How to Make Ravioli (Step-by-Step Guide)

Learning how to make ravioli at home is basically part cooking, part craft project, and 100% worth it—especially when the end result is soft, pillowy pasta filled with whatever your heart desires.

Homemade ravioli might sound like the kind of thing reserved for fancy kitchens and Italian grandmas, but trust us—it’s easier than it looks. Once you get the hang of rolling, filling, and sealing, you’ll be cranking out delicate, handmade ravioli like a pro. It’s surprisingly therapeutic (especially if you like playing with dough), and the best part? You get to stuff them with whatever dreamy filling you’re craving.

This step-by-step guide on how to make ravioli will walk you through the entire process, whether you’re rolling it out by hand or using a pasta machine. We’ll cover how to get the dough just right, the best way to fill and seal each piece, and how to cook them to perfection. Grab your favorite filling, and let’s make some homemade pasta magic happen.

Getting Started: What To Expect

Before we dive into the full step-by-step, here’s a quick breakdown of what to expect—think of it as your ravioli cheat sheet.

How To Make Ravioli From Scratch

Making homemade ravioli from scratch isn’t just about the end result (though, yes, biting into a tender, perfectly filled pasta pocket is a major win). It’s about the process—rolling out impossibly thin sheets of dough, tucking in a creamy, dreamy filling, and sealing each one like a tiny, edible envelope. There’s something deeply satisfying about it, like a cross between a science experiment and a craft project that just happens to end with dinner.

To get there, we’re working with a pasta roller (or a stand mixer attachment), a ravioli mold, and a bit of patience. If you don’t have a roller, a rolling pin and some elbow grease will do, but the goal is the same: smooth, elastic pasta that’s thin enough to let the filling shine but sturdy enough to hold its shape in boiling water.

And because we’re all about avoiding ravioli heartbreak, we’ll go step by step: how to get the dough just right, the best way to roll it out, and key tricks for sealing everything up so your pasta doesn’t explode mid-boil (it’s happened to the best of us). Ready? Let’s make some pasta!

Essential Equipment for Making Ravioli

You don’t need a ton of fancy gadgets to make ravioli, but the right tools can take your pasta from homemade to legitimately restaurant-worthy. Here’s what makes the process smoother:

Pasta Roller (or Rolling Pin, If You’re Feeling Strong)

Sure, you can roll out ravioli dough with a rolling pin, but if you want paper-thin, evenly rolled pasta without a mini arm workout, a pasta roller (manual or stand mixer attachment) is your best friend.

Food Processor (for Effortless Dough Mixing)

A food processor quickly blends the silken tofu, olive oil, and flour into a cohesive dough, saving you time and ensuring a silky-smooth, perfectly incorporated mix before kneading.

Ravioli Tray or Mold (for Consistent Shapes)

This is my go-to for neat, uniform ravioli. Press the dough into the mold, fill, seal, and boom—perfect ravioli every time. No mold? No problem. You can still make rustic, hand-cut ravioli with a sharp knife or pastry wheel.

Bench Scraper (for Handling Dough Like a Pro)

This little tool makes it easier to move, lift, and cut pasta dough without stretching or tearing it—plus, it scrapes up all the floury mess in seconds.

Pastry Cutter or Fluted Pasta Wheel (for Pretty Edges)

A fluted cutter gives your ravioli that classic, ruffled-edge look, but a regular knife or pizza cutter works too!

Pro Tip: If rolling by hand, a small wooden dowel rolling pin (rather than a heavy one) gives you better control over thickness.

Ingredients for Vegan Ravioli Dough

Before we get into rolling, filling, and sealing, let’s talk about the foundation of any good ravioli: the dough. This isn’t just flour and water mashed together—it’s a carefully balanced mix that creates stretch, elasticity, and structure. Here’s what makes this vegan ravioli dough work:

The Building Blocks

• Silken Tofu: Traditional pasta dough uses eggs for stretch and elasticity—here, silken tofu steps in to mimic that magic. It adds moisture, mild richness, and just enough protein to keep the dough smooth, flexible, and easy to work with.
• Olive Oil: Just a touch of fat keeps the dough supple and prevents it from drying out as you roll it ultra-thin.
• Turmeric (optional): This won’t make your pasta taste like curry, but it adds a subtle golden hue—a nice visual trick to mimic traditional egg pasta.
• Sea Salt: Not just for flavor! A pinch of salt helps strengthen the dough, making it easier to roll and shape.

