I like all kinds of homemade pasta, but ravioli is my absolute favorite.  You can fill it with whatever you please, and top it with any kind of sauce.  There are just so many possibilities!  And once you have the pasta sheets made, the rest is easy as can be.

There are lots of tools you can use to shape ravioli, but you don’t even need a special tool.  You can just cut around the filling with a cookie cutter, paring knife or pastry cutter.  Of all the options I have tried, I like a ravioli stamp (seen here) best.  So, first you want to lay out a sheet of pasta on a lightly floured work surface.  If using a stamp, lightly press indentations with the stamp onto the pasta sheet to act as a guide for spacing the filling.

Place a small amount of filling in each space.  Make sure not to overfill the ravioli – a couple of teaspoons is plenty for each one.

Lay a second sheet of pasta gently over the top of the mounds of filling.

Starting at one end of the pasta, gently stretch the top sheet of pasta over the filling and press firmly around the edges to seal the pasta sheets together, making sure to press out the excess air before sealing.

Cut around each ravioli.  (If desired, you could try to rework the pasta scraps and reuse them.  I find that the dough has dried out slightly by being exposed to the air and anyway, one batch of pasta dough makes about 60+ ravioli without reusing the scraps which is plenty for me.)

Lay the finished ravioli out on another lightly floured surface.  As with regular strands of pasta, these can be stored.  I like to let them dry for about 1 hour before transferring to an airtight container and freezing.

In case you want to make tortellini instead of ravioli, you can do that too.  Start with a circle (or square) of pasta dough.

Add a small amount of filling.

Fold the pasta over in half and press the edges to seal.

Then fold the corners in towards the center so that they overlap and pinch gently to seal.  You made tortellini!

And there you go!  Now you can make all kinds of delicious homemade pastas.  This time I opted for a mushroom and cheese filling and topped the pasta with a spinach cream sauce.  I made them up on the fly but both were excellent.  Thankfully I took notes as I went, and the recipes are included below.  You can certainly use less cheeses in the filling if desired.  I used several just because I happened to have them on hand.  Happy pasta making!

Mushroom and Cheese Ravioli
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Yield: about 60 ravioli (depending on size)
1 batch homemade pasta dough
1½ tbsp. unsalted butter
12 oz. baby bella mushrooms, coarsely chopped
3 cloves garlic, minced
6 tbsp. shredded Asiago cheese
6 tbsp. shredded Parmesan cheese
6 tbsp. shredded mozzarella cheese
¾ cup part-skim ricotta cheese
1 large egg plus 1 egg yolk
¼ tsp. dried oregano
¼ tsp. dried basil
Salt and pepper, to taste

Roll out pasta dough into thin, barely translucent sheets.  Keep covered with a damp towel until ready to use.

To make the filling, melt the butter in a large skillet over medium-high heat.  Add the mushrooms to the pan and sauté, stirring occasionally, until the mushrooms are tender and most of the excess liquid has evaporated.  Add the garlic to the pan and sauté just until fragrant, about 1 minute.  Remove from the heat and let cool slightly.

In a medium bowl, combine the Asiago, Parmesan, mozzarella and ricotta cheeses.  Add in the egg, egg yolk and dried herbs and mix well.  Season the mixture with salt and pepper to taste.  Stir in the cooked mushrooms.

Shape and fill pasta as desired, using about 2 teaspoons of filling for each ravioli.  Transfer shaped ravioli to a lightly floured surface and let dry slightly, about 30-60 minutes.  Cook the pasta in a pot of boiling water until al dente, about 3-5 minutes.  Drain well and serve immediately.

Source: Annie original

Spinach Cream Sauce
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Yield: about 2 cups
1 tbsp. butter
1 tbsp. flour
2 cloves garlic, smashed
1 cup heavy cream (or half-and-half)
½ cup milk
1 cup shredded Parmesan cheese
5 oz. frozen chopped spinach, thawed and drained
Salt and pepper, to taste

Melt the butter in a medium saucepan over medium-high heat.  When the butter is melted, whisk in the flour to make a roux.  Add in the smashed garlic.  Cook until the roux is light golden and fragrant, 1-2 minute, whisking constantly.  Whisk in the heavy cream and milk.  Reduce the heat to medium and cook, stirring occasionally, until the mixture starts to bubble and thickens.  Remove from the heat and whisk in the Parmesan and spinach.  Remove and discard the cloves of garlic.  Season with salt and pepper to taste.

