Description
Learn how to make silky, restaurant-quality ravioli pasta dough from scratch with just five simple ingredients and traditional Italian techniques, ready in 80 minutes.
Ingredients
Scale
- 2 cups (300g) ’00’ flour or all-purpose flour
- 3 large eggs at room temperature
- 1 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt
- 1–2 tablespoons water, as needed
- Optional: 1 teaspoon fresh herbs like basil or oregano, finely chopped
Instructions
- Prepare a clean work surface and form the flour into a mound with a well in the center.
- Crack eggs into the well, add olive oil and salt, and gently beat while incorporating flour.
- Mix until a shaggy mass forms, adding water as needed.
- Knead for 8-10 minutes until smooth and elastic.
- Wrap and rest the dough for 30 minutes at room temperature.
- Divide into 4 portions, roll each to 1/16-inch thickness.
- Cut into desired ravioli shapes, fill with 1-1.5 teaspoons of filling, seal edges, and cook as desired.
Notes
For best results, avoid over-flouring and allow full resting time. Humidity can affect water needs, so adjust gradually.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Pasta
- Method: Handmade
- Cuisine: Italian
Nutrition
- Serving Size: 8-10 ravioli
- Calories: 285
- Sugar: 0g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 0mg
Keywords: ravioli, pasta dough, homemade pasta, Italian cooking