Flour Matters: The Perfect Balance of Soft and Chewy

Great ravioli starts with the right flour mix. You want dough that’s soft enough to roll smoothly but sturdy enough to hold up in boiling water. The key? A balance of 00 flour and semolina:

• 00 Flour: This ultra-fine Italian-milled flour makes for a silky, smooth dough that rolls out like a dream. It’s softer than all-purpose, so you get that perfect pasta texture—tender, never tough.
• Semolina Flour: Made from durum wheat, semolina adds just the right amount of chew so the pasta holds up when cooked. Too much? The dough gets stiff. Too little? The ravioli might be too soft.

Pro Tip: Can’t find 00 flour? All-purpose flour works too, but your dough will have a little more bite. Prefer firmer pasta? Increase the semolina slightly for a sturdier texture.

Making The Dough (Step-by-Step)

Now that we’ve got the dream team of pasta ingredients lined up, it’s time to turn them into a silky, pliable dough that rolls out like a dream. Making fresh pasta is part science, part craft, and it rewards a little patience and a hands-on approach.

Step 1: Blend the Wet Ingredients (aka Your Egg-Free Magic) – Throw silken tofu, olive oil, turmeric, and salt into a food processor and blend until it’s smooth as silk. The tofu acts as the binder (like eggs in traditional pasta), olive oil keeps things flexible, and the turmeric? That’s just a little golden glow-up to make your ravioli look as good as it tastes.

Pro Tip: Scrape the sides of the processor halfway through blending to make sure every bit gets incorporated.

Step 2: Add the Flours – Keep the food processor running on low speed (or pulse for more control) and slowly add in the 00 flour and semolina. These two work as a perfect duo—the 00 flour makes the dough soft and smooth, while the semolina brings just enough chew to hold everything together.

At first, your dough will look shaggy and uneven—totally normal. It’ll start forming clumps that hold together when pressed. If it’s looking too dry, don’t panic! That’s where the next step comes in.

Step 3: Bring It Together & Knead Like You Mean It – Once your dough looks like a pile of soft clumps, turn it onto a lightly floured surface. Now comes the hands-on magic—knead it for 8–10 minutes until it transforms from a shaggy mess to a smooth, elastic ball.

• Too sticky? Sprinkle in a little flour (one tablespoon at a time) until it stops clinging to your hands.
• Too dry? Lightly mist your hands with water and keep kneading—it’ll even out.

This is where the gluten develops, giving your dough stretch and resilience (aka preventing sad, crumbly ravioli). By the time you’re done, it should feel soft, smooth, and just slightly tacky—but not sticky.

Pro Tip: Press your finger into the dough—it should spring back slightly. That means it’s ready!

Step 4: Rest the Dough (Yes, It Needs a Nap) – Wrap your smooth, elastic dough tightly in plastic wrap and let it rest for 30 minutes at room temp (or up to overnight in the fridge if you’re prepping ahead).

• This step isn’t optional—it’s what allows the flour to fully hydrate and the gluten to relax, making it way easier to roll out later.
• If refrigerating overnight: Let it sit out for 30 minutes before rolling so it’s soft and easy to work with.
• If the dough still feels stiff: Give it a gentle knead for 30 seconds before rolling—it should loosen up.

Pro Tip: A well-rested dough should feel flexible but not sticky, soft but not weak. If it’s cracking when you roll it, mist it lightly with water rather than adding extra flour.

Rolling Out the Dough (By Hand or Pasta Machine)

Now that our well-rested dough is ready, it’s time for the fun part—rolling it out into smooth, stretchable sheets. Whether you’re using a pasta machine (like a KitchenAid attachment) or rolling by hand, the goal is the same:

• Thin, even sheets that are sturdy enough to hold a filling but still delicate enough for that perfect, tender bite.
• Not too thick, not too thin—just right.

Pro Tip: If the dough keeps snapping back as you roll, let it rest for 5 more minutes—this relaxes the gluten so it stretches easily.

Step One: Start by lightly dusting your work surface and rolling pin (or pasta machine rollers) with just enough flour to prevent sticking. Too much flour? Your dough might get tough instead of tender.

• Cut the dough into four equal pieces—this makes rolling much easier.
• Keep the pieces you’re not using covered (plastic wrap or a kitchen towel works) to prevent them from drying out.

Pro Tip: If your dough feels too dry or cracks slightly when rolling, lightly mist it with water instead of adding more flour. This keeps it soft and flexible.

Step 2: Flatten & Start Rolling – Grab one piece of dough and press it into a rough rectangle with your hands.

