Pasta Dough for Ravioli

24 ravioli
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 3 large eggs, plus 1 for egg wash
  • 2 tablespoons extra-virgin olive oil
  • Cornmeal, for dusting

To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

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4.6 35
my dough was a bit dry. did I miss something? Was it the 2nd Tbs of oo? whatever happened to that? he never told us, thats probabky why it was dry. item not reviewed by moderator and published
Great others I also had to add a touch of water. I made 36 ravioli from this recipe and they were fairly large. Will definitely reuse this recipe! item not reviewed by moderator and published
I used this recipe to make noodles for homemade chicken soup. Worked great! I did need to add 1 Tbsp of water. Rolled it out by hand, and used a pizza cutter to cut the noodles. item not reviewed by moderator and published
Very good recipe for dough Tyler---I did short the eggs by one as the ones I use are king size. 30 min chill time is a key to good rolling I have found. Can you believe I filled some with minced water chestnut and crisp bacon bits and received boucoup compliments? item not reviewed by moderator and published
First time making any sort of noodle from scratch dish and it was wonderful! A lot of fun! I have Ravioli on the mind now! item not reviewed by moderator and published
Perfecto! Unlike many others, I did NOT find it necessary to add water. I allowed my eggs to warm to room temperature in a bowl of warm water for five minutes, and then took my time adding them, allowing each to incorporate thoroughly into the dough before adding the next. Followed the times for kneading and resting, and the dough rolled out perfectly. The egg wash is a must if using for ravs -- this was the first time I've ever had homemade ravioli not leak during cooking. item not reviewed by moderator and published
Go to for ravioli! I did add 2 tbs of cold water to get a proper ball to form in the mixer but that could have just been a lack of patience on my part. Never easier, never yummier! item not reviewed by moderator and published
This is the first recipe that I've found that makes perfect dough without needing to modify the liquid. My batch made 21 not 24 ravioli, but that may be placement. item not reviewed by moderator and published
Very easy. Easy to make and easy to remember for next time (won't need to print or write it down. Feels like the simplicity of authentic Italian cooking. This was exactly what I was looking for. My 6-yr old & I had a blast using this dough for fettuccine. We're making this with huge meatballs tonight. : Thanks Tyler! item not reviewed by moderator and published
Mixed it on settings 3 then 2. Once all flour was pretty much all moist it still would not blend together. Took others advice and added about 2 tsps of water and it formed fine. Dough was great and ravioli turned out great. item not reviewed by moderator and published

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Ravioli Dough

Recipe courtesy of Tyler Florence