Homemade Ravioli

This recipe assumes you have a pasta machine to roll out your dough, and of course  a Ravioli maker to form and fill your Raviolis.

Here is a recipe to make 100 delicious Ravioli filled with Ricotta cheese:

Ingredients for Pasta

  • 8 cups Flour
  • 2 tsp Salt
  • 4 Eggs
  • 1 1/4 cups  Water

Ingredients for Filling

  • 2 lbs Ricotta Cheese
  • 4 large eggs
  • 1/4 cup of grated Romano cheese
  • 1/2 lb shredded Mozzarella cheese
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. of parsley (crushed with hands when adding)


  • Combine flour, eggs, water, and salt in a large bowl, blender, or food processor. Check consistency and add a small amount of flour is pasta is too wet, or a small amount of water if pasta is too dry.
  • Roll pasta out using a pasta rolling machine, beginning with the widest setting. Fold dough over and roll through again, gradually decreasing the roller setting as the pasta becomes thinner; dust lightly with flour as needed.
  • Mix filling ingredients in blender or large mixing bowl to make filling.
  • Place pasta on Ravioli maker, add 1 tbsp of filling for each Ravioli, cover with layer of pasta, place top on Ravioli maker. Seal edges with a touch of water. Remove Ravioli from tray. Separte with Ravioli cutting wheel. Let pasta sit for 30 minutes before cooking.

Do not forget to try Giuseppe’s Italian Pasta Sauce or Mom’s Italian Pasta Sauce to top off your Ravioli.  Those are better choices than pasta sauce in a jar!


Italian Macaroni and Cheese Recipe


  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 2 tbs all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 4 ounces cooked ham, diced, optional
  • 2 tablespoons finely chopped fresh Italian parsley leaves


  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside.
  • Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.
  • Transfer the noodle mixture to the prepared baking dish.
  • Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend.
  • Sprinkle the cheese mixture over the noodle mixture.
  • Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
  • Let stand for 10 minutes before serving.


Mom’s Italian Pasta Sauce Recipe


  • Italian Ravioli30 oz can whole tomatoes
  • 6 oz can of tomato paste
  • 1 1/2 cups of water
  • 1/2 tsp. salt
  • 1/2 tsp. sugar (or baking soda)
  • 2 cloves garlic
  • 1/2 tsp. basil
  • 1/4 tsp. oregano
  • 1/4 tsp. parsley


  • Add tomato paste, water, salt, sugar, and garlic into blender.
  • Crush spices in hands as you add to blender.
  • Blend ingredients and add to mix large saucepan.
  • Mix tomatoes in blender and stir in with ingredients in saucepan.
  • Simmer on medium heat for 30 minutes.


Add chopped peppers or onions
Scramble some ground beef, or put in some meatballs if you’d like meat