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How to make your own ravioli

Don't be scared by the idea of making your own pasta or ravioli. Use this recipe and once you get the hang of it you will be creating your own heirloom recipes. 


  • Serves 4


Nudo Extra Virgin Olive Oil - I tsp 14 oz/ 400g Plain Flour or Italian ‘00’ Flour 4 Large free-range eggs Pinch of salt


  1. Place the floor, eggs and a teaspoon of olive oil in a food processor and mix until it takes the form of breadcrumbs.
  2. Tip the mix out and kneed for 5 minutes, wrap in cling film and place in the fridge for at least 20 minutes.
  3. Take the pasta dough from the fridge and cut into 4 manageable pieces. The trick is to roll the pasta through the machine 10 times on the widest setting, folding it back in half each time. The dough should be beautifully smooth. Now work your way down the thicknesses on the machine to the lowest setting and you should have beautiful sheets of pasta, which you need to lay out on a floury surface.
  4. Put a teaspoon of your filling at regular, well-spaced intervals. Brush around them with a little water and lay another pasta sheet on top, pressing down over the mounds of filling. Cut into ravioli shapes with a pasta cutter.
  5. Bring a pot of water to boil, with a bit of salt and olive oil. Cook for about 2 minutes then spoon out into your serving dish.

Love making things from scratch?
Try making your own gnocchi as well.