Ravioli Dough

Total Time:
1 hr 10 min
55 min
15 min

24 ravioli


In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide 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 until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.

Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.

*For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

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    I tried two other recipes that had poor results and I felt like a total failure. Then I tried this recipe and it was fantastic!!! The only problem that I had (and it was my fault due to being a newbie) was that after drying the ravioli, I put them in a plastic baggie and put them in the refrigerator to use later in the evening. I learned the hard way, but now I realize that I should have added some flour to prevent them from sticking to the plastic and to each other. I only ruined two, so it wasn't a total loss. My thanks to Tyler Florence for such a thoroughly explained and wonderful recipe!!!!
    This was shockingly easy & good, HOWEVER, as others have mentioned, it needs a little water. I actually threw my first batch away because it just wouldn't make a ball...second batch required about 2 TBSP water & I had to make the ball by hand because it wouldn't come together in the mixer. 
    Also, going all the way to the narrowest setting was WAY too thin. My fingernails were tearing it before I could get it to the floured countertop! Even the next-to-the-narrowest setting was a bit thin for my ricotta & pea filling. 
    It's not mentioned here, but they should be allowed to dry for a while before cooking. 30 minutes is probably enough, but longer wouldn't hurt.
    Made this dough for deep fried raviolis and it was amazing ive been using this recipe for over a year now and even my 4 yr old finicky eater will eat raviolis from this dough. (she doesnt like any canned ravioli or fresh from italian store down the street from us so this is actually a big deal for her to eat them
    This dough was great! But read the reviews before making the dough. This recipe definitely needs water added to it. I added about 1/4 cup to even form a ball. You don't want the ball to be super firm but not super soft. You want your dough to be in the middle! If that helps lol. After you add the water you should come out with a really great dough like I did :- Made my raviolis and they were the best I have ever had!!!
    It worked out perfect, and it was the second recipe I tried (the first one I tried did not work out for me. I only did a quarter of the recipe (1 egg, 3/4 cup flour, 1/4 tsp. salt... you get the picture, then pushed it through my pasta maker. The raviolis never stayed at the bottom of the pot; they were always floating on the top, so I just cooked them for 10 minutes with a timer. I made mushroom ravioli, and sprinkled parmesan on top of the raviolis.Very delicious....
    Absolutely perfect! I've been attempting different ravioli recipes for years and this is the first one that has worked for me!!! I made the dough in my food processor and the only addition I made was that I added a 1/4 cup warm water to bring the dough together. Best raviolis I've ever made! Thank you Tyler!!!!!
    When I first read through this recipe, I thought it didn't look correct, so I read through most of the reviews. When I make fettucini, for 3 cups of Unbleached Flour, 3 Eggs barely mixed with 3 tsp Olive Oil, 1 tsp Salt and 2 Tbls Water. I should think that would work for Ravioli dough as well.
    PS- How can I store homemade pasta? Any ideas on how to package to share with friends?
    I was really disappointed in the as is version of this recipe. After the first attempt, we scrapped it and started all over. As the recipe is written, it is an epic fail (turns out a crumbled dry mess). After learning from the mistakes in the instructions of the recipe, we started with about 2 cups of flour in the mixer and added the eggs and oil before incorporating more flour to create a dough ball. It still required a little hand kneading. Not really a good recipe for novice pasta makers.
    This recipe directs me to combine flour with salt...then LATER in the recipe directs me to "incorporate 'ALL' the flour." Does that mean I shouldn't have put ALL the flour in in the first place? I hate these kinds of recipes that torpedo you in the middle of things. By following these directions to a tee, my mixer is having a heart attack...obviously this is NOT a good recipe for beginners.
    This is the best pasta recipe I've found. I use a Kitchenaid Pro 600 with the larger dough hook, and for rolling it out a standard clamp-down on the table pasta maker. I've made a slight variation the recipe. I like to make the dough about the same consistency as a ball of Play-doh. Follow the recipe as directed, it will end up crumbly. Add 2-3 tablespoons water at the end until it forms a ball. Coat the dough ball with a thin layer of olive oil. Wrap in plastic wrap, let it rest for minimum of 30 min. in refrigerator before rolling.
    I made this recipe without using a pasta maker and it turned out just fine! I am sitting here eating ravioli with a cheese spinach filling and a cram tomato sauce and i feel like i am eating something from a resuraunt! :)
    This recipe was my first ravioli dough and as a novice, even I could tell it was too dry of a mix. A few tablespoons of water and a little more oil seem to do the trick. I did not want to use my Kitchen Aid and did it by hand for nostalgia. Now that is over with, I will use the mixer.....and the pasta machine. I would not follow this, or any pasta recipe....or any recipe to the precise measurements as some users here have. Cooking, especially Italian is based more on sense than measurements. Most of it's roots are from what is on hand in the kitchen, not at the store. Using everything so that it does not go to waste. Conditions vary and so should your cooking.......Of course, this does not apply to most baking. Use common sense and don't be afraid to experiment. I don't think you would be out much if you lost a few eggs and a few cups of flour on this one:)
    This recipe needed to be improved in two ways. First, as some have said, the mix is too dry and the ingredients do not stick together as they should. I followed the advice here and used an extra egg and 6 table spoons of warm water.

