Name: Easy Ravioli
Total time: 90 min
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon fine sea salt; Pinch of freshly grated nutmeg; 1 tablespoon semolina flour, plus more for dusting; 3 extra-large eggs; 1 tablespoon extra-virgin olive oil; Filling (see Notes)

Frequently asked questions

Do you put raw or cooked meat in ravioli?

Because the pasta cooks quickly, meat fillings must be pre-cooked before you stuff them into ravioli. For our Meat Filling, ground pork, veal, turkey, or chicken (or a combination thereof) is first cooked with garlic, onion, and dry white wine before it's pulsed to a fine chop in the food processor. Once cooled, the remaining ingredients go in: nutty Parmigiano-Reggiano cheese, a bit of buttery mortadella and salty prosciutto, a pinch of nutmeg, and a beaten egg.

Can you pan-fry fresh ravioli instead of boiling?

To ensure evenly cooked, al dente ravioli, you'll want to boil it in salted water. Use a large pot to allow the ravioli to move freely; since fresh pasta is more delicate than dried, stir gently to prevent it from sticking together and tearing. Fresh pasta also cooks faster than dried, so keep a close eye on it.

Notes from the Food & Wine Test Kitchen

You can make this ravioli with Four-Cheese Filling, Carrot and Ricotta Filling, or Meat Filling. Dough tip: "Always err on the side of making ravioli dough a little bit sticky," Domenica Marchetti says. "You can sprinkle on more flour as you roll it out."

Make ahead

The uncooked ravioli can be frozen for up to one month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.

Ingredients

2 cups all-purpose flour
1/2 teaspoon fine sea salt
Pinch of freshly grated nutmeg
1 tablespoon semolina flour, plus more for dusting
3 extra-large eggs
1 tablespoon extra-virgin olive oil
Filling (see above)

Directions

Julia Hartbeck

Gather the ingredients.
Julia Hartbeck

In a food processor, pulse the flour with the salt, nutmeg, and the 1 tablespoon of semolina. Add the eggs and pulse until incorporated.
Julia Hartbeck

With the machine on, add the olive oil in a thin stream and process just until moistened crumbs form.
Julia Hartbeck

Turn the crumbs out onto a semolina-dusted work surface and knead just until a smooth dough forms.
Julia Hartbeck

Wrap the dough in plastic and let stand at room temperature for 30 minutes.
Julia Hartbeck

Cut the dough into four equal pieces and cover with plastic wrap.
Julia Hartbeck

Work with one piece at a time: Flatten the dough into a 5- x 4-inch oval, about 1/2-inch thick. Dust lightly with semolina.
Julia Hartbeck

Roll the dough through a hand-cranked pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more.
Julia Hartbeck

Roll the dough through at successively narrower settings, twice per setting, until it is thin enough for you to see the outline of your hand through it.
Julia Hartbeck

Lay the dough out on a work surface lightly dusted with semolina. Brush any semolina off the dough. Select a shape from three options:

For sun-shaped ravioli: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2-inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.

For half-moon-shaped ravioli: Don't cut the sheet of dough. Spoon 10 rounded teaspoons of filling 3 inches apart in a single row along the center. Fold the dough over the mounds. Press out any air around the filling, then press the edges to seal. Using a fluted pastry cutter or a 2 1/2-inch round cookie cutter, cut out half-moons.

For square-shaped ravioli: Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a fluted pastry cutter or a sharp knife, cut between the mounds to form squares.
Julia Hartbeck

Transfer filled and cut ravioli to a large rimmed baking sheet lightly dusted with semolina. Repeat with the remaining pasta dough and filling.
Julia Hartbeck

In a large pot of boiling salted water, cook half of the ravioli over high heat until al dente, about 3 minutes. Using a slotted spoon, transfer the ravioli to a platter. Repeat with the remaining ravioli and serve.