@MTFunkyChicken Ravioli pins do come in different sizes, so you COULD cut squares and make bowties with them. I use a tool called a 'Pasta Bike' and set the cutting wheels 2 inches apart and cut squares to make the tortellini and cappelletti - which would also make great bowties, too! MANGIA!!!!!
@gbeeize You can Google or go to Amazon (believe it or not) and type in 'NORPRO', who is the manufacturer. They may come in slightly different sizes, and sell @ $25. Good Luck! MANGIA!
Remember - do NOT put the filling to any edges because the pin will roll it out of it's way. There are many different sized pins, so be sure to get the most across your noodle that you can. MANGIA!
Nice demo--really helpful. Just bought one of these pins. Will let you know how it goes. I got tired of the old tray and mold form and the many pitfalls of it. We love toasted rav's as I am of Italian descent from St. Louie. Cant wait to see how they come out.
@TheGwynnSmith Hey! I used to use a knife and then press all the edges together with a fork! This (or a ravioli plate) is SOOOOOOOOO much easier! MANGIA!
bonita2004 - I freeze them raw, on a tray already separated. Then I repack them in a bag so they don't stick together. I just put them in the boiling water for about 12 minutes, from frozen. :) Enjoy!
Wow! I love your ravioli making videos... so many things you can use to ease things up that i wasnt even aware of... i loved that rolling pin, makes it soooo easy! Thanks for ur videos ;)
I use my KitchenAid pasta rollers and Ravioli Filler with GREAT success. From my first try, perfect. Of course, it's pricy, but I love using it. I'll make 400-500 in one day and freeze them. So easy!
I've been using the Marcato Atlas 150 Ravioli attachment. It does a great job but if you get stuffing on, you're in for a major episode cleaning. I made two batches, then forgot to close the cleaning access flaps when I went to do the second batch. As it came out the bottom it got hooked around one of the rollers and went back in and pumpkin stuffing went EVERYWHERE. Took ages to clean and you can't submerge them.
@steveski74 Although the pin makes smaller-sized ravioli, I still think I can make better ravioli with the pin than the 'ravioli attachment.' The pumpkin stuffing will work with a pin - in one of my videos I made butternut squash and marscapone ravioli! First choice - thin stuffing - Ravioli pin. Second choice- chunky filling- ravioli plates. Third choice - automatic ravioli attachment. Watch all my techniques in my many pasta videos! MANGIA!
wow this way is really fast...the rolling pin method seems to be the way to go....although wouldn't it be faster if you run the pin with-wise instead of length-wise?
@besamemucho5 Ravioli pins come in different sizes depending on manufacturer, so it would depend on how wide your noodle is, but yes, you could conceivably roll ACROSS the noodle and not along it, whichever way wastes less edges and give you more ravioli per pass. Some people roll their dough into a circle, cover half with filling, flip the other half over, and then roll away, so there will be many incomplete ravioli. However, pasta is pasta - cook it and eat the scraps for lunch! MANGIA!
Thank you! run, run, run and get one! Christmas is coming and you can make a lot of ravioli so quickly with it. MANGIA! (Remember - the maker of the pin is Norpro)
Thanks for your video! I've made ravioli with a stamp cutter before, they are larger, but the process is very time consuming --- this checkered pin method seems really cool, it's amazing how many you can make at once . Time to grab one of these from Amazon!
@secretagentjones - If you puree the meat, yes. The checkered pin pushes the extra filling ahead of it as it makes the ravioli, so if your filling had 'chunks' of meat, the ravioli would not seal and the ravioli would not form smoothly. If you like meat chunks, it might be better off if you used a ravioli plate - see my video on the technique and you will see why. MANGIA!
That's really cool!!! I m french but living far away from my country and I d like to make some nice raviolis like yours. COuld you please , when you have a minute, tell me what the brand of your 'rollind pin'' and of the little tool you use after to cut the raviolis?
I could certainly find their website and order one of each! Thanks a lot!!
@ouhouhcflo - The 'checkered' rolling pin or ravioli rolling pin is made by NorPro and is available online or from Amazon dot com. The little tool is a fluted pastry cutter available from any kitchen or department store. thank You!
I'm simply amazed at this and it has sparked an interest of mine to learn how to do this. Can give me the recipe for the inside of the ravioli? My grandma and I are going to try this together.
