The Best Hand Made Raviolis Recipe

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The Best Hand Made Raviolis

Embark on a culinary journey with The Best Hand-Made Raviolis, where every bite is a testament to the craftsmanship and the artistry of pasta-making. Handcrafted with precision and passion, these ravioli promise a symphony of flavours encased in delicate pasta pockets. Whether generously filled with ricotta and spinach or bursting with savoury meat, each piece is a work of culinary art that transports your taste buds to the heart of Italian tradition. Join us in savouring the richness of fresh, hand-made ravioli — a celebration of the timeless union between skilful hands, premium ingredients, and the joy of indulging in pasta perfection.

The Best Hand-Made Ravioli Recipe

The Best Hand-Made Raviolis Recipe: Craftsmanship in Every Bite

Elevate your pasta experience with “The Best Hand-Made Raviolis” — a culinary venture that combines the art of pasta-making with the richness of flavorful fillings. From the tender embrace of the pasta to the delectable burst of ingredients within, these handcrafted ravioli promise a dining experience like no other. Follow this detailed recipe to create your own pasta masterpiece.


For the Pasta Dough:

  • 2 cups all-purpose flour: Plus extra for dusting.
  • 3 large eggs: At room temperature.
  • A pinch of salt: Enhances the dough’s flavour.

For the Ricotta and Spinach Filling:

  • 1 cup fresh ricotta cheese: Drained to remove excess moisture.
  • 1 cup fresh spinach: Finely chopped and wilted.
  • 1/2 cup grated Parmesan cheese: Adds a savoury kick.
  • 1 egg yolk: Binds the filling together.
  • Salt and pepper to taste: Season according to preference.
  • A pinch of nutmeg: Elevates the flavour profile.

For the Meat Filling:

  • 1/2 pound ground beef or pork: Cooked and seasoned.
  • 1/2 cup ricotta cheese: Balances the richness.
  • 1/4 cup grated Pecorino Romano cheese: Adds a sharp, salty flavour.
  • 1 garlic clove: Minced for a hint of pungency.
  • Fresh parsley: Chopped, for a burst of freshness.
  • Salt and pepper to taste: Season according to preference.


Prepare the Pasta Dough:

  • On a clean surface, mound the flour and create a well in the centre.
  • Crack the eggs into the well, add a pinch of salt, and gradually incorporate the flour into the eggs until a dough forms.
  • Knead the dough for about 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.

Make the Ricotta and Spinach Filling:

  • In a bowl, combine the drained ricotta, wilted spinach, grated Parmesan, egg yolk, salt, pepper, and nutmeg. Mix until well incorporated. Set aside.

Prepare the Meat Filling:

  • In another bowl, mix the cooked and seasoned ground meat with ricotta, grated Pecorino Romano, minced garlic, and chopped fresh parsley. Season with salt and pepper. Set aside.

Roll Out the Pasta Dough:

  • Divide the rested pasta dough into manageable portions.
  • Roll out each portion into thin sheets using a pasta machine or a rolling pin, ensuring uniform thickness.

Assemble the Raviolis:

  • Place small spoonfuls of the desired filling onto one sheet of pasta, leaving enough space between each mound.
  • Gently place a second sheet of pasta over the filling and press around each mound to seal the raviolis. Cut them into individual pieces using a pasta cutter or a knife.

Cook the Ravioli:

  • Bring a large pot of salted water to a gentle boil.
  • Carefully drop the ravioli into the boiling water and cook for about 2-3 minutes or until they float to the surface.

Serve and Enjoy:

  • Drain the ravioli and transfer them to a serving dish. Drizzle with your favourite sauce, whether a simple tomato sauce or melted butter with sage and garnish with grated Parmesan.

Tips and Variations:

  • Experiment with different fillings, such as mushroom and goat cheese or butternut squash and sage.
  • Ensure a tight seal when assembling the ravioli to prevent filling leakage during cooking.
  • Freeze any extra raviolis for future use. Lay them in a single layer on a tray, freeze until firm, and then transfer to a freezer bag.

Conclusion: “The Best Hand-Made Raviolis” recipe invites you to embrace the artistry of pasta-making and indulge in the authentic flavours of homemade Italian cuisine. Crafted with love and precision, these hand-made ravioli promise a dining experience that celebrates the union of skilful hands and premium ingredients. Delight your senses with each bite, savouring the perfection that comes from the heart of your own kitchen.

A Little History Lesson

The history of ravioli, those delightful pockets of pasta filled with savory goodness, is a fascinating journey that weaves through the culinary tapestry of Italy and beyond. While pinpointing the exact origin of ravioli can be challenging, this beloved pasta dish has ancient roots dating back to the Roman Empire.

One of the earliest mentions of ravioli-like creations appears in a manuscript from the 14th century, where a recipe describes pasta dough filled with green herbs and cheese. However, it was during the Renaissance in Italy that ravioli gained popularity and recognition as a distinct pasta dish. The renowned Italian chef Francesco di Marco, also known as Maestro Martino, included a recipe for ravioli in his influential cookbook, “Libro de Arte Coquinaria,” in the 15th century.

Ravioli’s popularity continued to grow, with various regions in Italy contributing their own unique twists. The filling choices diversified, ranging from ricotta and spinach to meat-based fillings like pork and beef.

As Italian immigrants carried their culinary traditions to different parts of the world, ravioli became a beloved dish embraced by diverse cultures. Today, it’s a staple in Italian-American cuisine and a global favorite, with countless variations reflecting local flavors and preferences.

The enduring appeal of ravioli lies in its versatility, allowing chefs and home cooks alike to experiment with different fillings, sauces, and shapes. Whether served as a comforting family meal or an elegant culinary creation, ravioli remains a symbol of the timeless artistry and innovation found in the world of pasta.

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