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a plate of cooked ravioli with herbs and butter.
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4.90 from 28 votes

Fresh Ricotta Ravioli From Scratch

Fresh homemade ricotta cheese inside fresh rolled pasta for the most delicious Fresh Ricotta Ravioli you’ll ever eat.
Course Main Course
Cuisine Italian
Diet Vegetarian
Author Tracy

Ingredients

Butter and Garlic Ricotta Ravioli

  • 2 tablespoons salted butter
  • 4 cloves fresh garlic minced

Instructions

  • Add all ingredients to a food processor and pulse about 10 times until a crumbly dough forms. You can also use a stand mixer or mix by hand. See recipe notes.
  • Add crumbly dough to a lightly floured surface and knead until a dough forms.
  • Knead for another few minutes until a smooth elastic dough forms. Form it into a ball and wrap in plastic to let chill at room temperature for 30 minutes.
  • Remove from plastic wrap and cut into 4 pieces. Wrap remaining 3 pieces in plastic while you work with 1/4 of the dough.
  • After the dough has rested, cut it in thirds and keep two covered in plastic while you roll out the first. Flour your work surface and then form the dough into a rectangle and roll it through the widest setting on your pasta roller a couple of times. Gradually lower the setting and slowly roll the dough through in long sheets about 4-5 inches wide and about 1/4 - 1/8 inch thick.
  • Flour your surface and gently lay the sheet of pasta down. Beat the egg in a small bowl for an egg wash. Flour a baking sheet and set it aside.
  • Drop small tablespoons of fresh ricotta cheese about 2 inches apart along bottom half of the sheet of pasta. Brush the top of the sheet with egg wash and then gently fold over the filling like a little dough blanket.
  • With your fingers, gently press around each mound of filling to get any little air pockets out.
  • With a pasta cutter, cut each mound into squares. Use either your fingers or a fork to gently press around the edges to make sure they're sealed.
  • Line ravioli on the floured baking sheet while you finish with the rest of the dough.
  • Freeze on baking sheet and then transfer to freezer bags or cook immediately.

Butter and Garlic Ricotta Ravioli

  • Bring a large pot of salted water to a boil. Once the pot boil, heat a large saute pan to medium low and add butter and garlic.
  • Add ravioli 6-10 at a time (whatever doesn't over crowd your pot) to the boiling water. When they float to the top, they're done, about 3-4 minutes.
  • Gently lift from water with a slotted spoon and then add to a saute pan with butter and garlic and pan fry them until they begin to brown slightly.
  • Serve immediately.

Notes

Flour: While Tipo "00" is the best flour for homemade pasta, you can of course still use all purpose flour as well.
To Mix by Hand: Mix your flour and salt together, add it to a clean counter and mound it so you can make a well. In that well, add eggs and oil and use a fork to slowly whisk the eggs and incorporate the edges of the flour well, until all of the flour is mixed in with the eggs and oil.
To Mix with a Stand Mixer: Add everything to the bowl of the stand mixer with the dough attachment. Mix on low for 8-10 minutes until it's smooth and elastic. If it starts to stick to the side of the bowl, just add a little bit of flour, as the dough should be dry.
To Roll Pasta by Hand: Form 1/4 of your dough into a disc. Using a rolling pin, flour surface and roll out dough to desired thickness, about 2 mm.  
Prepare in Advance: You can prepare the dough and store in fridge for a day before rolling out. 
Freeze uncooked ravioli for up to 6 months.