@sexyspiceboy02 All measures are approximate: I use @ two cups of ricotta cheese, @ 1/2 cup of grated Peccorino/Romano, dried parley and a blend of dried Oregano and dried Basil. Mix together and keep chilled until ready for use. The moisture of the filling seals the edges, so if your ricotta is very dry you might add a little milk or cream to soften it up. When my mother makes the filling for lasagne, she also adds a raw egg, so you can try it eIther way. Enjoy! MANGIA!
This is excellent! I live in China and getting good ravioli is impossible. I have made it before but it took ages. But after watching you with that super rolling pin... I am truely inspired to try again.
greetings John, do I need to condition this rolling pin w/ mineral oil (like i do my cutting boards) - and what r the best cleaning methods for maxim care - thanx for your cool vids
@cosmicku - I bought mine online at bridgekitchenwaredotcom, but them seem to not be stocking them! Try amazon.com (No! Really!). Google either 'ravioli rolling pin' or 'checkered rolling pin.' GOOD LUCK! LOL! A little mineral oil will not hurt as they are untreated wood.
@KWalsh554 - I bought mine online at bridgekitchenwaredotcom, but them seem to not be stocking them! Try amazon.com (No! Really!). Google either 'ravioli rolling pin' or 'checkered rolling pin.' There are some made by the Norpro Company. GOOD LUCK! LOL!
They seal very well. The ones that open happen becasue the noodle tears or the steam pops them, not because the edges don't seal. Press hard - and thank you!
Thank You! I had to find the checkered pin online, but it was worth it for how easy it is to use. @ $28, and there are usually a couple of different sizes. MANGIA!
I just bought the ravioli pin at a thrift store thinking it might cut bowties, but thanks for showing me the real purpose! Love me some ravioli!
MTFunkyChicken 2 months ago
@MTFunkyChicken Ravioli pins do come in different sizes, so you COULD cut squares and make bowties with them. I use a tool called a 'Pasta Bike' and set the cutting wheels 2 inches apart and cut squares to make the tortellini and cappelletti - which would also make great bowties, too! MANGIA!!!!!
tarotbear 2 months ago
woof.. : ) great job!
futuristfood 4 months ago
wow nice
xAngecielx 4 months ago
Where did you buy that rolling pin? My grandmother uses one but it at least 50 years old. Thanks
gbeeize 4 months ago
@gbeeize You can Google or go to Amazon (believe it or not) and type in 'NORPRO', who is the manufacturer. They may come in slightly different sizes, and sell @ $25. Good Luck! MANGIA!
tarotbear 4 months ago
Remember - do NOT put the filling to any edges because the pin will roll it out of it's way. There are many different sized pins, so be sure to get the most across your noodle that you can. MANGIA!
tarotbear 7 months ago
Thanks John,
Nice demo--really helpful. Just bought one of these pins. Will let you know how it goes. I got tired of the old tray and mold form and the many pitfalls of it. We love toasted rav's as I am of Italian descent from St. Louie. Cant wait to see how they come out.
taroman7100 7 months ago
SO COOL! I just made some ravioli with a regular rolling pin and knife like a sucker....
TheGwynnSmith 7 months ago
@TheGwynnSmith Hey! I used to use a knife and then press all the edges together with a fork! This (or a ravioli plate) is SOOOOOOOOO much easier! MANGIA!
tarotbear 7 months ago
@tarotbear I will def. be looking for a ravioli plate. That looks super easy to use! Thanks for the tip
!
TheGwynnSmith 7 months ago
bonita2004 - I freeze them raw, on a tray already separated. Then I repack them in a bag so they don't stick together. I just put them in the boiling water for about 12 minutes, from frozen. :) Enjoy!
baribearsd 9 months ago
Wow! I love your ravioli making videos... so many things you can use to ease things up that i wasnt even aware of... i loved that rolling pin, makes it soooo easy! Thanks for ur videos ;)
bonita2004 9 months ago
@bonita2004 I am so glad you enjoy them ! Thank you very much! MANGIA!
tarotbear 9 months ago
I use my KitchenAid pasta rollers and Ravioli Filler with GREAT success. From my first try, perfect. Of course, it's pricy, but I love using it. I'll make 400-500 in one day and freeze them. So easy!
baribearsd 10 months ago
@baribearsd Unfortunately, I do not own a KitchenAid! So, we always make do with whatever tools we have and whichever ones work best for us! MANGIA!
tarotbear 10 months ago
@baribearsd Do you freeze them raw? or do you have to cook them first and then freeze them?
bonita2004 9 months ago
Jai envie dmangé des raviolis ce midi.
