Butter-Enriched Fresh Pasta Dough for Ravioli
By Chef George
Yield: ~1 lb fresh pasta dough (serves 4)
Prep Time: 25 minutes | Rest: 45–60 minutes | Cook: 2–3 minutes
Ingredients
• 300 g Italian 00 flour (or 250 g 00 + 50 g fine semolina)
• 2 large whole eggs
• 3 large egg yolks
• 30 g unsalted butter, melted and cooled
• 3 g fine sea salt
• 5–15 g water or whole milk, as needed
CHEF’S METHOD
Mound flour and form a wide well. Add eggs, yolks, salt, and melted butter. Using a fork, whisk liquids while gradually incorporating flour until shaggy. Knead 8–10 minutes until smooth and elastic. Wrap and rest at room temperature for 45–60 minutes.
Roll the dough to 1 mm thick (pasta machine settings #6–7). Form ravioli using 1–1½ teaspoons filling. Seal well and rest 10–15 minutes uncovered
Cooking
Cook ravioli in well-salted water at a gentle simmer for 2–3 minutes. Transfer directly to the sauce using a slotted spoon.
Chef Notes
Extra yolks provide richness and color. Butter softens gluten for a tender yet durable dough. Perfect for brown butter, sage, Parmigiano, lemon butter, or truffle finishes.
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