Norpro Ravioli Maker With Press

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Making ravioli, in my limited experience, is not easy. It takes care, attention to detail, and good tools.

Oh, and lots of time!

I am pretty far from perfecting my technique, and I still get frustrated with the process (sometimes to the point of literally screaming in the kitchen).

If you feel you're up for the challenge, though, you could do much worse that purchasing one of these to help make the process a little easier.

I've used other tools, and this is the best and quickest (where "quick" is a relative term).

Here are a handful of pointers so maybe you can learn a little from my mistakes:

- be careful not to roll your dough too thin or it won't have the stretching room it will need
- don't make it too dry either or it won't have the flexibility it needs when you're working it
- both of the above are totally subjective, so you'll have to experiment to get it right (and here lies one frustration factor)
- flour the side of the dough well where it touches the metal tray or the pressed ravioli will not release (more frustration)
- be thoughtful about rolling it to the proper width so that it will fit properly on the metal tray of the press while also not wasting loads of your lovely fresh dough

- air inside ravioli is bad. it will cause them to burst while boiling.

So...
- fill the indentations with enough filling so that the top surface (pasta and filling) across the metal tray is as level as possible before you brush with egg wash and lay on the top dough layer. This will help minimize the amount of air you will get inside the sealed ravioli
- lay the top layer of dough down gently working from one end or edge to the other and pressing down as you go so that you eliminate as much air as possible from between the layers
- after you've rolled over the tray to separate the individual ravioli, you may want/need to do a final quick check on some or all of the ravioli to press out any remaining air. I use a toothpick to prick a little hole near one corner, and then work from the opposite corner to press out air and firm up the seal on each little packet.

finally! you might think you've worked hard enough by now, but while you're going through tray after tray, trying to work quickly before your dough dries out, you might get busted at the end unless you do the following...
- be careful about the moisture level in your filling! if it is too wet, the dough on your completed ravioli will get soggy while you are working on the rest, and this may result in things sticking together when you least want them to right as you are finally about to toss them into the gently boiling water (never a rolling boil, because that will either burst the ravioli, or cook them on the otside before they're finished on the inside).
- add breadcrumbs to filling to adjust moisture level (more experimentation)
- flour the outside of each finished ravioli thoroughly. if you get too much flour in your cooking water, you can always change it out for fresh water, but you can't fix two or more ravioli that have formed a tragic sticky glob of glued together raw ingredients.

That's about it. The product itself is great. The process gets easier with lots of practice.

I'm thinking there's a reason why ravioli recipes (and techniques) are the sort of thing that get passed down from generation to generation, because it ain't easy coming up with the whole thing from scratch (or from a book).
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Norpro Ravioli Maker With Press Price

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Norpro Ravioli Maker With Press Overview

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Norpro Ravioli Maker With Press Detail

• Product Dimensions: 12 x 4.2 x 1 inches ; 2.2 ounces
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Shipping: This item is also available for shipping to select countries outside the U.S.
• ASIN: B000BBGV0G
• Item model number: 1043

Norpro Ravioli Maker With Press Other Resource

Ravioli - Wikipedia, the free encyclopedia
Ravioli (plural; singular: raviolo) are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough ...


Ravioli (TV series) - Wikipedia, the free encyclopedia
Ravioli is a German children's television series. It aired in 1984 on ZDF, co-produced with UFA and Imagion AG. Thirteen 25 minute episodes were produced, directed by ...


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( Product search information : 8out of 10based on 24 ratings.5 user reviews. )