Badgirls900 10 months ago
@Badgirls900 Thank you! Please enjoy eating ravioli at any time of the day! MANGIA!
tarotbear 10 months ago
Thank you! Please enjoy eating ravioli at any time of the day! MANGIA!
tarotbear 10 months ago
This is an awesome way to do it.
I've been using the Marcato Atlas 150 Ravioli attachment. It does a great job but if you get stuffing on, you're in for a major episode cleaning. I made two batches, then forgot to close the cleaning access flaps when I went to do the second batch. As it came out the bottom it got hooked around one of the rollers and went back in and pumpkin stuffing went EVERYWHERE. Took ages to clean and you can't submerge them.
This pin can at least be washed in the sink
steveski74 1 year ago
@steveski74 Although the pin makes smaller-sized ravioli, I still think I can make better ravioli with the pin than the 'ravioli attachment.' The pumpkin stuffing will work with a pin - in one of my videos I made butternut squash and marscapone ravioli! First choice - thin stuffing - Ravioli pin. Second choice- chunky filling- ravioli plates. Third choice - automatic ravioli attachment. Watch all my techniques in my many pasta videos! MANGIA!
tarotbear 1 year ago
wow this way is really fast...the rolling pin method seems to be the way to go....although wouldn't it be faster if you run the pin with-wise instead of length-wise?
besamemucho5 1 year ago
@besamemucho5 Ravioli pins come in different sizes depending on manufacturer, so it would depend on how wide your noodle is, but yes, you could conceivably roll ACROSS the noodle and not along it, whichever way wastes less edges and give you more ravioli per pass. Some people roll their dough into a circle, cover half with filling, flip the other half over, and then roll away, so there will be many incomplete ravioli. However, pasta is pasta - cook it and eat the scraps for lunch! MANGIA!
tarotbear 1 year ago
Thank you! run, run, run and get one! Christmas is coming and you can make a lot of ravioli so quickly with it. MANGIA! (Remember - the maker of the pin is Norpro)
tarotbear 1 year ago
Thanks for your video! I've made ravioli with a stamp cutter before, they are larger, but the process is very time consuming --- this checkered pin method seems really cool, it's amazing how many you can make at once . Time to grab one of these from Amazon!
danadana570 1 year ago
Comment removed
danadana570 1 year ago
Tarotbear: Can you use a meaty filling and use the checkered pin?
secretagentjones 1 year ago
@secretagentjones - If you puree the meat, yes. The checkered pin pushes the extra filling ahead of it as it makes the ravioli, so if your filling had 'chunks' of meat, the ravioli would not seal and the ravioli would not form smoothly. If you like meat chunks, it might be better off if you used a ravioli plate - see my video on the technique and you will see why. MANGIA!
tarotbear 1 year ago
While watching this i am reaching for a can of Chef Boyardee.
ItsCovert 1 year ago
@ItsCovert - Oh~ PUL-LEEZE tell me you didn't eat that stuff! Pasta from a can! LOL!
tarotbear 1 year ago
@tarotbear In my defense i'm broke and a that's a dollar meal deal.lol. Fine next paycheck i'll try it out, i'm running out of cans anyways.*smile*
ItsCovert 1 year ago
@ItsCovert i know you are joking.....
besamemucho5 1 year ago
Wow
aasrard 1 year ago
@aasrard Thanks! And remember- if you are looking for one the name to mention in kitchen stores is NORPRO. They are @ $25.
tarotbear 1 year ago
Hello
That's really cool!!! I m french but living far away from my country and I d like to make some nice raviolis like yours. COuld you please , when you have a minute, tell me what the brand of your 'rollind pin'' and of the little tool you use after to cut the raviolis?
I could certainly find their website and order one of each! Thanks a lot!!
