Handmade Ravioli & Tortellini | Stuffed Pasta from Scratch

Making fresh pasta at home is a tradition that brings people together — and nothing beats the taste of homemade ravioli or tortellini filled with a rich, savoury mix of pork, beef, cheese, and ham. It’s a little extra work, but worth every minute.

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About This Dish

Ravioli and tortellini are Italian culinary icons — delicate pasta parcels filled with love. This recipe brings the authentic tradition of homemade pasta to your kitchen, perfect for Sunday family lunches or special occasions.

Ingredients

For the Pasta Dough
Flour (Type 00):	300 g
Eggs:	3 (1 per 100 g flour)
Salt:	Pinch
For the Filling
Pork Mince:	300 g
Beef Mince:	300 g
Cooked Ham:	120 g
Cheese (Parmigiano or mixed):	100 g
Olive Oil:	1 tbsp
Salt & Black Pepper:	To taste

How to Make It

Prep Time: 45 mins | Cook Time: 3–4 mins (boiling) | Total Time: About 1 hr

Step 1: Mix flour and salt on a work surface, make a well, and crack eggs into the center. Knead until smooth. Rest 30 mins.
Step 2: Prepare the filling: sauté pork and beef mince in olive oil, season, and let cool. Blend with ham and cheese to form a paste.
Step 3: Roll out pasta sheets thinly. Place filling in small mounds, cover with another sheet, and seal for ravioli. For tortellini, cut squares, fold into triangles, and twist ends.
Step 4: Cook in salted boiling water for 3–4 minutes. Drain gently.
Step 5: Serve with your favorite sauce — butter and sage, tomato, or broth for tortellini in brodo.

Tucci’s Tips

Dust the pasta with semolina to prevent sticking.

Seal ravioli well — a little water helps keep them closed.

Keep pasta sheets covered to prevent drying while shaping.

Variations

Vegetarian: Use spinach and ricotta instead of meat.
Mushroom Lovers: Add sautéed mushrooms to the filling for earthy depth.
Cheese Heaven: Mix ricotta with Parmigiano and herbs for a lighter option.

Did You Know?

Historical Fact: Tortellini is said to have been inspired by Venus’ navel — according to a legend from Bologna and Modena!

Fun Fact: In Italy, every region has its own stuffed pasta — from Piedmont’s agnolotti to Emilia’s tortellini and Naples’ ravioli.

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Storage & Thank You

Refrigerate uncooked pasta for up to 1 day. Cooked pasta can be stored in the fridge for 2 days in an airtight container.

Can it be frozen? Yes — freeze uncooked ravioli or tortellini on a tray, then store in bags for up to 2 months. Cook from frozen in boiling water.

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