Tri-Colored Ravioli

December 2, 2018


What can I say, other than that these ravioli were even more fun to make than they were to eat! Sure it's a bit of a tedious process, but if your end game is a killer ravioli, then by all means skip the hassle and go with a solo-colored ravioli. No need to stress. Even if ravioli aren't your thing, this dough can be used for any style of pasta your Italian craving desires. Just remember, be patient and slowly incorporate the flour. Adding too much can result in a dense, unfavorable texture. You'll get there, it just takes time to perfect the pasta touch.

Tri-Colored Ravioli  


“They're not just pretty, they're tasty too!”


Prep Time: 1 hour                                 Total Time: 2 hours                        Servings: 24 2"x2" ravioli 






Yellow Pasta

  • 3/4 cup semolina flour

  • 1 egg + 1 egg yolk

  • 1/2 teaspoon olive oil

  • 1/4 teaspoon salt

  • 1/2 teaspoon turmeric 


Red Pasta 

  • 3/4 cup semolina flour 

  • 2 egg yolks 

  • 3 tablespoons tomato paste 

  • 1/2 teaspoon olive oil

  • 1/4 teaspoon salt

  • 1 tablespoon paprika 


Green Pasta  


  • 3/4 cup semolina flour

  • 1/2 cup spinach 

  • 2 eggs + 1 egg yolk

  • 1/2 teaspoon olive oil

  • 1/4 teaspoon salt 




  • 20oz fresh spinach 

  • 16oz ricotta cheese

  • 2 egg

  • 1 cup grated Parmesan

  • 1/2 teaspoon grated nutmeg 

  • Pinch of salt 




1. For the filling, boil the spinach for 1 minute until wilted. Then combine the remaining ingredients in a food processor. Refrigerate until ready to use. 


2. For the pasta, in a large mixing bowl combine half the flour and the remaining ingredients. Slowly incorporate the remaining flour so that the dough isn't sticky but also is not too firm. 


3. Knead the dough for 5-10 minutes until moist and smooth. Wrap in plastic and let it rest for 30 minutes. Then unwrap and knead for 5 minutes followed by wrapping the dough again and allowing it to rest for an additional 30 minutes. 


4. Divide the dough in half. Using a pasta machine, pass the dough through on the widest setting. Then fold the dough in 3 folds (like folding a brochure) and pass it through again. Repeat once more.


5. Create 3 layers by stacking each color on top of one another (red, green, yellow). Lightly brush water between each layer and press down gently to get them to stick. Divide in half and stack again to make 6 layers. Divide a final time to create 12 layers. Wrap and chill for 30 minutes. 


6. Flatten the dough and pass through the machine on the widest setting. Position the dough so that all of the colors can be seen from left to right. Now proceed to slowly work your way down the pasta machines thickness settings to 1.6mm thick. Dust with flour if it begins to stick.


7. Line the ravioli pattern and fill with 1 tablespoon of filling. Brush the edges with water and cover with another sheet of pasta. Use your rolling pin and press the top and bottom together by rolling, pressing down hard enough to cut out the raviolis. . 


8. In boiling, salted water, cook for 1-2 minutes. Eat now or freeze for later.


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