Filed Under: Pasta | Videos

How to Make Ravioli with Video

Recipe By Tessa Arias
April 20th, 2013

How to Make Ravioli step-by-step with a basic recipe with meat filling, including photos and video. It's easier than you think!

Prep Time: 45 minutes

Cook: 10 minutes

Homemade Ravioli

What a week it’s been. After Monday it didn’t seem right to post much about recipes and food with so many Americans suffering in unfathomable explosions and shootings in Massachusetts and Texas. I send my thoughts and condolences to all those affected by these terrible events. I’d also like to greatly thank all the law enforcement officials, first responders, and brave citizens whose acts of heroism and dedication uphold our faith in humanity.

When something unthinkable happens it’s hard to focus on something else, knowing that the world feels like it’s stopped spinning for so many people. However, I find that appreciating the simple things makes everything seem just a little bit better. Simple things like homemade ravioli. It’s always amazing how just a few simple ingredients like flour, eggs, and cheese can be transformed into something marvelous.

Earlier this month I posted a tutorial on making fresh pasta dough complete with my first video. This post and short video is part II and I hope it will help you take your pasta dough and make your very own ravioli with it. The shapes, fillings, and sauces you can use are endless. I’ve included three basic filling recipes to get your ravioli-making started.

After spending time on this ravioli, make your life easy by serving with this Quick Tomato Sauce.

Homemade Ravioli 3

How to make

Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
How to Make Ravioli step-by-step with a basic recipe with meat filling, including photos and video. It's easier than you think!


For cheese filling:

  • 1 cup ricotta cheese
  • 3/4 cup grated Parmesan (1 1/2 ounces)
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper

Mushroom filling:

  • 4 tablespoons 2 ounces) unsalted butter
  • 1 pound quartered mushrooms
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg yolk
  • Salt and freshly ground black pepper

Meat filling:

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 pound ground meat (such as beef, veal, pork, or even sausage)
  • 1 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg yolk
  • 2 tablespoons chopped fresh basil
  • Salt and freshly ground black pepper
  • Fresh Pasta Dough Sheets
  • Flour, for work surface


For the cheese filling:

  1. In a medium bowl combine all ingredients with a spatula until the mixture is smooth. Make ahead: mixture can be covered and chilled overnight.

For the mushroom filling:

  1. Heat the butter in a large skillet over medium-high heat. Add the mushrooms, thyme, salt and pepper to taste, and cook until the liquid evaporates and the mushrooms are tender and brown, about 10 minutes. Remove to a food processor bowl and let cool. Pulse the mixture until the mushrooms are finely chopped.

    Add the ricotta, Parmesan, and egg yolk to the food processor bowl and pulse the mixture until just blended. Make ahead: mixture can be covered and chilled overnight.

For the meat filling:

  1. Heat the oil in a medium skillet over medium-high heat. Add the garlic and meat and cook, breaking up the meat into small pieces, until browned and cooked through, 3 to 4 minutes. Drain off the fat and remove to a medium bowl. Let cool.

    Add the ricotta, Parmesan, egg, basil, salt and pepper to taste and stir until well combined. Make ahead: mixture can be covered and chilled overnight.

To make ravioli:

  1. Take one rolled-out sheet of pasta dough and place on a well floured surface. Cover any other sheets of pasta dough with a clean towel.

    Place a straight line of teaspoonfuls of filling about 1-inch apart on the bottom half of the sheet of pasta. The amount of space between the teaspoonfuls will depend on how big you want your ravioli to be. Make sure not to use too much filling otherwise the ravioli may rip or burst while cooking. Gently fold over the top half of the pasta sheet. Press the pasta down around each mound of filling, making sure to squeeze out any air pockets. If the pasta won't form a seal, dip a pastry brush in water and brush the outside of the filling to create a glue for a better seal.

    Use a fluted pastry wheel or ravioli stamp to cut out ravioli from the pasta. You may need to trim away extra pasta from the edges. Place the ravioli in a single layer on a lightly floured baking sheet. Fill, seal, and cut out as many sheets of dough as you desire.

    You can cook the pasta in gently boiling salted water for about 2 minutes or until al dente or you can freeze the ravioli for later. Place the tray of ravioli in the freezer until frozen then remove to an airtight container. The frozen ravioli can go straight into gently boiling salted water for about 5 minutes, or until al dente.

Course: Main Course
Cuisine: Italian

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Tracey — April 20, 2013 at 11:58 am

    That spinach pasta is gorgeous! I’ve only made plain so far, but that’s next on my to-do list! Another great video 🙂

  2. #
    Tieghan — April 20, 2013 at 6:21 pm

    Great video! I love making homemade ravioli!

  3. #
    Erin @ The Spiffy Cookie — April 21, 2013 at 1:03 pm

    Mmm I need to get out my pasta rollers

  4. #
    J — January 7, 2018 at 10:07 am

    Philo dough?

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