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Ravioli 101: How to Make Homemade Ravioli

There are many shapes and sizes, and some are better than others. Fresh ravioli have a special place in our hearts, and we love to enjoy them.   

Sometimes making ravioli from scratch may seem a bit difficult, but believe us, it’s not. You need to follow a few essential ravioli-making tricks that guarantee a great final meal.   

We’ll help you overcome the possible fear of making them and teach you how to make ravioli. 

The Ultimate Ravioli Dough  

How to make homemade ravioli starts with how to make ravioli dough. The success of every pasta dish lies in pasta dough. The dough needs to be perfect for a pasta dish to be the best. The dough needs to have good texture, consistency, and taste. Okay, the sauces are essential too, but if the pasta is not good, it doesn’t matter if the sauce is excellent.   

And the same goes for ravioli, especially homemade ravioli. The dough is an essential part of this dish, and you should dedicate your time to perfecting it. Making ravioli from scratch means that you need to make the dough from scratch as well.   

And you’ll need a homemade ravioli dough that’s:   

  • Stretchy enough   
  • Not too thick   

The dough must be stretchy enough because you’ll be pulling it over the fillings, and it will bend and expand. It mustn’t rip or crack too. Don’t sweat; we’ll let you know how to make homemade ravioli dough that’s most forgiving. 

Another essential factor is that the dough shouldn’t be too thick. The beauty of great fresh ravioli is the taste, and of course, the texture. Nobody wants it to be too thick and undercooked. The chewy texture is reserved for other dishes, but not for this one. That’s why you’ll have to make your dough thin enough, and the best help you could get is the pasta machine. It will make your job more straightforward because you want the dough to be thin enough that you can see the shadows from objects behind the dough.   

But you also need a dough that’s stretchy enough and that won’t crack? So, how do you achieve that?   

We know that sometimes the question of how to make homemade ravioli bothers you, but it’s not that complicated. The best pasta dough uses wheat flour and eggs, but the trick with a great homemade ravioli dough is to use also oil. Combining flour, eggs, and oil produces the texture you’ll need for perfect fresh ravioli.  

Suppose you don’t have a pasta machine and don’t want to invest in one. You can make the dough thin enough even with a rolling pin; you’ll need to spend more time on it. See, ravioli making isn’t that difficult.  

Different Shapes and Sizes of Fresh Ravioli  

Making ravioli at home is super interesting because you get to play with different shapes and sizes of pasta. The classic ravioli shape is square, and if you don’t have time to think of anything else, you can always make traditional ravioli. Simple, square-shaped homemade ravioli is sometimes just enough for a tasty meal.  

Making ravioli from scratch allows you to use your imagination. And if you want to play and explore the universe of ravioli, you can make different sizes and shapes; just be creative. The ravioli can have straight edges, but they can also be wavy if you use different cutters. You can also make round ravioli or invent a shape if you want, just as long as you put a tasty filling in it. The best advice we can give you on ravioli making is to have fun. When preparing food, one of the essential ingredients is love and playfulness, so don’t forget to add those.  

You can make tiny little ravioli or one huge raviolo. If you plan on making a “raviolo,” you should know that it is often one giant ravioli filled with anything that your heart desires. The ample surface of the dough allows you to put inside anything you want, anything you thought could not fit in the classic ravioli. If you want to prepare ravioli with a whole egg yolk as a filling, a giant raviolo is a perfect canvas because you have enough space for it. Imagine putting an entire meatball inside a ravioli? Well, technically, you could do it, and now we’ve planted that idea inside your head.  

The Filling of Fresh Ravioli  

The filling of homemade ravioli is as much essential as the dough. The filling is what blows people’s minds. It can be anything you want, as simple as it gets, or as complicated as your heart desires.   

If you love meat, you can try lamb and veggie filling. The classic one is ricotta filling, but you can spice it up with spinach. And, of course, you shouldn’t skip the whole egg yolk on a pillow of sweet ricotta. And something that will always warm your heart is butternut squash filling.   

Applying the filling to the dough shouldn’t be difficult, and there are various ways you can do it. You can use a spoon for almost any filling, especially the meaty ones. But if the consistency is like a puree, it’s always better to use a piping bag. However, the point is to have fun and eat delicious food, even without fancy equipment. So, use whatever you think will do the work, just don’t give up.   

How to Cut Out a Ravioli  

We’ve mentioned that the shape is where the fun is in ravioli. You can always do it as simple as it gets, by cutting it with a knife, if you don’t have any other equipment.   

The most crucial part when cutting a ravioli is to seal the dough while cutting it to avoid leaking while cooking.   

Options you have for cutting are special ravioli cutters that cut more than one ravioli at the same time. But you don’t have to own it. You can use a pizza wheel, a fluted cutter, a cookie cutter that’s round or square. And you can even use a glass that has a slightly sharper ridge.

Cooking the Homemade Ravioli  

When it’s much clearer how to make ravioli, you need to cook them. When cooking any pasta, you need to do it in heavily salted water. Think about seawater; that’s how your water should taste. And yes, when we say that, we advise you to try the water and see if it is salty enough before you put the ravioli in it or any other pasta.  

You should cook them in boiling water until they float to the top. You should never put ravioli or any pasta, fresh or dry, in a pot with cold water. It would help to let the water come to a boil and then put the pasta in it.   

Depending on the sauce you are making, some ravioli will be finished in the water, while others should be cooked just a minute or two later. But we don’t want to complicate your life, and if you are a beginner, you should boil your ravioli until they float to the top of the pot and serve them with sauce right away.  

It’s vital to keep an eye on the pot because you don’t want your ravioli to overcook. The filling can run out if it happens, and the whole ravioli could break.   

We said that ravioli has a special place in our hearts, and that’s why we had to include them in our menu. If you want to try the most delicious and the freshest ravioli you’ll find, please call us and book a reservation at Mi’talia. There’s not a better place to experience a little bit of Italy in Miami than this one.

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