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ARG! Making Raviolis, HELP!

post #1 of 8
Thread Starter 

I'm making Raviolis using fresh made dough and it feels a little soft as I run it through the rollers.

I made half of the batch and they are drying on half sheet pans now.  Did I blow it?

post #2 of 8
Truth be told, I prefer the dough a little softer for ravioli. It is easier to form the sheet around the filling, and you'll get a better seal. If you move to slow the sheet can dry out a bit and the ravioli may not seal properly, the softer dough gives you a little wiggle room there.

When I feel like the dough is too soft going through the rollers, I will sprinkle some more flour over it, fold it up and roll it out a couple of clicks then repeat a few times. This helps develop more gluten and make it a little stiffer.

You could always, drop a couple of the fresh ravioli you just made in some water and see how they are. I'm sure they'll be fine if you were able to form and seal them.
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
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A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #3 of 8

Kaneohegirlinaz,

agree with Sparkie, ALWAYS sample the roli before making a whole batch. May want to cover the batch with a damp cloth as AZ can be pretty humidity challenged, no?

 

 

Best,

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #4 of 8
Thread Starter 

I have a recipe that my SIL gave me that has always worked for me in the past.  I haven't made raviolis for about two years now (we haven't been around much) and for some reason, it just felt different to me.  As I was in the middle of production last night, I plowed through and the lovely pillows await this evenings pot. 

Sparkie, I did run the sheets through the rollers a couple extra times with more flour as you had suggested...  

and EDG yes, we are a wee bit dry here versus Honolulu, so I only make two sheets at a time and then use a ravioli form/press/maker and arrange them nicely on a tray of flour to dry; then it's in to the deep freeze for later. 

I'll report back with results.

post #5 of 8
Thread Starter 

700

700

 

Mister K~girl gets the larger plate with red sauce, my tummy doesn't like tomato

When I was rolling out the sheets, I remembered that I normally go from 1 to 4 (kitchen aid attachment roller)

Well, I only went to #3, thinking that I was getting the dough too thin, because it was was so soft feeling ...

MAN!!!

Less were the best!

Served with meatballs, sausage (both hot and sweet), bread and a side caesar salad with baby heirloom tomatoes for DH

post #6 of 8
Nice job, those look wonderful!! The sauce looks awesome as well. What are they stuffed with?
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
A person who never made a mistake, never tried anything new.  - Al E
Guests, like fish, begin to smell after three days.  - Ben Franklin
Reply
post #7 of 8
Thread Starter 

Many Mahalos Sparkie!

I use Parma & whole milk Ricotta cheeses, along with eggs,flat left parsley and S&P

SIL told me many years ago, use the best quality cheeses you can find

I wish you could taste these, I have yet to find a better raviolli of course other than Dear SIL

the sauce is made with San Marzano (canned) tomatoes and then the excepted suspects

it taste devine, but I can only have a very small amount without paying for it

post #8 of 8
Thread Starter 

... I forgot to mention a secret ingredient to the rav's filling, a pinch of freshly grated Nutmeg

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