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How To Make Perfect Ravioli By Hand

Fresh ravioli can go right into boiling water for 2 minutes. If you want to freeze your ravioli for later, flash freeze on a baking sheet for ~45 min, then they can go into a bag or tupperware.

Start with your flour, eggs, water and oil. On the counter or in a bowl. 

Start with your flour, eggs, water and oil. On the counter or in a bowl. 

Mix to incorporate.

Mix to incorporate.

Knead the dough with force, for ~ 5 minutes. 

Knead the dough with force, for ~ 5 minutes. 

Split your ball of dough in half and roll out each. 

Split your ball of dough in half and roll out each. 

The sheets need to be thin, you should be able to see through them. 

The sheets need to be thin, you should be able to see through them. 

Spread your filling making sure to leave 1/4 of the dough uncovered. 

Spread your filling making sure to leave 1/4 of the dough uncovered. 

Sandwich the filling. 

Sandwich the filling. 

Make sure to press out all the air pockets. 

Make sure to press out all the air pockets. 

Slowly roll over with the Fonde Ravioli Rolling Pin using solid downward force. 

Slowly roll over with the Fonde Ravioli Rolling Pin using solid downward force. 

Cut and cook your fresh ravioli for 2-3 minutes in boiling water. Garnish, and enjoy! 

Cut and cook your fresh ravioli for 2-3 minutes in boiling water. Garnish, and enjoy! 

Michael Finizio

I'm an engineer, a foodie and a woodworker but above all I just love designing products that bring people together. I believe very strongly in the importance of gathering around the kitchen table with the people I love. Combining good food, good wine and good company is the most special moment I can achieve. The inspiration for Repast Supply Co grew from a family reunion when the whole family spent an afternoon cooking together. The adults laughed, drank wine and told stories while the children played and helped roll out pasta dough. This was a very special moment and one I seek to recreate whenever possible.