Write your text here...Thanks so much for joining the Ravioli Class! We hope you had a great time — and maybe even picked up a trick or two along the way. Ravioli is iconic for a reason: it’s simple, satisfying, and incredibly versatile. You can make it ahead of time, freeze it for later, and fill it with just about anything you’ve got lying around. And most importantly - It tastes amazing, and it’s fun to eat.

I’ve included a few dough recipes to get you started, along with a few inspirations for different fillings — some are traditional, some are a little out there. Feel free to mix and match. Swap cheeses, throw in some herbs, try something totally unexpected. Ravioli is one of the most forgiving and creative formats in the pasta world. It’s the perfect excuse to clear out your fridge and make something memorable.

Remember - ravioli keeps really well in the freezer. So next time you’ve got a slow Sunday afternoon, roll up your sleeves and make a big batch. It’s a great group activity (yes, kids can help and usually have a blast - it’s like arts and crafts!), and you’ll end up with a freezer stocked with fast, homemade meals ready for any night of the week.

You play it safe or go completely bananas, remember: food should be fun. So get in there, get creative, and make something you’re excited to eat!

At its core, pasta dough is just two ingredients: flour and eggs (or water).

It freezes beautifully, goes with nearly anything in your fridge, and can often be cooked in under a minute.

So why do people freak out about it?

A lot of folks try making it once, hit a snag, and never touch it again. But the truth is, homemade pasta is one of the easiest from-scratch meals to pull off — once you get it. Nail it 2–3 times, and you might not even need a recipe anymore.

The catch? Dough can feel unpredictable until you understand hydration.

What Is Hydration?

Hydration refers to the percentage of water in your dough compared to the weight of your flour. Some people go by total egg weight, others count the water within the eggs. I prefer to go by water content — it's more accurate and consistent, especially when adjusting or building your own recipes.

Different chefs and books will swear by everything from 45% to 61% hydration. Just like I’ve had a dozen brilliant chefs teach me the “only” way to make a proper carbonara (and it’s different every time), sometimes the surplus of information can be confusing or overwhelming.

Many online recipes don’t even mention hydration — they just say “1 egg per 100g flour” (Nonnas have been using this guideline since the dawn of time), or some variation: add a yolk, maybe some water, maybe some oil… It gets confusing fast. And don’t get me started on tablespoons and cups (get a scale!).

The answer? Simplify your life. Pick a hydration percentage and work toward it. Get it working for you — then tweak from there.

For beginners, I recommend a higher hydration.

53–55% is a great starting point. Here's why:

• Mixing: More wet ingredients (eggs) lead to easier incorporation of flour.
  

• Kneading: Hydrated flour develops gluten faster and more evenly. You’re rolling and stretching, not just pressing a dry lump.
  

• Fixing: If it’s too sticky? Add flour. If it’s too dry? Trust me… it’s much easier to add flour than to add water.
  

Once you’ve had some success and feel comfortable, try experimenting with lower hydrations and see what you like best.

Note: In class, we usually go with 58% hydration. It gives everyone more time to work without the dough drying out and cracking.

The "Pasta Math" (Don't Panic!)

Hydration is just water weight as a percentage of flour weight.
So, 100g flour and 55g water = 55% hydration.

But eggs aren’t pure water. Here's a breakdown:

• Whole eggs: ~75% water
  

• Yolks: ~50% water
  

• Whites: ~90% water
  

Just weigh your eggs, do the math (egg weight × water percentage), and you'll know how much water they contribute.

Example 1: Classic Adjustment

Your recipe calls for 300g flour and 3 eggs. You want 58% hydration.

1. Weigh your eggs in a tared container — let’s say they weigh 170g total.
   

2. Calculate target water:
   

   • 300 × 0.58 = 174g water needed
     

3. Estimate water from eggs:
   

   • 170 × 0.75 (whole eggs) = 127.5g water
     

4. Subtract to find remaining:
   

   • 174 − 127.5 = 46.5g water to add
     

You can top this off with straight water or additional eggs (adjusting for water content, as above). Once you know what your eggs contribute, it’s easy to reach your target hydration.

Example 2: Playing With Egg Ratios

Let’s say you watched a video where the chef recommends a 2:1 yolk-to-white ratio.
Your mom said her neighbor said Jamie Oliver said pasta dough should always be 2:1 flour-to-water (aka 50%).
You’re feeding 4 people.

