There’s something so satisfying about making your own ravioli from scratch. It’s one of those recipes that looks fancy but is surprisingly easy once you get the hang of it. Each bite of these tender pasta pillows filled with creamy cheese (or your favorite filling) feels like pure comfort especially when you top them with a simple butter sauce or tomato basil sauce.

>>>> Cajun Sausage Pasta

Recipe Details

Servings: 2
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Calories: ~520 per serving (depending on filling and sauce)

Why You’ll Love This Homemade Ravioli

• It’s surprisingly simple and fun to make like an edible craft project.
• The dough is soft, fresh, and way better than store-bought pasta.
• You can fill it with anything ricotta and spinach, mushrooms, or even butternut squash.
• It tastes like something you’d order at a cozy Italian restaurant.

Ingredients

For the Dough

• 1 cup all-purpose flour
• 1 large egg
• 1 tablespoon olive oil
• A pinch of salt
• 1–2 teaspoons water (as needed)

For the Filling

• ½ cup ricotta cheese
• ¼ cup grated Parmesan cheese
• ½ cup chopped spinach (sautéed and drained)
• Salt and black pepper to taste
• Optional: pinch of nutmeg for warmth

For Serving

• 2 tablespoons butter
• Fresh basil or parsley
• Extra Parmesan for topping

Instructions

1. Make the dough. On a clean surface, make a mound with the flour and create a well in the center. Crack in the egg, add olive oil and salt, and slowly mix with a fork until it comes together. Knead for 5–7 minutes until smooth, then cover and rest for 20 minutes.
2. Prepare the filling. In a small bowl, mix ricotta, Parmesan, spinach, salt, pepper, and nutmeg until creamy.
3. Roll out the dough. Divide the dough in half and roll each piece thin (about 1/16 inch).
4. Assemble the ravioli. Place small spoonfuls of filling along one sheet, about 1 inch apart. Brush the edges with water, then lay the second sheet on top. Press around each filling to seal and cut into squares.
5. Cook the ravioli. Bring salted water to a boil and cook for 3–4 minutes or until the ravioli float to the top.
6. Make the butter sauce. In a skillet, melt butter until golden and fragrant. Toss the drained ravioli gently in the butter, top with herbs and Parmesan, and serve warm.

Tips for Perfect Ravioli

• Seal the edges tightly so the filling doesn’t leak while boiling.
• Don’t overfill the ravioli, a little goes a long way.
• You can freeze uncooked ravioli for up to a month for easy future dinners.