Ravioli Pasta

Ravioli Pasta

By Citarella Published: December 9, 2014

  • Yield: 28 pieces (4 Servings)

Whether you use the pasta attachment on your stand mixer or roll this dough by hand, make sure you prepare a large work surface by lightly dusting it with flour. The sheet of dough is ready when it is approximately ⅛-inch thick.


  • 1 lb durum flour
  • 9 fresh eggs


  1. Mound flour on a cutting board and make a well in center. Add 8 eggs to well. Stir the egg mixture quickly, letting the flour fall into the well. Continue stirring until you have formed a sticky dough ball.
  2. Place dough onto a floured surface and knead for 10 minutes. Add flour to dough as needed, until smooth and no longer sticky.
  3. Allow dough to rest for 15-30 minutes.
  4. Roll the dough into sheets on a floured surface, using a rolling pin or pasta attachment.
  5. Cut the sheet of pasta into 3-inch squares.
  6. Beat one egg in small bowl and set aside.
  7. Place 1 tablespoon of filling into the center of each 3-inch square. Brush beaten egg around edges of pasta sheet and cover with another 3-inch square. Press a fork gently around the edges of the ravioli, to seal.