    The rolling of the dough ..... If you have a rolling machine - I have a Kitchenaid Stand Mixer Pro w/ a pasta roller. You only need to roll it once on setting 2. Any more than one time - 2 the absolute tops! - you will kill your dough. I followed the advice on the repeated rolling and it killed half my dough. All that work and time making it, not to mention money, was wasted because of this. Just roll it once . There is no point in going beyond that.

    The ravioli turned out wonderful in the end.
    Can anyone give me any suggestions on how to make this dough without a pasta roller? Can I use roll it very thin with a rolling pin? Thank you!! All suggestions very much appreciated! Sorry about the rating..I had to put something in so I gave it 4 stars....
    I am coping/pasting this from another's comment because I c u need info on doing w/out pasta roller & that is how this person did it. laffwithlinda_584987... 
    Really easy to make! I don't have a mixer with a dough attachment so I used my bread machine. Didn't have a pasta machine, so I used a rolling pin. Pasta was a little thick, but it was still tender and really yummy. 
    Read more at: http://www.foodnetwork.com/recipes/tyler-florence/ravioli-dough-recipe/reviews/index.html?oc=linkback
    I found this recipe easy. I made ravioli. I had no problem with the dough in the pasta maker. Loved it. I will use this recipe again.
    This recipe does come out dry like some of the other reviews have stated. I just added 1 TBS of water to it, and it is GREAT! Just as good as I remember my 100% Italian Grandma's homemade pasta. She took the recipe to the grave with her - however - so thanks Tyler!

    I did this ALL by hand, and it dries up quickly. So, if you are too, work fast, cover what you are not using with a damp towel and keep a water spray bottle near by to spritz it lightly every so often. I sealed them with a little water on my finger and a fork - just like I did as a child.

    The pasta is so good! VERY FLAVORFUL and not dry in the slightest! It really was easy too - time consuming without a machine - but easy. It is so good that I plan on getting a pasta maker and making all of our pasta this way. It is worth it!
    The dough was a little dry in the mixer so I added a extra egg and some additional olive oil, but it turned out great.
    Raviolo fell apart in the water, I followed this recipe exactly. Used the pasta roller, used the mold for ravioli, and even tried by hand to seal them. They fell apart.
    I made the recipe, but the eggs and oil werent enough to bring the dough together...I added a bit of water..and it worked then...
    This is okay as a guide but i had to adjust recipe.
    Thank you for your recipe. I made cheese raviolis' on New Years Day for my family. Everyone raved about them. My mom made homemade raviolis' every holiday. I never wrote the recipe down and could never remember the ingredients. I made so many of them that I froze about 35 and served them last weekend to my family again. Delicious!!! Thanks again Tyler.
    This recipe worked better for me than the one that came with the KitchenAid pasta roller unit.
    Really easy to make! I don't have a mixer with a dough attachment so I used my bread machine. Didn't have a pasta machine, so I used a rolling pin. Pasta was a little thick, but it was still tender and really yummy.
    though the dough never came together in my kitchen aid mixer using the hook, I was still able to form the product by hand and get excellent results with my manual pasta machine! Ill never purchase dried pasta again!
    Easy to make and good to eat.
    This was my first attempt at homemade pasta and it was a cinch! It was a lot of fun, and surprisingly easy. The flavors of the dough with the herb filling and pomodoro sauce was awesome. Can't wait to make more homemade pastas. Make sure you get a crimper. It made the cutting process very easy and makes the seal tight so the filling doesn't seep out.
    What a helpful recipe, easy to follow and nicely laid out!
    Once again Tyler has provided a recipe that achieves excellent results! I had no problems with the dough AT ALL, and it cooked up just the way I had hoped. I used this recipe for my very first attempt at making fresh pasta, and the results were so wonderful, it made me look like an expert!
    Easy to make, and fast.
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