Learn How to Make Homemade Pasta and Ravioli

DiFiore’s is family-owned and has been in business for 32 years. Learn how to create raviolis and pasta the right way and also make a traditional Italian dish called Fettuccine Paglia e Fieno. Paglia e Fieno has traditionally be eaten in celebration of Spring.

DiFiore’s Pasta and Ravioli Shop is located at 556 Franklin Ave, Hartford, CT 06114.

Check them out on their website, Facebook, and Instagram to see what they’re making now.

Difiore Traviol Pasta Shop, Hartford, Connecticut

We attended a class with the father and son duo to learn how to make pasta the right way. All of the ingredients were ready when we arrived. Several types of ravioli cutters and presses were available. We found out that using a depression tray is the easiest way to create perfect raviolis. You will learn how to use a ravioli depression tray below so keep reading.

how to make homemade pasta

To make fresh pasta dough, just follow some basic steps. First, use the best flour. DiFiore says that Durum flour is great for making pasta dough. Second, spread your flour on a work surface, make a mound with a large indention in the center and crack your eggs into the middle. You can mix up the eggs right inside of the flour and continue to work it into a dough ball. When your dough ball is ready, wrap it in plastic wrap and let it sit.

During our class, we made both regular pasta dough and Arugula pasta dough. Recipes are included for both below.

how to make homemade pasta dough

Pasta Dough Recipe

Arugula Pasta Dough Ingredients:

  • 1 pound Durum flour
  • 1/4 pound fresh baby arugula
  • 3 large eggs
  • touch of water as needed

Regular Pasta Dough Ingredients:

  • 1 pound Durum flour
  • 4 large eggs
  • touch of water as needed


1. If making arugula pasta, thoroughly blend arugula and eggs in a blender or food processor.

Argula Ravilio Pasta Filling

2. For either type of pasta, form a volcano mound with the flour. For arugula pasta, pour the egg and arugula in the middle of the mound of flour. For plain pasta, crack open the eggs in a small bowl, remove any egg shell pieces and then pour the eggs into the middle of the mound of flour.

3. With a fork, slowing swirl the eggs to start drawing the flour into the eggs. Continue until a ball of pasta starts to form, then start kneading the pasta until a smooth ball forms. Add water as needed to keep pasta moist.

4. Once pasta dough is made, wrap in plastic wrap and let rest for 15 minutes.

5. When your pasta has rested, form it into ravioli or cut into Linguini or other shapes as desired. For ravioli filling, use the instructions below.

How to Fill Raviolis

We also learned how to fill raviolis, the easy way. Using this method also insures they will come out near perfect. You could use a ravioli stamp, but the DiFiore’s suggest you use a ravioli depression tray because it is so much easier.

ravioli press depression tray

First, you need to cut your dough ball into four pieces and then run those pieces, one at a time through a pasta cutter. You can get a pasta cutter that will cut a variety of thicknesses and widths. We used the Atlas pasta cutter in our class and it was very easy to use. We were told to run our dough through about 4 or 5 times until it is very thin. If you run it through too many times, though, it will be tough and rubbery.

Atlas Pasta Cutter, how to make fresh pasta

1. Cover the tray with flour to help the raviolis come out easier.

2. Once your dough is rolled out, place a strip of dough that is the width of the tray and double the length over the base of the tray. Press the dough lightly into the depressions in the mold.

3. Fill a piping or pastry bag with the ravioli filling, cut open the end, and then press filling into the center of each depression.

4. Fold the extra over-top the tray and use a rolling pin to press the two sides together. The edges will crimp the two sides together.

5. Turn the tray over and let the sheet of raviolis fall out onto your work surface. Cut the raviolis apart if necessary.

how to fill raviolis, how to make fresh raviolis

how to fill raviolis, how to make fresh raviolis

Ravioli Filling


  • 1-1/2 pounds cooked sausage
  • 1-1/4 pounds fresh spinach
  • 1 pound ricotta cheese
  • 2 pounds goat cheese
  • 1/2 cup grated Italian Pecorino Romano cheese
  • 12 eggs
  • 1/2 tablespoon dried parsley flakes
  • salt and pepper to taste


1. Wilt spinach in sauce pan, drain, squeeze to remove excess water, save the water.

2. Thoroughly mix all ingredients in large mixing bowl. Add spinach water, as needed, to soften mixture.

Argula Ravilio Pasta Filling

When you are ready to cook the raviolis, add them to salted boiling water and cook for 3 to 4 minutes.

Ravioli Sauce Recipe


  • 1 large onion, quartered and sliced
  • 3 roasted red bell peppers, sliced into 1/8 inch strips
  • 1/4 stick butter
  • 3 cloves garlic, finely chopped
  • 1 cup white wine


1. In large sauté pan, melt butter, add onions and cook until onions are tender.

2. Add garlic and peppers and cook for 2 to 3 minutes.

3. Deglaze pan with white wine and simmer for 8 minutes.

4. Add cooked ravioli to sauce and toss to coat.

Fettuccine Paglia e Fieno Recipe

A traditional Italian dish for the celebration of Spring harvest


  • 1/2 pound fresh plain egg fettuccine
  • 1/2 pound fresh arugula fettuccine
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 6 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 cup dry white wine
  • 1 cup fresh peas
  • 4 to 6 ounces prosciutto, sliced into ribbons
  • 1/2 cup Pecorino Romano cheese, grated
  • salt and pepper to taste
  • fresh parsley, chopped

Paglia e Fieno Recipe


1. Boil large pot of salted water.

2. In large sauté pan, heat butter and oil on medium-high heat. Once butter and oil is hot, add onions and sauté until onions start to brown, about 5 to 8 minutes. Add garlic and prosciutto and cook for one minute. Add heavy cream and simmer for 3 to 4 minutes until slightly reduced.

3. Add pasta and peas to boiling water and cook under tender.

4. Strain pasta and peas before pasta becomes al dente.

5. Add pasta and peas to sauté pan, stir to combine all ingredients. Remove from heat and portion mixture on serving plates. Garnish with grated cheese and parsley.

Paglia e Fieno Recipe

During the class we tried Paglia e Fieno with Argula pasta and also raviolis.

homemade ravioli recipe

At home we made our own version using regular raviolis and kept out the peas and added mushrooms. Either way, it is a scrumptiously good dish.

homemade ravioli recipe

4 thoughts on “Learn How to Make Homemade Pasta and Ravioli”

  1. Great site. Instructions kept simple so that even a novice could be successful. I will be trying this on my next let’s try something new night!

  2. I took the class…it was FABULOUS!!
    If you ever have a chance to take a class from them…DON’T HESITATE!! Plus you get to eat what you created.


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