Fresh Ravioli

Fresh Ravioli | Lady Luxe Life

It is a National Ravioli Day and I couldn’t resist to blog a Fresh Ravioli Recipe for you today.  Ravioli is not the first thing that comes to mind when you think of healthy, but did you know it is low in calories and fat, and high in protein, carbs and vitamins?  This recipe I found is a great, healthy option for your next craving.

The recipe is copied below:


For the Pasta Dough:

  • Flour
  • Eggs + Egg yolk
  • Olive oil

For the Ravioli Cheese Filling:

  • Whole Milk Ricotta (fresh homemade ricotta or store-bought)
  • Mascarpone cheese
  • Fresh Basil
  • Parmesan Cheese
  • Egg

And these are the steps for making the salad:

Homemade Ravioli Tips:

  • Think ahead. Before you begin, remember two things: store-bought ricotta must be drained overnight (no exceptions!) AND you’ll need sauce to serve, like a simple pomodoro sauce. I tackle both 1-2 days in advance. See my sample cooking timeline.
  • Drain store-bought ricotta. Skip this step, and you’ll be sorry. The cheese filling will be watery, grainy and seep out all over the place. I measured a whopping 80 g (3 oz) of residual liquid from a 454 g (1 lb) container of drained ricotta! Use any leftover ricotta to make my one-bowl Italian ricotta cake. Note: if using my fresh homemade ricotta recipe, you won’t need to drain it. The texture should be thick enough, however always use your judgement.
  • Make space. You’ll need a large, clutter-free work surface to roll out the pasta dough (the kitchen table is ideal). Don’t overlook this tip. Rolled out pasta sheets can measure up to 3ft. long.
  • Skip the fancy tools: You do not need ravioli molds or ravioli makers to get started. A simple ravioli cutter (aka: fluted pastry wheel) is sufficient for pretty decorative edges resemblant of baby shark teeth. Or, use a large knife and upgrade later.

Step #1: Make Pasta Dough

  • There are several ways to make fresh pasta dough. The food processor method is the fastest. To do so: add the flour, eggs and olive oil to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes- it will be much easier to knead in the next step.
  • Knead dough for 1-2 minutes to form a ball (don’t worry about technique here, the food processor does most of the kneading for you) cover again, and let rest for 30 minutes to 1 hour to relax the gluten. Use this time to make the ravioli filling.

Step #2: Make Ravioli Filling

  • While the pasta dough is resting: combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese and egg. Season with salt and pepper; mix well. Give it a taste (it should be highly seasoned). Cover and chill until ready to use. This step can be done 1-2 days in advance.

Step #3: Roll Pasta Dough Into Sheets

  • Cut the pasta dough into 4 equal pieces. Flatten one piece into an 8×5-inch disc (re-wrap or cover the remaining pieces so they don’t dry out).
  • Send the disc through the roller on the widest/lowest setting. This is #1 on the Kitchen Aid attachment. Send it through a second time. (Note: if using a hand crank pasta machine instead, refer to their specific instructions for rolling the dough for ravioli. The settings are reversed, but the process is the same).
  • Continue to roll the dough through settings #2-5 (2x on each setting) until the pasta sheet is slightly translucent and you can see your hand underneath, about 1 mm thick.
  • When finished, lightly trim the rounded edges. Cut into 10-12-inch long sheets. Your sheets do not have to look perfect- you’ll trim more later on. Place onto your sheet pan and cover with parchment paper. Repeat to roll the remaining 3 pieces of dough.

Step #4: Assemble & Cut Ravioli

  • Grab a pasta sheet. Dollop the cheese filling (in rounded teaspoons), down the center of the sheet, spaced 2 finger-widths apart.
  • Place a second sheet on top, like making a sandwich.
  • Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out. I use my pinkies. Press to seal the edges and sides.
  • Cut the ravioli in half and then into strips. Trim into 2 1/2- 3-inch ravioli squares.
  • Last step: Transfer the ravioli to the remaining parchment-lined sheet pan dusted with semolina flour. Cover with towel or an inverted sheet pan. Repeat to assemble and cut the remaining ravioli.

How To Cook Homemade Ravioli

When dealing with fresh homemade pasta of any kind, I recommend cooking a test batch first to gauge the correct time. Plunge 1-2 ravioli into a pot of boiling water- make sure it’s generously salted. Cook for 3-6 minutes or more, depending on thickness (the thicker the pasta, the longer the ravioli will take to cook). Taste for doneness. When finished, gently transfer the ravioli to a serving dish with a slotted spoon or fine mesh strainer- be careful, they are delicate! Top with sauce.

Are you inspired and want to serve your homemade pasta in gorgeous bowls? Check out the bowls I picked off ShopStyle Collective:


Do you love eating healthy?  I have curated a few great recipes like Spinach Artichoke Recipe,  and Harvest Salad Recipe!

I Love eating healthy!


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I hope you enjoy!!


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