Easy Ravioli Dough Recipe

This Easy Ravioli Pasta Dough Recipe uses a food processor to effortlessly combine flour, eggs, and olive oil, creating perfect pasta dough in just seconds.Learn how to make fresh homemade ravioli from scratch with this simple guide! Featuring easy steps for delicate pasta dough.

Prep Time1

Course: Dinner, Lunch

Cuisine: Italian

Keyword: easy pasta recipe, homemade pasta dough, ravioli dough

Servings: servings

Calories: 31kcal

Author: Lora

Equipment

1 Food Processor
1 large wooden spoon
1 pastry board

Ingredients

400 grams of all-purpose flour or 00 flour 3 ¼ cups spooned and leveled, not packed
4 large eggs
1 Tablespoon extra-virgin olive oil
½ teaspoon sea salt optional
1-2 tsps water if needed for the dough, plus a little water to seal the edges

Instructions

Food Processor

There are a few ways to make fresh pasta dough, since this is nonna's recipe, I'll tell you she does prefer to use the food processor. It's super fast, and all you do is add the ingredients to the food processor and let the metal blade to the work. Pulse for 15-20 seconds or so until the dough comes together.

Rolling dough by hand:

The other method is rolling it out by hand. You can bring the dough together on a clean counter with your hands. With a floured rolling pin, start to roll beginning in the middle and roll out. Keep turning and rotating, rolling until you get the thinnest rectangular shape.
Turn out the dough to your clean work surface and knead dough for a minute, then form into a ball.
Let the gluten in the dough relax, which makes it much easier to roll out. Cover the dough with a bowl or with plastic wrap, and let it rest for 30. Move on to make the quick filling while the dough relaxes (and tomato sauce, if that's what you are serving it with). *See NOTES
Once the dough is resting, continue with the spinach ricotta filling and make my tomato sauce, if serving the ravioli with tomato sauce.

Notes

This recipe is just for the homemade ravioli dough. For the spinach ricotta filling and tomato sauce, see the links below in the notes.

Flour measurement: For best results, use 400 grams flour, or about 3 ¼ cups spooned and leveled, not packed. If you use too much flour, the dough may be too dry.
Dough texture: The dough should be smooth, pliable, and not too sticky. If it feels too dry or crumbly, add water 1 teaspoon at a time until it comes together.
Salt: Salt is optional in fresh pasta dough. The pasta cooks in salted water, but you can add a small pinch of sea salt to the dough if you prefer.
Resting the dough: Let the dough rest for 30 minutes before rolling. This helps relax the gluten and makes the dough easier to roll out.
Next steps: Once the dough is resting, continue with the spinach ricotta filling and make my tomato sauce, if serving the ravioli with tomato sauce.

Nutrition