• Using a pasta machine? Start at the widest setting (#1) and run the dough through. Fold it in half, turn it 90 degrees, and run it through again. Repeat 2–3 times—this builds strength and elasticity.
• Rolling by hand? Use a rolling pin to press outward from the center. Rotate as you go to keep the thickness even.

Troubleshooting:

• If the dough bunches up in the machine, dust it lightly with flour.
• If it tears or feels too dry, mist it lightly with water before rolling again.

Step 3: Gradually Thin It Out – Now it’s time to stretch this dough to ravioli perfection.

• If using a pasta machine, increase the setting gradually (#2, then #3, etc.).
• If rolling by hand, aim for about 1/16 inch thickness—thin enough to be delicate but strong enough to hold its filling.

Your dough is perfect when:

• You can see your hand faintly through it (but it’s not see-through thin).
• It’s smooth, flexible, and not tearing when lifted.

Troubleshooting:

• If it’s sticking to the rollers, dust with a tiny bit of semolina (instead of flour) so it doesn’t get absorbed too fast.
• If it’s tearing, let it rest for 5 minutes before continuing—this relaxes the gluten.

Step 4: Cut & Rest the Sheets – Once your dough is thin and flexible, lay it on a floured surface or clean kitchen towel.

• If using a pasta machine, repeat with the remaining dough pieces until all your sheets are ready.
• If rolling by hand, make sure your sheets are evenly thin all the way through.

Keeping Your Dough from Drying Out:

• Cover with a kitchen towel if you’re not filling them immediately.
• If it starts to feel stiff, mist lightly with water to rehydrate.

Pro Tip: If you’re making a big batch, work in small sections so the dough stays fresh and pliable while you fill and seal your ravioli.

Filling and Sealing: How To Make Ravioli Like a Pro

Now that you’ve got your perfectly rolled-out pasta sheets, it’s time for the real magic: filling and sealing your little pillows of joy. This is where things get fun—and a little strategic. Because while homemade ravioli is a vibe, the last thing you want is filling leaking out mid-boil or wonky, misshapen pasta blobs instead of elegant pasta squares.

Here’s how to get evenly filled, perfectly sealed ravioli that hold up beautifully in the pot and on your plate.

Step 1: Choose Your Filling & Prep It Right – The filling needs to be the right texture—not too wet, not too dry. It should be thick enough to hold its shape but still spoonable. Anything too runny will seep into the dough and mess up the seal.

• Silky Smooth? Pipeable fillings like vegan ricotta, mashed butternut squash, savory pumpkin, or pureed mushrooms work best straight from a piping bag (or a ziplock with the corner snipped).
• Spoonable? If using chunkier fillings like crumbled vegan sausage, cashew cheese, or finely chopped greens, squeeze out extra moisture and season well.

Pro Tip: If your filling is too loose, stir in a teaspoon of breadcrumbs or nutritional yeast to help absorb excess moisture.

Dreamy Ravioli Fillings You’ll Love

The beauty of homemade ravioli? You can fill it with literally anything—but for the best texture and flavor, there are a few key things to keep in mind. The filling should be thick enough to hold its shape, not too wet (to avoid leaks), and most importantly, room temperature before piping or spooning. A warm or overly soft filling will make the pasta harder to seal and can turn your ravioli into a mushy mess.

With that in mind, here are some of the best classic vegan ravioli fillings to try!

• Classic Ricotta-Style: Vegan ricotta (Kite Hill or homemade), sautéed garlic, and lemon zest
• Spinach & Mushroom: Sautéed mushrooms, wilted spinach, and a pinch of nutmeg
• Butternut Squash & Sage: Roasted butternut squash, sage, and a touch of miso for umami
• Pumpkin & Sage: Similar to butternut but slightly sweeter and ultra-creamy
• Vegan Sausage & Caramelized Onion: Crumbled Field Roast sausage with slow-cooked caramelized onions for a bold, savory bite
• Sun-Dried Tomato & Walnut: Sun-dried tomatoes, walnuts, and garlic for a rich, nutty depth
• Pesto & Cashew Cream: Basil pesto, cashew cream, and pine nuts for extra texture
• Lemon & Herb Tofu: Blended tofu, lemon zest, parsley, and black pepper for a bright, creamy filling

Each filling pairs well with different sauces—check out the best sauce pairings below to mix and match your dream ravioli dish!

Step 2: Lay & Space the Filling – Once your dough is rolled out, it’s time for the best part—filling those little pasta pockets with something delicious. Whether you’re using a ravioli mold for precise, uniform shapes or going freeform for a more rustic approach, spacing and sealing are key. Here’s how to get it just right.

