Homemade Ravioli

A few weeks ago about 8 members of my family got together so that my Aunt Connie could teach us how to make homemade ravioli. Years ago she used to help her mother make tray after tray of raviolis or other homemade pastas, but she had never made any on her own.

We started out a little shaky, but we had so much fun learning how to make ravioli. I made the first batch of dough, but after that my mom was the queen of dough making. My Aunt Connie and cousin Cristina manned the pasta crank.  Kelly and I worked the ravioli forms. My dad filled in for a little while once Cristina got tired of holding the pasta crank in place. My Uncle Andy did an excellent job of supervising and Cliff took the pictures. Then the rest of the family came over to eat!

Think we made enough???

We spent about 4 hours making ravioli.  We ended up with around 225! It was a lot of work but it was worth it. The point of getting together was to learn how to make ravioli but it also was a chance to spend time with family, carry on old traditions, and start new traditions. We used all the same equipment that my Aunt used to make ravioli with her mother. We even used her hand crank pasta roller, which will soon be replaced with an electric one! We even used the original recipe that she used.  It was amazing the history that the recipe holds. Even though you can google “homemade ravioli” and get a million hits, it means something to use the same recipe your family has been using for decades, maybe more. In the end, we enjoyed a fabulous meal, but more importantly it brought the whole family together.

Here is the recipe we used. It is in Italian but unless you know the Sicilian dialect you won’t be able to read it!

Measure the flour using a kitchen scale

Make a well in the flour

Add the eggs

Add the olive oil

Mix it together and add water as needed

Knead the dough

Keep kneading it

Put it through the pasta roller

Put it through again

Lay the dough on the ravioli form and use the press to create pockets

When you take the press off it should look like this

Add your filling

Add the second layer of pasta

Go over it with a rolling pin

Remove each ravioli from the press

Crimp the edges with a fork

Place the raviolis on a towel and let them dry

Ready to eat?

I can’t wait to make more, they were so good!!

Caesar says: Where’s mine?

Homemade Ravioli
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  1. 1.5 pounds flour (We used Cerasota brand, Aunt Connie says it’s the best)
  2. 2 eggs
  3. drizzle of olive oil
  4. water (as much as the dough needs)
For the Ricotta cheese filling
  1. 2 lbs of ricotta cheese
  2. 1 cup grated romano cheese
  3. 3 eggs
  4. 2 tablespoons of fresh parsley
For the Meat filling
  1. 1 lb of finely ground veal
  2. ½ pound finely ground pork
  3. ½ pound finely ground beef
  4. 2 eggs
  5. chopped fresh parsley
  6. 1 pound chopped spinach, cooked
  7. 1-2 cups of grated romano cheese
  8. ½ cup bread crumbs
  9. 2 teaspoons Allspice
  10. salt and pepper to taste
  11. olive oil
  1. Measure out 1.5 pounds of flour using a kitchen scale. Add the flour to a large bowl. Whisk the eggs. Make a well in the flour. To the well add the eggs and the olive oil. Start to knead the dough. Add a little water until you reach the desired consistency. Keep kneading the dough with your hands.
  2. Grab a handful of dough and put it through the pasta roller. It will probably come out with holes in it. Fold the dough and put it through again. Adjust the roller to make the dough thinner. Put it through again. You should have long, thin pasta with no holes. Lay it on the ravioli form. Put the top form over the dough to make pockets. Fill with your filling of choice. We did some with ricotta cheese and some with meat (see below for exact recipe for each filling).
  3. Place another piece of dough over the filling. Roll over it with a rolling pin. Remove the ravioli from the form and crimp the edges with a fork so you don’t lose any filling while it cooks. Let the ravioli sit out long enough for them to dry out.
  4. Fill a large pot with water and salt generously. Bring to a boil and add the ravioli. Let them cook for around 5 minutes. Drain the ravioli and coat them with your favorite red sauce. Serve extra red sauce on the side.
For the Ricotta cheese filling
  1. Mix well and spoon onto ravioli. About 1 to 1 ½ tablespoons per ravioli.
For the Meat filling
  1. Brown the meat with a little olive oil. Drain excess oil/fat. Mix all ingredients together. Salt and pepper to taste. Spoon about 1 to 1 ½ tablespoons filling into each ravioli.
  1. This was our first time making homemade ravioli so I do not have foolproof directions. My aunt had made ravioli before but not for a long, long time. It was trial and error at first, but eventually she got her groove back!
livelovepasta http://livelovepasta.com/


  1. says

    That looks awesome! My first attempt at making ravioli wasn’t very attractive but it tasted amazing, I can’t wait to try again. There is nothing like homemade 😀 Yours look beautiful! And I love that ravioli press, I think I need to get one of those 😀

    • says

      Our first batch was far from perfect but by the second batch we got in a good rythm and they turned out soo good! I found my ravioli press at Sur La Table. It is just like my aunts.

