Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Homemade Ravioli Paste   Veg   HT  MC  ACC  35mins plus drying

Serves 4    Hot   Vegetarian   Pasta   Main Course  Accompaniment    Eggless



225g/8oz Plain Flour

¼ teasp Salt

50g/2oz Butter

240ml/8fl.oz. Boiling Water




1. Place the flour and salt in a large mixing bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Add sufficient water to make a stiff dough and knead until smooth.


2. Divide the mixture in half and roll each piece out into very thin sheets, turning and sprinkling with extra flour frequently to prevent sticking and tearing until so thin as to be almost transparent. Cover with a damp cloth until ready to use.


3. To assemble - place teaspoons of the filling of your choice over one sheet, about 37mm/1 ½ inches apart. Cover loosely with the second sheet and press down firmly around each mound then cut into squares with a pastry wheel.


4. Transfer to a floured board and leave to dry out for 30 minutes.


5. Slide into boiling water and cook for about 6 minutes.


More Pasta, Grains, Pulses, Rice  Recipes  |  Vegetarian Recipes   |   International Cuisines


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.


 Follow us 


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©