Go Back

Ravioli Pasta Dough

Jacqueline Plant
Fresh pasta is surprisingly easy to make and handle (like an edible Play-Doh!). And it’s very cost-effective compared to purchasing fresh pasta. But if you’re not equipped with a home pasta-making machine, or the time to use it, don’t despair; pick up several sheets of store-bought fresh pasta or a package of wonton wrappers. Any of these options will work as a vehicle for the best part: the cheesy gems inside.


  • 2 ¾ cups all-purpose flour plus some for dusting
  • 4 large eggs at room temperature
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt


  • Place the flour in the bowl of a food processor, fitted with a metal blade. Whisk together the eggs, oil, and salt in a medium bowl until well blended. With the motor running pour the egg mixture into the feeding tube in a slow stream. Process until a slightly sticky dough forms. (If the mixture is too dry, drizzle a few drops of warm water into the feeding tube and continue processing.)
  • Scrape the dough onto a lightly floured surface. Knead the dough by gathering it into a ball, then pushing the dough away from you with the heels of your hands. Repeat the gathering-and-pushing motion for 1 minute. Press into the dough with the knuckles of one hand, then with the other, several times. Alternate between kneading and “knuckling” the dough until it is smooth and elastic; it should retract when you stretch it. This process will take about 10 minutes.
  • Shape the dough into a smooth ball, and place it into a small bowl. Cover with plastic wrap, and let the dough rest for at least 2 hours at room temperature, or up to 1 day in the refrigerator, before rolling and shaping the pasta. (This is essential to allow the gluten to relax.) If the dough has been refrigerated, let stand at room temperature for at least 1 hour before rolling and shaping.