Pasta Dough for Ravioli

Yield:
24 ravioli
Level:
Easy
Ingredients
Directions

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 36
I was really surprised that this recipe was rated so highly.   My batch was completely dry.  I added a little water in order to form the ball.  The dough was difficult to work with and tough.  I suggest others add enough water to make the dough more pliable. item not reviewed by moderator and published
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 recipe....like 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
Perfect 1st try and easy to work with. I'll keep this one handy! item not reviewed by moderator and published
This recipe needs at least a cup of water. There is no way anybody can make this recipe work the way it is written. item not reviewed by moderator and published
I also found the dough dry and had to add water. Once that was done, it was great. I used my kitchenaid pasta machine and went all the way to number 8. Thin, delicate and wonderful. item not reviewed by moderator and published
I love this recipe, I've used it 3 times already. I like it for the ravioli but I like it even better for spaghetti...Yum! And it fills my family up better than store bought pasta as well, I may never go back..it may take a little longer but the end result is worth every minute! item not reviewed by moderator and published
Made this twice. The first time I used the paddle with my stand mixer since the amount of flour was not enough for the dough hook. The dough needed a couple of Tbsp of water to form. The second time I thought I'd use the food processor. It was like cornmeal until I added several Tbsp of water to from a dough but it came together and kneaded to a silky pasta dough. 5 was too thick on my Marcato. 6 was like wonton and the filling broke out when cooked. 5 1/2: just right. item not reviewed by moderator and published
If you're using a Marcato Pasta machine you would want to go to 6 with the dough. Then your ravioli will come out nice and light. item not reviewed by moderator and published
Absolutely Fabulous! First time making pasta dough and this is a great recipe. I added a tablespoon of water at the end because my dough was not picking up all of the flour. Rolled out beautifully, even used the trimmings with success. item not reviewed by moderator and published
great recipe, i would definately go thinner on the dough than i did, i only took it down to a 3... i would go to 5 i think for the ravioli. item not reviewed by moderator and published
A simple pasta dough recipe. Nothing special but works perfectly not only for Ravioli but for other pastas as well. item not reviewed by moderator and published
This was our first attempt at homemade pasta. I thought it turned out well, but was a little heavy and maybe a little dry. Of course, this could just be our own fault for not knowing much about pasta making. We doubled the recipe because we weren't sure it would make enough dough for 5 people. We had tons! One recipe would've been plenty. item not reviewed by moderator and published
This is a really good pasta dough recipe. Thank you, Tyler! I like to add some Italian seasoning, garlic powder (not garlic salt), parsley and ground red pepper to the dough. It really kicks up the flavor for use with white or cheese sauces. I have stuffed these with just about everything from cooked ground meats, vegetables, to just a simple slice of feta cheese and have never failed to receive compliments and requests for more! To make some unique and fun shapes, try using a cookie cutter to cut the pasta (hearts are my favorite). item not reviewed by moderator and published
This was the 2nd time I've ever made pasta and it turned out PERFECTLY! I will NEVER try to make it on the counter again, this is fool-proof and the pasta was absolutely delicious. Will keep and make again. item not reviewed by moderator and published
Easiest dough I have ever worked with. I used King Arthur Flour unbleached white. I will only use this recipe from now on. item not reviewed by moderator and published
I had an old pasta machine that I bought at a yard sale about ten years ago. I figured I'd better use it or its going to go bye-bye. Found a recipe for Butternut Squash Ravioli, then found Tyler's recipe for pasta. My first time ever making homemade pasta turned out to be a success. The pasta just melts in your mouth! Now its on to find a ravioli attachment! item not reviewed by moderator and published
We loved the pasta but it took a long time without a pasta maker item not reviewed by moderator and published
I tried this recipe about 2 weeks ago and made cheese and spinach ravioli. The pasta came out great and was very easy to make. It was my first time making homemade pasta! I will make again maybe this weekend :) item not reviewed by moderator and published
I whipped this together on my counter and it came out great. I don't have a dough mixer or a pasta machine, or even a rolling pin. I used a wine bottle. Came out great and my wife is very impressed. Bookmarked. item not reviewed by moderator and published
This is one of the easiest pasta recipes. I modified it by using whole wheat flour, and it turned out good (needed a bit more liquid). In the future, I'm going to split the flour 50/50 all-purpose/whole wheat, because all whole wheat was a little too grainy. item not reviewed by moderator and published
I've just started learning to make homemade pasta, and this recipe was a great introduction. Thanks Tyler! Very easy to make, turned out great. item not reviewed by moderator and published
I use this recipe for homemade lasagna noodles, egg noodles, ravioli and fettucini. It works great everytime! Thanks Tyler! By the way, I didn't know there was another Diane in my hometown! LOL! item not reviewed by moderator and published
i love the way,he did the recipe, i'am looking forward to try it with my kids. item not reviewed by moderator and published
i will make it again.,,,,,,, item not reviewed by moderator and published
This is a great pasta dough recipe - believe me, I've tried many. This ratio of flour to eggs works out great. The dough is easy to knead and easy to work with after it has rested. I used it for ravioli, but I'm sure it will work out well for linguine and fettucini as well. item not reviewed by moderator and published
This is so easy and yet so tasty. I have an old receipe from my beloved grandmother but as we all know they never really measured anything. I must tell you after many years of struggling with the old receipe this one is a breeze. Thanks so much I use it for all my pasta dishes, ravioli, pasta, lasagne, etc. item not reviewed by moderator and published
The best recipe I have tried! item not reviewed by moderator and published
Lars, (If it really you), how do you possibly have the time to make ravioli, let alone review it with the schedule you have? BTW, I'm only about four miles from you, feel free to drop by (bring Tina with you!) and I'll gladly make you some! item not reviewed by moderator and published
I totally disagree that this recipe needs a cup (!) of water to work. It's similar to other pasta recipes I have made, which typically call for 1 egg to one cup of flour. I used the exact proportions called for in this recipe, which turned out just fine. Any water, let alone a full cup, would have resulted in a gloppy mess. item not reviewed by moderator and published

Not what you're looking for? Try:

Ravioli Dough

Recipe courtesy of Tyler Florence