Recipe : Homemade pasta, ravioli with cheese

By now, I guess most of you knows that I can cook! Not the regular cooking but the whole nine yards. LOL. Don’t mind my bragging.

I have most kitchen equipment and with a husband who loves shopping, plus eating, I have more stuffs than I can use.

Few years back, I bought a pasta maker. A RM55 Marcato, Made In Italy (I think) steel roller for making pasta.


Sometimes, the only thing that held me back from cooking something special is the mess I expect my kids to churn up. They had been involved in cooking since very small. When I am in a good mood, they would have a whale of a time playing with doughs, chopping soft vege, peeling beansprouts and other safe- for-kids stuffs.

OK, enough of storytelling. Here’s a very easy-peasy recipe for making pasta. If you have the machine, you can have fresh pasta at a fraction of the cost of frozen ones. Over here in Malaysia, we do have frozen fresh pasta imported from Australia. It costs over RM20 for a two-person portion.



3 eggs – beaten and add salt, about half teaspoon
1.5 cups flour (have some extra quantity on standby)

Place the flour on a flat surface. Marble top is the best. Or a huge mixing bowl. Make the flour like a hill and make a crater on the top. Add in eggs bit by bit and mix well. Knead.

Using the widest setting on the machine, run the dough through several times. (Read manual provided for a better idea).

Once the dough is smooth, you can begin creating the kind of pasta you like. It can be spaghetti, fettucine or ravioli.

For the stringy type of pasta, roll the pasta into thin sheets. Leave to air dry for a while. Then, only roll them through the desired mould. Remember to use lots of flour to avoid them sticking together.


Ravioli is like our Chinese wantan. A dough skin and filled with some stuffs. The ideal cheese to use for ravioli is of course ricotta. But a tub costs RM14.90 and I feel them too expensive. So, I substitute with feta. Feta is a cheaper version, usually very salty. Use sparingly. You may also use cottage cheese.

A handful of chopped spinach (use the frozen variety imported from overseas)

A small block of feta cheese, about the size of a match box

Add some other type of cheese available. I added shaved mozarella and parmesan.

Some blackpepper and pepper

Mixed all the above.


To make the skin, you can just cut the pasta sheets (use setting #1 or #2) and wrap with the filling. Or if you have pie dough cutter, cut into round shapes. Ideally, use a ravioli maker.

Wrap the ravioli, make sure use plenty of flour to avoid the wrapped pasta from sticking together.



A dozen large, FRESH, white prawns, peel leaving tails

Use the prawns shells and heads to boil stock. First, put the shells and head into a hot wok and let it ‘burn’ for a while. A nice, baked prawn smell will permeates. Add about a cup of water, flavour with black pepper and let them simmer for a while.

Chop garlic, stir fry with some olive oil. Pour in the prawn stock, half cup of cream and let it simmer. Add the prawns to cook for just a few minutes. Add in wine or like me, I added two spoons of XO.

The prawn is good to eat on its own. Taste like lobster bisque.

1) Use bread flour which has higher protein content

The pasta has a distinctive taste on its own and therefore, simple sauces like some chopped garlic with dried chillies and olive oil will bring out its oomph.

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

15 thoughts on “Recipe : Homemade pasta, ravioli with cheese


    (October 28, 2005 - 12:38 pm)

    Home made ravioli! You da best, Lilian! 🙂 I’m taking the next Air Asia flight out to Penang ! Hehe..That pasta machine wasn’t too expensive though for wholesome home-made pasta!


    (October 28, 2005 - 12:45 pm)

    Sue – Yeah, the machine is worth it ‘cos my kids have so much fun each time I prepare. And homemade pasta takes only 3-4 minutes to cook.


    (October 28, 2005 - 12:58 pm)

    woah! making pasta jugah! lilian, indeed u r not just a pretty face huh! LOL! 🙂


    (October 28, 2005 - 1:30 pm)

    wow lilian, can i jemput myself to your house for pasta when i go to penang? 😀

    Jeremy C

    (October 28, 2005 - 1:37 pm)

    aiyoh!! lilian!!!!

    I just loveeeeeeee pasta and italian food in general…next time i fly to penang, i gotta pay your kitchen a visit 🙂

    Amber Amethryne

    (October 28, 2005 - 1:56 pm)

    I want, I want! 🙂 I’m not far away from Penang, only 2 states away up north, can I make a special trip to your home to taste your homemade ravioli?

    Mrs B

    (October 28, 2005 - 2:50 pm)

    why use imported frozen spinach, fresh market spinach dont turn out so good is it?


    (October 28, 2005 - 3:08 pm)

    Mrs B – You mean the bayam, issit? It’s smell is too strong la. I used to use frozen spinach for making my toddler’s porridge too. It seems healthier with the claim of ‘no this, no that, no wateva.’. Oso convenient ‘cos it is already nicely chop.

    Amber – Wuah, I can open restaurant already.

    JeremyC – Another customer.

    q – And another customer.

    wuching – Say la, you want to get free makan, no need so many praises wan.


    (October 28, 2005 - 3:43 pm)

    The homemade pasta dough can make pan mee also wan ah?


    (October 28, 2005 - 5:50 pm)

    Time to dig out the pasta machine and make some next week! Excellent stuff Lilian, maybe you can become supplier of fresh pasta and ravioli in Penang?

    I always wanted to make but was never sure abt the flour. Re the bread flour, is this the type you just get at bake shops or is there a specific brand?


    (October 29, 2005 - 4:51 am)

    wow…how i wish i have that gadjet! yummylicious!


    (October 29, 2005 - 1:45 pm)

    Hiya lilian .. been out of the cyberworld for almost a month or so .. Moved to a place where there is no telephone lines and amost dying … %^*&&^%$#$%^

    Anyway, the other day I made a chinese pasta thing .. very interesting … like little flying saucers … The recipe named it as Pan Mee and it was very tasty …. Hakka mya ka?

    Happy hols ..


    (October 31, 2005 - 12:12 am)

    am sure u guys have a whale of a time! fun and food… lovely. can i be yr dotter arh??? kekekeke

    […] So, parents – Please avoid feeding your small children with too much yellow noodles and other types of noodles in view of the risks. Make your own pasta! It is not that difficult. I had tried making yellow noodles too. Just flour and a few drop of alkali (edible ones) water. For pregnant moms and those who just delivered a baby, stay away from yellow noodles. I usually experienced an increase of bleeding if I take them. […]

    […] Homemade pasta is really easy to do if you have a pasta maker at home. Pasta machine is rather cheap and according to my last post dated 2005, I bought it for only RM55. The machine is still spanking new as all the steel rollers of the pasta machine does not rust. I have a recipe for egg pasta in the previous post on pasta maker and ravioli recipe. […]

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