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Homemade ravioli

Savory and filling, our ravioli are stuffed with meat and veggies and can be served fresh or frozen and reheated for later. 
Serves: 8 people, Prep time: 1 hour Cook time: 30 minutes


  • 2 tbsp avocado oil
  • 1 lb italian sausage minced
  • ½ onion minced
  • 4 stalks celery minced
  • 15 ounces mushrooms minced
  • 2-3 garlic cloves minced
  • 1 cup spinach finely chopped
  • 1 cup basil finely chopped
  • ½ cup italian parsley finely chopped
  • salt to taste
Pasta dough
  • 2 cups flour
  • 3 large eggs
  • ½ tbsp olive oil
  • ½ tsp salt


Filling directions

  • Cook sausage in a pan on medium heat.
  • Chop and mince all filling ingredients. Combine onion, celery. mushrooms, garlic and salt in a bowl and stir in avocado oil.
  • Add to a large pot on medium heat and cook until vegetables soften, approximately 5-8 minutes.
  • Meanwhile, when the sausage is cooked, finely mince it with a meat grinder or knife.
  • Add the sausage to the vegetable filling and continue cooking, stirring occasionally.
  • Stir in spinach, basil and Italian parsley and heat for another couple of minutes before turning off heat and allowing the mixture to cool.

Pasta directions

  • Lay out flour on a marble or stone surface
  • Place all the ingredients into the center of the flour pile
  • Gently combine all the ingredients until you form a dough and roll into a ball
  • Wrap and let stand at room temp for 30 minutes

Ravioli directions

  • Roll out pasta dough as flat and thin as possible with a rolling pin -or- (preferably!) use a pasta maker to flatten out.
  • Using a knife, pasta cutter or ravioli mold cut out the pasta into ravioli shapes.
  • Spoon a dollop of filling onto half of all of the pieces and cover with the other halves, pinching the sides to seal shut. Lay out on a baking sheet.
  • Either freeze the ravioli on a baking sheet and after an hour or so, store it in an airtight container in the freezer for future use OR prepare it.
  • When preparing to eat, boil for 4-5 minutes in salted water and serve immediately with olive oil or a sauce. (We served ours with our quick white wine tomato sauce. Enjoy!



Our first attempt at making ravioli ended in a verrrry yummy filling with too-thick raviolis because we did it without a pasta maker! Lesson learned and we promptly got one and won't go back!
Tried this recipe?Let us know how it was!

Playlists:  Feel it mix, and Piano bar singers

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