:) Florence
ouhouhcflo 1 year ago
@ouhouhcflo - The 'checkered' rolling pin or ravioli rolling pin is made by NorPro and is available online or from Amazon dot com. The little tool is a fluted pastry cutter available from any kitchen or department store. thank You!
tarotbear 1 year ago
I'm simply amazed at this and it has sparked an interest of mine to learn how to do this. Can give me the recipe for the inside of the ravioli? My grandma and I are going to try this together.
sexyspiceboy02 1 year ago
@sexyspiceboy02 All measures are approximate: I use @ two cups of ricotta cheese, @ 1/2 cup of grated Peccorino/Romano, dried parley and a blend of dried Oregano and dried Basil. Mix together and keep chilled until ready for use. The moisture of the filling seals the edges, so if your ricotta is very dry you might add a little milk or cream to soften it up. When my mother makes the filling for lasagne, she also adds a raw egg, so you can try it eIther way. Enjoy! MANGIA!
tarotbear 1 year ago
Thanks soooooooooooo much!!!!
milenkautah 1 year ago
@milenkautah Thank you for all the hits! Glad you enjoyed this video! Be sure to check out all 4 of my new pasta videos.
tarotbear 1 year ago
that rolling pin is amazing.
Supernaught16 1 year ago
Yes! And they seem to be getting scarce! Track one down thorough all the avenues - it is well worth the effort to get such a wonderful tool!
tarotbear 1 year ago
This is excellent! I live in China and getting good ravioli is impossible. I have made it before but it took ages. But after watching you with that super rolling pin... I am truely inspired to try again.
Thanks.
jonhilda 1 year ago
@jonhilda - Thank you! I have gotten over 10,000 hits with this video and I enjoyed making it. I hope you enjoy making your own ravioli!
tarotbear 1 year ago
Dude - That's the most awesome ninja tool EVER!!!
tastygarlic 1 year ago
greetings John, do I need to condition this rolling pin w/ mineral oil (like i do my cutting boards) - and what r the best cleaning methods for maxim care - thanx for your cool vids
cosmicku 1 year ago
@cosmicku - I bought mine online at bridgekitchenwaredotcom, but them seem to not be stocking them! Try amazon.com (No! Really!). Google either 'ravioli rolling pin' or 'checkered rolling pin.' GOOD LUCK! LOL! A little mineral oil will not hurt as they are untreated wood.
tarotbear 1 year ago
thanks john. this is so helpful and you have inspired me to make ravioli. you're very handsome too. ;)
i have a fun idea for a vid if you would care to read it. should i send you a pvt message?
beartickler41 1 year ago
Well done video! Thanks for the lesson!
TheVittleVlog 1 year ago
mmm looks yummy XD i wonder if you can eat it raw! ROFLOL
MelmanOfDaSouthh 2 years ago
That's a nifty rolling pin. Where did you get it because I've never seen a checkered one?
KWalsh554 2 years ago
@KWalsh554 - I bought mine online at bridgekitchenwaredotcom, but them seem to not be stocking them! Try amazon.com (No! Really!). Google either 'ravioli rolling pin' or 'checkered rolling pin.' There are some made by the Norpro Company. GOOD LUCK! LOL!
tarotbear 1 year ago
Thank you for the swift answer. One more question: Can these be made in bulk then frozen?
pezcifico 2 years ago
I have never made Ravioli and this looks like a good idea. 1 Question: Do they seal well and not come apart when cooking?
pezcifico 2 years ago
They seal very well. The ones that open happen becasue the noodle tears or the steam pops them, not because the edges don't seal. Press hard - and thank you!
tarotbear 2 years ago
Very nice, John!
tastygarlic 2 years ago
Thanks!
tarotbear 2 years ago
WoW! Thanks for the video! I am anxious to try this!!!
rhinomom43 2 years ago
This is so good. I just have one question where did you get your rolling pin from and what is the size of the ravioli shown
Please answer soon
Thanks
duaa123 2 years ago
The ravioli are about the size of your thumb. Once around the pin is 3 or 4 depending on the size of the pin.
tarotbear 2 years ago
Fantastic! Moto bella! I just got done making some without the pin and it was way harder! Gonna get me one of those!
artistkeith3 2 years ago
Thank You! I had to find the checkered pin online, but it was worth it for how easy it is to use. @ $28, and there are usually a couple of different sizes. MANGIA!
tarotbear 2 years ago
This video was an inspiration into buying a ravioli pin, great job
vmackarate 2 years ago
i love yr checkered pin, but i cant seem to find one where i live.
flowerbridge101 2 years ago
This served as one of my instructional vids too. Thank you!! I'd call you delicious too but that my over the top.
mightymask 3 years ago
Thank you. I am glad so many viewers are finding this video helpful.
tarotbear 3 years ago
Excellent production value and great instruction.
ArtistRaj 3 years ago
Thank you! I am very pleased with how this video came out and and happy for the number of views it is getting!
tarotbear 3 years ago
Looks delicious!!! So does the chef!!
jsnugbear 3 years ago