Homemade Ravioli

Ingredients

• 375 g (3 cups), plus extra for rollingplain flour
• 3 large, dividedeggs
• 60 ml (1/4 cup), dividedwater
• 1 teaspoonolive oil
• 1/2 teaspoonkosher salt
• 170 g (6 oz)uncooked Italian sausage, leftover Reloaded Meatloaf, or Spinach Ricotta
• 85 g (6 tablespoons)butter
• 3 tablespoonsthinly sliced sage

Instructions

1. 1

   Mix by hand

   On a clean surface, mound the flour and make a well. In a small bowl, beat 2 eggs with 45 ml (3 tablespoons) of the water, the oil and salt. Slowly pour the mixture into the well, working it into the flour with two fingers until incorporated. Do not force in all the flour. Once the dough comes together, knead for 3 to 4 minutes until smooth. Shape into a disk, cover with plastic wrap and refrigerate for 1 hour.

2. 2

   Use a processor

   Alternatively, pulse the flour and salt 2 to 3 times in a food processor. Whisk 2 eggs with 45 ml (3 tablespoons) of the water and the oil in a liquid measuring jug. With the processor running, pour in the mixture in a steady stream and process until the dough starts to pull away from the bowl. Shape it into a disk, cover with plastic wrap and refrigerate for 1 hour.

3. 3

   Roll the pasta

   Set a pasta machine to its widest setting. Divide the dough in half, wrap one half again and return it to the fridge. Shape the working half into an oblong about 13 by 5 cm (5 by 2 inches), then flatten it by hand so it fits through the machine. Lightly flour the dough and machine as needed. Pass the dough through, fold it into thirds like a wallet, turn it 90 degrees and pass it through again at the same setting. Repeat this fold, turn and pass once more. Move the machine down one setting and pass the dough through; continue once at each setting until dial setting 6. The sheet should be about 90 cm (3 feet) long.

4. 4

   Fill and seal

   Mark a line lengthwise down the centre of the pasta sheet with a yardstick, taking care not to cut through it. Using a teaspoon measure, place about 7 g (1/4 oz) of sausage or meatloaf, or a teaspoon of spinach ricotta, every 5 cm (2 inches) along one side of the line, leaving about 2.5 cm (1 inch) of dough around each mound. Beat the remaining egg with 15 ml (1 tablespoon) water. Brush egg wash along the full length of one edge and between the filling mounds. Fold the unwashed side over the filling and press to seal, pushing out air pockets as you go.

5. 5

   Cut the ravioli

   Use a pizza wheel to cut even squares between the filling mounds. Arrange the ravioli on a parchment-lined half-sheet pan and cover with a damp towel. Repeat with the remaining dough. To freeze for later, freeze the ravioli on a parchment-lined tray until solid, then transfer them to a zip-top bag.

6. 6

   Boil the water

   Fill an 8-quart pot two-thirds full with water, place it over high heat and bring the water to a boil.

7. 7

   Cook the ravioli

   Add 6 to 8 ravioli at a time to the boiling water. Cook until they float, about 6 to 8 minutes. Lift them out with a spider and place on a parchment-lined half-sheet pan. Repeat until all the ravioli are cooked.

8. 8

   Finish with sage

   Set a 30 cm (12-inch) sauté pan over medium heat and add 2 tablespoons of the butter. When it begins to brown, carefully add about 10 ravioli and toss to coat. Add the sage and toss again to distribute it evenly. Transfer to a serving platter and repeat with the remaining butter and ravioli. Serve immediately.

What are ravioli?

Ravioli are filled pasta parcels associated with Italian cooking, with regional versions ranging from simple cheese fillings to meat and vegetables. This homemade version uses a fresh egg dough and seals the filling between folded layers of pasta.

The method offers both hand-mixing and food-processor options, then finishes the cooked parcels with browned butter and sage. That simple finish gives the pasta a fragrant, savoury coating without obscuring the filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 22g protein, 71g carbs, 31g fat.

