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The recipes in Explore Recipes are adapted from the Wikibooks Cookbook, written by Wikibooks contributors and licensed under CC BY-SA 4.0. Daily Bread rewrote their steps and shortened their introductions; the adapted recipes are shared under the same licence, which lets you copy, change and share them as long as you credit the source and keep the licence. Each recipe names its source, its authors and the exact revision used, and each saved copy keeps that credit in its notes. Photos come from Wikimedia and keep their own licences, credited on each recipe. Daily Bread is not affiliated with or endorsed by Wikibooks or the Wikimedia Foundation.

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How the site handles data is described in the privacy policy.

Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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See also the privacy policy and terms of service.

Ravioli

Serves About 60 ravioli Time Prep: 1 hourCooking: 10 minutes Ingredients 9 Steps 16
Ravioli

Ingredients

Base

  • 12 oz (340 g) pasta dough or 1 package of wonton wrappers
  • Filling of choice (see below)

Fillings

  • Cheese Filling
  • Crab Meat Filling
  • Fresh Herb and Cheese filling
  • Meat Filling
  • Potato and Garlic Filling
  • Smoked Salmon Filling
  • Spinach and Ricotta Filling

Steps

  1. Divide pasta dough into 4 equal pieces.
  2. Roll one piece into a rectangle about 1/16 inch (1.5 mm) thick. Roll a second the same size. Cover with a damp tea towel.
  3. Place about 1 tablespoon filling every 2 inches (5 cm) across and down the first rectangle, in a checker-board pattern.
  4. Paint lines between the mounds with a wet pastry brush or finger.
  5. Place the second sheet on top. Press firmly around the mounds.
  6. Cut into squares with a sharp knife, pizza wheel or pastry cutter.
  7. Crimp edges with a fork to seal.
  8. Process the other two portions the same way.
  9. For round ravioli, cut 3-inch (7.5 cm) circles with a biscuit cutter, or use wonton wrappers.
  10. Place 1 tbsp filling in the center of a circle or wrapper. Wet edges. Cover with another circle. Or use half the filling, and fold one edge over to the other to form a semi-circle.
  11. Crimp edges.
  12. Drop ravioli gently into 1½–2 gallons (~8 liters) of gently boiling salted water. Vigorous boiling may break them open.
  13. Stir gently with a heat-proof spatula. Add a little olive oil to the water if desired.
  14. Simmer about 8 min until tender but not soft.
  15. Remove from heat. Lift out with a slotted spoon or spider. Drain in a colander.
  16. Serve with tomato sauce, or melted butter and Parmesan cheese.

Source. Adapted from “Cookbook:Ravioli” by Wikibooks contributors, revision of 2025-06-08, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Ravioli.jpg (author listed on the file page), Public domain, via Wikimedia. Resized; otherwise unchanged.