Fresh Ravioli Dough
Fresh Ravioli Dough
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Fresh Ravioli Dough

15 MIN
30 MIN



  1. In a bowl, combine the eggs, oil and water. Set aside.
  2. In a food processor fitted with the S-shaped metal blade, add the flour. With the motor running, add the egg mixture. Process for 30 seconds. The dough should not form into a ball, but remain lumpy. If the dough forms into a sticky ball, add flour, 15 ml (1 tbsp) at a time until it breaks in large lumps. If, on the contrary, it is too dry, add 15 ml (1 tbsp) water, or as needed.
  3. Place on a work surface and press the pieces together. Knead for about 1 minute or until smooth. Wrap the dough with plastic wrap and let rest for 30 minutes at room temperature before rolling.


This recipe can be used to make other types of pasta, such as spaghetti, fettuccine or other stuffed pasta.


  1. Worst experience ever. I folded the recipe and it was not even close to being a dough mixture. Almost threw it out but ended up adding a fair bit of water to get a consisty I could work with. I recommend you try someone else’s recipe for dough.

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