--- title: "Homemade Ham and Ricotta Ravioli — Italian Ravioles Rellenos" description: "Versión en Español. Homemade ham and ricotta ravioli are squares of fresh egg pasta made with flour, eggs, olive oil, warm water, and salt, rolled to about 3 mm and filled with a mixture of ricotta, c..." url: https://www.chileanfoodrecipes.com/homemade-ham-ricotta-ravioli-ravioles-rellenos-recipe/ date: 2026-10-05 modified: 2026-10-05 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-ham-ricotta-ravioli-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Homemade Ham and Ricotta Ravioli — Italian Ravioles Rellenos [Versión en Español](https://comidaschilenas.com/receta-de-ravioles-rellenos-italianos/) ![Homemade ravioli filled with ham, ricotta, and cheese](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-ham-ricotta-ravioli-featured.jpg)*Homemade filled ravioli* Homemade ham and ricotta ravioli are squares of fresh egg pasta made with flour, eggs, olive oil, warm water, and salt, rolled to about 3 mm and filled with a mixture of ricotta, chopped ham, and grated Parmigiano Reggiano, then boiled for 3 to 5 minutes. They take 45 minutes of preparation and 5 minutes of cooking, and serve 4. An Italian classic that you can fill with spinach, meat, or cheese, ideal to impress your guests. Contents - [1. How to Make Homemade Ravioli?](#How_to_Make_Homemade_Ravioli) - [2. Nutritional Information](#Nutritional_Information) - [3. Homemade Ham and Ricotta Ravioli Recipe](#Homemade_Ham_and_Ricotta_Ravioli_Recipe) - [3.1. Ingredients](#Ingredients) - [3.2. Instructions](#Instructions) - [4. Additional Tips](#Additional_Tips) - [4.1. Use soft flour](#Use_soft_flour) - [4.2. Seal well](#Seal_well) - [4.3. Freeze raw ravioli](#Freeze_raw_ravioli) - [5. Frequently Asked Questions (FAQs)](#Frequently_Asked_Questions_FAQs) - [5.1. 1. How thick should ravioli dough be?](#1_How_thick_should_ravioli_dough_be) - [5.2. 2. Does ravioli dough need to rest?](#2_Does_ravioli_dough_need_to_rest) - [5.3. 3. How much filling goes in each ravioli?](#3_How_much_filling_goes_in_each_ravioli) - [5.4. 4. How long do homemade ravioli cook?](#4_How_long_do_homemade_ravioli_cook) - [6. Which Sauce Goes Best?](#Which_Sauce_Goes_Best) - [7. Did You Know?](#Did_You_Know) - [8. Recommended](#Recommended) ## How to Make Homemade Ravioli? Fresh pasta is kneaded, rested, and rolled into thin sheets. Small mounds of filling go on one sheet, the second sheet seals them, and the ravioli are cut, crimped, and boiled briefly in salted water. ## Nutritional Information Each serving of homemade filled ravioli contains approximately 450 kcal, 65 g of carbohydrates, 14 g of fat, 22 g of protein, 3 g of fiber, 2 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Ham and Ricotta Ravioli Recipe **Preparation:** 45 minutes **Cooking:** 5 minutes **Servings:** 4 ### Ingredients **Fresh pasta** - 500 g (4 cups) of flour - 150 ml (⅔ cup) of warm water - 3 eggs - 3 tablespoons of olive oil - 1 pinch of salt **Filling** - 500 g of ricotta - 200 g of ham - 100 g of Parmigiano Reggiano cheese ### Instructions 1. In a large bowl, make a well in the sifted flour and add the eggs, oil, salt, and the warm water little by little. Mix by hand until combined, then knead for 8 to 10 minutes until the dough is firm and no longer sticks to your hands. ![Flour for homemade ravioli pasta](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/flour-fresh-pasta-ravioli.jpg)*Flour* 1. Wrap the dough in plastic wrap and chill for about 20 minutes. Roll it out on a clean, floured surface into a rectangular sheet about 3 mm thick, or use a pasta machine at setting 6 to 7. Chop the ham, grate the cheese, crumble the ricotta, and mix them together. Set aside. ![Fresh pasta dough rolled for ravioli](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/fresh-pasta-dough-ravioli.jpg)*Pasta Dough* 1. Divide the dough into two sheets. On one, place ½ teaspoon of filling at regular, well spaced intervals. Moisten around each mound with water, cover with the second sheet, and press gently around the filling to seal, pushing out any air. ![Assembling homemade ravioli with ham and ricotta filling](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/assembling-homemade-ravioli.jpg)*Assembling Ravioli* 1. Cut out each ravioli with a knife or pasta cutter, seal the edges with a fork, and dust with a little flour. Cook in a large pot of salted boiling water for 3 to 5 minutes, depending on size, and serve right away. ## Additional Tips ### Use soft flour Type 00 flour or soft flour gives a silky dough that is easy to roll. ### Seal well Moisten the edges, press firmly, and leave no air inside, since bubbles can burst the pasta. ### Freeze raw ravioli Freeze them on a floured tray, then store in airtight bags for up to 3 months. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Ham | Spinach with cream | 200 g | Vegetarian | | Ham and ricotta | Blue cheese with hazelnuts | Same amount | Gourmet | | Parmigiano Reggiano | Grana Padano | 100 g | Similar flavor | | Sage butter sauce | Fresh tomato sauce | To taste | Lighter | ## Frequently Asked Questions (FAQs) ### 1. How thick should ravioli dough be? About 3 mm. Roll it into an even sheet on a floured surface, or use setting 6 to 7 on a pasta machine. ### 2. Does ravioli dough need to rest? Yes, about 20 minutes in the fridge wrapped in plastic wrap. It relaxes the dough so it rolls without shrinking. ### 3. How much filling goes in each ravioli? Half a teaspoon, well spaced. With more filling the edges are hard to seal and may open while boiling. ### 4. How long do homemade ravioli cook? 3 to 5 minutes in plenty of salted boiling water, depending on size. Fresh pasta cooks much faster than dried. ## Which Sauce Goes Best? A light butter and sage sauce or a fresh tomato sauce lets the ham, ricotta, and cheese shine. ## Did You Know? The word ravioli is often traced to the Genoese dialect word raviolo, and filled pasta has a long history in northern Italy. ## Recommended - [Homemade Potato Gnocchi Recipe](https://www.chileanfoodrecipes.com/homemade-potato-gnocchi-noquis-de-papas-recipe/) - [Spinach Gnocchi Recipe](https://www.chileanfoodrecipes.com/spinach-gnocchi-noquis-de-espinaca-recipe/) - [Homemade Tomato Sauce Recipe](https://www.chileanfoodrecipes.com/homemade-tomato-sauce-salsa-de-tomates-casera-recipe/) - [Chilean Ají de Color Recipe](https://www.chileanfoodrecipes.com/chilean-aji-de-color-red-chili-seasoning-recipe/)