IMG 9043

Italian ravioli dough

Original Italian dough for ravioli. Typical dough for salty ravioli.

Preparation time 15 minutes


  • 500 g durum wheat flour (Checco- grano duro)
  • 2 tbsp olive oil
  • 2 eggs
  • 1 tbsp salt
  • lukewarm water


Make little whole in the flour and break the eggs into it.

Add salt, oil and as much water as needed to make a supple dough.

Wrap it in foil and put for an hour in the refrigerator. After one hour is the dough ready for processing.

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