1. 4 people × 100g flour per person = 400g flour
   

2. Target hydration: 400 × 0.50 = 200g water needed
   

3. You separate an egg and weigh both parts:
   

   • Yolk = 15g → 15 × 0.48 = 7.2g water
     

   • White = 30g → 30 × 0.88 = 26.4g water
     

Now add a second yolk (to get 2:1 ratio):

• 30g yolk → 30 × 0.5 = 15g water
  

• 30g white → 30 × 0.9 = 27g water
  

Total water per “egg + yolk” unit = 15 + 27 = 42g

You’ve got options:

• Multiply this by 5 to reach 210g water (slightly over-hydrated)
  

• Put the ultimate faith in this Jamie Oliver rumor, multiplying by 4 to get 168g, then add 32g water to hit your target

  
  

Which Hydration Should You Use?

In life, there are no simple answers. But here are some rough guidelines:

• Filled pasta (ravioli, agnolotti, etc.): More stretch = higher hydration
  

• Toothier noodles (tagliatelle, linguine): Lower hydration = more bite (and a solid forearm workout)
  

But most of all — go with what you like to make, and what you like to eat. .

Want to learn fast? Make 3 doughs: 45%, 50%, and 55%.
Play with your food. Feel and taste the difference in each. Pick your favorite. After making it a few times, you’ll be amazed how quickly it becomes second nature — and you’ll feel it right away if something’s off or needs adjustment.

High Hydration Dough

Hydration: ~55-60%
Best for: Stuffed pastas — Ravioli, Agnolotti, Tortellini, Cannelloni

Ingredients:

• 100g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 20g Egg Yolk (≈1 yolk)
  

• 5g Water (as needed)
  
  
  

Low Hydration Dough

Hydration: ~48.6%
Best for: Toothier noodles — Pappardelle, Linguine, Spaghetti

Ingredients:

• 100g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 3g Water
  
  
  

Egg Yolk Dough

Hydration: ~55.6%
Best for: Richer pasta styles — Lasagna, Tajarin, filled pastas

Ingredients:

• 60g Tipo 00 Flour
  

• 40g Semola Rimacinata
  

• 95g Egg Yolk
  

• 10g Water
  

• 5g Olive Oil
  
  
  

Vegan Dough

Hydration: 52.0%
Best for: Complex shapes, Vegan Dishes

Ingredients:

• 100g Semola Rimacinata
  

• 52g Water
  

• 5g Olive Oil (optional)
  
  
  

Beetroot Dough

Hydration: ~50.6–55.6%
Best for: Hearty dishes with meat-forward sauces — try it with Bolognese or lamb ragù

Ingredients:

• 100g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 5–10g Water
  

• 3g Beetroot Powder (≈1½ tsp)

Note: Add your beetroot to the liquid before incorporating the flour. You can do this both in a separate bowl or inside the “well”. This gives us a better idea of what color our pasta will be, and prevents clumps. We will lose some vibrancy when cutting with the flour, so keep that in mind when evaluating the color.

Vegan Beetroot Dough

Hydration: 50.0%
Best for: Vibrant, Colorful, plant-based pasta dishes

Ingredients:

• 50g Tipo 00 Flour
  

• 50g Semola Rimacinata
  

• 50g Water
  

• 3g Beetroot Powder
  

• 10g Olive Oil
  
  
  

“Bronzed” Pasta Dough

Hydration: ~50.2%
Best for: Classic shapes with glossy sauces — Cacio e Pepe, Carbonara, Alfredo

Ingredients:

• 70g Coarse Semolina
  

• 40g Tipo 00 Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 20g Egg Yolk (≈1 yolk)

Note: Bronze-dies are used in pasta production to create ridges and imperfections. Using coarse semolina can help us fake this and gives the pasta a rougher texture. This gives the sauce something to cling to, so it’s great for more straightforward dishes. The coarse semolina can be somewhat annoying when making the dough, so if you are struggling, try upping the hydration slightly.

