Jul 14 2026
Restaurants›Terza›Hand-crafted Pastas Recipe

Hand-crafted Pastas Recipe

Inspired by Terza
Time2h
Serves4

by our Italian Chef Vincenzo Giangiordano

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Ingredients

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Pasta Dough

Pasta Filling (for Ravioli)

Sauce (for serving)

Method

Making the Pasta Dough

  1. 1

    Mixing Ingredients

    In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add the olive oil and water.

  2. 2

    Kneading the Dough

    Using a fork, gradually mix the flour into the eggs until a dough starts to form. Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

  3. 3

    Resting the Dough

    Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Preparing the Filling

  1. 4

    Mixing the Filling

    In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, egg yolk, grated nutmeg, and salt and pepper to taste. Mix until well combined and smooth.

Assembling the Ravioli

  1. 5

    Rolling the Dough

    After resting, divide the dough into four pieces. Roll each piece out on a floured surface as thin as possible, about 1/16 inch thick.

  2. 6

    Filling the Ravioli

    Place small mounds of filling (about 1 tablespoon) on one sheet of rolled dough, spacing them evenly. Moisten the edges with water, then fold the dough over to cover the filling. Press out air pockets and seal the edges using a fork.

  3. 7

    Cutting the Ravioli

    Cut the ravioli into squares using a knife or pasta cutter. Set aside on a floured surface while you repeat with the remaining dough and filling.

Cooking the Ravioli

  1. 8

    Boiling the Ravioli

    Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Making the Sauce

  1. 9

    Sautéing the Ingredients

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add halved cherry tomatoes and cook until they start to soften, about 3-5 minutes.

  2. 10

    Finishing the Sauce

    Add torn basil and season with salt and pepper to taste. Stir well to combine.

Serving

  1. 11

    Combining the Dish

    Toss the cooked ravioli in the sauce to coat. Serve immediately with extra Parmesan cheese and fresh basil on top.

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