Plastic Wrap
Rolling Pin
Pastry Brush
1 Pound 00 Flour
Half Batch (24 Ravioli)
3 Egg Yolks
2 Tablespoons Olive Oil
1 Teaspoon Salt
Flour (for dusting surfaces)
½ Pound Fresh Ricotta
Full Batch (48 Ravioli)
6 Egg Yolks
4 Tablespoons Olive Oil
2 Teaspoons Salt
Flour (for dusting surfaces)
1 Pound Fresh Ricotta
On a large, clean work surface, add 00 flour (half for half batch, all for a full batch) and salt. Mix to combine. Form into a mound with a well in the middle (about 5 inches wide). Take care to push up the sides evenly. Think of it as a volcano where you very much want to keep the lava (egg mixture in this case) contained.
In a mixing bowl, add in eggs, egg yolks and olive oil. Whisk to combine. Pour egg mixture into your well being careful not to overfill (see tip below). Using a fork, gently incorporate the flour by stirring the egg mixture so that it starts pulling the flour from the sides into its center.
TIP: When pouring your egg mixture, if it is at risk of overflowing, stop pouring and start incorporating the flour, then add in the rest of your egg mixture when it is no longer at risk of running out of your well.
When a thick, shaggy dough has formed, switch from the fork to your hands and knead until all flour is incorporated and dough is stiff and no longer sticky. Cover dough with plastic wrap and let rest for 30 minutes. At this time, make your fresh ricotta or filling of choice.
The key to rolling out thin-enough dough by hand is to work in small batches. If you are making a half batch, divide your dough into 4 pieces, if you are making a full batch, divide your dough into 8 pieces. Keep dough wrapped in plastic wrap between batches. The dough can dry out quickly (especially once rolled), so we recommend fully assembling your raviolis before moving onto the next piece of dough.
On a large, lightly floured work surface, using your hands, form your dough into a rectangle, about 4 inches in length and 2 inches wide. Lightly press down so the dough’s thickness is as even as possible ahead of rolling. Using a rolling pin, roll your dough into a large rectangle roughly 12 inches in length and 4 inches wide. Flip the dough every 6-8 rolls and dust with flour as necessary to prevent sticking. Trim any rough edges using a dough scraper, knife, or your ravioli cutter.
Evenly space six mounds (a heaping tablespoon) of ricotta (or your filling of choice) on the bottom half of your dough. Using a pastry brush and water, lightly moisten along the midline, bottom and between the ricotta. Fold the top half your sheet of pasta over to cover. Gently press down with your fingers around the mounds, pushing out any air.
Using your ravioli cutter, trim the sides and bottom of your dough. You can cut along the top for uniformity or leave as pockets with trimmed edges on only 3 sides. Then cut in-between each ravioli. Store in a single layer on a floured baking sheet. Keep finished ravioli covered with clean kitchen towel or plastic wrap to prevent dough from drying out. Repeat with remaining dough.
In a large pot of salted water, boil ravioli for 3-3½ minutes. Ravioli should float when done. Top with your sauce of choice. These ravioli also freeze really well. We recommend freezing them in a single layer on a parchment lined baking sheet and then transferring to a freezer bag once frozen. Frozen ravioli should not be thawed prior to cooking and will cook from frozen in ~ 4 minutes.
