KitchenAid Ravioli Recipe
This KitchenAid ravioli recipe is one of those special-occasion dishes that feels luxurious but is totally doable in your own kitchen. Whether you’re planning a cozy Valentine’s dinner or a family gathering, making ravioli from scratch will always impress.
Ingredients
- 5 large eggs
- 2 ½ cups 00 pizza flour or all-purpose flour if needed
- ⅔ cup semolina flour
- 1 cup whole milk ricotta
- ½ cup shredded mozzarella
- ½ cup grated Parmesan
- Zest of 1 lemon
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
- ½ cup minced garlic
- 2 tbsp Italian seasoning
- Salt and pepper to taste
- 2 jars Newman’s Own marinara sauce
Instructions
- In your KitchenAid stand mixer, combine eggs, 00 flour, and semolina flour. Mix on medium-low speed until a firm dough forms (about 5 minutes). Let the dough rest, covered, for 20 minutes.
- In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth and well blended. Set aside.
- Divide rested dough into 6 equal pieces. Roll each piece with the pasta roller (or by hand) until very thin, about 1/16 inch. Keep unused dough covered with a towel to prevent drying.
- Place 1 tablespoon of filling every 2 inches along one pasta sheet. Brush around filling with water using a pastry brush. Fold another sheet of pasta over, pressing out any air pockets. Cut into squares with a pizza cutter or knife, sealing edges firmly.
- In a pan, heat olive oil over low heat. Add garlic and Italian seasoning, cooking gently until fragrant. Stir in marinara sauce, season with salt and pepper, and simmer for 1–2 hours.
- Bring a large pot of salted water to a boil. Drop ravioli in batches and cook until they float to the top (2–3 minutes). Remove with a slotted spoon and serve with marinara sauce.
Video
Notes
Freeze uncooked ravioli in a single layer on a baking sheet until solid, then transfer to freezer bags. Cook straight from frozen-no need to thaw-just add an extra minute to the boiling time. Leftover cooked ravioli can be refrigerated for up to 2 days and gently reheated in simmering sauce.