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5 from 3 votes

How to Make Ravioli

*See Photos Above* The ultimate guide for making homemade ravioli at home. Complete with step by step photo instructions and lots of helpful tips from what tools to use to what filling to choose. This guide will help you make them perfectly!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: pasta
Cuisine: Italian
Servings: 4 - 6 servings
Calories: 104kcal
Author: Emily Kemp


  • Pasta wheel
  • Ravioli stamp
  • Ravioli Maker



Using a Ravioli Maker

  • One important tip when using a ravioli maker is to dust it lightly with semolina or 00 flour to stop the pasta sticking to it (I’ve had a few disasters when I’ve forgotten to do this).
  • Place your sheet of pasta directly over the ravioli maker making sure there is enough overlap on all of the edges.
  • Place the plastic dimples over the sheet of pasta and very lightly press to make little pockets for your filling.
  • Fill the pockets with your desired filling (1 heaped teaspoon is usually enough).
  • Next, place your second sheet of pasta directly over the first and lightly push down to get rid of any air.
  • Use your mini roller to roll over the ravioli maker until the pasta is cut around the edges.
  • Remove the excess pasta dough from around the ravioli maker and turn it over to remove the ravioli.
  • When they fall out you should have perfectly filled ravioli ready for cooking!

Using a Ravioli Stamp

  • Lay your sheet of pasta on a clean surface dusted with semolina flour.
  • Lightly press your stamp of choice onto the pasta so you have a rough guide of where to put the filling. You only want to mark the pasta and not cut it.
  • Place the filling (around 1 heaped tsp) in the middle of each ravioli mark.
  • Next, place a second sheet of pasta directly over the first and use your hands to cup around the filling. Press lightly as you go to seal the pasta together and get rid of any air.
  • Top Tip: If your pasta has trouble sticking together then you can dab it very lightly with water to seal.
  • Finally, use your stamp of choice to cut out each ravioli and they’re done.

The Free Hand Method (with a pasta wheel)

  • Lay out one sheet of pasta and space your filling of choice around two finger spaces apart.
  • The amount of filling will depend on the size of ravioli you want to make but I usually go for 1 heaped teaspoon per ravioli.
  • Next, lay your second sheet of pasta directly over the first and lightly cup your hands around the filling, pressing lightly to seal whilst pushing out any air.
  • Finally using a pasta wheel cut the sides of the ravioli and cut them into individual squares. You can neaten them up and make them smaller once cut.
  • Top Tip: If you don’t have a pasta wheel you can use a pizza cutter or knife but you won’t get the nice crimped edges.


  • Make sure to have plenty of semolina flour to stop the ravioli sticking as you're making them.
  • You can use flour instead of semolina to stop the pasta sticking but it does dry the pasta out quickly.
  • Make sure that your filling of choice is not too wet or rough, it should always be smooth and not have any sharp edges.
  • You can find my go-to recipe for homemade pasta dough here
  • All of the tools I've mentioned above will make the process of making homemade ravioli much easier but you can get the same results with just a rolling pin and a knife, cookie cutter or pizza wheel (and a little extra effort).
  • Nutrition is calculated without the filling.

Ravioli filling and sauce ideas


Calories: 104kcal