Last Updated on August 28, 2023 by TheFarmChicken

It turns out pasta is another food that seems intimidating to make but really is quite simple, if you have some time to do it. Making food from scratch is an art and one that I enjoy more and more. Come along as we explore how to make this Fancy Farm Food that doubles as a comfort food. Homemade Sourdough Pasta: Ravioli Recipe!

Now this is a special meal, one that you would make for a nice supper or birthday supper. Maybe to celebrate your anniversary? It takes a little extra time, but it is very tasty and worth it. I enjoy working with my hands in the kitchen. Making something for our family that they will enjoy while having supper at the table together and making lasting memories. What a blessing! I hope the recipes I share help you to do just that with your family and/or friends!

Learning to make fresh pasta is fun and rewarding! And you don’t need a pasta machine to do it! It uses simple ingredients that you probably already have in your pantry. Let’s get right to it. Here it is guys! Homemade Sourdough Pasta: Ravioli Recipe.

Dough Ingredients on the counter for pasta

What ingredients make up pasta?

Sourdough Starter (discard or active)
Flour
Salt
Egg

How to make pasta dough:

Pasta dough is very simple to make. You don’t even need a bowl!

Measure the flour.
Dump on the counter.
Make a well in the flour.
Add the rest of the ingredients.
Mix slowly.
Knead for 5 minutes.
Rest for 30 minutes or 24 hours.

That’s it and once it is done resting you are ready to roll!

Note: There can be quite a few dry bits when you first start kneading the noodle dough. There is no need to add moisture to the dough. After the 5 minutes it will come together.

Rolling it out:

This is probably the hardest part, but you can do it!! First lightly flour your surface then take and cut your pasta dough in half with a bench scraper and roll it out. Add a little amount of flour to the top of the dough if it seems to be getting sticky.

Dough Kneaded and finished — After 5 minutes of kneading.

Dough sitting on countertop — Noodle dough ready to knead.

If it seems like it isn’t rolling out well, let it rest for 10 minutes. This gives the gluten a chance to relax and should help the dough to roll out thinly. Repeat with the other half of the dough.

Making the Filling:

The filling is very easy. Measure and mix all the ingredients together and you are done!

Making the Ravioli:

Here is the fun part! Take a small scoop and scoop the filling onto one piece of the dough. Do this in a grid pattern putting the filling 1 inch apart.
Lay the other piece of dough on top and gently press around the filling too create a seal.
Cut with the pizza cutter and crimp each edge with a fork. This is a great way to make the ravioli if you don’t want to buy a bunch of pasta tools. If you don’t have a pizza cutter a sharp knife should also work.
After you are done with each ravioli, place on a parchment lined baking sheet until you are ready to cook or freeze them.

Ways to serve homemade sourdough ravioli:

With a Tomato Sauce
With a Tomato and Meat Sauce
In a soup
With a tomato cream sauce
Baked with a sauce

Other pasta shapes you can easily make with fresh homemade pasta:

Lasagna Noodles
Fettuccine
Bowtie

Tools you will need for making pasta: (Linked Below)

Rolling Pin
Pizza Cutter/Pastry Wheel

Optional Tools:

Stand Mixer
Pasta attachment
Pasta Drying Rack
Pasta Roller
Small Scoop

FAQ

Can you Freeze the Ravioli?

Yes! This makes an excellent freeze and eat meal. Just make up the ravioli like usual but instead of cooking, freeze on a cookie sheet lined with parchment paper. Once frozen transfer to a freezer bag.

When you are ready to eat the pasta just dump the frozen ravioli into the boiling water and cook for 6-8 minutes.

Can you use a stand mixer to mix up the pasta dough?

Yes! You can use the stand mixer with a dough hook attachment if you would rather not do the kneading by hand. Just add all the ingredients for the pasta in the bowl of the stand mixer and knead for 5 minutes.

If you have a pasta attachment you could use that as well to make this faster and easier to roll out. You will probably have to do it in smaller pieces. Maybe like 4 instead of two.

Can I ferment sourdough pasta?

To ferment sourdough means to let it sit for an extended period, either in the fridge or counter to allow the flour to break down. This fermentation process helps the sourdough product become easier to digest along with other health benefits.

Yes, you can do this recipe both ways. If you want to ferment it instead of resting on the counter go ahead and wrap the dough in plastic wrap and place it in the fridge for 24 hours.

The next day when you are ready to make the dough set it out on the counter for at least 30 minutes to help it reach room temperature.

Finished sourdough ravioli on parchment paper

Homemade Sourdough Pasta: Ravioli Recipe

Pasta:

300 g all purpose flour
2 large eggs
Dash of sea salt
150 g active sourdough starter or sourdough discard

Ravioli Filling:

1 egg, lightly beaten
¾ cup mozzarella
¾ cup ricotta
1/3 cup parmesan
½ tsp sea salt
¼ tsp pepper
4-5 fresh basil leaves, finely chopped or 1 tsp dried basil
Additional flour for rolling out the pasta.

Making the Sourdough Pasta Dough:

On a clean work surface, place the flour on the counter. Make a well in the center and add the egg, kosher salt, and sourdough starter.
Slowly add the flour to the center and work the dough together with your hands.
When it has come together knead for 5 minutes. You shouldn’t have to add more water, just continue to work with the dough and it will absorb the dry bits of flour as you knead it for the 5 minutes.
Let the dough rest covered with plastic wrap on the counter for 30 minutes. After the 30 minutes divide dough in half. With a rolling pin, roll the first piece out on a floured surface into a 20″x16″ rectangle. You will want to make it quite thin; set aside. You can do this easily by setting the rolled dough on a tea towel and transferring it to a different counter.
Repeat with the second piece.
If the dough is hard to get rolled thinly go ahead and let the dough rest, covered, for 10 minutes. This gives the gluten time to relax, and you can continue to roll it thin.
Roll each piece roughly into a 20″x16″ rectangle.
At this point you are ready to assemble the ravioli.

Make the Ravioli Filling:

Add all the ingredients together in a medium bowl and mix well.

Assembling the Ravioli:

Take the small scoop and scoop the filling onto the dough, spacing it out an inch. After you have put scoops on the whole pasta sheet go ahead and lay the other pasta sheet on top.
You might need to gently stretch the dough to fit well on the top of the dough and filling. Just take your time and the dough will stretch some.
Carefully press down around each ball of filling and cut the pasta with the pizza cutter into equal parts and crimp the edges with a fork. Place each ravioli on a parchment paper lined baking sheet.
When you have finished with all the raviolis at this point you will either boil them in water with a dash of oil and salt or freeze them. Fresh ravioli has a shorter cooking time compared with frozen.
To boil take a large pot with water, a dash of salt and olive oil and bring to a rolling boil. Once boiling add the ravioli and boil for 4-6 minutes.
To freeze the ravioli set the sheet pan in the freezer and once the ravioli has frozen transfer to a freezer safe bag or airtight container.
Serve in your favorite pasta sauce!

Prep Time:1 30

Cook Time:6