Homemade Ravioli

yield: 2 SERVINGS prep time: 15 MINUTES cook time: 5 MINUTES additional time: 30 MINUTES total time: 50 MINUTES


  • For pasta dough
  • All purpose flour or spelt flour or gluten free flour 1 ¼ cup
  • Semolina flour 1 ¼ cup
  • Salt ½ teaspoon
  • Water ¾ cup
  • Olive oil 2 tablespoon
  • For spinach ricotta filling
  • Spinach 8 oz.
  • Ricotta cheese 8 oz.
  • Basil 2 teaspoon minced
  • Parsely 1 teaspoon minced
  • Oregano 1 teaspoon minced
  • Garlic powder ¼ teaspoon
  • Salt to taste
  • Pepper to taste
  • For Garnish
  • Olive oil
  • Pesto 1 cup
  • or Marinara Sauce 1 cup 


How to make homemade ravioli

I highly recommend you to see the video to make sure you nail your homemade ravioli in the first time itself. 

To start, you’ll need to make the dough.

First, add all the ingredients for the pasta dough into the bowl and knead it into a soft dough. Next, use your hands or stand mixer to knead the dough together.

Once it is ready, shape the dough into a ball, wrap it with a cling wrap, and refrigerate for about 30 mins until the dough stiffens a little.

Prepare the spinach ricotta filling

As the dough rests, wash & sauté the spinach for 3 to 5 minutes or until it’s wilted.

Once wilted, allow the spinach to cool and press it to drain all the water. Then wrap it in a clean tea towel to remove any excess liquid. Before adding the spinach to the ricotta, make sure it is as dry as possible.

Next, chop the spinach finely and transfer it into a bowl. Finally, add the ricotta, salt, and pepper to the filling and mix it well.

Rolling the dough

Once the dough has rested, divide it into 8 equal portions.

Working with one portion at time, lightly dust it with flour.

Next, flatten it with a rolling pin or a pasta rolling machine(both options are shown in the video) into an oval or rectangular shape. As you roll it, try to make it as even and thin as possible.

Filling the pasta

You can either use a  ravioli mold (shown in the video) to filling your pasta or just fill it on the counter top directly. 

If using a ravioli mold 

Line the ravioli mold with a layer of rolled pasta

Using your fingers sink the pasta gently into the cavities.

Add a teaspoon of filling into the cavities.

Dip your index finger in water and moisten between the raviolis.

Cover with the second sheet of pasta and roll out the sheet gently to seal the raviolis.

Flip the tray out and then cut the raviolis using a pizza cutter or a pastry / ravioli wheel.

If not using a mold

Once the pasta sheet is rolled flat, scoop a teaspoon of the spinach ricotta filling and place it on the lower half of dough. Keep scooping small amounts of the spinach ricotta and place them in a line on the lower half of the dough. As you place them, make sure they are about 1-1/2 inch apart.

Next, seal the edges. Dip your finger in water and run it around the edges of the dough. The extra moisture helps seal the dough.

When you’ve added the water, fold the upper half of the dough on top of the filling.  Use your fingers to gently seal the edges around each pocket of filling.

Next, use a pizza cutter or a pastry / ravioli wheel to cut out the squares of filling. Finally, use a fork to seal the edges by pressing it down on all sides.

Cooking the ravioli

Cooking the ravioli is super easy! To start, bring a pot of salted water to a boil. Or, you can bring salted water to a boil using the Instant Pot’s saute function.

Carefully slide the ravioli in the pot and cook for about 3 to 4 minutes or until they start floating.

Finally, drain the pasta and gently toss or drizzle with olive oil and pesto sauce.

Easy Ravioli recipe even if you have no experience making pasta

Nutrition Information

Amount Per Serving Calories00 Total Fat0g Saturated Fat0g Trans Fat0g Unsaturated Fat0g Cholesterol0mg Sodium0mg Carbohydrates0g Fiber0g Sugar0g Protein0g

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