Chef preparing fresh ravioli on counter.

Makes 3/4 pound dough

This all-purpose dough can be used with your favorite ravioli recipe (like our Ravioli Filled with Beets, Butter, and Poppy Seeds), or you can try something new! Free-style a filling with ingredients you already have on hand, like roasted vegetables, leftover pot roast, or scraps of cheese.

Ingredients

  • 7 oz (1 1/2 cups) all-purpose or tipo 00 flour
  • 2 large eggs

Directions

  1. Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
  2. Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16-inch thick. Cut the sheets into pieces about 12 inches long.

CIA FOODIES


Pasta Sheets for Ravioli

Chef preparing fresh ravioli on counter.
Makes 3/4 pound dough This all-purpose dough can be used with your favorite ravioli recipe (like our Ravioli Filled with Beets, Butter, and Poppy Seeds), or you can try something new! Free-style a filling with ingredients you already have on hand, like roasted vegetables, leftover pot roast, or scraps of cheese.

Ingredients

  • 7 oz (1 1/2 cups) all-purpose or tipo 00 flour
  • 2 large eggs

Directions

  1. Combine the flour and eggs by hand or using a machine. Knead until all of the ingredients are well combined and the dough is smooth and elastic. Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for at least 30 minutes.
  2. Dust a work surface with flour. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough with a pasta machine or with a rolling pin into sheets about 1/16-inch thick. Cut the sheets into pieces about 12 inches long.

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