Gordon Ramsay Ravioli Recipe

The First Time I Screwed This Up…

I thought making ravioli was going to be a breeze. I mean, how hard could it be? I rolled out some dough, stuffed it with cheese, and sealed the edges—simple, right? Wrong. What came out of the pot was a soggy, busted mess. The ravioli split open, the filling spilled everywhere, and I was left with a watery, chewy disaster. I had no idea what went wrong.

Then I watched Ramsay do it. The dough was silky, the filling just right, and the ravioli didn’t leak even a drop. He focused on the details—the dough, the sealing, and the sauce balance. That was the turning point. Turns out, making ravioli isn’t just about stuffing some dough; it’s about precision. And that’s what I learned the hard way.

Why This Works (And Where Most Go Wrong)

The secret to perfect ravioli is all about precision. Here’s where people usually mess up:

Resting the dough: You need to give it time to relax. If you don’t rest it, it’ll fight back when you roll it out and become tough. Don’t rush this part. Overfilling: You might think more filling equals better flavor, but it makes the ravioli impossible to seal and results in a soggy mess. Less is more here—one teaspoon is all you need. Sealing poorly: If you don’t press the edges firmly, the filling will leak out while cooking. Cold water to seal is key—this is your game-changer. Dough thickness: Too thick and it’ll be heavy; too thin, and it won’t hold up. Finding that sweet spot in the dough is key.

Ramsay’s version works because he controls the dough texture, the filling quantity, and the sealing process—every step is intentional. And that’s the key: details matter.

Ingredients That Actually Matter

For the Dough:

• 2 cups all-purpose flour – The foundation of your dough. It needs to be light but sturdy.
• 3 large eggs – They bind everything together and give your dough the right elasticity.
• 1 tsp olive oil – Adds smoothness and flavor.
• ½ tsp kosher salt – Balances the flavors in the dough.

For the Filling:

• ½ cup ricotta cheese – Creamy base for a rich filling without being too wet.
• ¼ cup shredded mozzarella cheese – Melts beautifully for that gooey, dreamy texture.
• ¼ cup shredded provolone cheese – Adds a savory kick to balance out the richness.
• 1 tbsp grated parmesan – For depth and umami.
• 1 large egg – Helps bind the filling together.
• ¾ tsp dried parsley – Brings a bit of fresh flavor.
• ¼ tsp kosher salt – For seasoning the filling.

For the Pesto-Alfredo Sauce:

• 2 tbsp olive oil – To sauté the garlic.
• 2 cloves garlic – For a rich base flavor.
• 3 tbsp prepared basil pesto – Adds that depth and freshness to the sauce.
• 1 cup heavy whipping cream – For the creamy, dreamy sauce.
• ¼ cup grated parmesan – Thickens the sauce and gives it more richness.
• 1 ⅓ cups marinara sauce – Adds acidity and a little brightness to balance the richness.

How To Make Gordon Ramsay Ravioli

1. Make the Dough Start by placing the flour on a clean surface, and create a well in the center—think flour volcano. Crack the eggs into the well, add olive oil and salt, and gently mix the eggs with a fork. Slowly bring the flour into the eggs, bit by bit. When the dough starts coming together, ditch the fork and knead with your hands. This is going to take about 8-10 minutes. The dough should be soft, stretchy, and not sticky. When it feels smooth and bouncy, like a pillow of dough, you’re ready to go.

Wrap it in plastic and let it rest for at least 30 minutes. Longer if you have the patience—trust me, it’ll pay off.

2. Make the Filling While the dough’s resting, get that delicious filling going. In a bowl, combine the ricotta, mozzarella, provolone, parmesan, egg, parsley, salt, and pepper. Stir it all together until it’s smooth and creamy. Don’t be afraid to sample it—this filling is ridiculously good.

3. Shape the Ravioli Once the dough is rested, divide it into four portions. Roll each portion out thin—like almost see-through thin, as if you’re doing a magic trick. If you’ve got a pasta machine, use that, but if you don’t, just roll it by hand, and make sure it’s as thin as you can get it without it falling apart.

Spoon a teaspoon of filling onto the dough, leaving space between each scoop. Brush the edges with a little cold water—this helps seal the dough tight. Then, place another sheet of dough on top, and press down hard to seal the edges. Press firmly to make sure no air pockets remain. Use a knife or pasta cutter to cut into squares or rectangles. Go back over the edges to press again and make sure they’re sealed properly. This is key.

