We’ve already revealed how we make fresh pasta dough (by hand and in the food processor) and roll it out into sheets, so now we’re ready for the fun part: creating pasta shapes.
You can use the a pasta machine to cut flat noodles like fettucine, but homemade filled pastas are always a special treat. After rolling out your dough, follow the directions below for perfect ravioli — no matter which fillings you choose. Need recipe ideas? Scroll to the bottom of this post for some customer favorites!
![]() Lay 1 section of pasta flat on a lightly floured work surface. Fold the dough in half lengthwise to mark the center, then unfold it so that it lies flat again.
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![]() Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down the center of one side of the fold.
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![]() Using your fingers, mold the dough around the filling to eliminate any air pockets (these could cause the ravioli to burst). Press the edges of dough together firmly to seal.
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![]() Place the ravioli in a single layer on a lightly floured rimmed baking sheet. Do not let them touch or they will stick together.
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Check out some of Williams-Sonoma’s best ravioli recipes:
- Wild Greens-Filled Ravioli with Walnut Sauce
- Nettle Ravioli with Butter and Sage
- Cheese Ravioli with Cherry Tomato Sauce
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[…] to get started? Begin with this step-by-step guide to making ravioli, then perfect your skills with the Pumpkin Ravioli with Sage Butter above or one of our […]