30 Minute Homemade Ravioli Dough Recipe

Introduction

Making homemade ravioli dough is easier than you might think and takes just 30 minutes. This recipe yields a tender, smooth dough perfect for holding your favorite fillings and impressing family or guests.

Ingredients

• 4 cups “00” flour (such as King Arthur’s 00 Flour)
• 1 ¼ cup warm water (reserve ¼ cup to use as needed)
• 1 whole egg and 2 egg yolks
• 1 tsp salt

Instructions

1. Step 1: Pour the flour mixed with salt onto a clean wooden board or countertop and make a well in the center.
2. Step 2: Add the whole egg and egg yolks into the well.
3. Step 3: Use a fork to gently mix the eggs, gradually pulling in flour from the edges. Start by adding ¼ cup of warm water, then continue adding water and flour a little at a time until a dough ball forms. It’s fine if not all flour and water are used.
4. Step 4: Knead the dough by rolling it toward you, making a quarter turn, and pushing it away until it becomes smooth and slightly sticky.
5. Step 5: Lightly flour the dough and board, then cover the dough with a damp towel or plastic wrap to relax for 15-20 minutes.
6. Step 6: Cut the dough into quarters. Keep three portions covered and flatten one quarter into a rectangle slightly narrower than your pasta roller width.
7. Step 7: If using a pasta roller attachment, set it to the widest setting (#1). Pass the dough through twice, then fold it in thirds lengthwise (“booking”).
8. Step 8: Pass the folded dough through the roller on setting #2. Continue increasing settings and rolling until the dough is thin enough to see a shadow through it, typically setting #6.
9. Step 9: Lay the rolled dough on a floured surface. Mark the dough using a ravioli stamp to guide filling placement.
10. Step 10: Place about 1 tablespoon of filling on each marked spot using a small spoon.
11. Step 11: Brush water around the edges of each filled section to help seal the ravioli.
12. Step 12: Fold the dough over the filling, gently pressing out air pockets and sealing edges firmly with your fingers.
13. Step 13: Use a floured ravioli cutter to stamp out each ravioli, pressing firmly and wiggling to cut all sides cleanly.
14. Step 14: Place cut ravioli on a floured baking sheet. Cover with a towel if not cooking immediately.
15. Step 15: Cook ravioli in heavily salted, gently boiling water for 3-5 minutes or until they float to the surface.

Tips & Variations

• Adjust water and flour amounts slightly depending on humidity to achieve dough that is soft but not too sticky.
• Use “00” flour for a silky, tender texture, but all-purpose flour can be substituted in a pinch.
• Resting the dough ensures it’s easier to roll out and less likely to shrink while cooking.
• Add a teaspoon of olive oil in the dough for a richer flavor and more pliability.

Storage

Uncooked ravioli can be stored covered in the refrigerator for up to 1 day. For longer storage, freeze ravioli arranged in a single layer on a baking sheet; once frozen, transfer to an airtight container for up to 2 months. Cook from frozen by adding an extra minute or two to the boiling time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of “00” flour?

Yes, all-purpose flour will work, though the texture may be slightly less delicate. “00” flour gives the smoothest, most tender dough.

How do I know if the dough is the right consistency?

The dough should feel soft and smooth with a slight stickiness, but it should not be overly wet or sticky. If it’s too sticky, dust with a little extra flour; if too dry, add water in small amounts.

30 Minute Homemade Ravioli Dough Recipe

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4.4 from 131 reviews

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.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: Approximately 40–50 ravioli, depending on size 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

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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