I made my first pasta, delicious Ravioli, it’s so good, my family was so amazed. Do you need to know How to make Homemade Ravioli? Try this one!
Ravioli
Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular
How do I stop my Ravioli from bursting?
If the water is at a rolling boil, no matter how well they are made might have a tendency to split or open up. My second tip is to bring the water to a boil and reduce to a simmer, where the ravioli will thoroughly cook, but gently enough that it won’t tear or split the pasta.
How to make Homemade Ravioli

I made my first pasta, delicious Ravioli, it's so good, my family was so amazed.
Ingredients
- 2 cups flour
- Pinch salt
- 1 tsp olive oil
- 2 eggs
- 1½ tablespoons water, tap water is fine
Sauce
- 1/4 cup oil
- 2 tbsp. self-raising flour
- 1 tsp masala
- ½ tin tomatoes
- 1 cup water
- 1/4 tsp jeera and dhania powders
- 2 garlic, crushed
- Salt and pepper
Instructions
Ravioli
- Sift the flour then add the salt
- Make it into a heap
- Beat together the eggs, water, and olive oil
- Pour half of the mixture into the self-raising flour
- Mix, then add the remaining egg mixture
- Make into a dough
- Roll into a ball
- Cling wrap
- Refrigerate for an hour
- Then remove it from fridge
- Divide into 2 parts
- Roll out absolutely thin, like a roti thin
- Brush with egg
- I used a toothpick to draw slight lines on the pasta, so I could see the size of each square
- Then place a tsp of filling in the center of the square
- Then roll out the other half exactly like the first, cover the other pasta (one with filling)
- Very carefully cut out the squares
- Seal edges
- Refrigerate for 10 mins
- Boil water with a little salt
- Add a few ravioli at a time, make sure the water is rapidly boiling
- Steam for 5 mins
- Place all on a greased baking tray
- Add your sauce, sprinkle with cheese
- Cook in the oven for 10 minutes
Sauce
- Heat oil in a pan
- Stir in flour and masala
- Cook until well blended
- Keep stirring so it doesn't burn
- Add tomatoes and garlic
- Jeera and dhania powders, salt and pepper
- Add little water at a time to make a lovely thick sauce
- Cook for 10 mins, taste for salt
- You can use any filling you like
- I used savory mutton mince, added mushrooms, and cheese
Notes
Prepared, tried, and tested by Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 334Total Fat 15gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 74mgSodium 157mgCarbohydrates 42gFiber 2gSugar 1gProtein 8g
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This sounds absolutely delicious. I’ve never made my own pasta, but I would love to give it a try some time!
Pam, When you do get to try this out, please let us know what you think, and how it turned out for you. It’s always awesome to get feedback on these recipes. Enjoy