Homemade Sourdough Ravioli | Fun Sourdough Recipe

One of my favorite things to make with sourdough is pasta. Making the pasta into ravioli takes it to a whole new level!

For years, ravioli making was intimidating to me. But, recently, I saw a cooking show where the chef made it look so easy and approachable. The next day, I was in the kitchen working on a sourdough version.

And, let me tell you, homemade ravioli is nothing like store bought! It’s soft, pillowy, and bursting with flavor!

I have a Sourdough Pasta recipe that can be made into many different shapes of pasta.

Making fresh pasta is a great way to get the kids involved in the kitchen as well. It truly is a fun process.

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Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter.

This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people.

In order to get the most health benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

Making a Sourdough Starter is quite easy and will last a lifetime if properly maintained.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.

What is Sourdough Discard?

Sourdough discard is starter that has not been fed recently and may have a liquid on top and an acetone odor.

The long fermentation process makes for a more flavorful and easier to digest product.

You can ferment the pasta all day to get the great benefits of long fermentation which is perfect for those of you who are gluten sensitive.

You could even mix the pasta up the evening before, let it ferment for a few hours before bedtime, and then put it in the fridge for an extended cold fermentation.

I choose to mix the dough early in the morning and let it ferment for at least 6 hours before rolling it out and preparing it.

Do you need any special equipment to make ravioli?

The only piece of equipment that you will need is a ravioli cutter. This is the one I use: Ravioli Cutter

They cost around 5-8 dollars and are wonderful at cutting out the ravioli after they are filled.

Another piece of equipment that is very usual in making pasta, however, is optional, is a pasta roller. This is the one I use: Pasta Machine

You can also roll out the pasta with a rolling pin.

A pasta machine can be used as well to make the pasta strips.

What type of flour should I use for pasta?

While you can make pasta with most flours, high protein-low moisture flours work best. I prefer using Kamut flour.

You can also use hard white wheat, all purpose flour, hard red wheat, spelt, semolina flour, and even Einkorn flour.

The great thing about making pasta, is that you are not developing gluten by heavily kneading the dough, so even a flour that is weaker in gluten structure, such as Einkorn, will work great!

For this recipe you will need

Flour

Sourdough Starter

You can use active sourdough starter or sourdough discard for this recipe.

Water

Step-by-Step instructions for making sourdough ravioli

Mix the dough

In a food processor add the flour and pulse a few times to fluff the flour.

Add the starter and start processing, add only 1 tablespoon of water at a time until you can take some of the mixture in your hand, press it together, and it will hold and not fall apart.

Alternatively, you can mix the dough in a stand mixer with a dough hook attachment.

**Do not add so much water as to make it become a ball of dough in the food processor**

Move the mixture to a work surface and start working it together until it becomes a cohesive ball of dough. Knead a few minutes until it is smooth.

Ferment the dough

Add dough to a bowl, cover with plastic wrap, and allow to ferment for at least 6 hours at room temperature.

Alternatively, you can go ahead and make the pasta without fermenting the dough.

Also, you have the option of putting the dough in the fridge for up to a week before making the pasta.

Shape the pasta

When you are ready to make the pasta, take the dough ball and divide it into 4 equal parts. Roll or pat a piece into a flat rectangle shape.

Take the flattened dough and start rolling in the pasta roller on the biggest setting and keep adjusting the setting to the smaller settings until you reach the thinnest setting.

You can also roll the dough balls out with a rolling pin.

Fill the Ravioli

Take one sheet of the pasta and add a tablespoon of filling. The filling I use is 1 cup Ricotta cheese, 1 tsp Italian seasoning, 1 tsp salt, 1 tsp Garlic powder. Mix together well. It’s a simple filling that is so delicious!

Take one sheet of the pasta dough and place 1 tbsp of filling across the dough at approximately 2-3 inches apart.

Brush the edges and between the filling with an egg wash or water.

Place another sheet of pasta on top and gently press the outer edges to make a seal. Gently press between the ravioli as well.

Taking the ravioli cutter, roll in between each area that has the filling. Alternatively, you can use a pizza cutter to cut out the ravioli.

You could cut these out with a sharp knife however it won’t have the design that seals the seams.

Take care to see that the ravioli are sealed and not leaking any filling.

Cook the Ravioli

Bring 4-5 cups of water to a rolling boil. Add 1 tbsp salt.

Cook ravioli in boiling water for 4-5 minutes for al dente.

Variations

Top with your favorite pasta sauce or a simple sauce of melted butter and olive oil with crushed garlic.

Use a variety of fillings to make this a very customizable recipe.

Storage Tips

Store in an airtight container in the fridge for up to 3 days.

Ravioli can be frozen in a freezer safe bag for up to 3 months.