Option 1: Ravioli Mold Method

• Lay a sheet of dough over the floured ravioli mold and gently press into the wells using the plastic insert.
• Pipe or spoon a teaspoon of filling into each well. Don’t overfill! Leave enough space for the top sheet to seal properly.

Option 2: Freeform Ravioli (No Mold Required!)

• Lay one pasta sheet flat on a lightly floured surface.
• Using a small cookie scoop or piping bag, place small mounds of filling about 1 inch apart in neat rows.
• Brush a little water or plant milk around each mound—this is your glue to help seal the edges.

Using a frosting tip is perfect for getting a precise amount into each piece of ravioli!

Step 3: Seal & Press Out the Air – Gently lay a second pasta sheet over the top, starting from one side and working your way across to avoid trapping air bubbles.

• If using a ravioli mold, use a rolling pin to press down firmly over the top to seal.
• For freeform ravioli, press around each mound of filling using your fingertips, pushing out any air pockets before sealing the edges firmly.

Why is this step so important?

• Air bubbles expand when boiled, causing ravioli to explode open in the water.
• A loose seal = water getting in = soggy, sad ravioli.

This is where using a pasta mold is great. By applying a little pressure, it creates fluted edges that make the end result really pretty!

Step 4: Cut & Crimp for That Signature Look – Time to give your ravioli their final form! Whether you’re going for perfectly crimped edges or a more rustic hand-cut vibe, this step locks in the filling and makes each piece look as good as it tastes. Here’s how to get that signature ravioli shape.

• Using a Ravioli Cutter? Roll over the sealed ravioli to create clean, uniform squares with beautifully crimped edges.
• Using a Knife or Bench Scraper? Simply cut evenly spaced squares and press the edges with a fork for a classic look.

Once cut, transfer to a lightly floured baking sheet so they don’t stick together. Let them rest for 15 minutes before cooking (or freeze them for later—see below!).

Troubleshooting: Sealing Mishaps & Fixes

Even the best ravioli makers have faced the heartbreak of a leaky seal or an unexpected pasta explosion. But fear not! A little moisture, the right technique, and a firm press can save the day. Here’s how to keep your ravioli sealed tight and ready for their glorious plunge into boiling water.

• Edges won’t stick? Use a little more water or plant milk around the edges before sealing.
• Ravioli bursting while boiling? Make sure you’re pressing out all the air before sealing.
• Dough tearing when sealing? If your dough is too dry, mist it with a little water and knead it gently before rolling it back out.

At this point, you’re officially a ravioli-making pro. Now, let’s get these beauties into the pot!

Now that you’ve got beautifully sealed ravioli, it’s time for the final (and most satisfying) step—cooking them to perfection!

Cooking Fresh Ravioli to Perfection

You’ve kneaded, rolled, filled, and sealed—now it’s time for the grand finale: cooking your homemade ravioli. And while this part might seem like a simple dunk-and-boil situation, there are a few key techniques that will guarantee tender, intact, perfectly coated pasta—no sticky clumps or tragic blowouts.

Step 1: Bring the Water to a Gentle Boil

• Use a BIG pot—ravioli need room to move. At least 4 quarts of water per dozen ravioli.
• Salt like you mean it! A good tablespoon per pot. This is your one shot to season the pasta itself.
• Keep it to a lively simmer, not a raging boil. Ravioli are delicate, and a chaotic, rolling boil can slam them into each other and cause tearing.

Pro Tip: Adding oil to the water? Total myth. It won’t stop sticking, but it will make the surface too slippery for sauce to cling. Just give them a stir instead.

Step 2: Drop the Ravioli In (Gently!)

• Lower in 6–8 ravioli at a time—too many at once will drop the temp and mess with even cooking.
• Give them a gentle stir right away to prevent sticking. A soft nudge with a wooden spoon is all they need.

Pro Tip: Fresh ravioli cook FAST. Like, 2–4 minutes MAX. Overcooked = mushy ravioli that fall apart.

Step 3: Know When They’re Done

So how do you tell when ravioli are perfectly cooked?

• They’ll float to the top—this means the pasta has absorbed water and softened.
• The edges should be tender but still have a little bite (think al dente, not mushy).
• A gentle press with a spoon should feel soft but not collapsing.

Still unsure? Test one! Scoop one out, give it a poke, and taste it. If the edges are still firm, give it another 30 seconds to a minute.

