Easy Ravioli Making with a Ravioli Plate

[23hopsing]

Awesome video! Can you re-roll the scraps of dough or do you throw them out? Thanks!!

[tarotbear]

@23hopsing THROW ... them ...OUT??? NEVER! LOL! Unlike cookie dough, pasta dough can be rerolled together and reused; sprinkle a little water if the dough gets dry. You can also just take the leftover strips, cut them up and let the pieces dry - then add the pasta chips to soups, or just boil the strips up and eat them with sauce. They are still pasta, after all!

Throw out food? You must NOT be Italian! LOL!!! MANGIA!!!!!

[pjwinps1]

Brilliantly done. Thank you for explaining and demonstrating so clearly. You make it look so easy, I'm going to try it!

[tarotbear]

@pjwinps1 It IS easy! And it's fun, too! MANGIA !!!! (and Thank You!)

[corydave33]

I tried making ravioli last night with the same equipment. It was a disaster. I think I learned quite a bit from watching your video... Thanks!

[tarotbear]

@corydave33 As always, a good visual or video outdoes a written explanation ANY TIME! Thank you! MANGIA !!!!!

[nothing4455]

Thank you!

[tarotbear]

@nothing4455 Thank YOU for watching my videos! MANGIA !!!

[tfin613]

Are the ravioli in the video 2 inch squares or 2.5 inch squares? I really like the "medium" size ravioli that you made, so I wanted to buy a similar size ravioli plate. Also, do you know the brand of the ravioli plate you used? Or is there one that you would recommend?

[tarotbear]

@tfin613 The medium ravioli are 2 1/2" square; it is a Villa or Villaware # 5500. A plate (12" x 5 1/4") makes 10 medium ravioli. I like this size the best. The smaller plate is 2" squares; it is NorPro # 1043. That plate (12" x 4 1/4") makes 12 smaller ravioli. A platesworth is enough to feed the average person. They do swell when cooked! You can also buy round or square presses that make one at a time in some kitchen shops. MANGIA !!!! (And Thank You!)

[TheElectVideos]

Nice job. Thanks. I learned a lot.

[tarotbear]

@TheElectVideos You're more than welcome! MANGIA !!!!!!!!

[AmalgmousProxy]

So that's the proper way to use that style ravioli maker. I've been looking around and I've seen everything from people laying the pasta on the plastic part to them using just the metal part like a cookie cutter on a cutting board. I think I'm going to stick with your instructions, mostly because they make sense but also as the French say "ne faites jamais confiance à un cuisinier maigre!" BTW, I too have a marble rolling pin that I keep in the fridge the night before rolling out sticky dough.

[tarotbear]

@AmalgmousProxy Thank you for your kind response! Remember, for everything there is a hard way, and easy way, and a BETTER way! MANGIA!!!!!

[mstrkrft555]

triangle ravioli. get outta here.

[tarotbear]

@mstrkrft555 There are also star-shaped raviloi makers, too! LOL! MANGIA!!!!

[loco4123]

Thank you so much for this, now ill be making my own ravioli for my whole family. No more store bought. Long live homemade

[tarotbear]

@loco4123 Thank you! MANGIA!!!!

[msmaggie007t]

I really enjoyed your video! I've been making ravioli for years but was looking for a truly good instructional video to share with my facebook friends. Perfectly done. Bravo!

[tarotbear]

@msmaggie007t Bravo! Thank you very much! Please feel free to share the links to my pasta videos with your friends! MANGIA!

[ily783]

Thank you so much as I got a ravioli plate for a present - the type with a base rather than hollow with a top plastic stretcher - and tried to use once and it was a complete failure but armed with your advice I will try again. Lovely to see you in your own kitchen. How marvellous is the internet. Thank you.

[tarotbear]

@ily783 Thank you so much for your kind words! Be sure to try again! MANGIA!

[tarotbear]

@ily783 A note - I have seen where a ravioli plate was used that did not have open spaces. The noodle was almost completely dry(!!!) They filled in the depressions and put the second noodle on top - but since the noodle was so dry they merely rolled it with a pin a couple of times to 'stick' it together, then flopped the entire noodle out and cut it with a pastry cutter. I prefer where the weight of the rolling pin (mine is marble, BTW) against the zig-zags seals and cuts the ravioli. MANGIA!!!!

[tarotbear]

Thank you! I tried to make my explanations as easy and as clear as I could. MANGIA!

[wesneveu]

Great video! Thanks for the video, better than most.

