HomeCookingHomemade ravioli

Homemade ravioli

Be sure to try these delicious homemade ravioli


• 300 g wheat flour
• 3 large eggs
• 500 g of ricotta
• 200 g of ham
• 70 g of hard Reggiano cheese
• Salt and pepper


Put the flour on a clean surface, form a crown and break the eggs in the center. Beat the eggs a little with a fork and gradually add the flour. When the eggs are mixed, knead well for at least 10 minutes. The dough should be smooth. We cover it with plastic wrap and let it rest for 20 minutes.
Meanwhile, chop the ham, grate the cheese and crumble the ricotta. We mix all this in a bowl and reserve.
After time, we flour the surface and divide the dough, flatten it a little with our hands and stretch it with a rolling pin, stretch it until you can see through it (the Italians put a newspaper under the dough, and If you can read what it says, the appropriate thickness has been reached). Do the same with the other ball.
Arrange the dough on the table and put a tablespoon of filling, wet the edges that surround the filling, place the other dough on top and lightly press the joints to stick them well. You have to try not to leave any air inside the ravioli because they will open during cooking. Cut each ravioli with a knife or pasta cutter, separate them and press the edges with a fork.
Put plenty of water in a large pot and when it boils, add the ravioli and cook them for 4 or 5 minutes.
To know if your homemade ravioli is ready, test the edges: if the pasta is al dente, they are done. One detail: the proportion is one egg per 100 grams of flour, if the dough is very soft you can add a little more flour or warm water, if it is very dry.


• 300 g of minced meat (beef, pork or mix)
• 1 egg
• 2 tablespoons of breadcrumbs
• 50 g of grated parmesan
• 2 garlic cloves
• Chopped parsley
• 1 pinch of salt
• Ground black pepper


In a bowl we put the minced meat, the egg, the breadcrumbs, the Parmesan, the finely chopped garlic, a little chopped parsley to taste, 1 pinch of salt and ground black pepper to taste.
We mix well until all the ingredients are integrated and a uniform mixture is obtained. We keep the mixture in the refrigerator in a covered container until it is time to use. This also allows us to integrate the flavors and leave the filling with a lot of flavor.

• 400 g of crushed tomato
• 2 garlic cloves
• 1 splash of olive oil
• Fresh basil


Cook the crushed tomato with 2 cloves of minced garlic and 1 splash of olive oil until reduced by half. When we have it, we cook the ravioli in plenty of salted water until they float. Once they rise to the surface, we let them float a little longer so that the filling cooks completely. As soon as we have them, we drain them and put them directly into the sauce.
All we have to do is add some chopped fresh basil leaves, mix well and serve immediately, as they are best enjoyed freshly made. You can put more grated cheese on the table if you wish.

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