Making your own Ravioli

I have a new toy…

A lovely new ravioli cutter.

Ravioli I love, but the frozen bought stuff hurts. My belly is never happy after I eat it, so I stopped years and years ago. It wasn’t worth the pain, and the taste was always such a disappointment. The kind of dinner that seemed like a good idea at the time, and then nothing but sore tummy and oh whose idea was this anyway?

After finding this new little toy and making our own though, oh happy belly… It’s light, it’s tasty, and it screams eat me now and perhaps a little glass of red on the side.


550 gms Fine semolina flour

300 mls water (approx)

Knead dough until a lovely elastic consistency. It should be a smooth ball of dough.

Next, cut off small portions, and feed into the pasta machine. Flatten and thining out, (we went to level 4).

Ravioli Mixture

1 red capsicum (pepper) finely diced

1 small block of fetta crumbled

Lightly cook the capsicum in a little olive oil, just for a few minutes until soft. Add the fetta, mix well.

Placing one long strip on the bottom and then dropping small spoonfuls of mixture evenly spaced between. Another long strip of pasta over the top and with my new cutting toy… hey presto!

Serve with a simple sauce. Olive oil, garlic, canned tomatoes, ripped up fresh basil, a little salt and serve with grated parmesan.

As I have said with my other hand made pasta dishes, (orechiette and pici) keep the sauce simple. All the taste and love is in the pasta you have made. Don’t complicate it, and let the sauce be the accompaniment to the love you can taste in the pasta.

* If you don’t have a pasta machine, the same results can easily be done with a simple rolling pin…and if no rolling pin, a glass bottle will do the trick as well.

26 thoughts on “Making your own Ravioli

  1. Ooh, yummy, capsicum and feta! Love your ravioli cutter – so cute!
    The husband makes a dough similar to this for “pelmeni”, a Russian filled dumpling, and the dough is a lot softer going through the rollers than the egg pasta dough. More flour was needed too, in our case, compared to the egg dough.

    We made some beef ravioli recently, very simple, just ground beef, grated onion, egg, parsely and s&p. The shop bought stuff just doesn’t compare when you start making your own πŸ™‚


  2. Did you use that lovely new ravioli press of yours? That was what prompted this cutter, saw yours, wanted to play, couldn’t find one, but saw this instead….all good.
    Doesn’t compare at all with the bought frozen stuff…


  3. Yes, it was with the new press – it needed liberal amounts of flour to stop the dough sticking, but was a real timesaver. The girls had lots of fun playing with it, good times πŸ™‚ I just love the shape your cutter makes!


  4. I love the cutter, also! It would make lovely eccles cakes and fruit turnovers as well!
    I guess I need to shop somewhere other than a farmer’s market. I try NOT to go into the cookery supply stores because I have no will power or discrimination. But I WANT a ravioli maker.


  5. Looks delish! We had handmade fettuccine for dinner tonight but am thinking I will have to get around to making some ravioli soon! Love the wee cutter, too cute. I have to use a teacup at the moment…


    • Using a teacup, thats great. I really do love that pasta is so versatile. Once you have that basic dough you can do anything. I was trying to make fettucine a while ago and my Little Monkey just wouldn’t let go, making it impossible- a little free form cutting of the ribbons- think hack hack and voila still tasted good.


  6. Wow. Those look magic. Yum Yum Yum! I have been wanting to make my own ravioli but we don’t have one of those cool cutters! That might be just the thing to whip me into business! xo m.


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