Source: Annie original

  • Nancy

    I never thought that I would think about making my own pasta, but after reading this I might just give it a try. Looks sooooo good! Thanks for posting this. You have made cooking fun again for me.

  • I know you don’t need to dry out your pasta before you freeze it. Once you prep it you can simply flash freeze it and put it in air tight containers. I noticed you said you “like to” vs you “need to”… is there a difference you have noticed with letting them dry first?

  • These posts are perfect timing because I just bought a Ravioli stamp Sunday from Amazon in hopes of making a big batch of ravioli to freeze and have ready to go. I should get it today and I’ve been anxious to try it out! Next is the hard part though – deciding which of the scads of filling recipes I have starred to try?!

  • vanessa

    How long do they freeze for?

  • Wow, this pasta making seems like a lot of work but worth every effort :-) and the result has to be superb. Very cool tutorial you have posted. Maybe I will venture to do it one day because we are huge pasta eaters and eating pasta fresh from scratch would be a nice touch!!

  • Annie

    No, you don’t have to dry it out, but for me it is easier to leave out on the counter to dry and then avoid having to fit a huge baking sheet in my freezer to flash freeze before transferring to a different container.

  • These are very helpful tutorials you put together Annie. I need to get one of those fancy round ravioli cutters. Stuffed pasta are my favorite too! I’m saving this for later. Thanks!

  • Annie

    Almost any food can be frozen indefinitely. The longer it is frozen, the more the taste will be affected.

  • Can’t wait to try that filling!!!!

  • Annie, I love making my own pastas. Raviolis is one of my families favorite traditions. these are beautiful you did a wonderful job showing the process. The filling looks divine we will have to try that one. thank you

  • Thanks for all of the homemade pasta tips! I’m seriously considering the pasta attachment for the kitchenaid mixer now.

  • I absolutely love stuffed pastas like ravioli and tortellini! I can’t wait to make my own at home following your tutorial! Thanks :)

  • These look delicious–I think I need to put the pasta attachment on my Birthday list! lol

  • Sarah

    Those look wonderful! Now I really want to get the pasta attachment for my KA.

  • Great tutorial, Annie, and the filling and sauce sound absolutely delicious!

  • You have THE best tutorials, Annie! I’m getting pumped now to make some filled pasta. Thank you!

  • I love that ravioli stamp. I have always wanted to try to make ravioli but I don’t have the patience to fold pieces of dough over and over again. Laying the sheets on top of each other and stamping them out looks so much easier!

  • You have inspired me to give homemade pastas a try. Thanks for the tutorial.

  • Oh, yum! I love this. I’ll definitely be using this tutorial when I make pierogi as well!

  • I just got a ravioli tray for Christmas and I can’t wait to try it out! I have high hopes – but I’ve never before been able to get ravioli to look so photogenic :)

  • Annie

    You’ll have to let me know how the tray works out for you. I bought one back in the fall but wasn’t happy with it, which is why I invested in the stamp for this round. I like it a lot better.

  • You’ve really outdone yourself here! Thanks for keeping me inspired.

  • I’m so shocked you have the time to make homemade pasta … with a baby and a medical career. I really don’t know how you do it. You’re amazing and such an inspiration!
    THis looks awesome.

  • such amazing step-by-step pictures! thanks for your effort!

  • Stacy

    Looks delicious.. going to try this filling out tonight! Just curious, what brand is your ravioli stamp? Couldn’t find the link in your post. Thanks so much!

  • Annie

    I don’t know that it is a particular brand. I’m sure any kind would be fine.

  • Jessica

    Did you shred the the cheeses yourself or buy it already shredded?

  • Annie

    I always shred the cheese myself. Pre-shredded cheese from the store is coated with flour or something similar to keep it from sticking together, and that results in a more grainy, less smooth texture.

  • Dani

    You don’t find that your ravioli and tortellini break apart when cooking if you don’t use egg to seal them?? I took a pasta making class recently and the chef said some people hate the egg and some people find it necessary to keep it together.

  • Marmiebags

    I am making this with my girlfriends on Monday!! I think we are going to serve them with Marina instead though. I will let you know how it turns out :)


  • Shari

    This is my first time leaving a comment and making homemade pasta, it was so good with the spinach sauce!