Homemade Ravioli Ricotta (from scratch)

Ingredients

• 300 g00 flour
• 3 largeeggs, at room temperature
• as needed, optionalwater
• 200 gricotta, drained
• 15 g (3 tbsp)grated Parmesan
• ¼ tspsalt and pepper

Instructions

1. 1

   Make the dough

   Pile the flour on your work surface and make a well in the centre. Crack the eggs into the well, beat them with a fork, then gradually work in the flour.

2. 2

   Adjust the dough

   If the dough feels too dry, add a little water; if it is too wet, work in a little more flour. Continue until it no longer sticks to the work surface.

3. 3

   Knead and rest

   Knead the dough for about 10 minutes, wrap it in cling film and leave it to rest at room temperature for 20 minutes.

4. 4

   Mix the filling

   Stir the ricotta and Parmesan together, then season with salt and pepper and mix well.

5. 5

   Roll the pasta

   Dust the work surface with flour and divide the dough into two pieces. Roll one piece with a rolling pin until it is about 1 mm thick, dusting with more flour if it begins to stick.

6. 6

   Add the filling

   Place about 1 teaspoon of ricotta filling on the pasta sheet, leaving roughly two finger-widths between each mound. Brush water onto the pasta between the filling.

7. 7

   Seal and cut

   Fold one side of the pasta over the filling. Press around each mound with your fingers to seal the edges and push out trapped air, then trim into 5 cm squares. Set the ravioli on flour-dusted baking parchment and repeat with the remaining pasta and filling.

8. 8

   Cook or freeze

   Cook the ravioli straight away, or freeze them for up to 2 months.

What are ricotta ravioli?

Ravioli are filled pasta parcels associated with Italian cooking, made by sealing a filling between sheets of pasta dough. This homemade version uses a straightforward ricotta and Parmesan mixture inside egg pasta.

The simple filling lets the cheese's mild, creamy flavour come through. Rolling the dough thin and sealing it carefully helps keep each parcel delicate rather than heavy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 6g protein, 12g carbs, 3g fat.

The flour supplies most of the carbohydrates, while the eggs and cheeses contribute protein and fat. Pair a serving with vegetables or a salad for a more balanced plate.

A simple egg pasta dough

00 flour: Its fine texture makes a smooth dough that is suitable for rolling into thin pasta sheets. Work in the eggs gradually so the flour hydrates evenly.

Eggs: Room-temperature eggs are easier to mix into the flour. The recipe gives water as an optional adjustment, rather than a fixed amount, because the dough can feel different depending on the flour and egg size.

Getting the dough ready

Kneading: Work the dough for about 10 minutes, until it is cohesive and no longer sticks to the surface. If it seems dry or wet, adjust it with a little water or flour as directed.

Resting: Wrap the dough and leave it at room temperature for 20 minutes. This gives it time to relax before rolling, making it easier to handle.

Keep the filling contained

Drained ricotta: Removing excess moisture helps the filling stay thick, so it is less likely to leak from the ravioli. Mix it with grated Parmesan and season with salt and pepper.

Even portions: Use about 1 teaspoon per mound and leave roughly two finger-widths between them. Brushing water between the mounds helps the pasta adhere when folded over.

Roll and seal with care

Thin sheets: Aim for pasta about 1 mm thick, adding a light dusting of flour if the sheet sticks to the work surface. A rolling pin is used here, so roll gradually and keep the sheet supported.

Air pockets: Press around each filling mound to seal the edges and push out trapped air before trimming the squares. A firm seal helps prevent the filling escaping during cooking.

Serving and cooking

These ravioli can be cooked as soon as they are made, though the method does not specify a cooking time or water quantity. Check that the pasta is tender and the filling is hot, taking care not to let the parcels break apart.

Serve them with a sauce that suits the mild cheese filling, or keep the plate simple with a little butter and herbs. A salad or cooked vegetables make an easy accompaniment.

Make-ahead and freezing

The recipe says the ravioli can be frozen for up to 2 months. Arrange them on flour-dusted baking parchment so they do not stick together, then transfer them to a sealed freezer container once firm.

Make sure the parcels are well sealed before freezing. Cook only what you need and keep the rest frozen.

Recipe notes & tips

• Drain the ricotta well before mixing the filling.
• Keep the unused dough covered while you roll the first piece so it does not dry out.
• Dust the surface lightly when needed; too much loose flour can make the pasta harder to seal.
• Keep the filling mounds evenly sized to make parcels that cook at a similar rate.
• Press around each mound to remove air before trimming the ravioli.

Variations

• Add herbs: Mix finely chopped parsley into the ricotta filling.
• Use pecorino: Replace the Parmesan with finely grated pecorino for a sharper, saltier filling.
• Add lemon: Stir a little finely grated lemon zest into the cheese mixture for a fresh note.
• Season the sauce: Serve with a tomato sauce or a simple butter sauce to complement the filling.

Common mistakes to avoid

• Wet filling: Drain the ricotta well so excess moisture does not weaken the pasta seals.
• Sticky dough: Dust the work surface with flour as needed and adjust the dough with a little more flour if it is too wet.
• Dry dough: Add water a little at a time until the dough is no longer too dry to work.
• Overfilling: Stick to about 1 teaspoon per mound so the edges can close securely.
• Trapped air: Press around the filling before cutting to push out air and seal the parcels.

How to store

Freeze the ravioli for up to 2 months, as directed in the recipe. Keep them on flour-dusted baking parchment so they do not stick, then store them in a sealed freezer container.

Frequently asked questions