We can all go to the market and pick up a box of frozen ravioli the same way we can grab a packet of instant ramen or mac n cheese, however, the difference between the convenience store versions of these meals in contrast to making them fresh is pretty huge, and while the convenience store versions are quicker to make and not bad taste-wise, they cannot be compared to fresh homemade pasta.

Making your own ravioli is actually a relatively quick and simple procedure, and if you somehow manage to have extra ravioli leftover, you can actually freeze it as well, and then make it again on a later date. Having a ravioli cutter or maker can make the process even simpler as well.

Making ravioli of any kind requires the same ingredients for the actual pasta itself with includes eggs, salt, water, all-purpose water, and a hand-cranked pasta-maker. With fillings, you can opt for a bunch of different options like plain egg yolks, experiment with different cheeses and sauces and so on. Now, regardless of your filling or how experienced or inexperienced you are with making ravioli, you need to make sure to adhere to a few basic rules which are as follows:

  • Avoid fillings that might be too wet. So, this includes butter, cream, stock, oil or anything that can make your dough lose and watery.
  • Always prepare your fillings from scratch, and make sure that they have enough seasoning and flavor to hold its own, even without the pasta. Once your filling is made, be generous when you are adding it to your ravioli.
  • You need to pay attention to the dough and make sure that it is not too thick or thin for the filling.
  • When you are pressing your two sheets of pasta on top of each other and pressing them down, you want to make sure you stamp them down enough to avoid any potential air bubbles.

Once you are done with making your dough, you want to tightly wrap it in plastic and let it rest for at least 20-30 minutes. After resting your dough, you want to start passing it through the pasta machine. You have to keep rolling your dough out over and over again until it is 1/16th of an inch, and this will require you to go up till the last setting on the pasta machine. Once you are done rolling out the dough on the pasta machine, you want to flour your surface before laying the dough on top of it. Rolling out your pasta sheet with a rolling pin should be enough to smoothen its surface before placing the sheet into the ravioli mold or maker.

You will use the ravioli making to create depressions along with your sheet which will automatically become the base of your ravioli. Once you are done creating the base, you will add your filling, and after that, you will place the second layer of dough on top of the first, and then use the ravioli maker on top to once again create depressions in the top sheet. Once that is done, you will use a fork to press down on the edges of the ravioli to stamp out air bubbles.

Once your ravioli is done, all you have to do is place it in a pot of boiling water for up to three minutes, and then serve along with your sauce of choice.