The pasta flour supplies most of the carbohydrates, while the butter and sausage contribute much of the fat; eggs and sausage provide much of the protein. Pair a serving with vegetables or salad for a more balanced plate.

Choosing the filling

Sausage: uncooked Italian sausage brings a savoury, seasoned centre. Keep the portions small so the pasta can seal neatly around them.

Meatloaf or spinach ricotta: either works as an alternative, but use the same small mound size and make sure the filling is not wet enough to soften the dough.

Working the pasta dough

By hand: add the wet mixture gradually and stop when the dough comes together; the instructions do not require forcing every bit of flour into it. Kneading for 3 to 4 minutes should leave the dough smooth before its hour-long rest.

With a processor: the dough is ready to rest when it begins to pull away from the sides of the bowl. Resting the covered dough in the fridge gives you time to prepare the filling and equipment.

Rolling an even sheet

Start wide: folding the dough in thirds and turning it between passes helps form a more even sheet. Lightly flour the machine and dough if they begin to stick.

Thin gradually: work down one setting at a time until setting 6. Keep the unused dough covered in the fridge while you roll the first half so it does not dry out.

Sealing without air pockets

Even spacing: arrange small portions of filling about 5 cm (2 inches) apart, leaving a border around each mound. Egg wash along the edge and between the portions helps the folded sheet seal.

Press gently: work around each mound to push out trapped air before cutting. Pockets of air can make ravioli open while cooking, so take care not to leave gaps in the seams.

Checking doneness and finishing

Boiling: cook only 6 to 8 ravioli at a time and look for them to float, which the recipe uses as its doneness cue. The stated cooking time is 6 to 8 minutes.

Butter and sage: brown the butter over medium heat, then toss the ravioli gently to coat. Add the sage and serve promptly while the pasta is hot.

Serving ideas

The butter and sage make a rich, aromatic finish, so serve the ravioli as the centrepiece with a green salad or simply cooked vegetables alongside. Keep accompaniments straightforward to let the chosen filling come through.

Cook and finish the ravioli in batches as directed, then bring them to the table immediately. This helps keep the pasta tender and evenly coated.

Recipe notes & tips

• Keep the dough you are not rolling covered and chilled so it does not dry out.
• Flour the pasta machine lightly if the sheet starts to stick, rather than adding a heavy coating.
• Keep the filling mounds small and evenly spaced to make folding and cutting easier.
• Use the remaining egg wash between filling portions as well as along the outer edge.
• Cook ravioli in batches of 6 to 8 so they have room in the boiling water.
• Brown the butter carefully over medium heat and toss the ravioli gently to avoid breaking them.

Variations

• Sausage filling: use uncooked Italian sausage in small portions for a savoury centre.
• Meatloaf filling: use leftover Reloaded Meatloaf in place of the sausage.
• Spinach ricotta: fill each parcel with a teaspoon of the spinach ricotta mixture.
• Pasta processor: pulse and mix the dough in a food processor instead of combining it by hand.
• Freezer batch: freeze uncooked ravioli on a lined tray, then bag them once solid.

Common mistakes to avoid

• Forcing in all the flour: stop once the dough comes together rather than making it unnecessarily stiff.
• Skipping the rest: refrigerate the covered dough for 1 hour before rolling so the method has its specified resting time.
• Overfilling: use the stated small spoonfuls so there is enough pasta around each mound to seal.
• Leaving air inside: press around the filling to push out bubbles before cutting the parcels.
• Crowding the pot: boil only 6 to 8 ravioli at a time to keep the batches manageable.
• Overcooking the butter: watch it closely and add the ravioli as soon as it starts to brown.

How to store

Freeze uncooked ravioli on a parchment-lined tray until solid, then transfer them to a zip-top bag for longer storage. Cook them from frozen using the recipe's boiling method, allowing them to cook until they float and checking that they are tender. Cooked ravioli are best served immediately.

Frequently asked questions