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Raviolli failure

post #1 of 11
Thread Starter 

I keep having my raviolli coming apart when cooking and loosing my filling.  I use water if it is a water only past to seal and egg wash if it is a egg based pasta.  I am pressing the hell out of the dough but it keeps coming apart.

 

please help

post #2 of 11

I'll be interested in responses. I received a pasta machine for Christmas, looking forward to making ravioli myself.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 11

One thought is your filling has too much moisture in it. I've also had this happen when I rolled the pasta sheet too thin.

post #4 of 11

Make sure there's no air bubbles inside the raviolis: press on it to make all air go out of the ravioli before you seal. The air will expand when heated and will blow your raviolis open. 

 

Also make sure you don't overfill the raviolis. 

post #5 of 11

Use semolina flour and this wont happen>

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 11
Thread Starter 

The last ones I used only AP flour for and they weren't sealing well as they were coming apart while handling them even.  

 

I usually do mix of 50% ap, 25% whole wheat, and 25% semolina,  100 gm to 1 egg.

 

I don't do full semolina for anything other than trofie.

 

I am open to hear any recommendations for flour mixes 

post #7 of 11

It could be the water is boiling too rapidly. I cook my fresh ravioli in just barely simmering water until cooked to my liking. Never had a blowout with any ravioli I've made.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #8 of 11

I boil the ravioli as soon as they are made. Don't keep them too long uncooked, especially when using AP flour!

 

When boiling, the minute they come floating to the surface of the water, take them out and plunge into cold water for a few seconds. You can now keep them as long as you want and even freeze them. When time to serve, make your sauce and warm them in it (or if necessary, warm them in hot water).

 

Also, Lucas made a point about too strong boiling!

post #9 of 11

Pushing the raviolis down hard along the edges makes the water absorb into the dough and not get sticky. Remove air and cut with a fluted roller.

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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #10 of 11
Quote:
Originally Posted by ChrisBelgium View Post
 

I boil the ravioli as soon as they are made. Don't keep them too long uncooked, especially when using AP flour!

 

When boiling, the minute they come floating to the surface of the water, take them out and plunge into cold water for a few seconds. You can now keep them as long as you want and even freeze them. When time to serve, make your sauce and warm them in it (or if necessary, warm them in hot water).

 

Also, Lucas made a point about too strong boiling!

I put them on dry ice so that the cold water doesn't wet them too much. Also, make sure to remove the air that is inside and seal the edges with egg wash.

post #11 of 11

 

 

I use one of these 

 

and then freeze my Ravs on a sheet pan, 

chuck `em into a zip top bag

until we're ready to eat

boil them up in moderately rolling water

for about 15 minutes

sauce

and Bob's your Uncle

Let's Eat!

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