ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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We figured out a way for you to make ravioli without a pasta roller, ravioli cutter, or any experience with fresh pasta at all. Chefs have been making filled pasta for a very long time. Learning how to combine the right ratio of the right flour with the perfect amount of eggs—or egg yolks—with your hands until the pasta is just the right supple texture for rolling out sheets of it? It’s a task worth learning. But there is a learning curve. Is there a way to make really good ravioli without being a pasta master? What if you didn’t need to fill the pasta at all? How about growing the pasta around the filling in the refrigerator for 2 days while you cook other foods you love in the kitchen?Build a wet filling from ricotta, lemon zest, fresh basil, egg yolks, and salt and pepper. Form little balls of the filling and space them on a sheet pan. Bury them in semolina. Let them sit for a couple of days to fully hydrate, then dig them up and cook them. Dinner is ready in less than 5 minutes. And you have made pasta.