Homemade Ravioli Recipe

Enjoy restaurant quality pasta at home with this foolproof homemade ravioli recipe—perfectly crafted with our ravioli stamp for professional-quality results!

Pasta Dough

Ingredients:

• 300 g “00” flour (approximately 2 1/2 cups)
• 3 large eggs (at room temperature)
• A pinch of salt

Instructions:

1. Form the Dough:
   On a clean work surface, mound the “00” flour and create a well in the center. Crack the eggs into the well, add a pinch of salt, and gradually beat the eggs with a fork while slowly incorporating the flour.

2. Knead:
   Once the dough starts to come together, knead it by hand for about 10 minutes until it becomes smooth and elastic.

3. Rest:
   Wrap the dough in plastic wrap or cover it with a bowl and let it rest at room temperature for at least 30 minutes. This resting period relaxes the gluten and makes rolling out the dough easier.

Filling (Ricotta & Spinach)

Ingredients:

• 250 g ricotta cheese (approximately 9 oz)
• 150 g fresh spinach (blanched, squeezed dry, and chopped; approximately 5 oz)
• 50 g grated Parmesan cheese (approximately 1/2 cup)
• A pinch of salt and pepper
• A dash of nutmeg (optional)

Instructions:

1. Mix:
   In a bowl, combine the ricotta, chopped spinach, grated Parmesan, salt, pepper, and nutmeg (if using). Mix until well blended. Taste and adjust seasonings as needed.

Assembling the Ravioli

1. Roll Out the Dough:
   Using a pasta machine or a rolling pin, roll your dough out into thin sheets. Lightly dust with flour to prevent sticking.

2. Layer & Fill:
   Place a few teaspoons of filling evenly spaced on one pasta sheet. Carefully lay a second sheet on top.

3. Stamp the Ravioli:
   Use your wholesale kitchen supply ravioli stamp—press it firmly over the dough and filling. The stamp will cut out perfectly shaped ravioli while sealing the edges to keep the filling intact. Repeat this process until all the dough and filling are used, arranging the stamped ravioli on a lightly floured tray.

Cooking the Ravioli

1. Boil:
   Bring a large pot of salted water to a boil. Gently drop in the ravioli and cook for 3–4 minutes, or until they float to the surface and are tender.

2. Serve:
   Drain the ravioli carefully and serve immediately with your favorite sauce—whether it’s a classic brown butter sage sauce, a robust tomato sauce, basil pesto, or simply a drizzle of olive oil with extra Parmesan sprinkled on top.

Using “00” flour for a silky dough and the precision of a quality ravioli stamp, you’ll be well on your way to creating restaurant-quality pasta at home. Enjoy the process, and savor every delicious bite!