Lucie’s Ravioli Recipe

Written By Catherine Ferguson

In her story at our Holiday Show, our Team 50s speaker Lucie Dickenson shared the heartwarming tradition of making ravioli with her family at Christmastime. After a long time away from the family table, Lucie found her way back and reignited this cherished ritual with her own family. She generously offered her recipe—not from a cookbook, but from memory and tradition—to inspire us all to embrace the joy of cooking together during the holidays.

Lucie’s Recipe (Today’s Version)

  • 2 cups of flour

  • 1 teaspoon of salt

  • 2 eggs

  • 1 tablespoon of oil

  • About 3-4 tablespoons of water

Lucie’s Mom’s Recipe

  • 2 cups flour

  • 3/4 cup cold water

  • 2 tablespoons olive oil

  • 1 teaspoon salt

Instructions:

  1. Using the hook attachment on a mixer, combine the dry ingredients (flour and salt).

  2. Add eggs, oil, and water (adjust the water to achieve the right consistency). Mix until a ball of dough forms.

  3. Place the dough in a plastic bag and let it rest for 20 minutes.

  4. Roll out the dough on a floured surface.

    • For shapes: Use a ravioli cutter or, as Lucie’s mom did, the lip of a glass, turning it back and forth to cut circles.

  5. Fill the ravioli:

    • Beef & Ricotta: A mix of chopped beef and ricotta cheese.

    • Spinach & Ricotta: A mix of spinach and ricotta cheese.

  6. Seal the edges with the tines of a fork or a ravioli sealer.

  7. Drop the ravioli into boiling water. They’re done when they float to the top!

  8. Serve with your favorite sauce or gravy (Lucie’s family keeps their sauce recipe a secret!).

A note from Lucie:
“As you can tell, there’s no ‘official’ recipe here—it’s all by feel, experience, and love. This tradition has been passed down through generations, and it’s a reminder of the joy and connection that happens when we come together around the table.”

Catherine Ferguson