Step 4: Strain & Sauce Without Breaking Them

• NEVER dump ravioli into a colander. The force of the water can tear them apart.
• Use a skimmer or slotted spoon to lift them out gently.
• If your sauce is ready, toss the ravioli directly in, stirring gently to coat.
• Not serving right away? Spread them out on a parchment-lined baking sheet so they don’t stick.

Pro Tip: Want that restaurant-quality ravioli sheen? Reserve ½ cup of pasta water before draining and add a splash to your sauce. The starch helps everything cling beautifully.

Step 5: Serve with Confidence!

At this point, your homemade ravioli are officially chef’s kiss-worthy. Plate them up, drench in sauce, and garnish like you mean it—fresh basil, a sprinkle of vegan parmesan, or a drizzle of chili crisp if you’re feeling bold.

And there you have it: perfectly cooked homemade ravioli, done the right way.

Freezing and Storing Ravioli for Later

Making homemade ravioli is a labor of love, and the best part? You can batch it out and freeze some for later. That means future-you gets to enjoy a plate of pillow-soft, perfectly filled pasta with zero effort, and honestly, that’s the kind of self-care we should all strive for. Here’s how to freeze, store, and cook your ravioli so they taste just as amazing as the day you made them.

Step 1: Dry the Ravioli Before Freezing – Once your ravioli are cut and sealed, let them rest on a floured baking sheet (or one lined with parchment) for about 30 minutes to an hour. This helps the outer surface dry slightly, so they don’t turn into a sticky, gummy mess in the freezer.

Pro Tip: Dust them lightly with semolina or flour—not cornstarch (which gets weird when frozen).

Step 2: Freeze in a Single Layer – Arrange ravioli in a single layer on a parchment-lined baking sheet—no overlapping! Pop the whole tray into the freezer for 1–2 hours, or until they feel firm and dry to the touch.

Why freeze first? If you toss fresh ravioli straight into a bag, they’ll fuse together into one massive pasta brick. Not ideal.

Step 3: Transfer to a Freezer Bag or Container – Once frozen solid, transfer them to a freezer-safe bag or airtight container.

• Label it with the filling and the date (because in six weeks, “mystery ravioli” is a gamble).
• Store for up to 3 months—longer than that, and ice crystals start messing with the texture.

Pro Tip: Lay the bag flat in the freezer—it makes storage way easier and lets you grab just a few at a time.

Cooking Frozen Ravioli (No Need to Thaw!)

Do not thaw your ravioli before cooking—they’ll turn into a mushy disaster. Instead, cook them straight from frozen:

• Bring a large pot of well-salted water to a gentle boil.
• Drop in the frozen ravioli—no overcrowding! Work in batches if needed.
• Once they float to the surface, let them cook for 1–2 minutes longer.
• Use a slotted spoon to transfer them directly into your sauce.

That’s it! No mush, no sticking, just perfectly tender ravioli on demand.

Saucing Up Your Frozen Ravioli

Frozen ravioli actually hold up beautifully to pan-saucing—just toss them straight from the pot into:

• A buttery garlic-infused olive oil or garlic confit
• A slow-simmered marinara or creamy tomato sauce
• A creamy, dreamy vegan Alfredo

Pro Tip: Want extra texture? After boiling, pan-fry them in a little olive oil for golden, crispy edges. Game-changer.

Now your ravioli stash is officially stocked!

Whether you’re meal prepping for busy nights or just want the option to have homemade pasta at your fingertips, this method keeps everything fresh, flavorful, and frustration-free.

Serving Ideas & Best Vegan Sauces for Ravioli

Homemade ravioli is already a work of art, so let’s make sure it lands on the plate like it deserves—draped in the perfect sauce, topped with just the right garnish, and ready to impress. Whether you’re keeping it simple or going full gourmet, here’s how to take your ravioli from “delicious” to “why don’t I make this every weekend?”

Classic Sauces for Vegan Ravioli

Your freshly made pasta is the star here, so the sauce should complement—not overpower—it. These are some of our favorite pairings:

• Garlic Butter Sauce: A quick sizzle of vegan butter, garlic, and a pinch of salt is all you need. Toss in your ravioli straight from the pot and let it soak up the magic.
• Roasted Tomato Sauce: Slow-roasted tomatoes blended into a luscious sauce add depth and a touch of natural sweetness. Perfect for balancing out a rich, cheesy filling.
• Vegan Alfredo: Silky, creamy, and just indulgent enough. Made with cashews or coconut milk, it clings to each ravioli like a dream.
• White Wine Sauce: This easy breezy sauce has the right elements, balanced out with a pop of salty oil-cured olives!
• Brown Butter & Sage: Melt vegan butter until golden brown, then toss in fresh sage leaves. Earthy, nutty, and ridiculously good.
• Pesto: A fresh, herby basil pesto (or swap in sun-dried tomato or kale pesto for a twist) is a bright and bold pairing for delicate ravioli.

