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Sourdough Ravioli

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!

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ravioli in a pan

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

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!

sourdough starter overhead shot

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: https://amzn.to/3y6hswn

pasta sheets with ravioli cutter in between

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: https://amzn.to/3wh43kF

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

pasta sheet laying over pasta roller

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, 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:

  1. Flour
  2. Sourdough Starter
  3. Water

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.

pasta dough in food processor

**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.

Add dough to a bowl, cover, and allow to ferment for at least 6 hours.

ball of pasta dough resting on counter

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.

When you are ready to make the pasta, take the dough ball and divide it into 4 equal pieces. 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 it is very thin.

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

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!

pasta sheet with filling before making the ravioli

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.

ravioli cut with ravioli cutter

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

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

Boil the ravioli for 4-5 minutes.

dish of ravioli with herbs on top

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

dish of ravioli

Sourdough Ravioli

Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 6 hours
Total Time: 10 minutes

Soft pockets of pasta filled with a flavorful Ricotta cheese filling.


  • 1 cup flour
  • 1/2 cup sourdough starter
  • 2-4 tablespoons water


  1. In a food processor, add flour and pulse to fluff the flour.
  2. Add starter and turn the processor on.
  3. Add just enough water to make a crumbly mixture that holds together when pressed between your fingers.
  4. Move the mixture to a work station and knead a few minutes to make a cohesive ball of dough that is smooth.
  5. Transfer the dough to a bowl and cover.
  6. Allow to rise for at least 6 hours for fermentation.
  7. Alternatively, you can proceed to make the pasta without fermenting the dough.
  8. You can also place the dough in the fridge for up to a week before making the pasta.
  9. Divide the dough into 4 equal parts.
  10. Using a pasta roller, roll out each portion to as thin as possible. You can also roll these out with a rolling pin.
  11. Make the filling of your choice. I prefer 1 cup Ricotta cheese with 1 tsp Italian seasoning, 1 tsp salt, and 1 tsp garlic powder mixed well.
  12. Take one sheet of pasta and place 1 tbsp filling across the dough about 2-3 inches apart.
  13. Brush edges and in between the filling with egg wash or water.
  14. Place another sheet of dough on top and gently press to seal the edges and in between the filling.
  15. Using a ravioli cutter, cut in between the filling to make the ravioli shapes. You can also use a pizza cutter for this.
  16. Bring 4-5 cups of water to a boil and add 1 tbsp salt.
  17. Add the ravioli and boil for 4-5 minutes or until tender.
  18. Serve with your favorite pasta sauce.

Did you make this recipe?

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