I recently bought a ravioli maker. It’s pretty no-frills, but you can make a dozen ravioli at at time. I find the task oddly calming. I’m not sure why. It’s pure delight to see pillows of pasta with perfectly crimped edges appear on the counter top. So, without further ado, here is a step-by-step tutorial (more detailed instructions below) of how to make ravioli, complete with photos:
First, make pasta dough. Flatten dough and run through a pasta maker on setting no. 1. Let dough rest for 30 minutes. (Again, more details about this in the recipe below.)
Flour the metal surface of the ravioli maker lightly with dough. This step is crucial, especially for the first round of ravioli. In my excitement, I forgot this the for the first batch, and the dough stuck completely. Consequently, I had to scrap it.
Lay one sheet of dough on the floured surface of the ravioli maker.
Lightly press the plastic piece down on top of the dough. This makes the pockets for the filling.
Place a scoop of filling into each pocket. Flatten the filling lightly with your fingers.
Lay second sheet of dough over the top of the first. Take a rolling pin and roll across the surface, making sure the ridged edges show through the top sheet of dough.
Flip ravioli maker over and lightly rap on the counter. Ravioli may take a little coaxing to come out of the mold.
Ta-da! Beautiful little squares of pasta. One note: I used a little too much flour in the above picture. The ravioli will come out fine with less flour, I just was over compensating for my flour-less first batch that was ruined.
Because I love this ravioli maker so much, I’m giving one away! Dipping my toe into managing a giveaway on my own. One winner will receive this nifty device, along with a mini rolling pin that’s the perfect size for sealing the dough. Contest is open to residents of the continental U.S. and Canada. It ends at 9:00 p.m. Eastern time on Monday, August 12th. To enter, please fill out the form below the recipe. Good luck!
- Place ingredients in a food processor with a metal blade.Pulse until the ingredients blend together and start to form a ball, about 1 minute. Remove dough, and form into a disc. Divide dough into three equal sections.
- Flatten each section, dust with flour, and roll through a pasta maker fitted with the flat sheet on the number 1 setting. Continue rolling another 3-4 times, until dough becomes smooth and uniform looking. Cover dough sheets with a towel and let rest for 30 minutes.
- Dust pasta sheets with a little more flour and roll dough through number two setting of the pasta maker. Continue rolling dough, moving consecutively to the number 4 setting. Cut sheet of dough in half.
- Sprinkle flour all over the surface of the ravioli maker. Lay one half-sheet of pasta dough on the ravioli maker. Take the mold (white plastic part) and gently press into the dough to form concave impressions. Fill with about 2 tsp of filling. Lay second half-sheet of dough on top of the filling. Gently press down on the dough to flatten the filling. Press a rolling pin along the surface, starting in the middle and rolling toward each end. Remove excess dough around the edges. Flip mold over and tap on the counter to remove pasta. Place raviolis on a baking sheet lined with parchment. Repeat with remaining dough and filling.
- To cook the ravioli: bring a large pot of water to a boil. Place ravioli in the the water; return water to a boil. Cook about 3-4 minutes, until all ravioli are floating and the edges are cooked through.
- To freeze: place baking sheet of ravioli in the freezer until frozen solid, about half an hour. Once frozen, place ravioli in a freezer-safe plastic bag. To cook: place frozen ravioli in boiling water. Cook until edges are done and filling is hot, about 5-6 minutes.
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