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How to Make Homemade Ravioli with Claire Saffitz | Dessert Person
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How to Make Homemade Ravioli with Claire Saffitz | Dessert Person



A big thank you to our friends at Mill for sponsoring this episode! Mill offers a simple and effective way to reduce food waste by transforming peels, bones, stalks, and leftovers into something useful. Right now, they’re kindly offering my subscribers $75 off—a great opportunity to make a positive impact in your kitchen. Don’t miss out! Learn more at: https://www.mill.com/clairesaffitz

How to Make Homemade Ravioli with Claire Saffitz | Dessert Person

In this episode of Dessert Person, Claire Saffitz walks you through making homemade ravioli from scratch—from mixing and kneading fresh pasta dough to creating a rich and creamy ricotta and Swiss chard filling. Using simple ingredients like egg yolks, olive oil, and all-purpose flour, Claire demonstrates how to achieve a silky, tender pasta that perfectly encases a flavorful filling packed with whole milk ricotta, parmesan, lemon zest, and just a hint of spice.

#pasta #clairesaffitz #ravioli

Pasta dough
1¾ cups (8 ounces) 00 flour
5 large egg yolks
1 large egg
1 tablespoon olive oil
1-2 tablespoons water

Filling
2 tablespoons olive oil
8 ounces torn swiss chard or other greens
Kosher salt, freshly ground black pepper
1 finely grated garlic clove
15 oz. whole milk ricotta, strained overnight
¼ cup grated parm
1 large egg
Zest of ½ large lemon (1 Tbsp.)
Pinch of ground nutmeg and pinch of red pepper flakes

Assembly
Butter
Grated parm
Lemon

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Bryant Alvarez

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

46 Comments

  4. @ReginaldTAP3

    Hi Claire. So good to see you! I’m curious if you would adjust the dough recipe if you were making extruded pasta? Thank you!

  6. @edwardssistershands

    "…not really emulsify, because I'm not adding cheese." doesn't really make sense. Using the pasta water to make a sauce with the butter and oil is an emulsification.

  10. @Paylala

    Claire the ad glowup is GIVING!
    What a lovely lil product. Love a good compost.

  15. @ushere5791

    dandelion greens–OH YUM!!!!! i often sit and munch on them one after another after another after another like snoopy sitting atop his doghouse reading the newspaper and munching one bone after another after another after another. YUM!!!!!

  16. @Simplycomfortfood

    I learned how to cook from my mom, standing on a chair stirring and helping however I could. Cooked professionally during my late teens, early 20's. I love cooking for family and friends. Now In my late 60's and I have never made fresh pasta. I just purchased a new Cuisinart food processor. Would I be able to use it. It is my new toy. Just made avacado oil, Mayo. Oh my goodness, it is so amazing. Loclce the channel.

  17. @ushere5791

    the story of staying in the convent with the nuns singing…sign me up! it sounds just lovely! – do you make zeppole with the pasta dough offcuts? my sicilian grandmother did. she would roll out whatever unused dough she'd made into thin layers, cut it into strips, tie each little strip into a half knot, fry them, and dust them liberally with powdered sugar. they were a heavenly way to use and enjoy kitchen scraps. nothing ever went to waste in her kitchen. 🙂

  19. @nathg899

    Same same in italiens convents! My first trip there (I was 20): one month solo, strict budget. Convents and pensions (and some hostels) was my way of life! Perfect 👍🏻 🔔 ⛪️ 🛌 👌🏻

  27. @fimefave

    That tool in the beginning looked like a coconut meat remover that separates the coconut shell from the meat, but due to the region, it is probably a spatula to get at food stuck in the bottom of a blender.

  32. @loufancelli1330

    We did a family trip to Italy 25 years ago with 12 of us from the US and a couple of our Italian family members and we stayed in a convent for a few days in Rome. Back then it was like $20 per night per room. You described it perfectly! Sparse but immaculate and yes you are locked in at night. My Italian cousin paid the gate man $20 to let us come back an hour later than normal. We ended up coming back 2 hours later and we let him deal the angry man 🙂

  33. @ihearthungergames45

    So in the description it mentions straining the ricotta overnight but this is not mentioned in the video. Trying to make this for dinner tonight is that a crucial step??

  39. @OnihRz

    Great stuff, Clare. You’ve done well! Final result looked great!
    Great job comping the footage too. Great to see this content again.

  42. @communityandcosmos

    Claire! Curl your fingers and kneed with the heel of your hand/when your fingers are spread out and grip the dough you tend to flatten it into the bench rather than round it on top of the bench. Pasta looks delicious though!

  43. @TalysAlankil

    okay i just think it's funny for claire to say "i got a stage" like it's a special thing and not just the french word for internship. the only reason the conditions are better than in america is because the french labor movement is way stronger haha

  44. @putruccu

    In italy we add fresh sage and to the butter in the pan and white pepper at the end to complement the delicateness but I guess the red pepper is a nice way to contrast it a bit.
    Also nice tip about staying in a convent, I wonder whether brewery abbeys allow the same😂

  45. @rifqitaqiuddin

    50€ a night? My alpen holiday, i got an airbnb for 25€ a night (yeah, oh how the years have gone by. This was 2018). Quaint but very nice room in a Family owned inn in Gärmisch-Parterkirchen as staging for going to highest peak in germany (zugspitze) it was a very nice place. Stayed for 3 days. Nicest couple i've met. I probably will never find this kind of deal ever again now.

    Rome i rent a whole apartement for 4 for 45€ a day. That was a shock. Its outside the touristy area so took quitena long time to get to vatican.

    In my naturalization year where i apply for many Uni's i had to travel to take exam in many unis in many cities. Slept in friends house and most of the time, mosque, busses and train(i mean i strategically choose train schedule that allows me to sleep in it while going there and back) spent 5 euro a bus trip. 20 for the train weekend pass. That was a crazy time.

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