OK, your ravioli filling is prepped and standing by. Your homemade pasta is ready and rolled out into thin sheets across a lightly floured surface. Now let's make some ravioli.

Photo by Meredith

One sheet will be the bottom half of the ravioli, and another sheet will be the top. Cover any dough you're not using with a damp cloth to keep it from drying out.

Cut the rolled out sheets of dough into thin strips of uniform width.

Photo by Meredith

For our filling, we're using leftover mashed butternut squash. And to scoop it, we're using a teaspoon measuring spoon. You don't want a heaping helping of filling. And you don't want to crowd. Space the filling far enough apart so that each dumpling has a clear border.

Photo by Meredith

If you're using an egg-based pasta, brush an egg wash over the top sheet of pasta to help seal it to the bottom. For eggless pasta, use water or milk.

Photo by Meredith

Gently lay the top sheet of pasta over the filled bottom layer, matching up the two sheets evenly.

Photo by Meredith

Air trapped in ravioli will expand and even burst as they cook. Work out any air bubbles by pushing the air out to the edge of the pasta with your fingers.

Photo by Meredith

Cut the dough into individual squares with a ravioli cutter or pastry wheel if you have one.

Photo by Meredith

If you don't have a ravioli cutter or pastry wheel, no worries. Use a sharp knife, small cookie cutter, or even a shot glass to shape the dumplings. Shape-wise, you can make squares, circles, hearts, whatever you like. When you're done cutting, crimp the edges with a fork.

Fresh ravioli will cook in minutes, so refrigerate your ravioli, wrapped in plastic, until you're ready to cook them. Top your ravioli with a tasty sauce. A simple browned butter and herb sauce is terrific. Here are some other sauce ideas:

Beet and Goat Cheese Ravioli

"These homemade raviolis taste great and make for a stunning presentation" says Kim. "These are definitely a labor of love! Using a pasta maker allows for the dough to be rolled as thin as possible to ensure that the beautiful filling can peek through. If you don't like whole wheat pasta, feel free to substitute the whole wheat flour for all-purpose. Sprinkle with fresh dill and more goat cheese, if desired."

Photo by Kim


Related: Get the basics on cooking pasta, including answers to common pasta-cooking questions.


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