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30 Minute Homemade Ravioli Dough Recipe

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This 30-minute homemade ravioli dough recipe provides a simple, classic pasta dough made with ’00’ flour, eggs, and water. The dough is kneaded to a smooth, soft texture, rolled thin using a pasta roller, and ready to be filled with your favorite filling to create fresh, delicious ravioli. Ideal for pasta lovers looking to make authentic Italian pasta from scratch.

Ingredients

Scale

For the Dough

  • 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

  1. Prepare the Flour: Pour the flour, tossed with salt, onto a wooden cutting board or clean countertop. Create a well in the center for the eggs.
  2. Add Eggs: Crack the whole egg and add the two egg yolks into the well in the middle of the flour.
  3. Mix Ingredients: Using a fork, gently mix the eggs and gradually incorporate the flour from the edges of the well. Begin by adding ¼ cup of water, then alternate adding more flour and water until a ball of dough forms. It’s okay if some flour or water remains unused.
  4. Knead the Dough: Knead the dough by rolling it towards you, making a quarter turn, and pushing it away. Continue until the dough is smooth, soft, and slightly sticky.
  5. Relax the Dough: Lightly flour the dough and the work surface. Cover the dough with a damp dish towel or plastic wrap and let it rest for 15-20 minutes.
  6. Divide and Shape: Cut the dough into four equal quarters. Keep the unused portions covered to prevent drying. Flatten one piece into a rectangle about ½ inch smaller than the pasta roller width.
  7. Roll the Dough: If using a KitchenAid pasta attachment, set it on low speed with the roller at the widest setting (#1). Pass the dough through twice at setting 1, fold it in thirds (booking), then roll through setting 2. Continue increasing the roller thickness setting until the dough is thin enough to see the shadow of your hand through it, typically setting 6.
  8. Prepare for Filling: Lay the rolled dough on a floured surface. Find the center of the long edge to mark where the filling will go using a ravioli stamp.
  9. Fill Ravioli: Place about 1 tablespoon of filling on each marked spot.
  10. Seal Ravioli: Brush water around the edges of the filled spots, fold the dough over the filling half, and press gently with two fingers to seal and remove any air pockets.
  11. Cut Ravioli: Flour the ravioli cutter and press firmly to cut out each ravioli, wiggling slightly to ensure a clean cut.
  12. Store or Cook: Transfer ravioli to a floured baking sheet. Cover with a dish towel and refrigerate if cooking later.
  13. Cook Ravioli: Boil a large pot of heavily salted water (kosher salt preferred). Gently drop ravioli in and cook for 3-5 minutes until they float to the surface. Drain and serve immediately with your favorite sauce.

Notes

  • The dough consistency may vary depending on humidity and temperature, so feel free to adjust water or flour as needed.
  • Resting the dough is important to relax the gluten, making it easier to roll out thinly.
  • If you don’t have a pasta roller attachment, you can roll the dough thinly by hand with a rolling pin.
  • Be sure to seal the ravioli well to prevent bursting during cooking.
  • Use ’00’ flour for the best texture, but all-purpose flour can be substituted in a pinch.
  • Cook ravioli fresh; however, they can be refrigerated briefly before cooking.

Keywords: homemade ravioli dough, fresh pasta dough, ravioli recipe, Italian pasta, 00 flour pasta dough

Find it online: https://cookwithyana.com/30-minute-homemade-ravioli-dough-recipe/