4. Make the Sauce In a skillet, heat the olive oil over medium heat. Add the garlic and sauté for about a minute until fragrant—but not burnt. We want garlic heaven here. Stir in the pesto and cook for another minute. Then, pour in the heavy cream and bring it to a gentle boil. Once it bubbles, reduce the heat and let it simmer for 3-5 minutes. Stir in the parmesan, and once it melts, your creamy pesto-alfredo sauce should be thick and silky.

5. Warm the Marinara Sauce In a separate saucepan, warm the marinara sauce over low heat for about 5 minutes. You want it just warm enough to complement the ravioli, not overpower it.

6. Cook the Ravioli Bring a large pot of salted water to a boil. Gently drop the ravioli into the water in batches—don’t overcrowd the pot. Cook them for 4-6 minutes, or until they float to the top like they’ve earned their spa day.

Once they float, carefully drain them, but try not to nibble on one immediately… though who could resist?

7. Serve Now the fun part. Place the cooked ravioli in bowls, drizzle with marinara sauce, and pour that creamy pesto-alfredo sauce all over. The ravioli will soak up all that goodness, and you’re in for a real treat. Serve it up hot, grab your fork, and dive in.

What Gordon Ramsay Says About This Dish

• “The dough must rest, or it won’t be elastic enough to roll thin.”
  → I used to rush this step, but now I always let the dough rest for at least 30 minutes, and it makes all the difference.
• “Don’t overfill the ravioli. Keep it light so the dough can shine.”
  → I used to overstuff them. Now, I stick to one teaspoon of filling per ravioli, and it’s perfect every time.
• “Cold water is key when sealing. It ensures the edges stick.”
  → This was a game-changer. Cold water seals the ravioli perfectly, no leaks.

What I Got Wrong (And How I Fixed It)

• Overfilling the ravioli: More filling doesn’t mean more flavor. I now use 1 teaspoon per ravioli, and it works perfectly every time.
• Not resting the dough: The dough needs at least 30 minutes to relax. I rushed it once, and the texture was off—don’t make that mistake.
• Not sealing tightly enough: Cold water and a firm press are crucial. If the edges aren’t sealed properly, the filling leaks out during cooking.

Variations That Actually Hold Up

• Spinach and ricotta filling: Swap some of the cheese for spinach. Just make sure you drain it thoroughly to avoid watery filling.
• Meat-filled ravioli: Use cooked ground beef or pork, but make sure you drain any excess fat before stuffing.
• Mushroom ravioli: Sauté mushrooms with garlic for a savory filling, and add a little mascarpone to keep it creamy.

Pro Tips That Change the Game

• Roll the dough thin: The dough should be thin enough to see your hand through it. Too thick, and it’s too doughy; too thin, and it’ll tear.
• Seal tightly with cold water: This ensures the ravioli stays sealed and doesn’t leak filling while cooking.
• Cook in batches: Don’t overcrowd the pot. Cooking in small batches ensures even cooking and prevents sticking.

Storage + Leftover Moves

• Fridge: Store leftover ravioli in an airtight container for up to 3 days.
• Freeze: Lay the ravioli out on a baking sheet for 2-3 hours, then transfer them to a freezer-safe bag. They’ll last up to 1 month.
• Reheat: Heat leftover ravioli in a pan with a bit of olive oil for 3-4 minutes to crisp them up, or gently warm them in the sauce.

FAQs – Covering Search Intent

Q: Can I use store-bought dough?
A: Yes, but homemade dough gives you the best texture. Store-bought will work in a pinch, but it won’t be as delicate.

Q: Can I make ravioli ahead of time?
A: Yes! You can prepare ravioli and freeze or refrigerate them. Just make sure they’re sealed tightly.

Q: Why did my ravioli break open?
A: Overfilling or not sealing the edges properly is the usual culprit. Try using cold water to seal and stick to a teaspoon of filling.

Q: What sauce should I serve with ravioli?
A: You can go with marinara, pesto-alfredo, or a simple brown butter sauce with sage.

Try More Recipes:

• Gordon Ramsay Duck Ravioli Recipe 
• Gordon Ramsay Crab Ravioli Recipe 
• Gordon Ramsay Spinach Ricotta Ravioli Recipe