Assembling the Ravioli

Preparation info

  • 8–10

    people (depending on greed)
    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

The Dough

Generally the richer the dough, the better the ravioli. The recipe given is near ideal. You should make the dough between 1 and 12 hours ahead, and keep it in the fridge wrapped in clingfilm.


You will need a pasta machine. The small hand-cranked roller machines beloved of wedding-present lists are ideal – Imperia is a particularly good brand. Do not buy the ravioli attachment, it is useless for this