      • Miriam says

        This looks so yummy! I am gathering some friends at the end of the month to try this recipe! I hope we work and I am sure we will have a lot of fun. Could you let me know the brand of your ravioli press?
        Thanks and congratulations on the blog. I just love it.

    • says

      We had so much fun. We usually get together once a month and do something together. Sometimes we have a game night, sometimes we make homemade pizza, sometimes we have a campfire. I am getting all of my friends together next month to have another ravioli making party. Hopefully they turn out just as well.

    • says

      We made 3 batches of dough. So we used a total of 4.5 pounds of flour. Each batch should make roughly 70 ravioli. Of course it depends on the size ravioli you make. I think ours were 2.5 inches. I think we used 3 pounds of ricotta cheese.

  2. Cristina says

    I Love the post! I had fun making them and can’t wait to do it again. Caesar is really happy that you included him on your post.

  3. Aunt Connie says

    The pictures came out great! My mother would have been very honored and proud of us. I must say, we did an awesome job? Great team work, can’t wait to do it again. Next time let’s try making different fillings. Ending the post with a picture of Caesar was a great idea, he is still waiting for his share of raviolis. Maybe next time Caesar!

  4. Colleen says

    Making the ravioli with my family was so much fun! We made a great team and learned a lot from Connie. I am looking forward to our next cooking lesson. Great job everyone.

  5. Dianna says

    I just got a pasta machine and haven’t had a chance to use it yet. What number do you use to get thin enough pasta for the raviolis? Do you have any filling recipes? I don’t eat cheese so I always look for filling recipes that don’t require cheese or offer substitutes. Your pasta looks absolutely delish!!

    • says

      I am not sure what setting we used. I will check with my aunt on that. for filling we did ricotta with egg, salt and pepper, I think. And then we did a mix of pork, beef and veal with spinach. I would like to try a mushroom filling.

  6. says

    These look absolutely perfect! And ive always thought that they would be way beyond my capability to make but you have made it seem really manageable, although i dont have a ravioli press sadly! Maybe i will give it a go without…my kitchen might end up a floury mess but it looks worth it :) Really lovely post

  7. says

    How beautiful! What a wonderful way to carry on a tradition. It makes me want to find something to make with my entire family.

  8. Amanda says

    My boss is Sicilian. She could translate that in no time! She speaks it almost all day to our customers!

  9. says

    Bichin! Where did you get that Ravioli Press? I was wondering how you could make 225 raviolis in just 4 hours until I saw the press you were using. I have an attachment for my pasta roller (they come out too small!) and a pasta cutting tool that only does one ravioli at a time. I love making spaghetti, linguine and lasagna and also have a hand crank extruder which I use to make macaroni, rotini, etc. Thanx for the recipe. See you on Twitter!

    • says

      It is the best! I am becoming a pasta snob. Only freshly made pasta for me! Who am I kidding? I ate a ravioli lean cuisine for lunch today. Yuck!

  10. Tom says

    I love making ravioli, and have quickly become very picky about eating anything other than homemade ravioli.

    What did you use for your filling? That seems to be the hardest part about making ravioli, is finding new (and tasty) fillings.

    • says

      Tom, I just updated the post to include how to make the two fillings we used that day. They were both very good and of course can be altered to use whatever ingredients you already have on hand or prefer.

  11. Laura says

    Been dying to have really good fresh pasta. I have never made it myself, but sure want to try. I came across this page and WOW! So craving those ravioli! Question. The sauce was also homemade? I need a great homemade sauce recipe for those great homemade ravioli. Too expensive to keep buying from restaurants. Love this page, the pics and comments. :)

  12. Girl in Pigtails says

    This looks like a great recipe! I am just learning how to cook homemade awesomeness and I might have a weird question but: Is there a way to make the ravioli without the pasta press and the ravioli former? Thanks!

  13. Suzy says

    My grandmother made hundreds of raviolis every Christmas. I helped her as a child many times. She made them until she was around 80 years old, and she passed away 9 years ago so it has been a long time since we have had homemade ravioli. My mom makes pasta all the time, and I recently bought an attachment for my Kitchenaid mixer so we are going to attempt raviolis this year. My grandma never really had a recipe but this seems very close to how I remember making them. She only made cheese raviolis, and she only used a rolling pin and a pastry cutter. Grandma would help her knead the dough which seemed to be the most work. Then she would lay out the dough, put dollops of cheese on the dough, cover with another piece, separate with her fingers and use a pastry cutter to cut them into squares. I’m looking forward to making these with my mom. Maybe we’ll start a new family tradition. Thanks for posting.

