or Connect
New Posts  All Forums:Forum Nav:

ravioli

post #1 of 6
Thread Starter 

so i taught myself how to make pasta and i'm trying to make ravioli.  are there any rules to the filling?  and whats a good ratio of pasta to filling?  thanks for the help!!

post #2 of 6

Always make sure there is no air in the ravioli as it will expand and burst the pasta.

 

If the filling isn't cooked before filling then use less as it will release moisture as you cook it and it will expand slightly.

 

If the filling is cooked you can use a little bit more.

 

Make sure the edges are well pinched shut - a little egg wash doesn't hurt.

 

The amount is based on the size of the ravioli -   I'd start with 1tsp if you have 2" circles and adjust from there.

 

Good luck and post a picture!

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #3 of 6
As said before, filling amount varies on size of ravioli. Make sure your filling isnt too moist or it will cause the dough to get too wet and tear. Heres a pic of somethin i did to give you a rough estimate. Ravs where 2 1/2 inches i believe. 9ady5e2e.jpg
post #4 of 6

I'll jump on board here to bring up what you might prefer as the best way to cut/seal ravioli. I've used a wheel cutter (most recent) that looks like this:

 

 

with results being basically that you have to have a pretty specific thickness of pasta in order for this to successfully cut and crimp, but the idea seems nice.

 

I've used this style:

with results being that while it does a better job of crimping with a little more flexibility in thickness than the wheel cutter. But you are stuck with either 1 size or having a whole drawer full of these.

 

Finally using either a knife or a simple round cutter then crimping with a fork. This is more labor intensive but I think it offers the best results if you have the time and if you are making fresh pasta, it is best left to a day when you can sip a little wine, listen to some nice music and stare out the window a little!

post #5 of 6
I have/use same cutters chefjeff^above posted. Like the wheel cutter best because it does a good job getting more surface area on the crimp. I like simple wavy wheel cutters too. The fixed-diameter cookie cutter shapes are more for presentation than functionality. I just cut squares on long runs... faster. If meat or hard veg filling: per cook. If cheese, soft filling; or something that will cook in the boil and saute, then raw is fine. Just limit water in Ravi or they just dog. I use a simple Mellon baller, or a 1 or 2 Tbls measure for fillings - depends on what they're for. Little Ravi for sides, apps, bolognase// large ones for main course. No set rules, just my method/preference. If you get the dough right, everything else is just improvisational process.
Do or Do not - There is no Try. - Yoda
Reply
Do or Do not - There is no Try. - Yoda
Reply
post #6 of 6
Sog not dog; pre-cook not per cook. Hate android, hate auyocorrect. <- lol
Do or Do not - There is no Try. - Yoda
Reply
Do or Do not - There is no Try. - Yoda
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking