Any tips for making homemade ravioli?

[bijoux22]

I am going to make lobster ravioli (thanks to all of you for helping me find the stuffing recipes) for dinner guests in a few weeks. I need some tips on making the ravioli. I have had a pasta machine for 6 years and never used it (gift from Grandma). The brand name is Popeil. I appreciate any help you can give. I'm not sure where to begin. http://www.cookinglight.com/bbs/confused.gif

[This message has been edited by bijoux22 (edited 10-15-2000).]

[This message has been edited by bijoux22 (edited 10-15-2000).]

[Ralph]

Here's a non-pasta suggestion!
I don't have a pasta machine, nor do I have any great desire to get one!
I've made ravioli before by using wonton wrappers. Usually they're found in the produce section, near the tofu. I'll reference the spinach ravioli recipe from the Oct, 2000, issue of CL for further instructions; they turned out GREAT! Just spoon the filling onto one wrapper, cover with a second wrapper, wet & crimp to close & seal the "ravioli," then you'll just cook it in boiling water much the same as real ravioli.
Hope this helps....

[shoyski]

Ralph, just out of curiousity, how long did that take to make? I shy away from "homeade ravioli" because it looks like it would take a couple of hours to just make the ravioli, let alone the sauce and then cooking them.

[Ralph]

Originally posted by shoyski:
Ralph, just out of curiousity, how long did that take to make? I shy away from "homeade ravioli" because it looks like it would take a couple of hours to just make the ravioli, let alone the sauce and then cooking them.

I assume you mean the spinach ravioli. I can't remember exactly, but I don't think it even took an hour to assemble the "raviolis." It's actually VERY easy, just tedious. And when I have semi-complicated recipes to do, I don't rush & just allow myself plenty of time. The sauce itself from that recipe was ridiculously quick & easy; I think I referenced it in a prior thread about a week or so ago regarding quick sauces for pasta.

[Jeanne G]

bijoux,

You MUST learn to make home-made pasta since you have a machine!!! It is the BEST ever pasta you can eat. And simple to make. I got my machine after seeing (and helping) my sister make pasta w/ the machine her husband bought. Nothing compares to home-made pasta(I swear!!).

But, if you're making ravioli, it makes sense to make it w/ the wonton wrappers in the produce section. I've used them - singulary - to make tortellini. Fun!!! Best of luck w/ your lobster concoction - I checked out the thread - it sounds good!!

Even so, BREAK OUT YOUR PASTA MACHINE!! You'll love it!!! http://www.cookinglight.com/bbs/smile.gif

Using the wonton wrappers is so easy and fun. You're putting your own home-made stuffing into a little ravioli wrapper!! Enjoy and think of the tortellini option.

[Mamasue]

I agree with Jeanne....you must make your own pasta. I wouldn't wait until the day or day before your dinner though. You should practice by making some noodles beforehand. Raviolis are not difficult to make once you have the pasta down pat. I use a ravioli form which you lay your pasta sheet on top of; fill and then lay another layer of pasta; then roll across with minature rolling pin which forms and cuts them.

My best advice in making pasta is, just like making bread, do not incorporate all the flour at once. Pasta should feel like a baby's bottom; should not be overly sticky or too dry but in between. As you pass the pasta through the numbered thicknesses you may need to dust the pasta with flour.

I also fast freeze my raviolis, store in ziplock bags(after frozen) and use within a couple of weeks. I find that if I freeze them for more than that they loose their flavor. Now that I have a Food Saver, the next time that I make some I will freeze a dozen and wait a month or two and see if they taste just like the day I made them.

[lindrusso]

I agree about practicing!!! The dough is going to be much stiffer than other doughs such as bread dough and it needs to be just right. Too moist and you'll get a big, globby, sticky mess. Too dry and the sheets of pasta will crack while going through the machine. I'm assuming that you're talking about a hand crank model?

My hand crank machine has an attachment for raviolis. It wasn't too hard to do, but it did take a while to get used to it all.

And Mamasue - my freezer just came today, so I can't wait to stock up and get busy with my FoodSaver. So far I just love it!!! And I'm also planning to make some homemade raviolis for the holidays (a great way to have a lovely homemade meal for guests without banishing yourself to the kitchen the whole time they are there!) - let me know how yours come out with the FoodSaver! http://www.cookinglight.com/bbs/smile.gif

[jd]

Thanks for the thread and the tips. Our supper club is going to attempt the Spinach Ravioli this weekend. One of the review threads said the sauce was bland. Ralph, do you have any comments on the sauce flavour, or any suggestions for it? Thanks!

[Ralph]

Originally posted by jd:
Thanks for the thread and the tips. Our supper club is going to attempt the Spinach Ravioli this weekend. One of the review threads said the sauce was bland. Ralph, do you have any comments on the sauce flavour, or any suggestions for it? Thanks!

The sauce turned out great, & as you can see from the recipe, only takes about five minutes. I modified it by simmering it while the ravioli cooked, intensifying the flavor. Also, except for the cans of tomatoes, I did not measure anything else precisely; I do that a lot & find that's part of the fun of cooking! http://www.cookinglight.com/bbs/biggrin.gif

[Mamasue]

lindrusso.....I LOVE the foodsaver too and having a ball with it. I actually refroze some items that were in ziplock bags and "foodsaved" them. Hehe. Now to find the rolls at a cheap price.

Yes, I will let you know. I also freeze gnocchis and will try them in the Foodsaver. http://www.cookinglight.com/bbs/smile.gif



[This message has been edited by Mamasue (edited 10-17-2000).]

[bijoux22]

Thanks everyone for the great tips. It looks like I have a bit of practicing to do before I prepare home made pasta for guests. I guess this weekend I will have to unpack my never used pasta machine and give it a try. I don't know why I find this gadget so intimidating.

Ralph, I think I just may buy the wonton wrappers for the lobster ravioli. I'm anxious to make this for friends and don't think I will be able to wait until I perfect my own!