Ravioli are filled pasta parcels made from fresh pasta dough, usually square or round, stuffed with ricotta, vegetables, meat or fish.

Origin

Ravioli have been documented in northern Italy since the Middle Ages. Each region has its own shapes, such as tortellini, agnolotti or cappellacci.

How to

Roll the dough thinly, place small mounds of filling on it, lightly moisten the edges and lay the second sheet on top. Press the air out around the filling with your fingers, then cut or stamp them out.

Common mistake

Trapped air expands in the boiling water and makes the ravioli burst. A filling that is too wet softens the dough.

Related recipes

Ravioli with ricotta and spinach filling, Homemade asparagus ravioli, Handmade ravioli with bonito filling

The right tool

Cut and portion pasta sheets cleanly with our Stainless Steel Dough Scraper & Cutter.

Related terms

Pasta fresca, Al dente, Brown Butter, Gnocchi