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!


Roasted Shrimp with Linguine


  • 12 oz linguine or whole wheat linguine
  • 2 tbsp olive oil
  • 6 garlic cloves, finely chopped
  • 2 shallots, diced
  • 1 1/2 tsp red pepper
  • 1/4 cup parsley
  • 1/4 cup basil
  • 1 1/2 lbs large shrimp, peeled and deveined
  • 1/3 cup white wine
  • 1 cup grape tomatoes
  • 1 cup low-sodium chicken broth


  • Bring a large pot of water to a boil. Cook pasta according to instruction. Drain.
  • In a large skillet, heat oil over medium-high heat.
  • Add garlic and shallots and cook 2 minutes.
  • Cook shrimp about 2 minutes or until pink.
  • Add wine and bring to a boil.
  • Reduce heat to medium-low and cook until liquid is down by one half.
  • Add tomatoes and broth to pan and bring to a simmer.
  • Add the pasta, tossing to coat well.
  • Add parsley and basil and toss.
  • Season to taste with salt, pepper, and other desired spices.