After many requests to share the recipe for our homemade ravioli soup, today is the day! We make this creamy, tortellini style soup with homemade ravioli (because tbh, it’s way easier to make than tortellini) and it is SO delicious. Quite possibly one of my favorite meals we cook at home.
So without further ado, let’s get cooking!
Disclaimer: Some links contained in this post are affiliate links. That means that if you click on the link and purchase an item, I get a small percentage of that sale at no extra cost to you. As an Amazon Associate and member of the like to know it community, I earn from qualifying purchases. Also note, this post contains images of previously gifted products, but is not sponsored. Please know that products and brands recommended here at stay home style are ones that I use, love, and trust.
Let me start by saying you don’t have to have tools to make ravioli, but they do make it A LOT quicker and easier to make. Prior to getting the tool kit we have now, we used a small cup to cut out circles in the dough, and then we would put two circles together by crimping the edges with a fork and stuffing with cheese. This was just as good taste wise, but a lot more tedious and time consuming.
So, if you’re looking to get into making homemade ravioli or tortellini, I would recommend this set:
- 1.5 cups of semolina flour
- 2 eggs (beaten)
- 1 tablespoon of olive oil
The ingredient list for the pasta itself is short and sweet, but each ingredient is super important. The right type of flour and already beaten eggs will make all the difference! For the cheese, we generally use fresh mozzarella pearls because they’re the perfect size to stuff without having to cut or measure anything. My husband doesn’t like ricotta so we haven’t tried it, but I think this would be so good with a mix of fresh mozzarella and ricotta too!
These measurements make enough pasta to serve 4-6 people, but as long as you keep the same ratio of flour to eggs, you can make more or less.
- Mix flour, eggs, and olive oil in a standing mixer on low
- After ingredients are combined knead by hand until you have a consistent dough
- Add flour if the dough sticks to your hands, or add another egg if the dough cracks when kneaded — you don’t want it to be too sticky or too dry
- Once the dough is a consistent texture, split the dough into 2-3 smaller pieces (this makes it easier to work with)
- Dust your work surface (we used our countertops) and your rolling pin with flour to prevent sticking
- Using the rolling pin, roll the pasta dough into thin-ish sheets — you don’t want it to be so thin that it breaks when you go to stuff it, but it can’t be too thick either or it won’t cook properly
- Once you’ve rolled to your desired thickness, you’re ready to make the pasta. I’m writing these instructions as if you have the ravioli tool set I mentioned earlier, but if you’re cutting and stuffing your dough using another method, you should be able to get the idea 🙂
- For each piece of rolled dough, place the ravioli tray face down and trim to size using the pasta cutter
- Combine any left over edge pieces you cut off your dough, re-roll to the same thickness as before, and repeat step 8
- Repeat steps 8 and 9 until you don’t have enough dough left to do so (note, these pieces will make up the top and bottom of your ravioli, so you need an even number)
- Place one sheet of trimmed dough over the ravioli tray, and gently press into the holes to create a slight dip to start filling
- Fill all 12 slots with your choice of cheese or other fillings
- Cover the stuffed ravioli half with another sheet of trimmed dough
- Press along the ridges of the ravioli tray, ensuring that air pockets are pushed out and the two sheets are stuck together
- Cut along the ridges of the tray using the pasta cutter and remove the individual pieces of ravioli
- Repeat steps 11-15 with any remaining sheets of pasta
Now you have fresh, homemade ravioli ready to be cooked 🙂 I cook the ravioli in the soup base itself, but if you were to just cook the ravioli as is, it would take ~4-6 minutes to cook in boiling water. You’ll know it’s ready when the ravioli begins to float.
So, I cannot take credit for the actual base soup recipe! The base recipe we use is the creamy tortellini soup recipe by Chungah over at Damn Delicious and it really is damn delicious! We do, however, like to spice this recipe up by dicing up 3-4 fresh jalapeños and cooking them with the garlic and onion that it already calls for. If you love some spice in your meals, I think this makes the soup even more flavorful!
I’m also a chronic over-seaonser who hates measuring… so I definitely add way more than 2 teaspoons of Italian seasoning 😂
All of that said, Chungah has it covered for the base soup recipe, so click the link below for the ingredients and instructions! You can substitute your homemade ravioli for the tortellini in her recipe and cook until it floats (probably somewhere in that 4-6 minute time frame I mentioned earlier).
And there you have it — the best creamy tortellini style ravioli soup with homemade pasta! With soup season upon us, this will be a staple in our house, and I hope you guys love it as much as I do.
Thanks for reading friends 🙂