How to Make Fresh Pasta and Ravioli

Here’s a quick video on how easy it is to make fresh pasta dough — and Ravioli! It’s easier than you think. Recipe is below. And video gives you a visual step by step. Let me know if you try it, and how it worked out. And if you have any questions. 🙂

Chef Paulette at
Music & Camera by

For the Pasta Dough: 
2 cups all-purpose flour
pinch salt
3 large eggs, lightly beaten
2 teaspoons olive oil

Make the dough: Whisk the flour and salt in a large bowl. Create a “well” in the middle. Pour egg mixture into the well center. Using a fork slowly mix the flour into the egg, until the dough starts to comes together. Gather the dough and knead on a lightly floured surface until most of the floury color disappears, and the dough is smooth. Shape into a ball and cover with plastic wrap. Let rest for 30 minutes - 1 hour.
For the filling:
1 and 1/2 cups ricotta
1/4 cup grated parmesan cheese 
1-2 tablespoons minced fresh Italian parsley
salt & pepper to taste

Make the filling: In a medium mixing bowl, mix the ricotta, grated cheese, and parsley. Combine well. Season with salt & pepper.

Make the ravioli: Cut the pasta full batch into 4 quarters. Use two of the four quarters of the pasta dough recipe. Work with one piece at a time and keep the other pieces covered in plastic wrap. Flatten the dough into a rough rectangle, and roll through the pasta machine, changing the numbers from thick to thinner, one at a time until you reach desired thickness …usually about the 5th or 6th number. Dust the sheet with flour in between every couple of numbers if it feels too sticky. 

Lay the sheet on a table. Place scant teaspoons-full of filling in row on the bottom half of the sheet, about an inch apart. Fold the top half over the bottom half. Press all the edges closed to seal well. Cut in between to make the individual ravioli. Place the finished ravioli on a flour-dusted sheet and repeat with the rest of the dough.

6 thoughts on “How to Make Fresh Pasta and Ravioli

  1. Always great to see your smiling face! I’m making pasta for just the 2 of us this eve. I saw this recipe on TV and found it in one of the early Cook’s Illustrated periodicals:

    1 c. flour (I use 00 from Italy) 1 whole egg 3 egg yolks 1 T olive oil (I add salt)

    Put all in a food processor for 45 seconds, then let dough rest for 1-4 hours. It was really easy to make, but your recipe is much more fun with a group, especially for newbies who need to learn what pasta dough needs to feel like. This is the first time I’ve made this quick version so will have to see if it is just as good.

    I’ve recorded and saved all of the Stanley Tucci food specials on CNN. Fabulous!! I’m re-reading all of the Donna Leon novels set in Venice and read with the Venice map by my side which makes it even more fun.


    • Hi Barbara!! I was planning to write you! Miss you!! It’s been way too long. When I taught at Viking we made pasta dough in the food processor (well, the recipe said to do it but I always led people to do it by hand) 🙂 Let’s connect! Love to you!

  2. Chef Paulette,

    It was wonderful to see your dear face almost in person!!!!! While I do not have a pasta machine, I did enjoy watching you and hearing your lovely voice. I want to travel again with you sometime.

    Fondly, Betty

    • Betty! Miss you a lot and would love to get back on the road to Italy! You joining me would be a dream come true (again)! Thanks so much and wishing you and yours the very best.

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