Pasta Dough for Ravioli Recipe (2024)

For ravioli it should always be very thin, to where you can see your hand pretty clearly through the pasta sheet. No lower than the 6 setting but if you're able to get to 7 or 8 without the pasta sheets breaking, that's good too. Only because you are going to be doubling it up so the edges of the ravioli end up being thick due to the double layer

How thin should this pasta be if we dispense with the rolling pin method and use a pasta machine. Or, is the rolling absolutely critical?

How many batches of ravioli does this make? I’d be cooking for 6 and not sure if I should double.

This is a GREAT recipe. I had my doubts because it seemed a little bit too soft or too pliable I guess? It rolled out perfectly though - I got it to a 7 with no issues on the pasta roller. I did need ever so slightly more than 2 cups of flour in the initial dough and it was still slightly sticky before resting. This cooked up beautifully - it was thin, delicate, delicious. I made butternut squash ravioli (roasted squash filling with mascarpone, roasted garlic, shallots & oven toasted sage).

How many ravioli's does one recipe make?

Great recipe but you never add salt to a pasta recipe. It will rust your machine. You add salt to the water when you boil them.

Use pasta attachments next time. Dough too thick. But, still tasty.

Someone else asked, but I’m confused too…. 5 eggs total? Two yolks in addition to the 3 eggs?

This recipe is why you should always make your pasta dough by hand instead of using a food processor. When making the dough by hand, you can feel the dough and what it needs to make it perfect, a tiny bit of oil, a spoonful of flour. Temperature and humidity have a huge effect on how the dough performs. I’ve made this dough many times and it has become my go to for all pasta applications…..

My go to pasta recipe. Thin as possible for ravioli.

This recipe is lovely. Dough is very nice to work with. One batch yields 3 1/3 - 4 dozen ravioli - depending on the thickness you use for your dough. I used as thin as I could get and they were delicate and incredibly delicious. I filled them each with 1 tsp of meat mixture for a perfect bite. Yum

I made approx 50 ravioli’s using a 2.5” round ravioli cutter. Great recipe. Easy comes together.

This recipe was so dry, I had to add water to it to get it to the correct consistency.

This was excellent and tender. I was able to get to the 7 setting without tearing using AP flour. Will try 00 Pasta flour (not 00 Pizza flour) to compare textures when I can find it.

I love this. I make A LOT of pasta and this is my favorite ravioli dough thus far. I have used “00” flour before because I have it on hand, but it doesn’t make a big difference. This would be great for agnolotti as well. One helpful tip: sprinkle some semolina on a parchment lined pan and lay the raviolis on top as you’re making them. Then sprinkle a little more on top. Let them rest in the fridge for about 30-45 minutes. The little bit of “drying” time helps their consistency immensely. Cheers!

This recipe tastes great but it is super sticky. I would leave out one on the eggs next time.

Seconding what Damien said, I also ended up needed a bit more than two cups of flour and I was skeptical when I saw how pliable the finished dough was, but with ample flour dusting while kneading and rolling the dough it makes a beautiful ravioli.

Just made this today. The dough was perfect! I was able to get it super thin with a rolling pin. Delish!

How many ravioli's does one recipe make?

How many batches of ravioli does this make? I’d be cooking for 6 and not sure if I should double.