Ravioli Pasta Dough
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This 5-ingredient ravioli pasta dough is simple, versatile, and reliable. You can make it by hand in a mixing bowl, with a stand mixer, or in a food processor. While you can buy many pasta shapes pre-made, homemade ravioli requires starting with fresh pasta dough – and this is my go-to recipe.
Made with a blend of 00 flour and semolina, eggs, olive oil, and a touch of salt, this dough is pliable yet sturdy. It stretches easily without tearing, cooks up tender, and holds fillings securely so they don’t burst open in boiling water. Resting the dough before rolling is key, as it allows the gluten to relax and makes the dough much easier to work with. Whether you’re filling ravioli, tortellini, or another stuffed pasta, this dough delivers perfect results every time. To get the most accurate results I recommend using the metric measurements listed below and to weigh your ingredients using a kitchen scale for this recipe. If you’re in the mood to keep cooking, elote style sweet corn ravioli and butternut squash ravioli are great next steps!
Why You’ll Love This Recipe
- Just 5 ingredients. Pantry staples you likely already have on hand.
- Foolproof texture. Soft, pliable, and easy to roll thin without tearing.
- Perfect for stuffed pastas. Strong enough to hold fillings, tender once cooked.
Key Ingredients in This Recipe
- 00 flour – This finely milled Italian flour resembling the texture of baby powder sometimes called doppio zero makes for extra soft pasta dough. You can buy it online here but if you can’t find 00 or semolina flour, all-purpose will work fine.
- Semolina flour – Using a combination of fine 00 flour and semolina flour helps to make the dough sturdier and heartier – exactly what is needed for ravioli. Semolina is a coarse flour from the middle of durum wheat with a pale yellow color. I also sprinkle semolina on the baking sheet when assembling the ravioli to keep them from sticking.
- Salt – A little salt goes a long way to bring out the flavors of the pasta dough. Some people opt to skip the salt in favor of simply salting the pasta cooking water, but I like to add a little to the dough as well.
- Eggs – I use whole eggs in this pasta dough to provide both moisture and fat to enrich the dough. I have found that for stuffed pastas, a balance of egg whites and egg yolks make for the best texture in the dough to roll it thin.
- Olive oil – It makes the dough easier to roll while also providing fat (and therefore flavor).
A full ingredient list with exact amounts can be found in the recipe card below.
3 Methods to Make Ravioli Pasta Dough
- By hand. Follow the instructions listed below to mix the fresh pasta dough by hand.
- In a stand mixer. Add the flours and salt to the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine the flours, then use your hand to make a well in the middle
.Add the oil and eggs and mix on low speed until the flour has been incorporated, scraping down the sides as needed. Continue to mix on low speed until the dough is smooth.The stand mixer will help knead the dough but I recommend still doing it partially by hand for best results. - In a food processor. Add the flours and salt to the base of a food processor fitted with the blade attachment. Mix to combine the flours then add the oil and eggs. Pulse until the dough comes together. Turn out the dough and knead as directed.
How to Roll Out Pasta Dough
- Pasta attachment. I use the KitchenAid pasta roller attachment to create a thin dough. I find this is the easiest, though you will need a KitchenAid stand mixer to use this attachment.
- Hand roller. A hand cranked pasta roller attached to a kitchen countertop works well.
- By hand. You can also roll the pasta with a rolling pin by hand if needed. This is much harder to get even, and as thin as desired, but will work.
Swaps and Substitutions
- While I love using a combination of 00 flour and semolina, all-purpose can be substituted since that is what most people have in their pantry already.
Ravioli Filling Recipes
While you can fill ravioli with a simple ricotta cheese filling I like some more unique fillings. Use this dough and make these delicious homemade ravioli recipes with instructions for filling the dough and boiling the pasta:
Special equipment
Looking to channel your inner Italian grandma? Consider snagging this pasta roller attachment or hand crank, which makes it that much easier to DIY. Or consider this handy pasta cutter makes shaping ravioli quick and effortless, giving you clean, professional edges every time.
FAQ – Frequently Asked Questions
00 flour gives the ravioli pasta dough a silky texture and makes it easier to roll thin. If you don’t have it, you can substitute all-purpose flour, but the texture may be slightly less refined.
Semolina adds strength and a bit of chew, helping the dough hold its shape and keep fillings secure while boiling.
At least 30 minutes at room temperature. This relaxes the gluten, making the dough more pliable and easier to roll.
Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. Bring it back to room temperature before rolling.
Yes! Arrange filled ravioli on a baking sheet, freeze until solid, then transfer to a freezer bag. Boil directly from frozen, adding 1–2 minutes to the cook time.
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Ravioli Pasta Dough
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Ingredients:
- 1½ cups 00 flour
- 1 cup semolina flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 4 whole large eggs
Instructions:
- Whisk the 00 flour, semolina flour and salt together in a medium mixing bowl.
- Turn out the flour mixture onto a clean workspace and use your hand to form a well in the middle.
- Add the oil and eggs to the center of the well. Use a fork to beat the eggs as if you were scrambling eggs, until the eggs and whites are blended. Continue to beat the eggs, pulling a little of the flour in at a time.
- Once the mixture thickens to the point where a fork can no longer be used, use your hands or a bench scraper to slowly pull the flour into the mixture, to form a dough. I recommend using a bench scraper to pull any stray flour from the surface back into the dough.
- Continue to knead until the dough feels thoroughly combined and smooth, about 5 to 6 minutes. If it sticks to your hands, add a bit more 00 flour and if it feels too dry add a little water, ½ teaspoon at a time. The dough should feel moist but not sticky (like play dough).
- Wrap the dough tightly in plastic wrap and let it rest for at least 30 minutes or up to several hours at room temperature before rolling it out for ravioli. The dough can be made ahead of time and refrigerated overnight. If refrigerating the dough, let it sit at room temperature for 30 minutes before using.
Nutrition:
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Great recipe. Please do one with flavored pasta. 👍🇺🇸🧀🥃🎼
I went with a 3:2 ratio, weighing the flour in grams. Wound up using five eggs and quite a bit of oil to get the “2” side and it was perfect! My ravioli dough has had a weird mouthfeel, like the pasta felt raw even when it was cooked, and this fixed it perfectly.