Egg White Dough

Hydration: ~46.6%
Best for: Stretchy, chewy noodles — Pici, Tonnarelli, Bucatini

Ingredients:

• 170g Flour
  

• 90g Egg White (≈2 large egg whites)
  

• 20g Olive Oil
  

• 2g Salt
  
  
  

All-Purpose (AP) Dough

Hydration: ~50.2%
Best for: Indigestion! A reliable backup dough — not always gentle on the stomach, but works for most shapes in a pinch

Ingredients:

• 110g All-Purpose Flour
  

• 60g Whole Egg (≈1 large egg)
  

• 20g Egg Yolk (≈1 yolk)
  

• 10g Olive O

Ricotta Fillings

Citrus
Zest a lemon and an orange into your ricotta, then fold together with parmesan, a pinch of salt, and a squeeze of lemon juice. Bright, simple, and super fresh.

Pumpkin
Canned or fresh pumpkin purée both work — just make sure it’s not too watery. If needed, cook it down slowly in a pan to reduce moisture. From here, mix with ricotta and a little salt. You can stop there, or spice it up with a touch of sage, nutmeg, or clove. For a tangier twist, try replacing half the ricotta with goat cheese.

Spinach
Blanch spinach in heavily salted water, drain thoroughly, and squeeze out as much liquid as possible (cheesecloth or a sieve works great). For a speckled look, chop and fold it into ricotta. For a vibrant green filling, purée it with the ricotta instead. Either way, don’t forget a good handful of your favorite hard cheese.

Sicilian
Blend ricotta with sun-dried tomatoes for a bold, red base. Fold in chopped green olives, capers, and a bit of parmesan. Rich, punchy, and a little briny.

Pesto
Take your favorite pesto and mix it into the ricotta until you like the texture and taste. Finish with a grating of hard cheese for extra depth.

Pistachio
Pulse pistachios in a food processor with fresh basil and a little garlic. Add olive oil if it needs help blending. Mix in lemon zest and juice, some grated cheese, and fold it all into the ricotta. Fancy, nutty, and green.

Beet & Goat Cheese
Purée cooked beets (canned is fine!) and mix with ricotta, pecorino, and goat cheese. Pistachios, dill, or a splash of red wine vinegar all make fun additions. Want to go wild? Sub in blue cheese for the goat.

Meat Fillings

You can use pretty much any meat here. Rough chop and pan-fry it until fully cooked, or roast it in the oven, then pulse in a food processor. If you’re using ground meat, cook as usual and drain off about 90% of the fat before blending.

To bind the filling, add cheese and an egg or two — it works best while the meat is still warm. A little fat helps with texture, too. You can also use a pinch of bread crumbs if you’re nervous. For a flavor bomb, purée in some mortadella (about 10-15% of the total filling weight - this is a high level pro move that will shock your guests when you tell them about it later).

Fun Ones

Egg Yolk Raviolo

• Showstopper. Roll a large sheet of dough (about 3.5" square or 4" round). Add a ricotta “nest” in the center and gently drop in an egg yolk. Top with a second sheet, seal as usual, and cook for 2.5–3 minutes. Be gentle when adding to the sauce. When you cut into it, the yolk should run.

Potato Ravioli

• Swap out the ricotta for mashed potatoes and season to your taste. Go traditional with prosciutto, roasted red peppers, parmesan, capers, and/or herbs — or lean into something wild like baked potato or poutine-inspired fillings (people actually do this. maybe you’re one of them).

Eggplant Ravioli

• If you drain it well, eggplant makes a great base. Mix with goat cheese, sun-dried tomatoes, olives, capers, or anchovies. Or, add some ground beef/lamb and you’ve got a moussaka-style ravioli.

Valentine's Ravioli

• Perfect for date night: We did this for a special Valentines class. Mix puréed beets into ricotta for a rosy filling, and use beet-colored dough for a full pink moment. Cut with a heart-shaped cookie cutter, and your partner will fall in love with you all over again. We served ours with parmesan cream sauce and crushed pistachios, but follow your heart.

Squash Ravioli

• Roast butternut squash with butter, salt, pepper, garlic, shallots, and a tiny splash of cider vinegar. Purée it and mix in parmesan. Add herbs like sage or rosemary for that cozy, fall vibe. Serve with a brown butter or cream sauce.

Some Tips

• A bit of citrus zest or goat cheese can brighten almost any filling. A splash of vinegar works too, but go easy.
  

• For a creamier texture, try mascarpone instead of ricotta.
  

• Be aware: different ricottas break down differently in the food processor. To avoid watery fillings, purée other ingredients separately and fold into ricotta by hand if you’re unsure.
  

• If your filling gets too loose, you can thicken it with grated cheese, whisked egg, or a starchy base (like potato or squash).