How To Make Ravioli
Divide your dough into 2 parts. Take one part of
the dough and roll out almost as thin as thick
paper (about 1/16") to approximately the size of
18" x 24".
TIPS FOR STARTERS:
Work with 1/4 of dough to start. It is much better to roll out your
parts of dough separately, filling and cutting
your ravioli as you go. Keep balance of dough covered with plastic wrap. Don't allow it to dry out. Generously flour board and top of filled dough,
this will make cutting easier for the roller. Remember to PRESS FIRMLY! Use slow and steady, even pressure.
FILLING AND SEALER
Place dough on perfectly level and smooth board or
table. Lightly flour surface of table and top of
dough. Fold dough in half to form about 9" x 24"
to find the center. Open flat and spread 1/2 of
the filling mixture on half of the dough, covering
from center fold to almost 3 edges of the dough, leaving about 1/8" all around 3 edges for sealing. Pur�e fillings for best results. On the other half of dough, brush evenly with beaten egg, the whole surface for sealing, right to the edges.
LIFT HALF OF DOUGH
Lift up the egg-brushed half of dough, with BOTH hands,
and cover filling part evenly, stretching dough to meet
the 3 edges. Press with fingers the 3 edges in order
Sprinkle flour all over dough, especially on 3 edges. Pat lightly the entire surface to release any air pockets. Keep the folded edge straight for rolling guide. Make sure to sprinkle flour under your dough so that it will not stick when rolling and cutting ravioli.
ROLL OUT RAVIOLI
Place your arnco® RAVIOLI ROLLER at the 9" edge. Always place first wheel of the roller at the folded edge, never at sealed edge, in order to guide your cutting. Make sure the first wheel cutter is OFF the folded edge, as it is a natural sealed edge and requires no cutting. Now start pressing heavily and evenly on roller handles, and roll slowly the entire length of dough, to form, seal and cut 6 to 7 dozen delicious ravioli.
REPEAT UNTIL DONE
Repeat the same procedure for 2nd part of your dough and
filling, producing approximately 150 Ravioli.
Cook whatever quantity you need for your meal and
freeze the remainder. (12 to 15 Ravioli per person.)
TO FREEZE RAVIOLI
Place in small cardboard box or container, separating
each layer with waxed paper. Make sure when placing
ravioli in container that they do not lay on each
other, otherwise the freshly made dough could stick
Place your ravioli in the freezer overnight. Once they
are frozen, you can then put them into baggies or
containers for individual portions.
Get your Ravioli