Finishing Touches: Make It Look as Good as It Tastes

A little garnish goes a long way. Here’s what we love to sprinkle over plated ravioli for that final pop of flavor and texture:

• Toasted Pine Nuts: Buttery, slightly sweet, and crunchy—adds richness and depth.
• Fresh Herbs: Basil, parsley, or chives for color and a bright, fresh bite.
• Vegan Parmesan: A sprinkle of homemade cashew parm or a store-bought version to up the umami.
• Lemon Zest: A tiny hit of citrusy brightness can balance a heavier sauce beautifully.
• Red Pepper Flakes: Just enough heat to keep things interesting.

How to Plate It Like a Pro

Plating ravioli isn’t just about making it look good—it’s about setting up every bite for sauce-clinging, texture-layering perfection. A little strategic stacking and a well-placed drizzle can turn a simple bowl of pasta into something that feels straight out of a restaurant. Here’s how to plate your homemade ravioli like a pro (without overthinking it).

• Sauce First: Spoon a little sauce onto the plate before adding the ravioli. It keeps everything from sliding around and looks fancy.
• Layer with Intention: Place ravioli slightly overlapping, rather than in a pile, to showcase their shape.
• Drizzle & Sprinkle: A final swirl of olive oil, a sprinkle of herbs, and a dusting of vegan parm will give it that “effortless but stunning” vibe.

Your homemade ravioli is now dressed to impress. Serve it with this easy homemade focaccia, and float away into carb heaven. All that’s left to do is grab a fork and enjoy.

Common Mistakes & Troubleshooting

Even the best homemade ravioli makers run into a few snags (literally and figuratively). If your dough is acting up, your ravioli is falling apart, or you just can’t figure out why things aren’t coming together quite right, here’s how to fix it.

Filling Problems

• Problem: Filling is too wet and leaking out
• Fix: A runny filling is a recipe for ravioli disaster. If yours is too thin, mix in a bit of breadcrumbs or a spoonful of vegan ricotta to firm it up. It should hold its shape when spooned onto the pasta.

• Problem: Ravioli is bursting open when cooking
• Fix: This usually means they weren’t sealed properly or had air trapped inside. When sealing, press around the filling firmly to remove any air bubbles. Also, don’t overcrowd the pot—ravioli need space to cook evenly.

• Problem: Ravioli filling is too skimpy or uneven
• Fix: Aim for a consistent teaspoon-sized scoop (or use a piping bag for perfect portions). Too little filling = sad, empty ravioli. Too much = risk of bursting open.

Dough Issues

• Problem: Dough is too dry and cracking while rolling
• Fix: Mist it lightly with water! Adding more flour will make it worse. Knead it gently and let it rest for 5 minutes before rolling again.

• Problem: Dough is sticky and hard to work with
• Fix: Lightly dust it with semolina instead of flour. Semolina prevents excess absorption, while flour can make it even gummier.

• Problem: Edges aren’t sealing properly
• Fix: Lightly brush the bottom pasta sheet with water before placing the top sheet over. Press firmly around each filling pocket before cutting to get a strong seal.

Cooking & Storage Mistakes

• Problem: Ravioli is sticking together after cooking
• Fix: Once drained, give them a quick toss with a little olive oil or sauce to prevent them from turning into a pasta blob.

• Problem: Frozen ravioli is getting mushy
• Fix: Don’t let them thaw before cooking—drop them straight into boiling water from frozen. Thawing makes them gummy and prone to falling apart.

• Problem: Ravioli is undercooked or chewy
• Fix: Fresh ravioli cooks FAST—usually 2–4 minutes. If the edges are still firm, give them another 30 seconds to a minute.

How To Make Ravioli At Home: You’ll Nail It With Some Practice!

Homemade ravioli is one of those things that just clicks after a little practice—and when it does, you’ll feel like an absolute pasta wizard. A torn edge or a rogue air bubble? No big deal. Every batch gets you closer to that smooth, effortless rhythm, and before you know it, you’ll be cranking out ravioli like you were born to do it.

FAQs

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I hope you loved this guide on how to make ravioli! If you try it out, please let me know what you think in the comments below. Happy ravioli making!