Ravioli Dough

Total Time:
1 hr 10 min
Prep:
55 min
Cook:
15 min

Yield:
24 ravioli

Ingredients
Directions

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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3.9 32
Thank you, Tyler! This recipe rocks and it was only my second time making pasta! I made ravioli and linguini. I know the recipe was for a machine, but it worked beautify by hand.  item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
This is the first recipe from Tyler that has not worked out for me. It sounds like others had the same problem I did, very dry and crumbly. My problem was maybe amplified by being at 6000 ft elevation. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
PS- How can I store homemade pasta? Any ideas on how to package to share with friends? item not reviewed by moderator and published

Not what you're looking for? Try:

Toasted Ravioli and Basic Ravioli Dough

Recipe courtesy of Robert Irvine