Recipe: The Eggless Ravioli Connection

published by WoodlandStar on Dec 29, 2009

Having been raised in a traditional Italian family I had the opportunity to taste many savory types of Italian food with the sole exception of home made pasta. And all because the traditional recipes called for the use of eggs (I have a severe egg allergy). At the age of 66 I found that the eggs were not essential. My wife decided to make pasta without eggs and it worked just fine. Now I am asking myself why my family simply did not do the same thing? The following eggless pasta recipe with pictures is simple and will delight your taste buds.

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Basic Pasta Recipe

Mix together 1 cup semolina flour with 1 cup white flour and 1 teas salt. Add 1/2 to 3/4 cup water mix well . Turn out on well-floured surface and knead for about 10 minutes or until soft  but not sticky. Cover and let rest for 20 minutes. Roll out half of the dough and keep the other covered so it won’t dry out.  When making sheets for Ravioli roll dough really thin. Pasta dough doesn’t tear like pie crust and can take pretty tough handling.

You can use this eggless recipe to make any style (shape) pasta from ravioli to cavatelli. 


Mix for filling the ravioli southwestern style:

  • 1 pound of Chorizo sausage casings removed and browned
    mix together the following.
  • 1 cup of Ricotta cheese
  • 1 cup of shredded Mozzarella cheese
  • i/4 cup of green chilies
  • i teaspoon of minced garlic
  • Salt and pepper to taste

Drain sausage and mix in with the cheese mixture.  Cool until ready to use.

Chorizo draining after browning 

Cheese mixture 

Mixing sausage with cheese  

Rolling and cutting the dough:

On a well-floured surface roll out HALF THE DOUGH thin enough to see your fingers through it. Cut bottom of ravioli with a small glass or biscuit cutter. 

Drop small amount of filling on the cut pieces and top with an identical piece. 

Putting the top on. 

Crimp the edges together with a small fork. 

When all are prepared place in boiling water (put a tablespoon of olive oil in the water before boiling the ravioli). Allow to boil but not to fast for about 5 to 6 minutes (those ready will float to the surface). 

Note of Caution: Do not put in all the ravioli at once. They will be too crowded and may burst or stick together.

Remove cooked ravioli with a slotted spoon and place on serving plate. Make sure all the water is off the bottom of the plate before pouring on your favorite heated pasta sauce and serve. 

Note: left over dough may be formed into a ball and frozen for later use.  You will also have plenty of filling left over to freeze for future use.  I used the leftovers to make lasagna the following week.


From the Kitchen of Jill Campanella

aka Woodland Star

3 Responses so far | Have Your Say!

  1. # 1 by diamondpoet
    December 29th, 2009 at 2:26 pm #

    Great recipe, a little time consuming, but I might try one day.

  2. # 2 by deep blue
    December 29th, 2009 at 4:48 pm #

    Well done and truly tempting. I wish you had a wonderful Christmas my friend.

  3. # 3 by sabji
    December 30th, 2009 at 7:59 am #

    thanks! i don’t eat eggs and have wanted to try making raviolis.

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