Ravioli Dough
Craft the perfect base for homemade ravioli with this foolproof Ravioli Dough recipe! Made with just five simple ingredients—flour, eggs, olive oil, salt, and a touch of water—this versatile dough is easy to prepare and yields a silky, elastic texture that’s a joy to work with. Featuring a hands-on kneading process and a crucial resting period, this recipe ensures your dough rolls out thinly and holds up beautifully to your favorite fillings. Whether you’re handcrafting classic spinach and ricotta ravioli or experimenting with gourmet flavors, this recipe is your go-to for authentic Italian-inspired pasta. Ready in under 30 minutes, it’s the ultimate foundation for a homemade pasta night!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 pieces Large eggs
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 2 tablespoons Water (as needed)
Instructions
1. Place the all-purpose flour on a clean countertop or in a large mixing bowl and shape it into a mound. Create a well in the center of the mound.
2. Crack the eggs into the well. Add the olive oil and salt to the eggs.
3. Use a fork to whisk the eggs and gradually begin incorporating the surrounding flour, pulling it into the egg mixture a little at a time.
4. Once the mixture becomes too thick to stir with a fork, use your hands to knead the dough. If the dough feels dry or crumbly, add water 1 tablespoon at a time until it comes together.
5. Knead the dough on the countertop for about 8-10 minutes, or until it is smooth and elastic. The dough should not stick to your hands or the surface.
6. Wrap the kneaded dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes rolling it out easier.
7. After resting, divide the dough into four smaller portions. Roll out each portion using a pasta machine or rolling pin to your desired thinness for ravioli.
8. Use the dough immediately to fill and shape your ravioli or store it in the refrigerator, wrapped tightly, for up to 24 hours.
Nutrition Facts
Calories |
1210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 117 mg | 9% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 464 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
