An easy and extensive guide on how to make ravioli pasta. Perfect handmade Ravioli are not the easiest to make, but they're so delicious they don't even compare to the store-bought.
In a large bowl, add the flour and a pinch of salt. Break the eggs in the middle and whisk them with a fork.
Slowly mix the eggs with the flour until it starts becoming a sticky dough. When it’s too sticky to mix with the fork, start kneading with your hands. Knead for about 10 minutes until you get a smooth and non-sticky dough.
If it’s too sticky, add more flour, if it’s too crumbly, add a few teaspoons of water until you get the right consistency.
Cover the pasta dough in plastic wrap and set in the fridge to rest for 10-15 minutes.
Meanwhile, prepare the filling of choice.
With a pasta machine or a rolling pin, stretch the floured pasta dough until you get thin sheets of approximately the same size.
Dust the wooden board with flour and set one sheet of pasta. Add balls of filling the size of a walnut with a teaspoon or a piping bag. Wet the pasta around the filling with some water using a kitchen brush or your fingers.
Take the other sheet of pasta and place it on top. Press well with your fingers around the filling to remove as much air as possible and to stick the two sheets of pasta together.
Using a wheel cutter or a ravioli cutter, cut your ravioli and set them aside on a clean towel. Meanwhile, bring a large pot of salted water to boil.
Gently toss the ravioli in the boiling water one by one and cook for 2-3 minutes. Drain with a skimmer and add them to the pan with the sauce.
Notes
Freezing Ravioli: You can easily freeze Ravioli as long as they're not cooked yet. To freeze raw Ravioli, you should place them on a plate or tray lined with parchment paper, keep them separated so they don't stick to each other. After 8-12 hours, just can move the frozen ravioli to a freezer bag and store for up to 3 months.