Best Ravioli Dough Recipes

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.

PASTA DOUGH FOR RAVIOLI

Steps:

• To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
• *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
• Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
• Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
• Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.

RAVIOLI DOUGH

Steps:

• In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
• *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

PASTA DOUGH FOR RAVIOLI

Steps:

• Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour. Mix with the fork until the flour begins to clump together. When the mixture becomes too hard to stir with a fork, use your hands. Knead dough in the bowl or on a lightly floured board until it is quite stiff and no longer sticky. Sprinkle with a little flour. Cover with plastic or a cloth, and let it rest for about 30 minutes.
• Lightly sprinkle a wooden board with flour. Cut off one-third of the dough; keep the rest covered while you work. Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand. Roll a rolling pin over the dough up and down, left and right. Flip the dough over about every two dozen rolls. If the dough sticks, dust with more flour. Repeat until the pasta is roughly 24 inches in length and 8 inches wide. Dust with flour and set aside; repeat with remaining dough.
• To form jackets for ravioli, cut each sheet of dough into rectangles about 24 inches long and 4 inches wide, trimming edges neatly.

RAVIOLI DOUGH

Steps:

• Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
• Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
• Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
• When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball.
• When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
• To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.

TOASTED RAVIOLI AND BASIC RAVIOLI DOUGH

Steps:

• For the dough: Sift the flours and a pinch of salt into a bowl. Whisk together the eggs, oil, and 2 tablespoons water in a separate bowl. Pour the flour mixture onto a clean dry work surface and form a small well in the center. Pour half of the egg mixture into the well and, using a fork, begin to incorporate the flour into the egg mixture. Once absorbed, incorporate the remaining egg mixture and knead by hand until all of the liquid is absorbed, 5 to 6 minutes, flouring your work surface as needed to ensure the dough doesn't stick. Roll the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for 1 hour. For the filling: Mix together all of the ingredients until fully incorporated in a bowl. Chill in the refrigerator for at least 20 minutes, or up to 1 hour. To assemble: Divide the rested dough into 2 equal-size pieces and roll out on a floured work surface to a thickness of 1/8-inch. On 1 dough sheet, distribute tablespoon-sized portions of the filling, at least 2 inches apart. Brush the edges of the dough with the egg wash. Carefully lay the second sheet of dough on top and press the edges shut with your fingertips. Use a round 1 1/2-inch ravioli cutter to portion out ravioli pieces, pinching the edges shut to ensure no air is trapped inside. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Whisk the remaining 3 eggs and cream in a shallow bowl. Place the breadcrumbs and Parmesan into another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture. Working in batches, carefully drop the ravioli into the saucepan and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches. Place directly onto a cooling rack lined with aluminum foil to drain any excess oil. Serve with warm tomato sauce and freshly grated Parmesan.;
• Serving suggestion: tomato sauce and freshly grated Parmesan.

PASTA DOUGH FOR LOBSTER RAVIOLI

Steps:

• In a large bowl, whisk together egg yolks and eggs; add olive oil and whisk until slightly emulsified. Transfer to the bowl of a food processor and pulse for 5 seconds. Add flour and pulse until a cohesive ball of dough forms, about 30 seconds.
• Remove dough from food processor. Add a pinch of flour to work surface and knead until smooth, about 2 minutes. Wrap with plastic wrap and let rest in a cool place 2 hours before using.

RAVIOLI DOUGH FOR BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES

Steps:

• Mound the flour on a clean work surface, and make a well in the center. Crack eggs into well; beat lightly with a fork. Gradually bring small amounts of flour into the well, incorporating it into the eggs using the fork. When most of the flour has been incorporated, use a bench scraper to quickly fold in remaining flour.
• On a clean work surface lightly dusted with flour, knead dough until smooth and elastic, about 10 minutes. Wrap in plastic; let it rest 1 1/2 hours at room temperature or overnight in the refrigerator.

HOMEMADE RAVIOLI DOUGH

Steps:

• Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
• In a large bowl, combine your filling ingredients. Cover and refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal.
• Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.

RAVIOLI DOUGH

Steps:

• In an electric mixer with a dough hook, mix 2 cups flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate the remaining flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes. Cut the ball of dough in half, cover the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin. If no pasta machine is available, a roller may be used. Place the dough between floured sheets of waxed paper to prevent it sticking. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With a very small cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving.

SEMOLINA DOUGH FOR RAVIOLI OR...

Steps:

• Place the semolina flour in a large mixing bowl and form a small well in center. Add the eggs to the well. Using a spatula or wooden spoon, gradually combine until the dough comes together. If the dough seems a little dry, add very small amounts of water at a time until the dough feels somewhat smooth (keep in mind that a 100% semolina dough will be a bit drier and tighter than other dough). Transfer the dough to a clean work surface, and *knead it for about 5 minutes. Form the dough into a ball and wrap it well with plastic wrap. Set it aside to rest at room temperature for at least 30 minutes, or refrigerate up to overnight. Return to room temperature before rolling out. Cut the pasta into desired shape. Yield: 1 1/3 pounds fresh pasta * The more semolina a dough has, the more challenging it is to knead; work it as best as you can or knead it in a standing electric mixer fitted with a dough hook.

RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS) RECIPE - FOOD.COM

Steps:

• MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
• Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
• Remove garlic and let meat mixture cool.
• Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
• Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
• When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
• MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
• Place flour mixture on a board, making a well in the center of the flour.
• Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
• Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
• Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
• Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
• FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
• When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
• Using your fingers, gently press dough between each dab of filling to seal it.
• Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
• DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
• COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
• Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
• Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
• Serve hot.