[tarotbear]

Roughly - 1 egg and 1 c flour per person, some salt, and enough water to turn it into a dough. {4 people - 3 1/2 c white flour and 1/2 c semolina if you can find it}. Knead and adjust flour and water until dough feels stiff and smooth and does not stick to your hand when doughball is dropped to counter. Cover with bowl and let rest 20 minutes. If machine rolled - @ 4 or 5 out of 7 is a good thickness. Let ravioli dry before cooking. Good luck and keep making ravioli! MANGIA!

[cherrios7376]

Great visual on the ravioli maker. I purchased the 12-ravioli maker at $1.25. What a deal!!. After seeing it, I will be making it for dinner. Also, could I have the dough recipe? This will be my first time making ravioli. Thank you.

[Brent2236]

Thanks! This saved us tonight. Doesn't seem complicated, but our plate didn't come with instructions, so...

[tarotbear]

@Brent2236 Yes - a good visual beats having any written instructions. Thank you ! MANGIA!

[bonita2004]

Wow, that was nice, i had never seen those plates before, very practical! I want one of those plates.. thanks for uploading!

[tarotbear]

My Atlas machine goes from 1 (Thick) to 7 (Way too thin). I recommend 4 or 5 because thin is good, but a heavy or chunky filling could rip a thin pasta through the agitation of boiling. MY RECOMMENDATION: make some #4 AND #5 thickness dough and run it through the linguine cutter attachment and cook both up separately. The ravioli will be two layers of dough (natch!) but this way you can play with your machine's thickness settings without messing up a lot of ravioli. MANGIA!

[missbhavens]

Oh, I'm SO glad I found this video! I got a ravioli plate for Christmas and finally got around to using it and the directions on the box were not entirely clear. You don't even want to know what I was doing with the darn thing, but trust me:I spent way more time freeing the ravioli than anything else. How thin do you roll the dough? What numerical setting on the pasta machine, I mean. Mine was rolled out to 6, I think, which was thin and silky but very very very difficult to work with.

[pegassera79]

very helpful,thanks!!:)

[tarotbear]

@pegassera79 Thank you! MANGIA !!!!!!

[besamemucho5]

i bought a plate that looks like the one you are using here...although the one i got has the "dimpler", as you called it, attached to the top and it makes 12 at the time.....i made ravioli with hot sausage, parmesan cheese and eggs.....with red meat sauce.....they came out so good, nothing got wasted....by the way i forgot to subscribe the last time but i am doing it now...thank you for your vids they are very helpful

[tarotbear]

@besamemucho5 Thank you very much!

[besamemucho5]

thank you for demonstrating how to make ravioli....i like this method...you get more filling in each of the ravioli as opposed to the kitchenaid way of doing it....although when you are making as many ravioli as you did in one of your other vids...the only way of doing it would have to be the machine way....

[tarotbear]

@besamemucho5 Although this method is slower compared to using a ravioli pin, I just made ravioli filled with pototo, cod, and a shrimp in each one and this would be the only method in which you would be able to do that other than making a sheet, placing balls of filling on it, then covering it with another sheet and hand-cutting each ravioli out (there are square and round cutters available.) There is more than one way to do anything! MANGIA!

[Steelshooter]

Very helpful, thank you for taking the time to make this.

[tarotbear]

@Steelshooter Thank you! I hope you will also view my other pasta videos, and find them helpful as well! MANGIA!

[tarotbear]

300 is a lot of ravioli - have you seen my video 'Ravioli Spree'? I did all those in one long afternoon.

[secretagentjones]

Thanks for the advice. I asked about chunky filling... you suggested the plates...this is exactly what we've been using the last several years...I just like to mix it up sometimes and try something new and possibly faster/easier... My family made 300 raviolis the other day using two plates and the kitchen aid roller attachment... My mother makes the filling (a meat and spinach mixture)...

[caOsweeet]

thank you for this it was very help full

[tarotbear]

@caOsweeet - You are very welcome! Although it seems like a no-brainer, a little visual demonstration of how something works is always a welcome thing. MANGIA!

[tarotbear]

I hope that in the long run you choose both! LOL!!!! The rolling pin ones are small, but the plates (tray) come in many different sizes and shapes that will please you! As I also said, the rolling pin needs a smooth, pureed filling and if you like chunky fillings the plates work well to accommodate the fillings. MANGIA!

[knoxstep]

Thank you so much for posting this! My sister and I were debating between a rolling pin and a tray and both of your videos helped!

[jsnugbear]

Wonderful video.