Ravioli Dough

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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

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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!!!

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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....

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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!!!!!

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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.

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PS- How can I store homemade pasta? Any ideas on how to package to share with friends?

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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.

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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.

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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.

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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! :