  14. Francie says

    This year on Boxing Day my family and I are going to revive our family tradition of making Ravioli from scratch. Like your Aunt Connie, I used to make them with my grandparents and then my parents but there never was a real recipe, and it’s been quite awhile. I wasn’t too sure of the amounts so went looking for a recipe and found yours, which looks so close to what we used to do. I just don’t remember adding the oil to the flour. My grandparents used to roll the dough all by hand but my parents graduated to a pasta maker. It made it so much easier. However, we never have used a press and I love the way we do it. My dad would use a can to cut large circles out of the thin strips of dough. Then we would put our dollop of ricotta mix in the middle of each circle, fold them over to form a pillow shape and fork the edges.
    Thank you so much for your recipe. You’ve given me the confidence I needed to do this again. It’s a great way to bring a family together.

  15. Rick Buxton says

    Thank you! I recently bought a pasta machine, primarily to make crackers. However, I thought I’d try raviolis. I entered Homemade Ravioli in google, and this page was at the top. Now I know why. With a bit of worry, I followed your excellent instructions, and even more worry when I put the raviolis in the water. To my amazement, they didn’t explode, or even leak. They came out perfect. Not too bad for the first time – ever. Anyways, I thought you’d like some feedback from someone who actually made them, as opposed to folks who said they would try. If I can do it, anyone can. And if the instructions are followed, you’ll have the best raviolis – ever!

    As a quick aside, we’re still harvesting organic spinach (it’s January), so I chopped some up and added it to the filling. Best filling I’ve ever had, and I can’t believe I made it.

    So, thank you again for this wonderfull web page and for sharing your story with the world.

    All my best to you, Rick

      • Rick Buxton says

        Don’t laugh. Just like there’s no comparison between homemade ravioli and store-bought, the same is true for crackers. Sometimes it’s difficult to tell where the cardboard box ends and the crackers begin. Not so with homemade – and, you don’t get all the chemicals and ??? you’d get with/in commercial crackers. It could be another fun family project for you.

        • says

          I totally agree, I prefer to make as much as I can homemade. Things you buy in the store are full of preservatives and who knows what else.

    • Jacqueline says

      Thanks, you just gave me an idea! I make crackers, but just roll them out thin myself. Now I’m going to see how much pasta rollers cost – Could use them for two things at once!

  16. Krystal says

    Can a person use a rolling pin to roll the dough out? What if you don’t have a dough press or a mold and can’t find one in your area?

    • says

      I suppose you could use a rolling pin but it does need to be very thin, like paper thin. You could use a round cookie cutter and then fill each one and crimp the edges.

  17. tiffany says

    Thank-you for sharing your family’s recipe for ravioli. My daughter and I made our first batch this afternoon. We had a wonderful time making the dough, filling the forms, and eating our ravioli. But most of all, we spent time together. Thank-you!

  18. Amber says

    I have been considering my first attempt at homemade ravioli and found your page! These look amazingly delishish! :) I was wondering if you have ever froze extras and how the turned out when reheated? Im planning on making cheese and also a spinach and veal mix.

  19. Uriel says

    They look so good! What an inspiration! I just happened to order a ravioli press mold and can’t wait to receive it! I hope mine will look just as good as yours does! Keep up the wonderful website! 😀

  20. George says

    My family’s recipe is almost exact to yours, only difference is that you brown meat first. Should I start to do that?


  21. says

    Great recipe, and I love ravioli because you can make an infinite varieties by flavoring / coloring the pasta and adjusting the filling. But, not a pasta chef in this life or previous lives as it can be a struggle to get the dough right. But, when I do, WOW! Thanks for a GREAT walk-through to nail then perfect food!


  22. Julie Harvin says

    Any directions on how long they need to dry? I’m wondering about making them in advance and how long they keep for. Maybe they freeze well?

    Thanks for any help!

  23. Clare Lyons says

    Thanks for sharing the whole experience – food and family. The photos show the whole process and as for the last photo – well, as I said, “family”. Best wishes to you and ours.

  24. debbie says

    I’ve been trying to find an authentic marinara sauce to go over the ravioli’s. Do you have the recipe for the one you made? It looks SO good. Excited to try this recipe!

  25. LEE VITELLO says

    My sicilian mother-in-law taught me how to make ravioli however I never wrote it down and tried many years later to make them from memory. She made the filling with a beef and pork roast, spinach, parmesan, carrots and onions that were cooked with the roast and I think mushrooms. Grind this into almost a paste consistancy. We then had a rolling pin with squares that both formed the pasta and sealed it. We then cut them with a pastry cutter. I’d sure like to hear from someone who is familiar with this style of ravioli.


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