How to Make Ravioli

Roll, Seal, and Cut

Preparation info
    • Difficulty

      Easy

Appears in
Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

  • About

Homemade ravioli can be made ahead and refrigerated or frozen until ready to use. Arrange in a single layer on baking sheets sprinkled with cornmeal or semolina flour; cover and refrigerate up to 1 day. You can also freeze them in zip-top bags for up to 1 month.

Method

  1. Divide rested pasta dough into quarters and run each quarter through a pasta roller to form a 12-by-4-inch rectangle. Lay 1 sheet on a lightly floured surface and place teaspoons of filling an inch apart over the entire sheet, remembering to leave space between filling and the edges of the sheet. A small