowing it to relax for 15-20 minutes.
- Divide Dough: Cut the dough into four equal portions. Cover three quarters to prevent drying and flatten the quarter you’ll work with into a rectangle nearly as wide as your pasta roller, about half an inch smaller on each side.
- Roll Dough – Step 1: Using a pasta attachment on low speed, set roller to widest setting (#1), and feed the dough through twice.
- Fold the Dough (‘Booking’): Fold each short end toward the middle, then turn the piece and feed it through the roller at setting #2.
- Roll Dough – Step 2: Continue running the dough through the roller, increasing settings gradually until the dough is very thin and translucent enough to see the shadow of your hand through it, typically setting #6.
- Prepare for Filling: Lay the rolled dough on a floured surface and mark ravioli positions using a ravioli stamp to guide filling placement.
- Add Filling: Spoon approximately 1 tablespoon of your chosen filling onto each marked center spot on one half of the dough.
- Brush Water Edges: Lightly brush water around the edges of the filling spots to help seal the ravioli.
- Fold Over Dough: Fold the uncovered half of the dough over the filled half, covering the filling completely.
- Seal Ravioli: Press around each filling mound using two fingers to remove air pockets and firmly seal the edges to prevent bursting.
- Cut Ravioli: Flour the ravioli cutter/stamp, then press it firmly onto the dough to cut out individual ravioli, wiggling slightly to ensure a clean cut on all sides.
- Store or Cook: Transfer ravioli to a floured baking sheet. Cover and refrigerate if not cooking immediately.
- Cook Ravioli: Boil a large pot of heavily salted water (using kosher salt). Drop ravioli in and cook for 3-5 minutes until they float to the surface, indicating they are done.
Notes
- Kneading time affects dough smoothness; do not rush this step for best texture.
- Resting the dough allows gluten to relax, making rolling easier and preventing shrinking.
- When rolling, flour the dough lightly if it starts to stick to the rollers.
- Sealing the ravioli properly is crucial to avoid filling leaking during cooking.
- Use ’00’ flour for the best pasta texture, but all-purpose flour can be a substitute in a pinch.
- If you don’t have a pasta roller, a rolling pin can be used, but thinness and uniformity may vary.
- Ravioli can be refrigerated covered for a few hours before cooking or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Keywords: homemade ravioli dough, fresh pasta, ravioli recipe, Italian pasta, pasta dough, easy ravioli dough
